200g of beef fillet 2 bone marrow, whole 100g of cavolo nero dried birch leaves, to garnish salt The next day, remove the beef fillet from the freezer and allow to defrost for about 30 minutes. While ...

Every year in July the charming maritime city of Choggia (often refereed to as 'la piccola Venezia', the little Venice) hosts a big festival, the sagra del pesce, celebrating its long-held fishing ...

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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.

Filippo Trapella shares his recipe for torta di riso, a delicious Italian rice cake flavoured with candied citron, vanilla and powdered amaretti biscuits. To give the cake its traditional sticky crust ...

From carpentry to cooking, Roberto Petza's culinary prowess has finally found a home in a remote village on the island of Sardinia. His dedication to self-sufficiency and a passion for the area's ...

Remove the roasted bones from the oven and place into a large casserole dish with the tomato, garlic, thyme and star anise. Season and cover with cold water, then bring up to the boil and simmer ...

Meanwhile, cook the veal tongue. Add the tongue to a large stock pot with the carrot, onion, celery, bay and peppercorns. Cover with water, bring to the boil then reduce the heat and simmer very ...

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 ...

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 ...

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 ...

From the blood oranges of Sicily to the fragrant bergamot grown in Calabria, Italy is well known for its oranges and other citrus fruits. Juice, zest and flesh can all be used to add a sweet, juicy ...