Limoncello, beloved aperitivo practically synonymous with Amalfi has a tasty origin story.
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Limoncello, beloved aperitivo practically synonymous with Amalfi has a tasty origin story.
A family recipe for Limoncello and Crema di Limoncello
Tomatoes and burrata, a spin on a childhood favourite of Mezzatorre chef Giuseppe d’Abundo.
A garden recipe representing Lazio, by Chef Antonio Magliulo of La Posta Vecchia.
A Dario Cecchini favourite made with humble beef shank and its marrow.
Il Pellicano’s chef Michelino Gioia celebrates a traditional Tuscan panzanella.
It doesn’t get better than cacio e pepe. La Posta Vecchia’s Antonio Magliulo shares his recipe.
Childhood nostalgia in a recipe by chef Giuseppe d’Abundo
Chef Giuseppe d’Abundo of Mezzatorre shares his scialiatelli pasta recipe.