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 ...

Where would any cook be without eggs? They give colour to our pasta and creamy thickness to our sauces, and that's before one even begins to take into account the nutritional benefits of such a ...

Asparagus season, bringing with it both the white and green varieties in plentiful supply, heralds the beginning of spring in Italy. While asparagus can be grilled, stir fried or even eat raw the most ...

This supplì recipe will help you to recreate one of Rome's favourite street foods at home. These little croquettes are filled with rice, beef and stringy mozzarella cheese, which provides the 'al ...

Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, ...

Although it may seem intimidating at first, making fresh pasta at home is an absolute breeze. Tagliatelle is probably the simplest shape to tackle for pasta-making newcomers – Filippo’s traditional ...

There are at least eight varieties of truffle known to grow in Italy, including the coveted white truffle. The central and northern regions are known in particular for their bumper truffle crops, with ...

Peppers are a vital part of Mediterranean cuisine – not only are they incredibly versatile and delicious when served raw, grilled, roasted or stewed, they also add a real burst of colour and sweetness ...

Vitello Tonnato is a kind of ‘surf and turf’ from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle’s house, cycling through seemingly endless fields ...

Also known as Dublin Bay prawns, Norway lobsters, or scampi in Italian, langoustines are a special treat for Europeans, as they only live in the north east Atlantic around Scotland's sea lochs, and in ...