Aperitivo! The golden time late afternoon always includes a Spritz or two. Here’s how to make it.
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Elegant and zesty, this beetroot and gin cured salmon gravlax is easy to make but looks very impressive. Start the process the day before you’ll be serving the canapés so the salmon has time to cure.
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Slide this lamb into the oven before a vigorous Spring walk and be rewarded with a melt-in-your-mouth late lunch.
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"I don't eat dessert". Pfft. Named Nemesis, for the Ancient Greek goddess who enacted retribution on those who dared to show arrogance before the gods, this flourless chocolate cake will leave you on your knees.
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What do you drink when you’re not drinking? Whether you’re abstaining for a while, growing a new baby human in your belly, or simply prefer not to imbibe alcohol, we have a refreshing summer cocktail for you.
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Ever made your own pasta? Neither had we. So we convinced Marco and Luca to teach us how. Get your hands rolling with this easy and intensely satisfying recipe.
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Elevate a simple tomato salad, pair with grilled white fish or zest up calamari fritti with Marco’s fresh basil mayonnaise. PS. Double thumbs up from Remi!
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Marco and Luca cook with a playful combativeness that punctuates the hip hop reverb of their kitchen. Dig your fork into a bite of their mouth-watering menu.
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"I’ve been a pyro all my life. It’s my tag, an untouchable chemical reaction that you can actually watch. Combustion – I love it!"
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"When I cook for friends I want to see them licking their fingers, with big smiles on their faces and shining eyes. We share. Everyone digs in. You recreate the family you don’t have here."
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“Are all chefs crazy? Fuck yeah, proud to be! The adrenalin, the pace – it’s an addiction.” Meet the muscle behind our favourite knife-wielding Italians.
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