Ravioli alla Zucca (Pumpkin Ravioli)

This vegetarian dish, sometimes called Tortelli alla Zucca,  originated in the northern Italian city of Mantova  in the 1500s, not long after pumpkins were introduced to Italy from their native northern Mexico.  Not only is it an elegant dish with an extraordinary sweetness and umami type flavour it also costs very little to make, combining

Saumon En Croute (Salmon Wellington)

This recipe is believed to have been brought to France in the early 20th century by famous chef August Escoffier, after eating similar Coulibiac in Russia. There are many different versions of this elegant and sumptuous dish, including cream cheese, eggs, mushrooms and so on, but these risk over complicating what is at heart quite

Céleri Rémoulade (Celeriac Remoulade)

This is a very popular dish in France, often served as a starter but sometimes also as a vegetable  accompanying  fish or light meat dishes.  Celeriac is a variety of  celery with a large tuber root which has the crunch of carrot and the flavour of celery.  It can be sautéed, added to potatoes to

Insalata di Frutti di Mare (Seafood Salad)

This dish is served throughout Italy and Southern France, marrying the freshest  seafood barely cooked and served with local olive oil, lemon juice and parsley. It is often served on a bed of Samphire (Salicornia in Italian), a succulent plant with a deliciously salty crunch that grows in coastal areas. It can be eaten raw,

Polpette di Pollo al Pomodoro (Chicken Meatballs in Tomato Sauce)

This is a famous recipe from Rome’s Jewish community and is very popular in the Trattorie restaurants of the  Trastevere area.  It is a classic example of “cucina povera” or poor cuisine, relying on stale bread to extend the more expensive meat.  This gives it a lightness, further  enhanced by using chicken rather than richer