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

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, ...

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 ...

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 ...

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 – ...

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, ...

Coviglia is a traditional dessert from Naples that traces back to the 18th century. It is considered a semifreddo (which in Italian means 'half-cold' or ‘half-frozen') and texture-wise, it is between ...

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 ...

As you'd expect for one of Italy's most famous regions, our collection of Lombardian recipes contains more than a few quintessential Italian classics. This is the home of Milanese stalwarts like ...

Often served alongside cocktails or an aperitif, the traditional canapé made from bread or pastry topped with a savoury garnish originated in France, but many cuisines around the world offer their own ...

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 ...

Pasta e ceci is my all-time favourite soup. I grew up in Milan, where winters can be quite cold for Italian standards, and my mother would often make this soup for dinner. It is a very comforting and ...