This elegant, easy bread chips recipe by Matteo Metullio showcases two celebrated Italian ingredients: the fragrant, straw-coloured Malga butter produced in mountain dairies and PGI-protected Tyrolean ...

Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, ...

Chef Alessandro Gavagna's zlikrofi recipe is an Italian take on the classic dish from Slovenia, which is only a short hop over the border from the chef's home in Friuli. Fresh pasta can overcook very ...

Italy has over 5000 miles of glorious coastline, so it’s easy to understand why seafood or frutti di mare has always held special importance in Italian culinary traditions. With chefs constantly ...

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 ...

Franco Pepe's unusual chickpea pizza recipe pairs these fabulous legumes with an unforgettable combination of ham, frisée and fior di latte cheese (a type of mozzarella). For the best results, use ...

I have dedicated much of my life to the pursuit of amazing pizza, that elusive delight. For something so simple, made of such few ingredients, the variety – and difference in quality – is staggering.

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 ...

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Start by making a vegetable stock for the risotto. Place the chopped carrot, celery and onion in a large pan and cover with the hot water. Place over a low heat and leave to simmer gently for 4 hours ...

One of Milan's most decorated chefs, Andrea Berton is a role model for cooks across Italy thanks to his beautiful food, dedication to good ingredients and fierce work ethic. He has worked at some of ...

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 ...