How to Make Vitello Tonnato


Sunday cooking is just one of my favourites! You can take your time cooking and enjoy being around the dining room table enjoying various dishes and company through the afternoon.  A dining tradition I have personally come to love while living in Italy.

I do my best to respect the Italian traditions and this recipe is one to do it!  Living in northern Italy, vitello tonnato – or as they say in dialect in the northern region vitel tonne’ – is a must cook and eat at any occasion.  You can find this on any traditional Piemontese or northern Italian restaurant menu or any dining table in

I still have family and friends raving about eating the vitello tonnato my mother in law and grandmother in law made for them during their visit to Italy.  I guess I am spoiled because I get to eat their signature dish whenever I want and have learnt all the “how to make vitello tonnato ” secrets to make you keep asking for more!

Get your side of Italian rustic bread ready because you’re going to want to dip into this killer veal sauce asap !

Here’s the how to make vitello tonnato recipe secrets I’ve picked up along the way!

Just a little note before we start our how to make vitello tonnato step by step.  Apart from the lip licking sauce, what makes this dish so delicious is how tender the veal is cooked.  So a little tip from the Nonna expert – – make sure not to over cook the veal so its becomes dry and hard.

Difficulty : Medium   Prep Time : 20 minutes  Cook Time: 1 hour 30 minutes


800grams Veal (round steak cut)

2 Carrots

1 Onion

1 Celery

Bay leaves, Rosemary, Sage

Salt & Pepper

2 cans of Tuna

6-8 Capers

2 Anchovies

Lemon Juice

1 Egg

2 Egg Yolks

Vegetable Oil


  1. Cook the veal in a large stock pot, add water, carrot, celery, onion all cut in large slices, salt, pepper, the herbs chosen bring this to boil (roughly after 20 minutes).  Once boil has been reached, lower the flame to a minimum heat so that the water is still slightly boiling and add in the cut of veal.  Let this cook for an 1 hour and 30 minutes maintaining the low heat, stirring occasionally and not covering.
  2. Once veal is cooked set aside and let the meat cool down wrapped in aluminium foil before cutting.
  3. Begin the tonnato sauce. In a mixing bowl add 2 anchovies, 2 cans of tuna, a teaspoon of olive oil, 1 egg, 2 egg yolks, salt, capers, lemon juice.  Start to mix with a mixer, add vegetable oil while mixing to create the tuna mayo.
  4. Thinly slice veal, plate slices in a serving dish, pour tonnato sauce over top of veal slices, and serve with a few extra capers on top.


Hope you enjoy our How to Cook Vitello Tonnato and you give this recipe a try at home – because your dining table will never be the same again!

Eat Bene




Veggie Quiche Pizza


Who doesn’t love pizza for breakfast, lunch or dinner?!  I mean, really, who are we kidding pizza is just the best!  So why not wake up to this savoury brunch must your next Sunday morning!

Quiche pizza is a great way to throw in whatever vegetables you like and have a power charged breakfast to start off your weekend!  What we love about this quiche recipe is the extra touch of parmesan, pecorino cheese and rosemary. This is a quick recipe that is hearty enough for a crowd if you decide to have guests over for brunch.



4 Eggs

Parmesan Cheese

Pecorino Cheese

2 Carrots

1 Beet


Salt & Pepper

Pizza Dough / Puff Pastry


  1. Whisk together 4 eggs, diced carrots, cooked beet slices, salt and pepper.  Grate parmesan and pecorino cheese, about 1/2 cup of each, and add to the egg mixture.
  2. Put pizza dough or puff pastry in a rectangular oven pan. Pour egg mixture over past pizza dough. Sprinkle rosemary over the top of mixture.  Cook in oven at 350F/180C for 20 minutes.





Pan Seared Scallops with Potato and Chestnut Cream


Brightening up our plates and hoping spring will be here sooner than later with this fancy dish!

Scallops are delicious simply grilled or pan seared, and elegant for any dinner party menu.  What else we love about scallops is just how fast they are to cook and the vast variety of dishes you can pair them with.  Since scallops are so quick to cook it is important to remember with your meal planning to have your additional ingredients ready to plate before putting the scallops in the pan to cook.

