Blog
It is not hot-off-the-press news that Italian food is delicious. There is, after all, a reason that it has spread throughout the world as a popular cuisine that is healthy, tasty and simple. And sometimes the history behind the actual recipes is almost as interesting as the great dishes themselves. Take Tiramisu for example. This great sweet, which translates to ‘Pick Me Up’, is a traditional Tuscan sweet – according to Tuscans anyway. Ask around
Uncategorized
Pesto alla Genovese is a typical dish from the northern Italian region of Liguria, and specifically named after its capital city Genova. Typically, this pesto is made by mixing 60 grams of fresh basil leaves, 2 tablespoons of pine nuts, 1 garlic clove, 2 tablespoons each of parmesan and pecorino cheese, salt and pepper. All ingredients are blended in a mixer, before oil is slowly drizzled in until a moist mixture is obtained. Best served
Culinary  

14/02/2019

Lasagna

Lasagna is one of the many Italian dishes that have become famous around the world. Easy to pre-prepare for dinner parties and events, filling, delicious and if you are lucky to have any remaining, great to have as left-overs the next day! The Artviva cooking class makes a delicious traditional lasagna (with meat sauce or, ‘ragù’). When you don’t however have a chef at hand and a professional kitchen to work with, it takes a
Culinary  
Florence is famous for many things – it’s art, history and natural landscapes, for being the home of some of the world’s most famous architecture and of course, for its food and wine! Whilst many food and wine products are exported to be enjoyed around the world, one thing which cannot be exported is the must-try Bistecca alla Fiorentina. Made from the white Chianina cow, one of the oldest cattle breeds in the world, steak
Culinary  , ,
Nonna’s peas and one of the only ways I can get my son to eat something green: Good olive oil4 cloves garlicFistful of cubed pancetta dolce (or bacon)3 cups of frozen peasLevel teaspoon of sugarSalt to taste – Sizzle the chopped garlic in a good glug (yes, stole that word from Jamie Oliver, love its sound) until the olive oil has absorbed the taste of garlic but garlic is not brown or burnt.– Add cubed
Culinary  , ,