Luscious Italian cooking by River Cafe's Joe Trivelli
Liberally lubricated – Joe Trivelli waxes lyrical about his southern Italian father’s olive oil and shares delicious recipes in the Observer, because “cooking with his family’s olive oil finds him at his happiest”.
In his own words and those of his daughter, “It is with actual love that my father tends to some 100 Tuscan olive trees and makes the olive oil our whole family eats all year. He also delivers three special bottles of olive oil to our house for the kids with printed labels that say something like: “This bottle of olive oil is made for the sole enjoyment of my grandchild…” Elsa says it just clicks (her words) with everything.”
We are definitely up for the chocolate amaretto cake, and happen to have a 20cm cake tin that will fit the bill. And just look at this mouthwatering pork chop with figs, cooked in a prospector pan and beautifully photographed by Romas Foord.
See the recipe here.
Despite being born and raised in Kent, Joe’s paternal genes run deep and influence his cooking, with love of Italy evident on every plate. And his “day job” is co- executive head chef at the River Café, London, one of the stand out Italian eating experiences in the country.
And if this whets your appetite for Joe’s Italian cooking his book, The Modern Italian Cook, featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time. is currently an absolute bargain, click here to buy.
