Pork is one of the most widely used meats in Italian cooking, although Italian consumers remain far more likely to buy cured meats (such as salami and prosciutto) than fresh. Preparations of cooked ...

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With its earthy flavour and striking colour (whether deep purple, pink or yellow), it's no wonder so many chefs are incorporating the root vegetable into their menus. The fun needn't end after the ...

This glorious array of Italian baking recipes takes in the diversity of Italian bakes. From the Austrian-influenced Northern region of Fruili comes Alessandro Gavagna's Apple strudel recipe, while the ...

No Italian feast is complete without a hefty array of antipasti to kick things off. The complexity of these dishes can vary greatly, ranging from a few slices of artfully arranged salumi to full-blown ...

Learn how to cook langoustines with our handy guide, packed with tips for getting the best out of these prized shellfish.

Parmesan cheese, or Parmigiano Reggiano, is one of the Italy’s most famous cheeses, with the production process remaining unchanged for centuries – nine centuries, in fact. Parmigiano Reggiano is now ...

I have dedicated much of my life to the pursuit of amazing pizza, that elusive delight. For something so simple, made of such few ingredients, the variety – and difference in quality – is staggering.

Aubergine caponata is a traditional dish from the beautiful island of Sicily. The origin of the term caponata is not entirely clear. It could derive from the term caupone (which means tavern), or, ...

Like tomato, cucumber and a host of other iconoclastic ingredients, aubergines are technically a berry and therefore classed as fruit. However, despite this classification the firm, meaty flesh of the ...

Italy has over 5000 miles of glorious coastline, so it’s easy to understand why seafood or frutti di mare has always held special importance in Italian culinary traditions. With chefs constantly ...

Some of the tastiest clams in the world can be found in Italy. There are lots of different types of these little shellfish, but in Italian cooking the most popular are Manila clams, with beautiful ...