Browse our stunning collection of octopus recipes, well-loved by Italian chefs all over the country. For a simple preparation, try Salvatore Elefante's grilled octopus salad recipe, where he boils the ...

Spongata di Natale is a round, flat, Italian Christmas cake with a thin, crunchy pastry coating, not dissimilar to a British mince pie. The sweet, sticky filling is deeply spiced and packed with nuts, ...

This collection of courgette recipes showcases the many different uses of the vegetable. Fabrizio Marino utilises the beautiful colours of courgettes in his Vegetable tempura recipe, serving the ...

Thanks to the country's enviable coastlines our Italian chefs have access to some of the world's finest seafood, including fish, shellfish and cephalopods that are less commonly used in Britain.

Situated in Hotel Ciasa Salares in the heart of the Dolomites in northeastern Italy, La Siriola provides guests with a unique dining experience designed to encapsulate the culinary vision of Matteo ...

Bigoli (Bigoi in dialect) is long pasta that is typical of Veneto. Depending on the area, it can be fresh or dry, wholemeal or white. People who owned a bigolaro (the specific pasta press used to ...

Parma Ham (or Prosciutto di Parma PDO, to give it its full name) is arguably Italy’s most famous cured meat. Famously made using only pork, salt, air and time with no additives, nitrates or nitrites, ...

Named after Amatrice, a mountain town in Lazio, Amatriciana is one of the region's most famous pasta dishes (along with Gricia, Cacio e pepe, Arrabbiata, and arguably the most famous, Carbonara). All ...

Our collection of Piedmontese recipes shows this region's culinary pedigree to the fullest extent. Piedmont is home to some of the world's finest cheeses, cured meats, truffles and wines. Risotto too, ...

The crespelle with ricotta and spinach are a typical dish of the Florentine tradition. It might look like a demanding dish, but the good news is that you can prepare the required ingredients – ...

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 ...

One of Sicily’s best-loved chefs, Ciccio Sultano has travelled as far as New York to hone his craft. Now back home, Ciccio’s two-Michelin-starred restaurant Duomo is the standard bearer for Sicilian ...