Main
Main1h 30m
Cacciucco
Livorno, Tuscany. It is famous for intensity and variety: different seafood contributes layers of flavour and texture t…
Stufati, brasati e piatti unici
Stews, braises and slow-cooked dishes where time builds the flavour.
Stufati, brasati e piatti unici
Visualizzati 24 / 540
Main
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
Main1h 45m
Melanzane alla Parmigiana
Southern Italy, especially Sicily and Campania. It is famous for turning aubergine into a deeply savoury centrepiece: s…
Main
Main1h 55m
Ribollita
Tuscany. It is famous for becoming more than the sum of inexpensive ingredients.
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
Main2h 20m
Bolognese
Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle…
Main
Main1h 37m
Espetada Madeirense
Madeiran beef skewers rubbed with garlic and bay, grilled over fierce heat.
Main
Main
Main3h
Feijoada à Transmontana
Northern Portuguese bean stew with pork, chouriço, cabbage and paprika.
Main
Main1h 40m
Bifanas
Thin pork steaks marinated with garlic, paprika and white wine, served in crusty rolls.
Main
Main3h 10m
Cozido à Portuguesa
A generous Portuguese boiled dinner of meats, sausages, cabbage, potatoes and vegetables.
Main
Main1h
Cataplana de Marisco
Aromatic Algarve seafood stew steamed in a cataplana with tomatoes, peppers and wine.
Main
Main2h 20m
Carne de Porco à Alentejana
Pork marinated with paprika and wine, fried with potatoes and finished with clams.
Main
Main3h 5m
Arroz de Pato
Portuguese duck rice baked with chouriço until crisp on top and succulent underneath.
Main
Main1h 30m
Bacalhau com Natas
Salt cod, potatoes and onions baked in a creamy sauce beneath a golden crust.
Main
Main2h 55m
Venison Casserole
Slow-cooked venison with wine, roots and herbs until tender and deeply savoury.
Main
Main
Main
Main1h 30m
Haggis Neeps and Tatties
Peppery haggis served with mashed swede and potatoes for a Scottish classic.
Main
Main