Here is a delicate pairing to enhance the scrumptious seafood dish.

Difficulty : Medium    Prep Time :   40 minutes     Cook Time :  6 minutes


8 Scallops ( 4 servings )

4 Large Potatoes

150 g Chestnuts

Spinach Salad

15 grams Butter

1/2 cup Oat Milk

2 teaspoons Olive Oil

Salt & Pepper

Orange (Cachi – Persimmon fruit – as an Italian fruit version)

1 teaspoon Brown sugar


  1. Boil peeled potatoes in salted water, boil for 30 – 40 minutes until tender.  Remove from water smash potatoes in a mixing bowl with salt, pepper, 1 teaspoon olive oil, and 1/2 cup oat milk.    Cook peeled chestnuts in a small skillet pan with 1 teaspoon butter cook until chestnuts are tender about 8 minutes, remove from heat, cut into small pieces and add to mixing bowl with potatoes and mix with a mixture to obtain a creamy puree consistence.
  2. Peel 1 orange or permissions and cut slices into small pieces.  Get the juice of one, put in a small sauce pan and cook down with a tablespoon of brown sugar to make a reduction, about 20 minutes, stirring occasionally.
  3. In a medium skillet pan, heat olive oil on a medium heat and cook scallops, 2 minutes per side.  Serve a dollop of warm puree with the pan seared scallop on top a touch of orange reduction sauce and a spinach salad leaf.



Vegetarian Lasagna


Lasagna is with out a doubt always a family favourite when you put it on the week night menu.  Many times we think of lasagna with a flavour packed red Italian meat sauce with creamy béchamel and gooey cheese, that kids just can’t get enough of at the dinner table. But there are also plenty of yummy vegetarian options to make for your family.  What we love about lasagnas is that you can change the vegetable filling depending on the season or your personal preferences.

Your kids at home will get a dish they love with an extra boost of veggies!

Making a lasagna may seem time consuming but it is a very simple preparation and is totally worth the extra time.  Not only will your family eat it up any day of the week but it is also a great option to make ahead of time and keep with your freezer friendly pre-made meals.

One option we provide as well to make it on the lighter side is trying a homemade light béchamel option, added below.

We promise this is a really tasty meal that won’t disappoint your family !


Difficulty : Easy            Prep Time : 40 minutes          Cook Time : 30 minutes


Lasagna Pasta Sheets

2 Zucchini

2 Carrots

1/2 White Onion

1 Cauliflower

2 Teaspoons Olive Oil

Salt & Pepper

Bechamel (store bought)

Parmesan Cheese

***If you want to make a homemade light béchamel sauce :  Oat milk , flour, nutmeg, salt***


  1. Bring a pot of water to boil, once water starts to boil, salt and add cauliflower.  Boil cauliflower for 10 minutes, drain and set aside to cool and then cut into smaller pieces.
  2. Dice zucchini and carrots in evenly, add a teaspoon of olive oil to a small frying pan and on a medium heat cook zucchini and carrots together for 6 minutes.
  3. For homemade light béchamel : in a small sauce pan heat oat milk, add a pinch of salt and nutmeg, once milk is heated add 1 tablespoons of flour – sift before adding- removing sauce pan from heat adding in flour slowly while continuing to stir,  then add back on heat and continue to stir until an even cream mixture.
  4. Layer bechamel at the bottom of a casserole pan then a layer of pasta, then a layer of béchamel zucchini and carrots, layer of pasta, layer of béchamel and cauliflower, and continue until casserole is full.  The last layer should be of pasta with béchamel and grated parmesan cheese sprinkle on top until covered all of top pasta layer.
  5. Add in oven and cook at 320F/160C for about 20 minutes, serve hot and enjoy!



Pomegranate Glazed Lamb


Steal the heart of a loved one with this sweet and delicate recipe.  The sweet and bitter combination of the pomegranate sauce over a juicy, herb oven roasted lamb is just something to lick your plate about – no joke! Melograno (pomegranate) is that special touch of flavour that the winter months grant us, excellent for cocktails and sauces alike. Don’t be afraid to use this colourful winter fruit and add a little passion to your next recipe!  Continue reading “Pomegranate Glazed Lamb”

Chiacchiere Black & White

fullsizeoutput_2a8Chiacchiere is a typical fried dessert found in Italy during the time leading up to Carnevale our in other words Fat Tuesday.  It is a recipe that is quite simple to prepare and the variations are never ending. This is a fun take on the traditional chiacchiere and is a version we have found in Italy a little different from the rest still with a relatively simple preparation to make yourself at home.  The fun part about this fried treat is the contrast between chocolate and vanilla, which create as well fun visual strips.

