It We need to start with two small confessions.  Firstly, we have not found an authentic Italian recipe for this dish (yet)! And secondly, we have taken longer to name the dish than it did to cook and eat it!!  Lets start with how we came to make the dish and you will get some idea why the naming took some time!!

After a lot of advice from Meg at Moat Goats we bought a half Goat Kid from them in early 2023.  We challenged ourselves to cook each of the pieces that arrived without venturing into any form of curried goat (this time at least).  We have already cooked a (more…)

This quintessential Roman dish is a perfect example of Roman food history.  This particular recipe dates from 1887 and is an iconic dish, but one probably few people know about, and certainly very few outside Italy.  In Rome, until late in the 20th century, prestigious cuts of meat were reserved for the rich.  The butchers (vaccinari), slaughter house workers and lower classes of Rome ate the off cuts and the offal.  These were referred to as the ‘quinto quarto’ (the fifth quarter) – see below.  It was the inventiveness of (more…)

We are continuing to plan our way through the diversity and breadth of the history of ragù in Italy.  Some time ago we published our first ragù recipe from that master of Italian food;  Theo Randall (you can find that recipe here) – if you have not come across Theo – check him out here.

This dish has a lot of similarities to that recipe of Theo’s in that it is not Bolognese in style (more…)