Author: Marc Coffey

Italian flatbread with prosciutto and fontina (piadina) Ingredients  525 g (3½ cups) plain flour, plus extra, to dust  1½ tsp

Pollo Alla Milanese Ingredients 4 medium chicken breasts, skinless and boneless 100g/3½ plain flour 1 handful of fine breadcrumbs, toasted

Ceci di Farinata Chickpea farinata is a Ligurian specialty. It is especially typical of the city of Genoa but its

Sicilian Sausage and Polenta Bake Polenta is a dish of boiled cornmeal. It can be eaten as a hot porridge

Fried Polpatini with Ricotta & Basil | Gennaro Contaldo Ricotta and Basil deep fried in beautiful golden breadcrumbs and served

Street Food: Incredible Panini Packed panini made in Siracusa.  Just wow!

Sicilian Seafood Couscous Chef and owner of the trattoria Cantina Siciliana in Trapani, Pino Maggiore, shows us how to make

Tuscan Chicken Recipe Ingredients For the chicken: 1kg x chicken pieces, thighs & drumsticks Salt & pepper Plain flour for

How to Make Italian Coffee with a Moka (Un Caffè Italiano) This video shows how to make different types of

Polpette di ricotta e melanzane – Ricotta and eggplant balls This meatless dish will surely please any crowd.