Festive flavours
12:12:2011
My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.
Christmas crostini
02:12:2011
Once cooled, the bases are spread with a rich and indulgent blue cheese cream, before being topped with caramelised pear slices – soft and hot inside, with a sweet crunchy caramel on their exterior.
Buon Natale!
02:12:2011
There can be few other places on this planet that ‘do’ family meals quite like the Italians.
Christmas crackers
16:12:2010The highly prized Turrón de Jijona, however, requires a more complicated approach. Using techniques that have been around for hundreds of years…
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