Schiacciata con l’uva is a traditional Tuscan focaccia with grapes made for sharing around a table. Its sweet flavour makes it a delicious summertime treat you can enjoy for Sunday lunch with the fam!
What is summer, really, without a cooling delicious cocktail enjoyed at the pool or around the braai? We have been celebrating the sunny season sipping on Aperol’s signature serve, Aperol Spritz.
Making pasta at home is one thing every foodie should be able to do, and it’s easier than you could ever imagine. And you don’t even need a pasta machine, just a deft hand with a rolling pin and a sharp knife. We start you off easy with home-made tagliatelle and a deliciously creamy meat-free sauce.
The Italians taught us the winning combo of tomato and basil, now Royco has perfected the flavour in their ready-made sauce mix. Let’s dig in!
This Italian veggie and bean soup is hearty and filling – perfect for a nutrient-dense meatless Monday that won’t leave you missing the meat. It’s also a lovely way to use up stale bread or bread crusts.
When word first got out that the man himself, Jamie Oliver, would be opening a branch of Jamie’s Italian in South Africa, foodies and non-foodies alike could barely contain their excitement. Besides being a celebrated cookbook author, having his own television show and selling a range of kitchen- and cookware, Oliver can also proudly boast the vast popularity of his restaurant, now reaching 19 countries across the globe.
Pesto is a favourite ingredient in my kitchen. I always have some on hand to add flavour to some of the blander dishes I take to work for lunch in my attempts to eat more healthily. It does absolute wonders for my go-to chicken, broccoli and brown rice. And with all the new options available, from red pepper pesto to sun-dried tomato and feta pesto, it is not only flavourful, but boasts a host of nutrients too. So since I love it so much, I thought I’d share a few quick-fire facts I know you’ll love, plus a few of our yummiest pesto recipes.
Pronounced ‘nyoki’, these little Italian dumplings are eaten like pasta. Depending on the region, they can be made with flour, potatoes, semolina, breadcrumbs or even ricotta. There is also nothing like the taste of brown butter; add in some cream cheese and you have mouth-watering, budget-friendly, meat-free meal.
These Italian, stuffed rice balls are coated in breadcrumbs and then fried. They get their name because they look like little oranges which are called ‘arance’ in Italian. And we can guarantee they will be a hit as a bar snack at your next social do.
Never fear the ‘death dish’ with MyKitchen around to help you out. This tomato risotto is light and fresh, making it perfect for summer, and meat-free Monday, of course.