While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...

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 ...

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

In Italy no meal is considered complete without strong coffee and something sweet – or dolce, as the Italians say. If there are such things as national desserts then the Italians have plenty to offer, ...

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 ...

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 ...

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 ...

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 ...

This is a simple yet effective way to cook trout. Poaching the fish from cold ensures a tender result, while the aromatics will impart flavour without overshadowing the fish’s sweetness. Served with a ...

Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury. Rice first arrived in Italy via Middle Eastern invaders, and the ...

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 ...

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 ...