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 ...

Giancarlo Morelli's flagship restaurant in Seregno promotes simplicity and balance, and has been one of the standout restaurants in Lombardy for the last twenty five years. Da Vittorio is a unique ...

From its valleys and rolling hills to the clear, luminous foothills of the Alps, picturesque Piedmont is a region famed for its fine food and wine. Perhaps in part due to its close proximity to ...

This hearty summer stew is a favourite all over southern Italy. Frequently known as giambotta across other regions, the Basilicatan version is called ciammotta. The recipe given is a loose base, but ...

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 ...