Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, ...

Named after Amatrice, a mountain town in Lazio, Amatriciana is one of the region's most famous pasta dishes (along with Gricia, Cacio e pepe, Arrabbiata, and arguably the most famous, Carbonara). All ...

Pumpkins might not be the first Italian vegetable you think of, but they’re used with aplomb in the northern reaches of the country. Often paired with game in more mountainous areas or put front and ...

Like tomato, cucumber and a host of other iconoclastic ingredients, aubergines are technically a berry and therefore classed as fruit. However, despite this classification the firm, meaty flesh of the ...

Soup is generally served as part of the primo course during a meal and there are a number of popular Italian soups eaten around the world, such as minestrone and pappa al pomodoro. Often packed with ...

Pigeon has formed a staple part of Italian cuisine for centuries, whether roasted whole or slow cooked in a rich ragù. Towns such as Orvieto in Umbria demonstrate the important part these birds play ...

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 ...