Melanzane, or Aubergine features across much of the Southern Mediterranean cooking and diets. In Italian cooking this vegetable features across a number of famous dishes. Classic Parmigiana layers aubergine with mozzarella and tomatoes. Two of Italy’s culinary powerhouses, Campagna and Sicily both lay claim to this dish because aubergines are plentiful in these regions as they grow extremely well under the hot sunny climate. We will never know where Parmigiana originates from, but we think our twist on this recipe – wrapping the Parmigiana filling in a hand folded tortelloni – is delicious. In our 5-minute recipe we add our classic tomato sauce which further brightens the dish as we slow cook it with basil and garlic. Parmesan finishes the dish perfectly with a salty kiss.
Trofie alla Genovese
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
