Food & Wine Blog, Recipes and more

Sacred Silence and Fiery Roasting: Discovering Wood-Roasted Coffee at the remote Monastery of Silence in the Tuscan hills

Imagine a place where time is suspended, where ancient traditions meet a modern purpose, and where the world’s most extraordinary coffee isn’t roasted quickly in electronically controlled ovens but is carefully hand-roasted over a wood-fired oven in the quiet, reflective room of an historic Italian monastery. This is the story of a very special coffee from the heart of Tuscany; a brew infused with history, faith, and the very essence of stillness.

Are You REALLY Eating Authentic Italian Food Products? The Shocking Truth About Your Favourite Foods!

Think you're a pro at picking out the best Italian goodies? Hold onto your espresso, because what you don't know about Italian food certifications could be costing you a truly authentic culinary experience! At Yummy Italy, we believe everyone deserves to taste the real Italy, and that starts with understanding the labels that guarantee quality, tradition and authentic tastes and flavours. 

Why there is no such thing as Italian Food

 “What?” you cry? I know, I know, hear me out...

Whenever I have guests who spend more than two or three days in Bologna or Emilia Romagna in general, after about day four or five they start suffering from what I call ‘pork fatigue’. The region’s main staple is pork, from the endless varieties of charcuterie including Mortadella Bologna (no, it’s not the Oscar Meyer scrapings off the slaughterhouse floor but made with prime cuts of finely ground pork), Prosciutto Crudo di Parma, Coppa Piacentina, Culatello di Zibello, and much, much more - to Bologna’s classic Ragù alla Bolognese, traditionally made with both pork and beef, and the region’s much-loved sausage ragù.

A New Chapter for Yummy Italy: A Journey of Transformation and Connection

Over the years, Yummy Italy has been more than just a business; it has been the physical manifestation of my passion for the culinary treasures of Italy’s Emilia Romagna Region. From curating immersive gastronomic experiences to working closely with artisans and producers and sharing the heart and soul of the region with food and wine lovers and professionals from all over the world, my mission has always been to bridge the gap between local authenticity and global curiosity.

Recipe: Ricotta and Mint Gnocchi with Zucchini and Cannellini Beans

It's summer and zucchini abound. I seem to have a constant stream gifted to me by a lady I know and this is one of my 'go to' recipes, first because it looks and tastes delicious and second because it comes together relatively quickly.

These ricotta and mint gnocchi with zucchini and cannellini beans are a great dish to serve to guests, especially if you can get hold of zucchini flowers  which make it look super pretty. The addition of mint and a little lemon zest takes it to another level. Also, the whole concept of 'home-made pasta' offers an impressive element, but with virtually no mess and minimal effort. 

If you can't get hold of zucchini flowers but can get some yellow zucchini to add colour then that works too. Alternatively some diced carrot can elevate the colour scheme. I added some diced carrots to my recipe anyway because I think it makes the dish look prettier in general. 

Recipe: Apricot & Lavender Tarte from the Italian Alps

I had this delicious apricot tarte in a small farm restaurant reachable only on foot in the South Tyrol mountains in the Italian alps and I found the addition of lavender to be really delicious. The farm was not particularly forthcoming with the recipe (even though they were super friendly) so I literally had to test the recipe about 4 or 5 times until I got what I consider to be a pretty decent replica. It was a hot summer day and we were hiking in the alps and it was a fairly steep and rocky walk down a mountain and through a forest. Out of nowhere we were  greeted by a wonderful small farm serving a couple of different types of cakes, charcturie and cheese platters and some beautiful cold, local wines. 

Please only use edible lavender as there are different types. It is predominantly the English lavender varieties that are edible. Spanish and French lavender varieties contain camphor and so are not really suitable for cooking with. Here I used ‘Lavandula Angustifolia’.  

Recipe: Marjoram Ravioli with Asparagus, Ricotta and Lemon Zest