Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use…
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be…
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry…
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