Welcome to your Italian food tour

Take a culinary journey the length and breadth of Italy, with recipes from all of its 20 regions – along with their top traditional dishes, star produce (including the best wines and cheeses) and memories from delicious. team of their favourite Italian food experiences.

From the meaty rib-sticking fare and dairy farming of the Alpine north to the olive oil, seafood and tomatoes of the Mediterranean south, it’s a tour that takes in a world of flavours. And from the Austrian influence of the Alps, down to Sicily where Arab, Greek, Spanish and other peoples have left their mark, it’s a trail that offers a taste of many cultures.

We’ll be exploring new regions throughout September, from Veneto to Calabria. Check back weekly to see where we’re exploring (and what we’re eating)… And don’t miss the chance to win a pizza oven, Italian ingredients gift box and three-night trip to the Dolomites this month!

Visit Abruzzo Visit Basilicata Visit Calabria Visit Campania Visit Emilia-Romagna Visit Friuli-Venezia Giulia Visit Lazio Visit Le Marche Visit Liguria Visit Lombardy Visit Molise Visit Piedmont Visit Puglia Visit Sardinia Visit Sicily Visit Trentino-Alto Adige Visit Tuscany Visit Umbria Visit Valle D’Aosta Visit Veneto

Welcome to your Italian food tour

Basilicata

Wild, rugged and mountainous, Basilicata is a hidden gem of southern Italy. Between its two coastlines and among its hills, southern Apennine mountains and forests you’ll find some serious history and wonderful examples of cucina povera at its finest.

We explore the region’s version of pizza (more like a pie than the Neopolitan version that you might know), along with plenty of other foods typical of the area and Basilicatan cuisine, like pasta mollicata made with anchovies and breadcrumbs, and ciaudedda, a side dish of broad beans, artichokes and pancetta that we fell in love with.

Campania

One of Italy’s most visited regions, Campania is home to the world-famous Amalfi Coast and the culinary powerhouse of Naples. It’s the birthplace of pizza, buffalo mozzarellaCaprese salad, and its lemons and anchovies are possibly the best in the world.

We explore all the wonderful ingredients and dishes that make Campanian food so unanimously adored…

Pesce all’acqua pazza (fish cooked in ‘crazy water’)

Pesce all’acqua pazza (fish cooked in ‘crazy water’)

This simple – and wonderfully named! – dish from Campania shows you just how easy it is to cook fish....

Limoncello

Gennaro Contaldo’s limoncello

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in...

Campania

Your essential food guide to Campania

Discover the food, drink and dishes Campania is best known for with our food lover’s guide to the region. One...

Caprese salad

Caprese salad

This colourful Italian classic is all about showcasing the best of simple ingredients. Here, we’ve used in-season tomatoes in a...

Torta caprese

Torta caprese

Chef Francesco Mazzei shares his traditional Italian dessert, torta caprese, that’s perfect for a celebration or group gathering. Torta caprese...

Insalata di Napoli

A quick and easy salad recipe – a version of panzanella made with mozzarella and basil – captures the quintessential...

aubergine rolls

Gennaro Contaldo’s baked aubergine rolls

Gennaro Contaldo‘s gorgeous baked aubergine rolls, also known as involtini di melanzane alla parmigiana, is a summery vegetarian recipe from...

porchetta

Gennaro Contaldo’s porchetta

Traditionally in Italy, porchetta is a whole young pig flled with lots of fresh herbs and slow-roasted. Gennaro Contaldo’s recipe...

Stuffed baked pasta cones

Baked pasta stuffed with ricotta and mozzarella

You can swap the cone-shaped pasta for large shells in this easy midweek recipe from Gennaro Contaldo. It’s a cheesy,...

Gildas

20 recipes that prove why anchovies should be everybody’s favourite ingredient

This salty little fish is great in many a dish, and there’s a reason why anchovies are so loved by...

Puttanesca pasta

Pasta puttanesca

Looking for a classic Italian puttanesca? This recipe is quick, simple and scrumptious. Loaded with storecupboard ingredients like olives and...

Spaghetti vongole

Angela Hartnett’s spaghetti alle vongole

Angela Hartnett’s recipe for spaghetti alle vongole requires minimum effort for maximum results. This pasta dish makes for a GREAT...

Ploughman's pizza

Pizza recipes

Enjoy a slice of pizza any night of the week with our perfect pizza recipes. Indulge in our deep-pan American...

peanut butter aubergine

Aubergine recipes

Looking for aubergine dishes? You've come to the right place. We've got dozens of delicious aubergine recipes that showcase this...

