
Antipasto Cups
Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 cup mixed olives (try Gigi Three Olive Mix or Calabrese Cracked Oliv...
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Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 cup mixed olives (try Gigi Three Olive Mix or Calabrese Cracked Oliv...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 13oz (375 g) Pantanella spelt linguine or whole-grain pasta 2 tsp Man...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 250g of polenta flour 6 large portobello mushrooms, stems detached 1 ...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 tbsp extra-virgin olive oil 1½ lbs (680 g) extra-lean...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 red pepper 1 yellow or orange pepper 8 to 10 medium-sized spears of...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 tsp extra-virgin olive oil 1/2 cup chopped onions 2 slices turkey ...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1 1/4 cups of unbleached all-purpose flour 1 1/4 cups of Poggio del ...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: Salad 1 cup uncooked long-grain brown rice 1 can (6 oz/70 g) flaked ...
Read moreIngredients Filling: 1 jar of GiGi grano cotto 150ml milk 40g butter or lard The skin from one whole lemon 500g ricotta 400g sugar 5 whole...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1½ tbsp extra-virgin olive oil 4 cloves garlic, sliced ½ cup chopped c...
Read moreCourtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 oz (28 g) dried GiGi porcini mushrooms 2 cups boiled water 16 oz...
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