Farinata di ceci - Flat Chickpea Bread with Rosemary

The Ligurian farinata, also know as cecina in Tuscany, is a thin and crispy flat bread, made of chickpea flour, water and oil. You eat it piping hot with chopped rosemary in Liguria and a simple twist of the pepper mill in Tuscany. 

Lenticchie e fregola con pomodorini al forno - Lentil and Fregola with cherry tomatoes

Fregola is typical pasta from Sardinia, shaped like giant couscous. Traditionally fregola is cooked in the same way as risotto and served with a vongole and tomato sauce.

Insalata tiepida di farro, cavolo rosso e trevisana - Farro Salad with Red Cabbage and Trevisana

Farro (spelt) is an ancient grain the Romans lived on for centuries. They ate farro as a whole grain or ground it into flour to make bread and pulsum, their popular version of polenta. 

Risotto Zucca e Porcini - Squash and Porcini Risotto

Picture by Giulia Verdinelli

Risotto is a versatile dish I like to make in every season with different ingredients. This is an Autumn recipe, tasty and colourful. Butternut squash and porcini combine well together and the fresh rosemary enhances the earthy aroma of the dish.