Discover the food of Campania

Emilia-Romagna

Parmesan. Balsamic vinegar. Mortadella. Prosciutto di parma. Ragù alla bolognese. All these come from Emilia-Romagna, which is why it’s generally regarded as Italy’s culinary capital. The fertile farmland – much of which is given life by the River Po – provides the perfect environment for rearing animals, which is why cheese and salumi feature so famously in the local food.

The commitment to artisanal food production (and how fiercely traditional production methods are protected) is unparalleled in the countryside, while the cultural hubs of Bologna, Modena and Ravenna draw tourists far and wide. Come with us on a journey through the region…

Gnoccho fritto

Angela Hartnett’s gnocco fritto (deep-fried pasta)

Deep-fried pasta sounds like something you’d dream up after getting in from a night out, but in Emilia-Romagna it’s a...

Emilia-Romagna

Your essential food guide to Emilia-Romagna

Discover the food, drink and dishes Emilia-Romagna is best known for with our food lover’s guide to the region. Parmesan....

Torta barozzi (flourless chocolate, almond & rum cake)

Theo Randall’s torta barozzi (flourless chocolate, almond and rum cake)

Torta barozzi is a rich, fudgy flourless chocolate cake from Northern Italy. Have chef Theo Randall’s recipe up your sleeve...

Parmesan

The art of making parmesan cheese

It’s a workaday ingredient, but are you aware of the months of care and attention that go into making a...

Where to eat in Bologna

Where to eat in Bologna, Italy

The capital of northern Italy’s Emilia-Romagna region has long been revered for its food by its country folk. Now it...

How to make fresh mushroom tortellini

Homemade pasta is a wonderful thing and made all the better when stuffed with a rich mushroom filling. Find out...

How to layer a lasagne - video

How to layer a lasagne

Bolognese, pasta, white sauce, bolognese, pasta, white sauce… Learn how to layer a lasagne with our simple steps – including...

bolognese risotto

Bolognese risotto

If it’s comfort food you’re on the lookout for, then you’ve landed on the right recipe. Two of our favourite...

best lasagne recipes

15 best lasagne recipes

A structurally sound dish that combines a slow-cooked, meaty ragù, smooth béchamel sauce and layers of pasta sheets with a...

balsamic vinegar recipe

Best balsamic vinegar recipes

Balsamic vinegar hails from the province of Modena in Northern Italy. It's incredibly versatile. It's aged in a barrel, and...

Crusted beef carpaccio with Parmesan

Parmesan cheese recipes

We're not talking about a polite grating here, we're talking proper amounts of parmesan, where the cheese is an unmissable...

Bolognese

Bolognese recipes

A dish that has found its way in to the homes and hearts of the nation, you can't go wrong...

Discover the food of Emilia-Romagna

Friuli-Venezia Giulia

One of Italy’s most varied food regions, Fruili is close to the country’s borders with Austria and Slovenia, so the cuisine is full of sauerkraut-based stews, mountain cheeses and sweets flavoured with prunes and apples. But there is also the influence of Mediterranean flavours from the fish caught along the region’s Adriatic coastline and the beloved local prosciutto di San Daniele.

Our star dish from the area is cheesy potato recipe frico – like the love child of fondue and a Spanish tortilla. Paired with a glass of white wine (the region has many fantastic options), it’s a must-try for autumn.

Lazio

Being home to Rome, Italy’s capital, means the rest of Lazio often plays second fiddle to the grand city. But the fertile farmland, hilltop villages and coast deserve more recognition (and visitors) than they get. In terms of famous recipes, Rome is where it’s at – this is where famous pasta dishes like carbonara and cacio e pepe come from, as do many meat and vegetable dishes, all named ‘alla romana’ to ensure their origin is never disputed.

Plus: chef Leonardo Pieri Buti shares a traditional oxtail stew recipe that tastes even better eaten the next day and is ideal for the seasonal shift into autumn.

Le Marche

Surrounded by culinary big-hitters like Tuscany, Emilia-Romagna and Lazio, the food of Le Marche (or just Marche) can sometimes get overlooked. But this central region has some fantastic dishes to offer, be they from its long stretch of coastline or further inland, where a love of both meat and deep-frying naturally results in some delicious treats.

We explore which dishes the region is known for, including deep-fried olives (yes please), fritto misto and fisherman’s stew.

Liguria

Discover the food, drink and dishes Liguria is best known for with our food lover’s guide to the region. Fish is obviously prevalent in the local dishes, but what sets Liguria apart from other coastal regions is its particular love for vegetables. Potatoes, courgettes, beans and asparagus are all more popular than even tomatoes, which tend to be surprisingly elusive in traditional Ligurian dishes.

