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 ...

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 ...

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 ...

Set against the dramatic backdrop of the peaks of the Dolomites within the region of Alta Badia, restaurant St. Hubertus is where Michelin stars meet the magic of the Alps.

From the blood oranges of Sicily to the fragrant bergamot grown in Calabria, Italy is well known for its oranges and other citrus fruits. Juice, zest and flesh can all be used to add a sweet, juicy ...

Capers are the flower buds of the Mediterranean Capparis plant, generally sold preserved in brine, vinegar or oil making them a fantastic store cupboard ingredient. Capers make a welcome addition to ...

Cooking at her family’s restaurant near Naples, Rosanna Marziale is spearheading the new Southern Italian cuisine, creating dishes which celebrate the traditions and specialities of the region with ...

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 ...

Originally from Naples, the pastiera Napoletana has become a firm favourite throughout Italy during the Easter period. Like all good recipes, the origins are legendary. Some attribute it to one of the ...

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.

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, ...

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