This bigoli con salsa recipe hails from Venice and is made with wholewheat pasta and a sweet caramelised onion and anchovy sauce, and is sprinkled liberally with parsley. Distinguished by quintessential Venetian flavours, it’s a classic Venetian pasta dish that is deceptively simple and decidedly delicious. This bigoli con salsa recipe is our Venice edition … Read more
This spaghetti con vongole e bottarga recipe hails from Teulada on the Italian island of Sardinia, where I learnt to make the dish from locals – by sampling spaghetti con vongole e bottarga at Teulada’s best restaurants, and getting tips from the experts and our hosts. I then made the dish for them a couple … Read more
Riblja corba, a fish soup from the Bay of Kotor was created as a way for fishermen to use the small fish nobody bought. Fishermen’s soups have a long tradition here so it’s fitting that we learnt to make it from a chef cum boat captain with a seafaring heritage, chef Rino Janovic of Cesarica … Read more
This cote de boeuf recipe – or, more correctly, côte de bœuf in French – comes courtesy of superstar French chef Pierre Gagnaire. A quality bone-in ribeye steak is cooked on a grill, then the oven, then rested. A quintessential French dish, the fragrant juicy beef, served with roast potatoes or Paris mash epitomises home-cooked … Read more
This afternoon chocolate delight recipe made with bread, chocolate, olive oil and salt – pa, xocolata, oli i sal in Catalan – comes courtesy of one of Barcelona’s best chefs, Jordi Artal. It was a traditional Catalan after-school treat that his grandmother made him, which inspired one of the creative contemporary desserts that chef Jordi … Read more