
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.
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Soft savoury muffins with cooked ham, parmesan and milk: ready in forty minutes and perfect for drinks, buffets and lunchboxes.

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 from Naples, made with semolina, milk, pecorino and basil: a short, thick fresh pasta with a rough surface that grips every sauce.

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.

A savoury crumble made with grated boiled potatoes, flour and cold butter, filled with cooked ham and melting cheese and baked until deeply golden.

Homemade velouté sauce: a pale blond roux loosened with hot stock for a smooth, silky base, perfect for veloutés, gratins, and mains in sauce.

The classic Italian crostata with crumbly shortcrust pastry and jam: the traditional breakfast bake, simple to make and always perfect.

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 with milk, butter, and flour: creamy, smooth, and lump-free in minutes. The base for lasagne, baked pasta, and gratins.

Homemade fresh egg pasta with flour and eggs: smooth, elastic, and easy to roll. The base for tagliatelle, lasagne, and ravioli.

Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.

Classic Italian sponge cake (pan di Spagna) with eggs, sugar, and flour, no baking powder: tall, fluffy, and perfect to fill. The base for layer cakes and trifles.