Lombardy

Boasting huge lakes, vast rivers, towering mountains and the cultural capital of Milan, Lombardy’s cuisine is in stark contrast to the humbler, fresher food of southern Italy. Rich butter and cheese sit alongside luxurious saffron and veal, with rice and polenta a more common sight than pasta (although stuffed egg-based pastas like tortelli are popular). Some of Italy’s most famous cheeses were invented here, freshwater fish from the lakes are highly prized and there’s an interesting sweet-savoury theme running throughout local dishes.

Mondeghili (fried breaded meatballs)

Mondeghili (fried breaded beef and pork meatballs)

These rich, crunchy meatballs – a Milanese mainstay – may have begun as a way to use up leftover meat,...

Your essential food guide to Lombardy

Discover the food, drink and dishes Lombardy is best known for with our food lover’s guide to the region. We...

Best of the best: how to make the ultimate risotto alla milanese

Learn how to make the ultimate risotto alla milanese with our in-depth guide. Sunshine-yellow rice, heady with saffron and rich...

risotto alla millanese

Best-of-the-best risotto alla milanese

Sunshine-yellow rice, heady with saffron and rich with bone marrow… This simple risotto from Lombardy is one of the greatest Italian dishes...

Mushroom tagliatelle alfredo

Mushroom tagliatelle alfredo with chicken milanese

You could easily serve this creamy mushroom alfredo dish as a speedy midweek dinner. Or, if you have a little...

osso buco

Osso buco with saffron risotto

As the veal shanks are slow-cooked, rich meaty flavours are released from the bone into the sauce to make this...

Breaded pork chops on a bed of couscous, on a white plate

Breaded pork chops (pork Milanese)

This breaded pork chop recipe, also known as pork Milanese, has a crispy breadcrumb crust. Serve on a bed of...

Aubergine milanese with spaghetti

Aubergine milanese with spaghetti

Slices of aubergine are coated in a cheesy panko crumb then fried until golden, and served with spaghetti in a...

Colomba Cake

Sponsored by Sacla'

A history of the Colomba di Pasqua cake

Perhaps you’ve spotted this dove-shaped Italian breaded delicacy making an appearance at Easter time. The Colomba di Pasqua is a...

polenta pizza with cherry tomatoes and dolcelatte

What to do with leftover polenta

Creamy and delicious, leftover polenta makes a great alternative to mashed potato, bread and pasta, and provides a warming and...

Risotto recipes

Risotto recipes

Elegant, comforting and much easier to make than you think, stir up this classic Italian dish with one of our...

aubergines with polenta

Polenta recipes

Packet of polenta hiding in the back of the kitchen cupboard?  Make more of this pantry lurker with our quick...

Discover the food of Lombardy

Molise

For Italy’s youngest and second-smallest region (only beaten by the Valle d’Aosta in the far north), Molise has had to fight hard to establish itself on Italy’s culinary stage. Its food, naturally, shares many similarities with its neighbour Abruzzo; simple and rustic with a large focus on pasta and bread. But Molise has some culinary greatest hits of its own.

This is where fusilli comes from, the spiralled pasta shape that’s now a supermarket staple. Often paired with a lamb ragù – the meat of choice in the region – or the more spectacular Molisan ragù (which contains three different meats), there’s also a local taste for offal and diavolina (the local chilli variety), which are used to flavour the salumi and sizzling pampanella (spicy roast pork) sold from street food carts.

Piedmont

A huge region (second only to the island of Sicily), Piedmont is home to rugged mountains, vast farmland and the city of Turin – all of which have contributed to one of the most gastronomic parts of Italy.

Being based in the north of the country (traditionally where the wealthy lived) means truffles, prime cuts of meat and rich egg-based pasta dishes feature prominently in the local cuisine, as do chocolate and coffee (Turin is responsible for giving the world both espresso and gianduja, the combo of cocoa and hazelnuts that gave birth to Nutella).

Puglia

The heel of southern Italy’s ‘boot’, Puglia is a powerhouse of food production. It’s responsible for nearly half of Italy’s total olive oil production, bottles more wine than any other region and its generally flat farmland is where the majority of the country’s durum wheat (which is used in a lot of pasta and bread recipes) is grown. No wonder it’s known as the bread basket of Italy.

Despite this output, Puglia is traditionally a poor region – something that’s reflected in the food. Simple dishes make the most of what’s at its best, with meat (the most common being lamb) traditionally more of a special occasion treat. Along the beautiful coast, fish and seafood become more prominent, but it’s really the seasonal vegetables, egg-free pastas and golden breads that stand out in this part of Italy.

