Salad of spelt gorgonzola pears and walnuts
INGREDIENTS 60g Gorgonzola 1 Teaspoon balsamic vinegar 300g Spelt 1 Tablespoon of honey 4 Tablespoon of extra-virgin olive oil 2 Pears 1 Cup of rocket 1/2 Cup of walnuts METHOD Rinse the spelt and boil in plenty of salted water for 45 minutes. Drain it, let it cool down and place…
Real Fondue Valdostana
INGREDIENTS 400g Fontina Cheese 40g Butter 4 Egg yolks 200ml Milk Truffle infused oil Salt White pepper powder Slices of wholemeal bread, toasted METHOD Take away the rind of the cheese and slice it thin. Place into a deep dish and cover it with the milk. Let it rest for…
Scaloppine di pollo alla Valdostana
INGREDIENTS Serves 4 4 Chicken breast, with fillet off 4 Slice of Prosciutto cotto (cooked ham) 200g of 4 Slices of Fontina cheese Few leaves of sage 1/2 Glass of white wine 1 Tablespoon of fresh chopped Italian parsley Salt and pepper to taste METHOD Prepare the chicken by trimming…
Mafaldine De Cecco with zucchini & basil pesto & fontina cheese
Home to Fontina cheese is Valle “Aosta” a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it’s known for the iconic, snow-capped peaks the Matterhorn, Mont Blanc, Monte Rosa and Gran Paradiso. INGREDIENTS Serves 4 350g Mafaldine pasta De Cecco 4 Medium zucchini sliced…
Watch: Farfalle of Kamut flour De cecco with Trapanese pesto
Watch our Trattoria chef show you how to make this simple and tasty dish!
Sweet Ricotta pasticciata
Did you know that Ricotta is an Italian whey cow cheese made from left overs from the production of cheese. Ricotta, literally meaning “recooked” is one of the most versatile cheeses for Italian cooking — you can bake with it, mix it into a pasta sauce, layered in a lasagne or…
5 flavour Springtime Penne
5 Flavour springtime Penne is a simple, fun and colourful dish to make at home. Full of different colours and flavours, each mouthful is a surprise — the kids will love you for it! INGREDIENTS Ingredient for 4: 350g Penne ai 5 sapori 3 Spring onion sliced 1…
Tarallini from Puglia
Tarallini from Puglia is the ideal Italian snack food — it is very common all over the southern half of the Italian Peninsula and can be eaten on its own or paired with cheese and salami! Tarallini is a cracker similar to the texture of a breadstick or pretzel. They…
Amatriciana for Amatrice
We are joining the worldwide campaign. This weeks special is in support for those affected by the earthquake in Italy. One of the worst hit towns, Amatrice, is known as the birthplace of Amatriciana; the traditional meal of pasta with tomato sauce and cured pork cheek. $2 will be donated…
Prosciutto Di Parma
Prosciutto di Parma is the King of Hams. It is a time-honored classic, imported from Italy, where the pigs are humanely raised, carefully chosen and cured. While some brands may alter their methods over the years to fit with a modern, fast-paced landscape, the Consorzio del Prosciutto di Parma overlooks…