Here’s our take on the traditional celebratory recipe:

Difficulty :   Prep Time :   Cook Time:


3 cups Flour

2 Eggs

1/4 cup White Sugar

40g Butter


80 ml Milk

1 Tablespoon Cacao Powder

Vegetable Oil to Fry



  1. Start by making the two doughs, one chocolate and one vanilla.  Use 1/2 the flour per dough, make a flour fountain in the middle of your work space, make a hole in the middle add half of the 1/4 cup sugar, 1 tablespoon vanilla (for the vanilla dough) and 1 tablespoon chocolate powder (for the chocolate dough) and break one egg in the middle of the hole.  Slowly whisk and work the flour into the egg until is an even mix and use hands to work the dough.
  2. Once both doughs are complete, start to roll out the dough, first splitting each dough in half and rolling out two lines of dough per flavour, the same length.  Layer one vanilla dough then chocolate then vanilla then chocolate.  Once dough is layered chocolate and vanilla, cut horizontally 1 cm thick.  After cutting the entire dough into the horizontal pieces, either roll out each individual piece or put in the pasta roller to roll out the dough for a thin even thickness. Cut 2 vertical lines in each chiacchiere in the middle of dough.
  3. Heat the frying oil.  Two or three at a time add the chiacchiere in the boiling oil until golden.  Remove and place on absorbing paper towels to soak up excess oil.  Place on plate and add a dusting of white sugar on top of fried chiacchiere.



Romeo Cocktail

Even in it’s name it sounds romantic, Romeo.  They say ginger stimulates the passion in us.  So why not make a ginger inspired cocktail to kick off the most romantic time of year and call it our classic Valentine’s Day drink!  Simple but elegant in it’s taste and presentation, the Romeo Cocktail is the best way to toast an evening filled with amore!


Difficulty : Easy.        Prep Time : 10 minutes


Ginger Beer

Pear Slices

Pear Juice



  1. Dice 1/4 of a pear in small pieces.  Lightly burn a stem of rosemary.  Put pear slices and rosemary into a shaker.  Pour 1/2 a glass of pear juice over the pear pieces and rosemary (per one serving).  Smash in some of the pear slices.  Add ice and  shake all together.
  2. Pour in serving glass with 1/2 a glass of ginger beer.  Add rosemary and a pear slice for decoration and drink!

Cheers – cin cin in italian –  to Valentine’s Day & Eat bene (or in this case drink bene)!

see the Romeo Cocktail feature in our full Menu di Amore and a complete grocery list !
Italian Lemon Basil Chicken

Italian Lemon Basil Chicken















You’ll have the whole family saying, easy peasy lemon squeezy, with this Italian lemon basil chicken recipe!  Yes, we’re not exaggerating it is one of the easiest chicken recipes out there and does not lack in Italian flavour.  A great meal to put on the table any time of year and for the middle of the week when you need a little pick me up with a light and bright dish that’s quick to cook.  Continue reading “Italian Lemon Basil Chicken”

Mini Coconut & Berry Bundt Cakes

Mini Coconut & Berry Bundt Cakes


Roses are red, Violets are blue, Will you make a bundt cake just for us two? Valentine’s Day is just around the corner or as we say here in Italy San Valentino. This delightful berry and coconut treat can be served as an afternoon sweet snack or a light mono portion dessert.  What’s great about this recipe is that you can even feel good about yourself eating it!  It is free of any dairy products with the substitution of coconut milk and vegetable oil instead. This dolce will have you falling in love with it’s fluffy sponge like cake and perfect balance of sweet berries and exotic coconut flavours and best of all home-made-ness. A perfect match for the whole family to enjoy together!  Continue reading “Mini Coconut & Berry Bundt Cakes”