In Sicily, there are 37 official variations of Caponata – and that’s not counting the variations in the family recipes!

It is a sweet and sour dish and many of the ingredients used in it (like raisins) clearly show the influence of the Arab and Middle Eastern world that permeates Sicilian culture, architecture, dialect and food.

We kept our version close to the traditional one. Full of sweet tones of cooked tomato contrasted with the tartness from capers. We serve our caponata over creamy, delicate polenta rather than over a crispy bruschetta – which in turn makes our dish completely gluten-free.

Sicilian King Oyster mushrooms have been utilized in Italian cooking since the Middle Ages.

Italians favoured the mushroom’s umami flavor so much that it was rumored to have been banned by religious officials in the belief that consuming the mushroom would encourage sin.

Oyster mushrooms have a beautiful earthy flavour and pair nicely with almost everything, adding extra texture to every dish. Although Italian cuisine is mostly connected with the porcini mushroom, we decided to break with traditional and present a different version of ‘Pasta ai Funghi’.

Our recipe consists of a creamy sauce carrying the aroma of basil and oregano. The extra bite and character to the dish is provided by oyster mushrooms that are truly the crowning glory of this dish.

This traditional recipe was introduced to Greek cuisine in the beginning of the 20th century and has its origin in the ancient city of Smyrni (modern day Izmir in Turkey).

The secret to a perfect soutzoukakia lies in the delicate balance of middle-eastern spices – such as cumin, cloves and cinnamon. This spices will infuse the protein used in the dish with it’s unique aromas.

We tried to stay true to the original character of the dish in keeping the meatball element (using chickpeas instead). They are fragrant and packed with the aromas of cloves and cumin and are later simmered in a tomato sauce. We used fresh mint leaves as a simple garnish, to allow your mind to drift off and reminisce about Greece.

The history of Risotto dates back to the 14th century, in a region north of Milan. But it’s not surprising that it has remained an important part of Italian food culture for so long.

To make a great classic risotto you need onion, garlic, wine, a good quality olive oil, rice and a lot of patience. If done correctly, you will end up with the desired creamy, comforting, and palatable texture the dish is renowned for.

We took this classic recipe and fortified it with the earthy aromas of beetroots. We further elevated the profile of the dish by adding the the wild flavour of fresh thyme and rosemary.