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The home of traditional Italian cookware
Join us on our Italian food journey

THE COOKSHOP JOURNAL

Classic Italian Tiramisù

Classic Italian Tiramisù

Tiramisù, arguably Italy’s most successful dessert export. Soft, velvety, delicately sweetened cream, offset by dark espresso soaked sponge, with a finishing hint of alcohol: a melt in the mouth, dessert lover’s masterpiece.

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The history of fusilli cilentani and how to make fusilli.

Fusilli Cilentani, by Sofia Gallo

Food in my family has always been the centre of every gathering and for as long as I can remember, I have always been surrounded by it. There wasn't a celebration or a visit from a long distant cousin that wouldn't call for a feast.
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Triangular Ravioli [Attempt No. 1]

Triangular Ravioli [Attempt No. 1]

My inner child still gleans satisfaction from piling a mountain of flour on a board, forming a volcanic crater, and cracking eggs straight into the middle.  Rebels (and pasta aficionados) don’t need mixing bowls.
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making gnocchi by hand

Gnocchi from Leftover Mashed Potato

These little dumplings, often ridged, are commonly made from potato, semolina, flour, or cheese and are incredibly versatile. My first experience of fresh potato gnocchi was ‘Al forno’ – finished in the oven with sage butter and parmesan. Incredible. I have been a convert since, so if you’ve never tried fresh gnocchi before, I want you to share my joy!
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