These Wellingtons are made from ostrich steaks enveloped in a layer of spinach and wild mushroom, then baked in a pastry crust. It takes some careful assembly but…
Bigné, also known as Italian profiteroles, are custard-filled pastries are traditionally eaten on St Joseph’s Day in Italy. You can enjoy your profiteroles with any sweet or savoury…
Anna Montali travelled to Italy to experience the Slow Food movement, whose followers believe in rediscovering the origins of our food and eating responsibly (and deliciously)ANNA MONTALIDo you…