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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We served this bright, citrusy ocean trout tartare on our first ever retreat. With absolutely no cooking required it's yummy, impressive and still an absolute favourite.
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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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