Italy, the home of salami, lasagna and tiramisu. Send me a message and let me know if you want to eat it as a takeaway.
You can't beat that old tomato and burrata combination, two simple ingredients that make my heart sing, the king of Italian cheese surrounded by a tomato salsa with wisps of oregano and lemon.
A plate of salami and Italian hams.
Dish of mixed olives and balsamic vinegar - you are going to look at this dish and think what can she possibly do to this ingredient that makes it shine above and beyond the olives you can buy in any supermarket across the land and I will sit and watch and silently whisper in your ear the secrets of my magic.
Main course of lasagna an Italian classic that done well takes days to make. A properly-made lasagna is a dish of consummate beauty and one of the most beloved Italian food dishes in the world. Lasagna has many versions, both within Italy and around the world, but when we talk about “real” lasagna in Italy we mean “Lasagna alla Bolognese” i.e., from Bologna in the region of Emilia-Romagna. The longer a ragù cooks, the tastier it becomes, my grandma would stew hers literally all day, I make mine the day before and I use a mixture of beef and pork. The lasagna will be served with a salad and garlic bread.
For pudding one of my very favourite coffee based desserts Tiramisu. Using strong black espresso coffee and a splash of Tia Maria, sponge fingers are soaked as the base, clouds of whipped mascarpone are layered in between and the top sprinkled with a crushed, roasted coffee bean and dark chocolate crumb, the ultimate dish of decadence and the perfect way to end a feast.
I will also make some almond and lemon biscuits originally from Sienna called riciarelli.