Saumon en croûte – salmon fillets wrapped in a puff pastry forming parcels of fish that are baked in the oven. The salmon is usually topped up either with herbs or a…

Bœuf bourguignon; a stew of beef braised in red Burgundy wine and a beef broth flavoured with garlic, onions, carrots, a bouquet garni and finally chopped mushrooms. Le bœuf bourguignon est…

Poulet basquaise – a traditional culinary speciality of the Basque Country. The chicken is stewed in a sauce of peppers, tomatoes, onions, garlic and white wine. Le poulet basquaise est une…

Panzerotti – a typical central and southern Italian savoury pastry resembling a small calzone (a closed pizza). They are usually fried, however, they are sometimes baked in the oven, which is what we’ll be making…

Risotto pera e gorgonzola – risotto is a typical northern Italy rice dish cooked in a broth for a creamy consistency. The broth can be a meat, fish or vegetable broth, depending…

Frittelle veneziane per Carnevale or fritole are traditional Venetian Carnival sweets. The batter is prepared from flour, yeast, eggs, milk, sugar and water. Then, raisins are added. The frittelle are then fried. Carnival is…