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An Italian feast of pasta, fig salad, tiramisu and wine

 

Editor’s

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Editor’s Pick: the insiders’ must-haves

16.09.2020

Olivia Ferguson

Deputy food editor

A TASTE OF ITALY

Discover the finest Italian produce and delicious ideas on how to serve up the ultimate feast at home

When I need dinner inspiration, I return to the fresh flavours of Italian holidays. This weekend I’ll be serving up an array of favourites, such as figs in 14-month-matured Parma ham with our oozy mozzarella di bufala campana, dressed with Sicilian extra-virgin olive oil and balsamic glaze. The main event? Butternut squash mezzulene made in Verona by Bertagni, pasta-makers since 1882. Filled with squash, cheese and sage, these are delicious with butter, crispy sage and parmesan. All washed down with the mouth-watering stone-fruit flavours of our Classics Soave Classico. For pudding, our tiramisu, which combines Italian savoiardi biscuits soaked in rich coffee sauce, with a creamy mascarpone and Marsala wine mousse topping. Hungry yet? Thought so.
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