The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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Ravioli di Zucca- Fresh pasta stuffed with roasted delica squash, ricotta and Parmesan with sage and butter 341kcal

That’s our guide to the best Italian pastries your must try. Got any questions or suggestions? Let us know in the comments below. Pan-roasted sea bream fillet with datterini tomatoes, capers and Taggiasche olives, with Swiss chard and slow-roasted Sicilian red peppers Insalata mista- Mixed Italian leaves, basil, mint, cucumber and datterini tomatoes with fresh goat’s cheese and aged balsamic vinegar 110kcal

The Summer House

The name maritozzo derives from the word “marito” which is Italian for “husband”. It comes from a unique tradition in 19th-century Rome, in which men would propose on the first Friday of March by presenting their future brides with an engagement ring hidden inside a maritozzo. (Is it wrong we’d probably want the pastry more than the ring?) Insalata mista -Mixed leaf salad with fresh goat’s cheese, datterini tomatoes, cucumber, mint, basil Favoured in Venetian cooking, Vialone Nano is a semi-fino rice with an unpolished oval-shaped grain. Its starchy exterior helps to create risotto's creamy texture.

Roasted guinea fowl stuffed with prosciutto di Parma, lemon zest, thyme and Mascarpone on pagnotta bruschetta, Unlimited Prosecco, Negroni or Aperol Spritz are available for 1 hour and a half from time of arrival. Set in our grounds, The Summer House is a unique, charming hidden gem opening its doors to you for the first time. Following the winding path past the architectural plants and Koi ponds of our Japanese garden, The Summer House is a character cottage nestled in a secluded spot. Entering the property, the house opens up to a vaulted ceiling and glass elevation leading on to a large balcony that wraps around the house. Struffoli is a type of Italian pastry made from the same simple sweetened dough as chiacchiere. But for stuffoli, the dough is rolled into small marble-sized balls then soaked in honey, cinnamon, and ground orange rind. This creates a sweet treat that’s crunchy on the outside and light on the inside. They are also sometimes referred to as honey balls.

Bomboloni are light and fluffy deep-fried Italian doughnuts. Their name comes from the Italian word “bomba,” meaning “bomb,” to describe their small grenade-like shape. The king of hard cheeses, Parmigiano-Reggiano takes its special place in Italian cooking. Rich, sharp and intense flavor with a granular texture make Parmigiano-Reggiano an inevitable part of any recipe. Sporcamuss are another of the best Italian pastries from the Puglia region. They consist of squares of puff pastry filled with pastry cream and sprinkled with powdered icing sugar. Sporcamuss are very sweet and usually eaten as a dessert rather than for breakfast. Fresh herbs and spices are added to many Italian dishes to enhance flavor; the most common are oregano, basil, sage, rosemary, parsley, hot pepper, thyme. Italians seldom cook without using some of these beloved herbs and spices. Basil is the scent of summer and a herb that can transform any dish into a gourmet dish. Sage, parsley and rosemary are among the most widely used herbs in the Italian kitchen. Sage is used to enhance roasts, beans and potatoes. Rosemary is great on roasts, and even for some sweets. Parsley, rich in vitamins A, B, C and iron, is excellent with seafood, boiled potatoes and essential for the preparation of many sauces. Pappardelle con ragù di manzo -Fresh pasta with slow-cooked beef in Chianti and San Marzano tomatoes 373kcal