Recipes

Recipe from Nino Zoccali's cookbook, Pasta ArtigianaSERVES 6 2½ tablespoons extra virgin olive oil500 g (1 lb 2 oz) cauliflower, cut into very sma...

Recipe from Nino Zoccali's cookbook The Venetian Republic SERVES 4PREP TIME 20 minutesCOOKING TIME 1 hour In Vicenza, this recipe is often made wi...

Recipe from Nino Zoccali's cookbook The Venetian RepublicSERVES 4PREP TIME 30 minutes, plus soaking of vongole overnight, if usingCOOKING TIME 30 ...

Recipe from Nino Zoccali's cookbook, The Venetian Republic Tiny Prawns & Mayonnaise SERVES 4PREP TIME 15 minutesCOOKING TIME 5 minutes This is ...

Recipe from Nino Zoccali's cookbook, The Venetian Republic SERVES 8PREP TIME 15 minutesCOOKING TIME 50 minutesIn many parts of the world, fruit cr...

  Recipe from Nino Zoccali's cookbook The Venetian RepublicSERVES 4PREP TIME 30 minutesCOOKING TIME 45 minutesThe visual wow factor is thanks to t...

  Corzetti Pasta with Marjoram Pesto PASTA 330g plain flour, plus extra to knead 70g semolina, plus extra to dust 1/2 tsp fine sea salt, plus extra...

Recipe from Nino Zoccali's cookbook The Venetian Republic This is a classic example of Mediterranean cooking and can be found all along the Dalmat...

Recipe from Nino Zoccali's cookbook Pasta Artigiana A dinner invite from zia Lidia, my auntie, means this soup. I wouldn't have it any other way a...