Sicilian Panelle

Sicilian Panelle (serves 4 | 2 hours | easy) Panelle, deep fried chickpea flour fritters, are one of Sicily’s most famous street foods, most commonly eaten between two slices of bread. Strolling through Palermo you can find them in all friggitorie – small food...

Casatiello

Casatiello (makes 1 | 40 minutes | easy) This traditional Neapolitan savoury bread or cake is simply delicious. Easy to make, especially for people who don’t enjoy chopping and slow cooking things. It tastes even better a couple of days after you make it, and it...

Pa Amb Tomàquet (pan con tomate)

Pa Amb Tomàquet (makes 2 | 40 minutes | easy) Pan con tomate, or pa amb tomàquet, to honour the Catalan origins of the dish, is one of the simplest yet most delicious flavour combinations. The pa amb tomàquet I’m sharing today is inspired by Angel Zapata Martin, head...

Sardinian Pane Frattau

Sardinian Pane Frattau (serves 2 | 20 minutes | easy) A lesser-known traditional dish from the Italian region of Sardinia—the perfect brunch recipe for any egg lover out there. The recipe requires using pane carasau, a thin and crispy type of bread produced in...

Crescione Romagnolo

Crescione Romagnolo (makes 4 | 45 minutes | easy) A great alternative to the life-saving piadine for when you’re feeling slightly more fancy and have a little extra time. You can mix up fillings however you wish, just remember to add cheese! 200g plain flour...

Crescia di Pasqua

Umbrian Crescia di Pasqua (makes 1 | 2.45 hours | medium) A traditional Umbrian Easter dish – not to be confused with the flat “crescia”. A soft, leavened bread with a savory aftertaste due to the mix of cheese used in the dishe’s preparation....