This elegant, easy bread chips recipe by Matteo Metullio showcases two celebrated Italian ingredients: the fragrant, straw-coloured Malga butter produced in mountain dairies and PGI-protected Tyrolean ...

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 ...

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I have dedicated much of my life to the pursuit of amazing pizza, that elusive delight. For something so simple, made of such few ingredients, the variety – and difference in quality – is staggering.

Babà al rum are delicious sponge cakes soaked in a sticky, citrus-scented boozy syrup. Although Italians often link babà with the city of Naples, this much-loved dessert actually originated in the ...

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 ...

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 ...

Apricots are an incredibly versatile stone fruit, lending sweetness and beautiful orange tones to a range of sweet and savoury dishes. Dried apricots are available year-round, but good fresh apricots ...

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 ...

Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever ...

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 ...

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. After many years abroad in the United States, she has returned to Italy, keen on inspiring a new generation ...