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Pigeon breast,figs and pancetta served it with fondue potato and sweet and sour shallots
After exactly 13 years of living in this beautiful corner of Umbria near Orvieto, I decided the time had come for me to master the cooking and eating of a local favourite, pigeon! 
Baccalà fillet gently cooked in a spicy sausage crust served with crispy artichoke
Before anything else Nick and I would just like to say we hope you had a very merry Christmas and wish you all a happy and healthy New Year. On the subject of being healthy, on the first Monday of 2014 after [...] |
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100% Typical Italian
Homemade Pappardelle fresh pasta served with Ragù alla Bolognese
A few days ago on my Sagraincasa Face Book page and on Twitter I announced what for me was very exciting and great news “ the Umbrian country girl chef will arrive to work in London this February “ . Mamma Mia, the positive responses [...]