A TASTE OF SICILY

These vegan baguettes are crunchy on the outside and soft on the inside thanks to semolina - which is mainly used in Sicily for making...

If you are looking for a way to wow your family or guests, this is for you. The idea was to make something that looked like squid ink...

This homemade fresh lasagna with romanesco broccoli & pink peppercorn béchamel is the ultimate showstopper on your Christmas table....

I shared some tips for making an extra creamy, delicious risotto with you the other day. Here are a few more: 1. Most people think the...

Continuing on the theme of "Aperitivo", these scrumptious fried "angioletti" (lit. little angels) of pizza dough are usually offered in...

A week ago I was on the phone with my sister who lives in Dubai and told her I wasn’t planning to have any Christmas tree or decoration...

Risotto is one of Italy's most traditional dishes. Mastering the technique requires definitely more practice than, say pasta but here are...

If you’ve followed me for a while, you’ll know that here at the Isa-Akshay home we honour and celebrate both Italian and Indian cultural...

…or in other words, South Indian mr. kodubale marries South Italian mrs. taralli and live happily ever after. Although we’ll be spending...

The making of quince jam & quince jelly - both called Cotognata by Sicilians - were a family affair back home. Me, my sister, my dad...

When I was little, the night between November 1st and 2nd was a special one. On that night, between the day of All Saints and the day of...

I believe food is always the best cure for homesickness, and I decided to cure mine by cooking lots of traditional Sicilian dishes,...

Fregula (often Italianised as fregola) is a peppercorn-shaped pasta typical of the Italian island of Sardinia. Made with semola and...

This stew evokes memories of late September nights and the sea. A perfect celebration of this end of summer and a welcome to the new...

Raise your hand if you think Korean-Italian cuisine is a match made in heaven! I think the two cuisines complement each other and...

Growing up, I never thought too much of prickly pear (or fico d’India in Italian, or “ficupala” as we call it in Sicily). Cactuses (or is...

I’m often asked to share my most basic, no-frills pizza recipe. This is how I make it and I guarantee it’s better than in pizzeria. We...

The secret to good gnocchi is to use as little flour as you can. I learned that the hard way when I decided to make gnocchi years ago for...

My love affair with aubergines never ends. This is my revisited version of what is perhaps the most representative dish of Sicily -...

Ready for these super-sticky, extra-soft and (almost) guilt-free “cornetti”? Cornetto is the Italian cousin of croissants but differs in...