RECIPE NOTE: Use a vegetable peeler or grater to finely shave the chocolate.
RECIPE NOTE: Turn to p 54 to learn how to make your own limoncello. Galliano or Frangelico also work instead of limoncello.
Cheese is my ultimate weakness… I simply cannot resist the pull of dairy goods, and being born and raised in Northern Italy – the area of many of my birth country’s best offerings – I’m no stranger to sharp and bold flavours, too. Give me gorgonzola for breakfast, lunch and dinner, please!
Speaking of one of Italy’s most famous exports, this month I’m sharing with you my sweet and sour shallot tart, the perfect vessel for this king of cheeses.
And of course, being Milanese, I must revisit my mum’s favourite risotto recipe, with melty Taleggio and bitter radicchio – so satisfying.
If you haven’t yet been introduced to the glory of Neapolitan gattò (Italian potato ‘cake’), let me rectify this for you. Think potato flan, stuffed with milky fontina fighting its way out with every mouthful.
And if it’s a sweet bite you’re craving, look no further than mascarpone and ricotta, to be used in a layered tiramisu pavlova,
