Ragù alla Bolognese or bolognaise sauce as it is known outside of Italy, is one of the world’s most popular pasta sauces. Unfortunately, the international version of Bolognese is very different to the ...

Tortellini have to be the most iconic pasta shape in Italy, and certainly the most iconic fresh pasta hailing from Emilia Romagna. Typical of the city of Bologna, though consumed all over the region ...

Pigeon has formed a staple part of Italian cuisine for centuries, whether roasted whole or slow cooked in a rich ragù. Towns such as Orvieto in Umbria demonstrate the important part these birds play ...

This is the simple way my grandma and my mum make the crostini neri, literally the black crostini, a name given after the brownish colour of the chicken liver spread. Serve on slices of toasted Tuscan ...

Italy grows a staggering 4.9 million tons of tomatoes a year, and for many the ingredient stands as a symbol of Italian cuisine. However, despite its contemporary ubiquity the tomato is a relatively ...

Mozzarella is a fresh white cheese originating from the region of Campania in Italy. It is classed as a pasta filata (spun paste) cheese and has a soft, creamy texture which holds its shape when raw ...

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 ...

Although Italy's chefs are known for being amongst the most adventurous, wacky and downright wild in the whole world, sometimes nothing but the classics will do. This collection of traditional Italian ...

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, ...

With its plentiful pizza, pastas and breads, 'Italian cuisine' and 'gluten-free' don't seem like natural bedfellows. However, as this collection of gluten-free Italian recipes demonstrates, there are ...

Cheese is so important in Italy that some banks accept wheels of aging Parmigiano Reggiano as collateral against loans. Whether made with milk from sheep, cow, goat or buffalo, Italian cheeses are ...

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 ...