Tue 8 Nov 2022 · Oliver Haenlein
This sauce exemplifies the beautiful combo of pork and pumpkin, and is one of our favourite things to make at this time of year. It will go well with most pasta shapes and is also incredibly simple, with just four main ingredients!
Mon 8 Aug 2022 · Oliver Haenlein
This risotto has been a real CED favourite in 2022! Zucchini have been abundant in our garden recently, and their fresh and sweet flavour creates a beautiful risotto.
Wed 16 Mar 2022 · Oliver Haenlein
This is the ultimate speedy supper, and one of the reasons I fell in love with the food of Italy as a child
Thu 13 Jan 2022 · Oliver Haenlein
This soup is a real family favourite - a much loved bowl of comfort that’s popular throughout Italy for a good reason. It’s something we at CED make most weeks at home in the winter months.
Fri 27 Aug 2021 · Oliver Haenlein
We've got a little food history, some top cooking and pairing tips, nutritional info from CED's favourite nutritionist Emily Moreton, plus a beautiful recipe from chef Fabrizia Ricotta; he prepares them how his nonna did, and serves them with a beautiful whole lemon sole fish.
Fri 23 Jul 2021 · Oliver Haenlein
Let's take a look at an absolute Tuscan classic!
Wed 31 Mar 2021 · Oliver Haenlein
Wonderful wild garlic was the subject of March's seasonal celebration; make sure you check out our video recipe at the bottom of the piece!
Mon 15 Mar 2021 · Oliver Haenlein
CED was thrilled to speak to Francesco, who has become a staple not just of the high-end UK restaurant scene, but on our TV screens too. He told us about his childhood, inspirations, current projects, death-row meal, and even provided us with a special recipe for the feature!
Mon 1 Mar 2021 · Oliver Haenlein
This February we celebrated Rhubarb - and we've collaborated with chef and friend of CED Fabrizio Ricotta who's written a recipe for a beautiful rhubarb and custard tart for us.
Mon 22 Feb 2021 · Alba Gelli
We're delighted to introduce a new contributor to CED Magazine: Alba Gelli, who has written about this ingenious pesto, passed down to her from her nonna.