Risotto al Radicchio

This is anther risotto dish from Northern Italy, originating in the city of Treviso which is 30 kms north of Venice.  In fact the type of radicchio that is shaped like a small Romaine lettuce (as opposed to a small Iceberg lettuce shape) is actually called “treviso” in Italian.  It is a bitter leaf vegetable

Risotto all’Amarone (Red Wine Risotto)

I first ate this amazing dish at its origin in the northern Italian city of Verona in the province of Veneto.  Home town of (fictional!)  Romeo and Juliet, Verona is well worth visiting, and its city centre  boasts a remarkably well preserved Roman amphitheatre, used in the summer for world class open air opera productions. 

Raviolis aux Crevettes (Ravioli in Prawn Bisque)

This recipe is often served in bistros throughout France, representing a delicious fusion of ravioli from neighbouring Italy and one of the great French classics, prawn bisque.  It is essential to use fresh raw prawns for this dish. The peeled prawn meat is finely chopped and flavoured with chives to form the stuffing of the

Tarte aux Courgettes (Zucchine Tart)

This recipe is another classic French pastry dish, a culinary fusion of France’s Mediterranean and classic pâtisserie traditions,  combining sun ripened zucchine (courgettes) with cream, eggs and all butter pastry.   Zucchine undergo an extraordinary alchemy when sautéed gently  in olive oil, caramelising with a delicious flavour and pronounced sweetness.  In fact the hardest part