Learn how to cook langoustines with our handy guide, packed with tips for getting the best out of these prized shellfish.

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 ...

Apricots are an incredibly versatile stone fruit, lending sweetness and beautiful orange tones to a range of sweet and savoury dishes. Dried apricots are available year-round, but good fresh apricots ...

Asparagus season, bringing with it both the white and green varieties in plentiful supply, heralds the beginning of spring in Italy. While asparagus can be grilled, stir fried or even eat raw the most ...

On every street in the north of Italy you will be able to find a bakery that is slinging yeasted focaccia, smothered in oil and salt. They are a joy to eat, light and tasty and ideal in the ...

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 ...

Torta Pasqualina, or Easter Pie, is a well-known Italian Easter tradition. Originally from Liguria, in north-west Italy, it’s now popular all over the peninsula. The original recipe contained ...

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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 ...

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 ...

In its essence, Neapolitan ragù is a meat and tomato sauce cooked over a very low flame for a long time. Unlike ragù alla Bolognese, Neapolitan ragù is started without a battuto (the combination of ...