This minestrone di verdure recipe is from Osteria Boccondivino in Alba, a restaurant that follows the Slow Food movement. A delicious vegetable soup full of warm, comforting flavours, it’s…
To drink: A cousin of the Italian grape Primitivo, Zinfandel is a great match with Italian flavours, and its berry and spice flavours stand up well to…
Simple tips for homemade pasta… by Anna Montali How to make two types of pasta To make the dough for filled pasta such as ravioli or tortellini, use…
Buttermilk, Parmesan and braised fennel bread with sweet tomato sauce is surprisingly light despite its powerful flavour punch. This delicate bread is a wonderful savoury bake that’s especially…
The world does not have enough melty, salty, golden-crisped cheese. Fried ricotta with tomato and basil is all you will ever need for a delicious side dish that’s full…
Print Recipe Aubergine and mint bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 1 baguette or ciabatta, sliced 1cm thick 2 aubergines, thinly sliced 60ml (¼ cup) olive/avocado oil 45ml (3 tbsp) white wine vinegar 45ml (3 tbsp) fresh mint, finely chopped 1 garlic clove, finely chopped Maldon salt and freshly ground black pepper, to