Cook the gnocchi in salted boiling water until they float to the top, then drain thoroughly. Transfer to a frying pan with the cooking liquid from the clams and mussels and add the broccoli rabe.

From the blood oranges of Sicily to the fragrant bergamot grown in Calabria, Italy is well known for its oranges and other citrus fruits. Juice, zest and flesh can all be used to add a sweet, juicy ...

Suckling pig is renowned for its succulent and tender meat. Here, Luigi Sartini chooses a rack of suckling pig for this crowd-pleasing recipe and serves it with mashed purple potatoes and a creamy ...

Farro is the most ancient of grains. Hailing from the Fertile Crescent, it was the grain of choice of locals and armies during the Roman Empire, and continued to be a source of nourishment for the ...

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 ...

This unusual chocolate and coffee dessert recipe is a true test of skill, using liquid nitrogen to create a popcorn-like accompaniment to the host of chocolate and coffee elements on the plate.

Buttery and sweet, pine nuts are a staple of Italian cooking, and not just because they're a crucial element in the making of a good pesto. All in all, pine nuts have a rounded and adaptable flavour, ...

This collection of courgette recipes showcases the many different uses of the vegetable. Fabrizio Marino utilises the beautiful colours of courgettes in his Vegetable tempura recipe, serving the ...