Cuttlefish stuffed with broccoli

Seppie ripiene con broccoli e gamberetti from Campania I’ll be honest, this isn’t so much a traditional recipe as a twist on something I tried in a restaurant and liked. It is a winter version of something of a summer classic, as cuttlefish, although available all year round in Southern Italy, is mainly eaten, lightly…

Pork rolls with provola and salame

Involtini di maiale con provola e salame from Campania There’s something about cheese which just makes it more decadent when it’s melted. Especially when it’s wrapped in something and it ooozes out as you cut into it…. You can make this recipe with other lean meats too, but I used pork medallions because I think…

Coffee liqueur

  Italians like their liqueurs… and so do I. For the Italians, liqueurs are made to be sipped out of ¬†small glasses after dinner as a digestivo, ie. to help their food go down. You can get liqueurs made out of almost anything, but probably the easiest to make at home is liquore al caff√©,…