In Italy, breakfast is a quick and simple affair. Often, a coffee (either espresso or cappuccino), drunk quickly at the bar, alongside a croissant (known as a cornetto in Italy) is all that’s needed ...

Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, ...

Guanciale is a type of salumi made from cured pork cheek, and is similar – although importantly different – to bacon and pancetta. The cheek is cured in salt and flavoured with pepper, sage, rosemary ...

Manuela Zangara serves up a simple and refreshing beef carpaccio recipe, perfect for summer. The key to success if to get the slices of beef as thin as possible – if you're wary about the process, you ...

These delicious bread rolls from chef Daniele Usai are made with milk and olive oil to add richness to the dough, then baked with sesame and poppy seed toppings.

While neighbouring France and Switzerland might get all the credit when it comes to European chocolate, Italy has its own long history with the cocoa bean and can boast a number of world-renowned ...

A classic, Tuscan-born tart, Torta della Nonna has to be one of the most widespread and well-known Italian desserts. Its success likely lies in its simplicity: it consists of nothing more than two ...

Baccalà mantecato is one of the most iconic dishes of Venetian cuisine. Back in the days when the Venetian Republic was a major European trading hub, huge amounts of preserved fish found their way ...

Olives are a cornerstone of Mediterranean cuisine, but if there’s one country that knows how to use them to their full potential, it’s Italy. Pressed for their oil, eaten on their own or incorporated ...

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 ...

The ubiquitous mushroom risotto has been the bane of vegetarians eating out for years, as it was traditionally the only meat-free option on the menu; little more than an afterthought. Times have ...

Remove the roasted bones from the oven and place into a large casserole dish with the tomato, garlic, thyme and star anise. Season and cover with cold water, then bring up to the boil and simmer ...