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 ...

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 ...

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 ...

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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 ...

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 ...

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 ...

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, ...

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 ...

One of the simplest and most well-known pasta sauces, arrabbiata consists of just tomatoes, garlic and dried red chillies (or pepperoncini). The dish is said to hail from the Lazio, and is most ...