Penne with Calabrian 'nduja sausage & tomato
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Tagliolini pasta, house-made butter, white Alba truffle and Parmigiano Reggiano
Recipe from Nino Zoccali's cookbook The Venetian Republic
Pugliese tagliatelle with fresh & dried fava beans, salted dried ricotta, parsley, mint & basil
Recipe from Nino Zoccali's cookbook, Pasta Artigiana
Alto Adige-style spinach and bread dumplings with gruyère cheese & Parmigiano Reggiano cheese
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Spinach pasta with Modenese sauce
La Gramigna con ragù Modenese. Recipe from Nino Zoccali's cookbook Pasta Artigiana.
Pappardelle with White Rocks Veal & Marjoram Ragu
Recipe from Nino Zoccali's cookbook Pasta Artigiana
Whole flounder and herb breadcrumbs with Croatian samphire
Recipe from Nino Zoccali's cookbook The Venetian Republic
Italian eggplant & white zucchini cannelloni
Recipe from Nino Zoccali's cookbook, Pasta Artigiana
Drunken Spatchcock & Mountain Mushroom Fricassee with Red Corn Polenta
This is a Padovan version of the iconic French dish, cog au vin - a beautiful wintery, indulgent dish for the family.
Dubrovnik rose liqueur, ricotta & almond crepes & candied rose petals
Pancakes and crepes are absolutely everywhere in Croatia and, in fact, are hugely popular throughout much of Europe. Less common is the combination of ingredients I’ve used here, however, each one is classically Croatian and they’re stunning all together. This is a simple but beautiful treat for all the senses, with the candied rose petals adding a great visual element.