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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 ...

There are thousands of types of edible mushroom, some big, some small, some beautiful and some rather less so. From the humble button to rarer, more exotic fungi such as morels and porcini, mushrooms ...

A salad is always a welcome addition to a dinner table, whether served on the side, at the start or as part of the main event itself. With such an abundance of beautiful countryside and its glorious ...

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 ...

This glorious array of Italian baking recipes takes in the diversity of Italian bakes. From the Austrian-influenced Northern region of Fruili comes Alessandro Gavagna's Apple strudel recipe, while the ...

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, ...

No Italian feast is complete without a hefty array of antipasti to kick things off. The complexity of these dishes can vary greatly, ranging from a few slices of artfully arranged salumi to full-blown ...

Eugenio Boer presents a playful twist on the classic Ligurian recipe of salt cod with potatoes. This Michelin-starred version incorporates some playful tomato elements, as well as punchy flavours from ...