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 ...

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Baccalà mantecato is one of the most iconic dishes of Venetian cuisine. Back in the days when the Venetian Republic was a major European trading hub, huge amounts of preserved fish found their way ...

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 ...

A classic, Tuscan-born tart, Torta della Nonna has to be one of the most widespread and well-known Italian desserts. Its success likely lies in its simplicity: it consists of nothing more than two ...

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 ...

In Italy no meal is considered complete without strong coffee and something sweet – or dolce, as the Italians say. If there are such things as national desserts then the Italians have plenty to offer, ...

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 ...

Parma Ham (or Prosciutto di Parma PDO, to give it its full name) is arguably Italy’s most famous cured meat. Famously made using only pork, salt, air and time with no additives, nitrates or nitrites, ...

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 ...

There are at least eight varieties of truffle known to grow in Italy, including the coveted white truffle. The central and northern regions are known in particular for their bumper truffle crops, with ...

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 – ...