When the flour and water are added, add a pinch of salt and 1 tbsp of olive oil and work with first a fork then your hands until a sticky dough forms. Transfer the dough to a lightly floured surface ...

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.

Having run his own restaurant for the last twenty-three years, Gennaro Esposito has had a remarkable career rooted in his hometown of Vico Equense. Working with Michelin-starred greats and earning two ...

In Italy there is a proverb that says ‘L'Epifania tutte le feste se le porta via’ that means the Epiphany takes away the festive days. That's true, in Italy after the Epiphany's day the New Year ...

Often served alongside cocktails or an aperitif, the traditional canapé made from bread or pastry topped with a savoury garnish originated in France, but many cuisines around the world offer their own ...

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, ...

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 ...

Pumpkins might not be the first Italian vegetable you think of, but they’re used with aplomb in the northern reaches of the country. Often paired with game in more mountainous areas or put front and ...

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 ...

The future of pasta, in my opinion, will be realised not only by reinventing pasta according to oneself, but by regenerating and reworking the classic accompaniments and sauces in new ways. This doesn ...

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 ...

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 ...