The best of British grain paired with casarecce pasta Make your own fresh pasta with British-grown Krivet Pasta Flour! I adore this flour.Casarecce pasta with Hodmedods very special krivet flour, pairing the fresh pasta with chickpeas and lemon to create a humble but satisfying dish that highlights the complex flavour of the pasta.Krivet pasta ..read more

Print The best spaghetti bolognese recipe Next Wednesday is Spaghetti Bolognese Day, and we are celebrating by sharing our recipes using the delicious newly realased Bolognese sauce from Filippo Berio. ??Share your recipe too using #spagbolday and embrace being you!Here's my rule breaking recipe. Enjoy Carmela ?? Course Main Course Cuisine Italian Keyword best tasting spaghetti bolognese recipe, Spaghetti Bolognese, spaghetti bolognese ingredients, spaghetti bolognese italian, Spaghetti Bolognese Recipe, traditional spaghetti bolognese recipe gino, traditional spaghetti bolognese recipe sp ..read more

Print Mascarpone and tomato sauce With most mid-week dinners, we look for speed paired with flavour while managing the purse strings a little too if possible.Pasta is always a great go to, whether its freshly made, dried (Italian brands), or an egg based range from your local supermarket fridge, it is a staple that the UK has chosen to love and embrace as their own. That said, I would always urge you to search out a different shape where possible. No more penne, farfalle, or spaghetti. Try something a little edgy that has interesting groves and dimensions to it as these grooves and dents be ..read more

Print Pisarei e faso - The Italian love of pasta and bread Please tell me. Is there anything better than pasta and bread? Exactly, no there isn’t, so let’s combine the pair and make the most exquisite dish that has strong embedded roots from Emilia Romagna, while also echoing cucina povera vibes from the south of Italy. I class this dish as cucina povera (peasant style cookery that’s made with love) as it embraces simple, quality ingredients while adding maximum flavour and comfort. With us all having to watch out home expenditure and weekly shopping budget, this dish will easily become a we ..read more

It’s time to take stock!   New Years resolutions, time to get fit, eat healthily or jump on dry January? Which one are you, if any? January is the month where we try to take hold of ourselves or certain situations, that we can possibly improve. The month feels so long and tends to drag relentlessly, so filling it to the brim with personal highs is most certainly a must. This year I have made no resolutions as I always tend to fail, that said I am on a no alcohol month and I’m also exercising 31 minutes a day throughout January for a charity I support, ‘Crohn’s and Colitis’. As a sufferer ..read more

Mediterranean Filled Loaf Stromboli Stromboli is an Italian Island in the Tyrrhenian Sea, just off the northern coast of bella Sicilia, and on this island, you will find ‘Mount Stromboli’, one of the famous four active volcanoes that can be found in Italy. Stromboli was also a fear of mine, from the books and cartoon animation of Pinocchio. Stromboli was the somewhat scary and controlling puppet master that Pinocchio makes a deal with and become his lead stage attraction. I still quiver at the thought of the Stromboli character but do still adore all the animations. So now I will lead you onto ..read more

As autumn approaches, my kitchen habits and recipes tend to change and adapt. A change in season brings out my slow cooker, one pot dishes, slow-cooked dishes, baked dishes, and many carbs.  Crumbles, custard, and anything that resembles a taste of comfort. So, today’s recipe is a grain, a gluten-free grain in fact, that is so incredibly versatile with a much loved and disliked past and present. Polenta must be one of my favourite grains as they adore flavour, they crave seasoning and flavour. Polenta is bland if it’s not cooked well. I like to use it in savoury and sweet dishes as ..read more

Pumpkin pasta   We have entered autumn and Halloween paired with half-term is imminent. We will soon be left with the remnants of beautifully carved pumpkins scattering the autumn-coloured gardens around our neighborhoods.  This autumnal delight does raise a somewhat childlike smile to my face. Small, medium and monster in size, to carve of course but, to eat in pasta, breads, cakes, muffins, or pies, most definitely be my ultimate teatime goal. I have as with many foods become a little obsessed with pumpkins and squashes in general for their versatility and colours, they seem to len ..read more

Seasonal offerings. Fig with gorgonzola, speck, walnuts & honey   Seasonality brings with it the welcome change of produce, be it sweet or savoury. I am currently overrun with wonky courgettes, ruby tomatoes, and a failed attempt at growing beetroot once again. However, I will never moan or grumble about my excess bounty because I love to cook and even more, I adore eating, almost constantly. I have 4 large fig trees in my back garden, and this is the first year that I can say I feel overwhelmed with the abundance of fruit the trees are producing. My dad Rocco would always say that yo ..read more

Bread dipping? The aroma of freshly made coffee, beautifully baked bread or a summer basil plant, a comforting and inviting aroma that holds our attention in a similar way to a freshly cut lawn or a romantically lit living room wood fire. The smells and aromas of instant comfort, release memories and a euphoric glow of happiness. We all have that favourite aroma. These cost nothing but a simple task with patience being a certainty. A few ingredients can make the most filling of meals and when it comes to fresh bread my family are always happy and willing to partake in the eating! A wedge forms ..read more