Sardinia

Being an island means Sardinia is a distinct part of Italy. It has its own indigenous language, clothing and music as well as its standout cuisine. There’s obviously a strong Italian influence on the food, but you’ll also find touches of North AfricanSpanish and French flavour – an echo of the island’s past rulers.

The importance of semolina (coarsely milled durum wheat) means bread and eggless pasta is ubiquitous, often served with the island’s incredible artichokes or flavoured with its saffron, and it produces the vast majority of pecorino romano, a firm sheep’s cheese exported all over the world. Despite being an island, meat is traditionally more common than fish – the mountainous centre is home to lots of sheep and goats (45% of all Italy’s sheep, in fact) as well as wild game, which play an important role in some of Sardinia’s most beloved dishes.

Sicily

Despite its official status, it’s hard to find a Sicilian who considers themselves Italian. This island is a nation unto itself, with a culture heavily influenced by Arabic, Greek, Spanish and North African art, architecture, music and, of course, food. Shadowed by the towering (and still active!) volcano Mount Etna, the island has rich soils and produces some of Italy’s best ingredients, from pistachios and capers to tomatoes and lemons.

Almond granita ‘affogato’

Almond granita ‘affogato’

Sicilian chef Alfio Laudani shares a make-ahead dessert perfect for hot summer days. Almond granita is topped with a gorgeous...

Sicily

Your essential food guide to Sicily

Discover the food, drink and dishes Sicily is best known for with our food lover’s guide to the region. We...

sfincione

Sfincione (Sicilian-style focaccia pizza)

Sfincione is a Sicilian-style focaccia pizza. The pillowy base is topped with a rich anchovy, garlic and tomato sauce, cheese...

Sea bass with pistachios, pine nuts and sun-dried tomatoes

Sea bass with pistachios, pine nuts and sun-dried tomatoes

Looking for a low-fuss, high-flavour way to serve fish? Top sea bass fillets with a simple pistachio and sun-dried tomato...

Insalata pantesca (Pantelleria- style cherry tomato salad)

Insalata pantesca (Pantelleria-style cherry tomato salad)

Traditionally made with local pachino cherry tomatoes, this salad also includes capers, which the island of Pantelleria is famous for...

Caponata with buffalo mozzarella

Caponata with buffalo mozzarella

Top the beloved sweet-and-sour vegetable dish caponata with creamy buffalo mozzarella in this delicious late-summer recipe from Amber Guinness. Amber...

Chicken with capers, lemon, chillies and thyme

Chicken with capers, lemon, chillies and thyme

Give chicken thighs and drumsticks an Italian spin with this easy midweek chicken recipe from food writer Amber Guinness. “This...

Sicilian lemon papardelle

Sicilian lemon pappardelle with ‘nduja and crunchy breadcrumbs

Forget what you know about quick pasta recipes because this heavenly combination of pappardelle, lemon, spicy ‘nduja and crunchy breadcrumbs...

sicilian sausage pasta

Sicilian sausage pasta

Spice up your midweek suppers with this super speedy Sicilian sausage pasta recipe for two. It’s creamy, chilli-hot and ready...

Pistachio cake

10 of the best sweet pistachio recipes

Treat yourself to something sweet with our 10 most enticing pistachio recipes. Pistachios’ biscuity, mild flavour and striking colour makes...

Ragu in bowl with serving spoon

Sicilian sausage ragù with penne

Use up leftover sausages in this simple satisfying pasta recipe.

Sicilian tuna pasta

Sicilian tuna pasta

This quick and easy tuna pasta is ready in under half an hour and brings the fresh, vibrant flavours of...

Antonio Carluccio’s caponata Siciliana (Sicilian vegetable stew)

Antonio’s caponata is representative of the wonderful vegetables and flavours of Sicily. This vegetarian recipe is perfect for enjoying with...

turkey meatballs

Sicilian turkey meatballs and pasta

Not all meatballs need come with red sauce! These Sicilian turkey meatballs are paired with spaghetti for a cheap and...

Pasta with cauliflower, currants and pine nuts in a silver pan

Sicilian-style pasta with cauliflower, currants, saffron and pine nuts

This vegetarian cauliflower, currant and pine nut pasta recipe is inspired by the flavours of Sicily. You can try it...

