Since these providers may collect personal data like your IP address we allow you to block them here. Put the croutons in four small bowls, pour over the pasta and beans, sprinkle with a drizzle of oil.

As practical as they are delicious, pasta bakes and gratins are compatible with any budget and may be prepared in advance and baked later – the perfect time saving solution. We love art (a lot) and are proud to offer the highest quality fine art reproductions available anywhere. Then add the sage and rosemary, allowing everything to flavor for a couple of minutes before adding the pinto beans.

This recipe is an homage to a magnificent city and its bold flavours that are the perfect complement to the deliciousness of the Marco Aurelio grain. Add more oil to the pan and sear the onion, chili and mushrooms for about five minutes on medium heat, then make some space in the middle of the pan and add the tomato puree. The Barbieri family have been preserving the freshest produce in Northern Italy for decades now – and their plum jam remains one of our all-time favourites. The name of Ferrara is synonymous with the epic “salama da sugo” (a mixture of pork meat with spices and red wine), the “cotechino” (a large pork sausage) and other legendary specialities. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

He is the author of popular Italian shows, including MasterChef Italy, and the Celebrity, Junior and All Stars versions with other popular television chefs, including Carlo Cracco, Antonino Cannavacciuolo, Joe Bastianich, Giorgio Locatelli, Alessandro Borghese, Lidia Bastianich and Antonia Klugmann. We could not leave out a specialty recipe from our homeland, the late radicchio, which the chef blends with fragrant marinated courgettes: from North to South, passing through Central Italy where our emperor, Marco Aurelio wheat, grows.CHEF BARBIERI, WITH THE SGAMBARO YELLOW LABEL PASTA IN HIS SUITCASE, TAKES US ON A JOURNEY THROUGH THE FLAVOURS OF ITALY: FROM HIS NATIVE EMILIA ROMAGNA, WHERE THE MARCO AURELIO WHEAT IS GROWN, TO “OUR” VENETO, THE LAND OF OUR BIRTH, THE HOME OF OUR MILL AND PASTA FACTORY. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. They have been making fruit mostardas, jams and other sauces for decades, and are especially known for their Mostarda di Voghera which has been awarded the renowned De. We also use different external services like Google Webfonts, Google Maps, and external Video providers. After following advanced courses abroad he started working for the restaurant Locanda Solarola, in Castel Guelfo di Bologna.

Fresh Food is packed in an insulated bag with a cool pack guaranteed to keep produce cool for 48 hours.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. He is the creator of talent show Bruno Barbieri – 4 hotel, a spin-off of Alessandro Borghese – 4 ristoranti. For the past twenty years, I have been travelling across Asia, Africa and the Americas, collecting amazing impressions on the local foods of so many different cultures. If you and those who receive your gifts are not entirely delighted with any of our products we replace them or offer a full refund.