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/Ross Eveve

About Ross Eveve

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So far Ross Eveve has created 13 blog entries.

The Team

The Team The reason La Bella Italia is still here twenty years since it began is in no small thanks to the team, particularly staff members who have been with us for a long time. Without mentioning names, these people have from their first day of work, understood the concept, philosophy [...]

The Team2019-10-13T02:17:03+00:00

Massalubrense

Massalubrense Situated at the tip of the Sorrento peninsula, Massalubrense has been declared 'terre delle sirene' or 'The land of the mermaids'. It is a considerable area divided into twenty suburbs interconnected with wonderful walking tracks. It is known as a Mecca for fine Mediterranean cuisine, hosting three michelin [...]

Massalubrense2019-10-13T02:19:27+00:00

Our Philosophy

Our Philosophy La Bella Italia's underlying philosophy has always been driven by Antonio's desire to share his Italian culture with his fellow New Zealanders. This is not only the incredible mediterranean food & wine culture but also very much includes his deep cultural roots steeped in tradition and family [...]

Our Philosophy2019-10-13T02:21:47+00:00

Antonio’s Parents

Antonio's Parents Antonio's family has been in the hospitality business for three generations. In 1959 his father opened a very small Trattoria. Following this in 1970 he built and opened a hotel - restaurant called La Primavera. This is situated in Massalubrense along the Amalfi coast and is kept [...]

Antonio’s Parents2019-10-13T02:15:37+00:00

Risotto with Tomato & Chilli

Risotto with Tomato & Chilli Ingredients 150g Arborio rice 1 onion, finely chopped Generous handful of parmigiano Salt and black pepper to taste 1 glass dry white wine 700ml vegetable stock Small handful fresh basil, roughly chopped Sicilian Chilli Flakes 3 tbsp olive oil 100g ripe cherry tomatoes [...]

Risotto with Tomato & Chilli2019-10-10T11:07:55+00:00

Risotto con Zucca e Pancetta

Risotto con Zucca e Pancetta Ingredients Onion – finely chopped 2tb Olive Oil 300g Carnaroli or Arborio Rice 250ml White Wine 2½-3l Vegetable Stock 200g Pancetta – cut into cubes 200g Pumpkin – peeled, seeded, and cut into cubes 150g Parmigiano-Riggiano – grated 50g Butter ¼c Flat-leaf Parsley [...]

Risotto con Zucca e Pancetta2019-10-10T08:12:45+00:00

Linguine Zucchini and Clams

Linguine Zucchini and Clams Ingredients 500g Zucchini Costa D'Oro Exrta Virgin Oil 100g grated cheese (provolone dolce) 100g Clams Plentiful quantity of chopped parsley Salt & Pepper 500g Linguine Gerardo di Nola Method Cut the Zucchini into rounds of at least 3mms and brown them alongside [...]

Linguine Zucchini and Clams2019-10-10T11:08:33+00:00

Cannoli Cream

Cannoli Cream Ingredients ¼ cup whipping cream 2 cup sheep’s milk ricotta cheese, strained ¾ cup powdered sugar ¼ cup pistachios or candied fruit, chopped (or 1 tsp vanilla essence) 1 tsp ground cinnamon (optional) ¼ cup dark chocolate, roughly chopped Method In a bowl whip [...]

Cannoli Cream2019-10-10T11:09:03+00:00

Fusilli Pasta with Tomatoes and Capers

Fusilli Pasta with Tomatoes and Capers Ingredients 500g fusilli pasta 2Tlbs of Sicilian salt capers (soaked for 20 minutes, drained and chopped) 2 garlic cloves, finely chopped Extra virgin olive oil 500g tomato passata Dried Sicilian chili flakes 4 anchovies in oil (chopped) Method In a [...]

Fusilli Pasta with Tomatoes and Capers2019-10-30T22:58:11+00:00

Penne with Eggplant Caponata

Penne with Eggplant Caponata Ingredients 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, finely chopped 1 large eggplant (about 500g), cut into 2cm cubes 2 x 400g cans chopped tomatoes 2 teaspoons caster sugar 1/2 cup (60g) pitted green olives 1/3 cup (65g) drained capers 2 [...]

Penne with Eggplant Caponata2019-10-10T11:09:54+00:00