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Tartufo di Pizzo – Chocolate and hazelnut ice cream bombe

This tartufo di Pizzo recipe is one of Francesco Mazzei's favourite dishes from Calabria in Italy. Unwrapping the paper exterior reveals a chocolate ice cream bombe with a hidden centre of hazelnut ice cream, sugared hazelnuts and thick chocolate sauce.

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Stuffed calamari

This delicious stuffed calamari recipe is a southern Italian classic and a favourite of the chef Francesco Mazzei.

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Citrus sorbets

A trio of citrus sorbet recipes from Italian chef Francesco Mazzei including a tangy lemon sorbet recipe along with refreshing orange and blood orange sorbet recipes for a perfect summer dessert.

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Eggs in purgatory (Uova al purgatorio)

Eggs in purgatory is a popular Italian breakfast or brunch recipe of baked eggs in a fiery tomato sauce. Francesco Mazzei spices up his version with 'nduja sausage and serves with quail eggs and toasted sourdough.

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Poached salmon with cherry tomato salad

Lobster tagliatelle

Big on both flavour and luxury, lobster spaghetti is a favourite in many southern Italian coastal towns. Bring some sunshine into your kitchen by whipping up Francesco Mazzei's lobster spaghetti recipe - a gorgeous take on a classic.

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Grilled salmon with borlotti beans and ‘nduja

Francesco Mazzei packs some bold Italian flavours into this enticing salmon dish. The beans are cooked with stock vegetables until tender before fierce and meaty 'Nduja sausage is stirred in.

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Paccheri with lamb ragù

What could be more comforting than this Welsh Lamb ragù recipe? With some quality ingredients, such as smoked ricotta, and cheffy techniques, Francesco Mazzei elevates a dish of humble origins to a thing of gourmet beauty.

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"Macellaio RC is all about premium meat cuts from Italy, accompanied by cicchetti, charcuterie and homemade pastas. Their latest place on Union Street also features a Ligurian bakery, a must for anyone who's been on the Italian Riviera and can no longer live without "pissa" and "focaccia di Recco." Francesco Mazzei, chef patron of Sartoria