Super soft olive oil bread rolls, just like the bakery
Soft Italian olive oil rolls made with just six ingredients and a double rise: a thin golden crust, a white cottony crumb and no butter, milk or eggs at all.
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Type 00 flour
Fluffy savoury muffins with ham and cheese
Soft savoury muffins with cooked ham, parmesan and milk: ready in forty minutes and perfect for drinks, buffets and lunchboxes.
Crispy sweetcorn fritters with guacamole
Golden pan-fried sweetcorn fritters, crisp outside and soft inside, served with a creamy guacamole of avocado, lime and coriander. Perfect for sharing.
Homemade scialatielli, Neapolitan pasta with milk and basil
Homemade scialatielli from Naples, made with semolina, milk, pecorino and basil: a short, thick fresh pasta with a rough surface that grips every sauce.
Romagna cassoni, pan-cooked flatbreads with greens and cheese
Cassoni from Romagna made with a dough of flour, olive oil and sparkling water, filled with sautéed spinach and melting cheese and cooked in a dry pan until they puff.
Savoury potato crumble with ham and melting cheese
A savoury crumble made with grated boiled potatoes, flour and cold butter, filled with cooked ham and melting cheese and baked until deeply golden.
Velouté Sauce, the Silky French Mother Sauce
Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.
Classic Italian Crostata with Jam and Crumbly Shortcrust
The classic Italian crostata with crumbly shortcrust pastry and jam: the traditional breakfast bake, simple to make and always perfect.
Classic Shortcrust Pastry, Crumbly and Easy to Roll
Classic Italian shortcrust pastry (pasta frolla) with flour, butter, sugar, and eggs: crumbly, fragrant, and easy to roll. The base for tarts, cookies, and tartlets.
Homemade Béchamel Sauce, Creamy and Lump-Free
Homemade béchamel sauce with milk, butter, and flour: creamy, smooth, and lump-free in minutes. The base for lasagne, baked pasta, and gratins.
Homemade Fresh Egg Pasta, Smooth and Elastic
Homemade fresh egg pasta with flour and eggs: smooth, elastic, and easy to roll. The base for tagliatelle, lasagne, and ravioli.
Homemade Choux Pastry for Cream Puffs and Éclairs
Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.