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With its earthy flavour and striking colour (whether deep purple, pink or yellow), it's no wonder so many chefs are incorporating the root vegetable into their menus. The fun needn't end after the ...

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

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, ...

No Italian feast is complete without a hefty array of antipasti to kick things off. The complexity of these dishes can vary greatly, ranging from a few slices of artfully arranged salumi to full-blown ...

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 ...

Few regions are as important to Italy's cuisine as Emilia-Romagna. This is the home of Parmigiano-Reggiano, balsamic vinegar and Prosciutto di Parma, along with a host of other delicacies. It's fair ...

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 ...

This is a simple yet effective way to cook trout. Poaching the fish from cold ensures a tender result, while the aromatics will impart flavour without overshadowing the fish’s sweetness. Served with a ...

Some of the tastiest clams in the world can be found in Italy. There are lots of different types of these little shellfish, but in Italian cooking the most popular are Manila clams, with beautiful ...

Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury. Rice first arrived in Italy via Middle Eastern invaders, and the ...

The future of pasta, in my opinion, will be realised not only by reinventing pasta according to oneself, but by regenerating and reworking the classic accompaniments and sauces in new ways. This doesn ...