Francesco Apreda's verdant rigatoni recipe is colourful fusion of Italian and Japanese influences. The fragrant blend of shiso, basil and edamame beans creates an unusual pesto recipe you'll find ...

Place the asparagus in a small saucepan and just cover with water. Add the bicarbonate of soda and cook for 5–6 minutes, until tender. Drain, reserving the cooking water Cut a small cross on the ...

Aged thirty-one, Francesco Sposito became Italy’s youngest two-star chef, cooking his unique reinterpretation of Naples cuisine, with modernist international flair, at his family’s restaurant near ...

As San Marino's most prominent chef, Luigi Sartini is bringing the tiny republic's local cuisine to the attention of Europe's culinary elite. Having trained under the legendary Gualtiero Marchesi, he ...

Strawberries are one of the great treasures of summer, loved by chefs for their juicy sweetness and bright scarlet hue. Italian markets are overrun with plump strawberries between May and September, ...

Popular in both Calabria and Sicily, this striking yet simple dish is packed with all of the classical flavours of southern Italy; salty olives and anchovies, sharp capers, sweet raisins and earthy ...

Where would any cook be without eggs? They give colour to our pasta and creamy thickness to our sauces, and that's before one even begins to take into account the nutritional benefits of such a ...

The word spaghetti comes from the Italian spago, meaning twine, referring to its long, thin shape. These days tried spaghetti is sold in manageable lengths, but in the past spaghetti was stretched ...

In a separate bowl, whisk together the egg yolks, vanilla, sugar and carob seed flour until well-combined. Pour the hot milk mixture into the bowl, whisk to combine, then transfer to a clean pan and ...

In this recipe by Mauro Uliassi, crunchy mullet is combined with a vibrant parsley cream and candied rhubarb for an impressive starter that can be made start-to-finish in just forty minutes. If you ...

Hearty, rich and delightfully spicy – Calabria being the only region in Italy where chilli is a vital part of the local gastronomy – these ravioli are filled with local Calabrian cheese and salami and ...