RECIPES
We were given this recipe when we first came to Liguria and for us it is Liguria on a plate.
Caponata is one of the most famous Sicilian dishes and must be a first cousin of ratatouille found over the border from us in Provence.
I first had this dish that we call ‘Lemony Linguine’ in a little bar in Cannaregio, Venice.
In Italy it is almost a crime not to have lamb for the main course on Easter Sunday, so we have created an agnello recipe especially for the occasion.
Spaghetti alle vongole is on the menu of just about every restaurant in the region!
This authentic Focaccia recipe is unique as it is sweet rather than salty but is easy to make and works well with a wide variety of sweet or savoury dishes.
Not for all the Colomba in Italy would we miss out on Hot Cross Buns at Easter. And these, made with olive oil, are a real treat. It may take a little longer than just nipping to the store, but you won't regret it when you try these soft, sweet, spicy, olive oil, hot cross buns. Plus, much like our famous olive oil panettone at Christmas, hot cross buns made with olive oil mean they are easier to digest and that little bit better for you.
This recipe is an my all-time favourite - easy enough to be knocked up in a flash but with such a wonderful lemony creamy texture you will become addicted.
