BUONISSIMO

/from buono, adj superlative/ Outstandingly delicious. Storied sweets, savoury treats and traditional recipes from different regions of Italy.

OUR LATEST Articles

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La Macchinetta, the Moka Bialetti

Let’s get it percolatin’, Italian style!

CONTINUE READING La Macchinetta, the Moka Bialetti 5 min read

Shelf Life: Must-Have Italian Cook Books

Our short list of top cookbooks for Italy flavour.

CONTINUE READING Shelf Life: Must-Have Italian Cook Books 1 min read

The Best Foodie Spots Outside of Florence

The Foodie guide to where to find the best gourmet eats in Tuscany.

CONTINUE READING The Best Foodie Spots Outside of Florence 4 min read

OUR LATEST Recipes

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Mezzi Paccheri, Ceci e Baccalà with Emidio Pepe

Your favourite Roman dish.

CONTINUE READING Mezzi Paccheri, Ceci e Baccalà with Emidio Pepe 1 min read

In Vino Vitae, the world of Emidio Pepe

Farm to table in every sense.

CONTINUE READING In Vino Vitae, the world of Emidio Pepe 9 min read

Rigatoni alla Carbonara

Your favourite Roman dish.

CONTINUE READING Rigatoni alla Carbonara 1 min read

Trentino’s Apple Strudel

Grab a fork (or spoon) and some vanilla ice cream!

CONTINUE READING Trentino’s Apple Strudel 2 min read

Red Vermouth Risotto with Piemonte Hazelnuts

The perfect cosy dinner recipe.

CONTINUE READING Red Vermouth Risotto with Piemonte Hazelnuts 1 min read

Spaghetti with Creamy Lemon Sauce by Skye McAlpine

A bowl of sunshine, Skye’s recipe for Creamy Lemon sauce

CONTINUE READING Spaghetti with Creamy Lemon Sauce by Skye McAlpine 3 min read

Arancina al Ragù by Sandro Pace

The recipe for Sandro Pace’s arancina al rage

CONTINUE READING Arancina al Ragù by Sandro Pace 3 min read

Loving Lasagna, an interview with Massimo Bottura

The world’s best chef shares his favourite dish

CONTINUE READING Loving Lasagna, an interview with Massimo Bottura 7 min read

The Crunchy Part of the Lasagna by Massimo Bottura

The recipe for Bottura’s unforgettable lasagne

CONTINUE READING The Crunchy Part of the Lasagna by Massimo Bottura 5 min read

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