Along with cassata, cannoli are the most famous Sicilian sweet treat. The name 'cannolo' was taken from the river reeds used to shape the shells in the past. In Sicily, a feast or simple Sunday lunch ...

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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 ...

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 ...

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 ...

Coviglia is a traditional dessert from Naples that traces back to the 18th century. It is considered a semifreddo (which in Italian means 'half-cold' or ‘half-frozen') and texture-wise, it is between ...

Thanks to the country's enviable coastlines our Italian chefs have access to some of the world's finest seafood, including fish, shellfish and cephalopods that are less commonly used in Britain.

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 ...

A classic, Tuscan-born tart, Torta della Nonna has to be one of the most widespread and well-known Italian desserts. Its success likely lies in its simplicity: it consists of nothing more than two ...

Parmesan cheese, or Parmigiano Reggiano, is one of the Italy’s most famous cheeses, with the production process remaining unchanged for centuries – nine centuries, in fact. Parmigiano Reggiano is now ...

Compared to many other varieties of shellfish, mussels are cheap and plentiful. They can be served in their shells to add aesthetic quality to soups, pastas and starters – just be sure to give them 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 ...