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 ...

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 ...

The Italian coffee culture is renowned the world over, and for many is the epitome of cool sophistication. When it's not being downed in a coffee bar in the time honoured tradition, coffee is used as ...

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The dishes of Liguria, a narrow ribbon of land between the Mediterranean sea and the Apennine mountain range, showcase the produce from both sea and land. Ligurian cuisine tends to be di magro – ...

In Italian cooking, alla diavola or al diavolo is a whimsical term meant to evoke images of hellfire when grilling meats over hot coals. Yet in ‘the devil’s way’ can also speak to a dish’s piquancy, ...

Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever ...

Dissolve the yeast in half of the water in a mixing bowl. Use a fork to whisk briefly, then let the mixture rest for 5–10 minutes, or until it activates and bubbles begin to form on the liquid’s ...

Every year in July, the town of Chioggia – referred by many as ‘la piccola Venezia’ – hosts a big seafood sagra (festival) in honour of its historic fishing tradition. Stretching along the main ...

Ricotta is an Italian curd cheese that can be made from the whey of sheep, cow, goat or buffalo milk. Soft and creamy in texture, ricotta (which literally means ‘recooked’) has a mild, slightly sweet ...

As the proud owner of three Michelin stars since 1996, Nadia Santini is a chef at the very top of her game, combining the wow-factor of classical French cooking with the rustic, warming, welcoming ...

Marianna Vitale cooks beautiful red mullet in paper pouches in this simple recipe. The paper protects the fish from overcooking, and traps the aromas released from the lemon leaf, infusing the fish ...