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 ...

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 ...

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 ...

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 ...

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 ...

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There are thousands of types of edible mushroom, some big, some small, some beautiful and some rather less so. From the humble button to rarer, more exotic fungi such as morels and porcini, mushrooms ...

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 – ...

Like tomato, cucumber and a host of other iconoclastic ingredients, aubergines are technically a berry and therefore classed as fruit. However, despite this classification the firm, meaty flesh of the ...

Squid are so versatile. They need cooking either super quick or long and slow if they’re not to turn rubbery but within those strictures lend themselves to a wealth of possibilities. Explore our Great ...

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, ...

Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, ...