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.
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.
Francesco Mazzei's baccalá stuffed courgette flowers recipe is a real celebration of summer. Beautifully presented with edible flowers and crisp salads, the flowers are stuffed with creamy salted cod baccalá and grilled with cheese to serve.
Francesco Mazzei's decadent wild mushroom and polenta ragout recipe is a hearty and rich dish, with a base of creamy black polenta (or mais corvino) topped with a broth of wild mushrooms and lavish shavings of spring truffle.