In Nonna Fiore’s kitchen, summer doesn’t really begin until the first melons arrive at the market, heavy and fragrant, and she can finally set out her favourite appetizer: prosciutto di Parma con melone. She grew up not far from Parma,…
This authentic sarde in saor recipe carries the salt air of Venice straight into Nonna Fiore’s kitchen, even though her own village sits nowhere near the lagoon. She learned it as a young bride from a cousin’s wife who came…
This creamy baccalà mantecato recipe carries the salt air of Venice into Nonna Fiore’s mountain kitchen, a reminder that even far from the lagoon, the sea has always found its way to Veneto’s tables. Nonna tells us the story every…
In the steep, terraced valley of Valtellina, where the Alps rise so close together that the sun barely reaches the villages in winter, our family has always turned to bresaola when the table needed something both simple and special. Nonna…
This classic vitello tonnato recipe carries the quiet elegance of Piemonte, the region Nonna Fiore has always called the most refined table in Italy. She remembers her mother making it every Ferragosto, when the city emptied and the countryside turned…