Arroces, cereales y fideos

Main

Main4h 10m

Escudella i Carn d’Olla

Escudella i Carn d’Olla is a distinctive Spanish recipe known for Catalonia's festive broth, pasta, vegetables, chickpe…

Main

Main1h 35m

Poulet Basquaise

Poulet Basquaise is a distinctive French recipe known for chicken braised with peppers, tomatoes and Bayonne ham.

Dessert

Dessert45 min

Rizogalo

Rizogalo is a distinctive Greek recipe known for Greek rice pudding scented with vanilla, citrus or cinnamon.

Main

Main2h 45m

Kokkinisto

Kokkinisto is a distinctive Greek recipe known for meat braised until tender in a cinnamon-scented red tomato sauce.

Main

Main1h 30m

Avgolemono Chicken Soup

Avgolemono Chicken Soup is a distinctive Greek recipe known for chicken and rice soup thickened with eggs and fresh lem…

Main

Main2h 20m

Youvetsi

Youvetsi is a distinctive Greek recipe known for slow-cooked meat and orzo baked in a tomato-rich sauce.

Main

Main1h 20m

Pastitsio

Pastitsio is a distinctive Greek recipe known for baked pasta layered with spiced minced meat and béchamel.

Main

Main1h 30m

Gemista

Gemista is a distinctive Greek recipe known for tomatoes and peppers filled with herbed rice and baked in olive oil.

Starter

Starter1h

Dolmades

Dolmades is a distinctive Greek recipe known for vine leaves wrapped around a fragrant rice and herb filling.

Main

Main25 min

Pasta alla Gricia

Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated che…

Main

Main1h 35m

Coniglio all’Ischitana

Ischia, Campania. It is famous for robust island flavour rather than delicate presentation.

Main

Main3h 20m

Baccalà alla Vicentina

Vicenza, Veneto. It is famous for the transformation produced by slow cooking: firm dried fish becomes soft and rich wh…

Main

Main2h 25m

Agnolotti del Plin

Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.

Main

Main27 min

Saltimbocca alla Romana

Rome and Lazio. It is famous because three strong ingredients work in a compact preparation: tender veal, salty prosciu…

Main

Main2h 30m

Osso Buco alla Milanese

Milan, Lombardy. It is famous for the combination of melting veal, marrow-rich sauce and the fresh lift of lemon, parsl…

Main

Main4h 5m

Lasagne alla Bolognese

Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù bring…

Main

Main25 min

Risotto

Northern Italy, especially Lombardy and Veneto. Risotto is famous for a texture that is creamy without needing large qu…

Main

Main20 min

Carbonara

Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.

Main

Main2h 20m

Bolognese

Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle…

Main

Main3h 5m

Arroz de Pato

Portuguese duck rice baked with chouriço until crisp on top and succulent underneath.

Main

Main55 min

Kedgeree

Curried rice with smoked fish, eggs and herbs, shaped by Anglo-Indian breakfast traditions.

Dessert

Dessert40 min

Baghrir

Baghrir is a Moroccan dessert defined by thousand-hole Moroccan semolina pancakes served with melted butter and honey.

Dessert

Dessert55 min

Sellou

Sellou is a Moroccan dessert defined by toasted flour, almonds, sesame, honey, cinnamon and anise mixed into a rich Mor…

Main

Main2h

Seffa Medfouna

Seffa Medfouna is a Moroccan main defined by steamed vermicelli or couscous hiding saffron chicken, finished with cinna…