Italian Cuisine

Slow-roasted pork, seasoned with rosemary, garlic, and fennel. Ingredients (Serves 6–8) 2–3 kg boneless pork belly with skin (pork loin optional) 4–5 garlic cloves, minced 2 tbsp fresh rosemary, chopped 1 tbsp fresh sage, chopped 1 tbsp fennel seeds, crushed 2 tsp black pepper 1–2 tsp salt 2 tbsp olive oil Optional: lemon zest for extra aroma Preparation Prepare the pork: Lay pork belly skin-side down and score the fat lightly. Mix garlic, rosemary, sage, fennel seeds, pepper

Oven-baked sea bass with fresh herbs, garlic, and olive oil. Ingredients (Serves 2–4) 2 whole branzino (sea bass), cleaned and scaled (~400–500 g each) 2 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced 1 lemon, sliced Fresh herbs: rosemary, thyme, or parsley Salt and freshly ground black pepper Optional: cherry tomatoes or olives for garnish Preparation Preheat oven: Set oven to 200°C (400°F). Prepare the fish: Pat the branzino dry with paper towels. Make 2–3 diago

Grilled Tuscan T-bone steak, seasoned simply with olive oil, salt, and pepper. Ingredients (Serves 2–3) 1.2–1.5 kg T-bone or porterhouse steak (preferably Chianina beef) Extra virgin olive oil Coarse sea salt Freshly ground black pepper Lemon wedges (optional, for serving) Preparation Prepare the steak: Bring the steak to room temperature for 30–60 minutes. Lightly brush both sides with olive oil and season generously with salt and pepper. Preheat the grill: Heat a charcoal o

Pizza topped with artichokes, mushrooms, ham, and olives. Ingredients (Makes 2 pizzas) For the Dough 500 g Italian “00” flour 325 ml water (lukewarm) 10 g salt 3 g dry yeast For the Topping 300 g canned San Marzano tomatoes (crushed) 250 g fresh mozzarella, sliced 80 g cooked ham (prosciutto cotto), sliced 100 g mushrooms, thinly sliced 80 g artichoke hearts, sliced 60 g black olives (pitted) Extra virgin olive oil Salt, to taste Preparation Prepare the dough: Dissolve yeast