Italian Parma Anolini in Broth | Anolini di Parma in Brodo Anolini in brodo is what Parma eats on Christmas Eve, and the city treats the recipe with the seriousness other places reserve for a religious rite. The parcels are tiny, barely wider than a thumbnail, and they arrive in a clear amber broth with nothing else in the bowl. No butter, no sage, no cream. If either the broth or the filling is less than excellent, there is nowhere at all to hide. The filling is the part tha

Italian vegan open lasagna with roasted pumpkin, caramelized leeks, crisp sage and toasted hazelnuts, assembled with thin eggless pasta sheets.

Polenta Croccante con Porcini, Fonduta di Taleggio e Tartufo Nero (Italian Crispy Polenta) Crisp polenta is what northern Italy does with yesterday. A pot always made more than the table needed, the surplus was poured into a tray and left to set overnight, and the next day it was cut into slabs and put back over fire until the outside cracked. That second life is the dish here: a shell that shatters, a centre that stays soft, and two luxuries from the same woods on top of it.