Aubergine/eggplant parmigiana
This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
Herby turkey breast cooked in milk
This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.
Herby pork stew
The white wine, stock and slow cooking make the pieces of pork really melt in your mouth.
Arista -Tuscan-style roast pork
this is one of the classic tuscan roast meat dishes, herby and succulent.
Stuffed artichokes
You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
Torta salata di verdure – Italian vegetable quiche
Use what you have around! Italians love quiches and love using all sorts of leftovers in them. A classic is sautéd spinach with plenty of nutmeg.
Pollo ai semi di finocchio
Chicken with fennel seeds
An aromatic, original twist on a simple dish.
Chicken with fennel seeds
Fennel gratin
A simple yet delicious way to prepare this nutritious and aromatic vegetable.
Cardoons in a tomato sauce
Cardoon grows everywhere and is from the same family as the artichoke and as well as being nutritious (plenty of potassium, calcium and iron) is incredibly tasty.