Cook Italian

Here we celebrate the strong bonds between the engineers who design and build Bertazzoni appliances, the great agricultural traditions of the region and the unique depth and character of Italian cooking.

Riso e zucca

Pumpkin risotto is all about colour. Cutting open a pumpkin is a voluptuous experience in itself, the rich, earthy orange tones of pumpkin always bring me back into a glorious summer sunset.

Pasta con le sarde

Pasta with sardines is a very tasty and healthy food. Sardines are rich in unsaturated fats, very good for cholesterol control.My choice is to use freshly made tagliolini as the round taste of this...

Nocino

The Italian tradition believes that on the sunrise of St. Johns (24th June is San Giovanni) is the right time to harvest the drupes (nuts) used to prepare “il nocino”. It seemed like the dew from the...

Mozzarella Artichokes

The artichoke heart was very popular in Roman times. The Romans thought it was very good for the liver, and they were right!The best season for artichokes is from October to May: in this period...

Struffoli

Struffoli are an Italian speciality traditionally made around Christmas time. Every Italian family has their own preferred version. Ours is taken from the old Bertazzoni family cookbook that was...

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