Makes: about 250ml
Stefan Marais of Societi Bistro knows how to mix French class with South African comfort. Richard Holmes Winter is a time for comfort food, and in a Cape…
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 filling. Below, we share a sweet Bigné recipe, as well as one of our favourite savoury Bigné recipe. Have you tried? Sweet profiteroles with crème pâtissière Now try: Savoury profiteroles with chicken liver pâté and quince marmalade
This is a variation on a popular Tuscan biscuit.
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 remember how food used to taste before fast food came along? Remember when love, dedication and authentic ingredients went into the food we ate? Today there is a movement to save our heritage in the enjoyment of food and wine. Piedmont local Carlo Petrini founded the Slow Food movement in 1989, with the intention of increasing our gastronomic pleasure by going back to the humble beginnings where it all started – back…
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…