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 ...

The crespelle with ricotta and spinach are a typical dish of the Florentine tradition. It might look like a demanding dish, but the good news is that you can prepare the required ingredients – ...

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 ...

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 ...

Italian vegetarian food is far more than just risotto (although with so many rice growing regions across the country, it’s certainly a dish the Italians do well). From the truffles of Tuscany to the ...

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 ...

Most pecorino is made in Sardinia, but there are fantastic PDO-protected pecorinos produced in Tuscany, Sicily, Basilicata and Calabria too, all with subtle differences in flavour. Look out for these ...

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 ...

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 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 ...

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 ...

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, ...