Seared tuna with a Sicilian tomatoey potato salad

This Mediterranean tuna dish is a summery number and it’s suitable for diabetics.

steamed buns with orange & pomegranate glazed lamb, quick-pickled red onion and pistachios

What to do with leftover pistachios

Pistachios, a member of the cashew family, are popular in baking and cooking. Discover how you can use leftover pistachios...

Lemon recipes

This tangy citrus fruit will perk up any dish, sweet or savoury. Choose from one of our zesty recipes including...

Pistachio recipes

Pistachio recipes

Add a sprinkling of pistachios to sweet and savoury dishes with these delicious pistachio recipes. The creamy green nuts make...

Discover the food of Sicily

Trentino-Alto Adige

As Austrian as it is Italian, this region is – as its name suggests – made up of two halves. Trentino is a mix of mountains, lush valleys and lakes, while the northern half Alto Adige (also known as Südtirol or South Tyrol) is almost exclusively mountainous, with lots of forests. The Dolomites are the main draw – especially for skiers in the winter months – but there’s a unique food scene that’s heavily influenced by Germanic and Eastern European cuisine.

The Austrian influence on the food of this mountainous region is perfectly encapsulated by one of its most famous desserts – the strudel. Given Italian flair thanks to pine nuts and lemon, it’s a classic dish, often served in the region’s cafés and showcasing the local renetta apple.

Discover the food of Trentino-Alto Adige

Tuscany

In terms of its cuisine, Tuscany offers a bit of everything. There’s a huge influence from the local cucina povera, with stale bread, chestnuts and beans finding their way into many a dish, but plenty of luxury from the big cities too – huge cuts of beefwild gamefresh egg pasta and sweets filled with dried fruit and spices.

Tuscan panzanella

Tuscan panzanella

Learn how to make the classic Tuscan bread salad panzanella with Dara Klein’s delicious recipe. It’s a great way to...

Your essential food guide to Tuscany

Discover the food, drink and dishes Tuscany is best known for with our food lover’s guide to the region. We...

Torta della nonna (lemon custard tart with pine nut topping)

Theo Randall’s torta della nonna (lemon custard tart with pine nut topping)

Have you ever tried a classic Italian torta della nonna recipe? “You’ll find this torta all over northern Italy. Served...

Bistecca alla fiorentina (florentine porterhouse steak)

Bistecca alla fiorentina (florentine porterhouse steak)

When Italians do steak, boy do they go for it. This iconic dish, a porterhouse, is a staple of restaurants...

Gnudi with fried sage, hazelnuts and jerusalem artichoke crisps

Gnudi with fried sage, hazelnuts and jerusalem artichoke crisps

You’ve heard of gnocchi but have you ever tried gnudi? They are little dumplings made with ricotta. In this recipe...

Pappa al pomodoro

Pappa al pomodoro

This thick soup is an Italian classic made with day-old bread, garlic, tomatoes and olive oil.

Two bowls of ribollita, Tuscan bean soup, topped with grated parmesan

Ribollita

Ribollita is a hearty Tuscan bean soup thickened with stale bread. Chef Dara Klein shares her family recipe, a staple...

Cheat's ricotta gnudi

Cheat’s ricotta gnudi with asparagus and crumbs

Wow your guests with this easy gnocchi-like dumpling recipe. Made with light ricotta instead of potato; gnudi is the perfect...

Truffle hunting in Tuscany

Grown mainly in France and Italy near the roots of trees, truffles can also be hunted down in parts of...

tuscan bean soup

Tuscan bean soup

This hearty vegetarian soup recipe makes enough for two batches. Save some and freeze ahead for next time.

panzanella

Panzanella

Panzanella, also called Tuscan bread salad, is made with tomato, onion, garlic, capers and olives and great for reinvigorating stale...

sausage gnocchi ragu

Tuscan sausage and fennel ragù with gnocchi

A true taste of the Italian countryside, this quick sausage ragù recipe is made even heartier by the inclusion of...

Smoky grilled mackerel fillets with Tuscan salad

This mackerel recipe will bring a little Italian sunshine to your mealtime.

Tuscan sausage and porcini sauce with gnocchi

Simple, rustic and fantastically rich, this easy recipe for Tuscan sausage and gnocchi is what real Italian cooking is all...

Biscuits shown on a wire rack

Strawberry ricciarelli biscuits

Follow the Tuscan tradition and serve these soft, chewy almond biscuits at teatime or after dinner with dessert wine. We’ve...

ricotta-lemon-tart

Torta della nonna (ricotta and lemon tart)

Angela Hartnett‘s elegant ricotta and lemon tart (torta della nonna) would make a fine dinner party dessert or a great...

chestnut recipes

Chestnut recipes

Chestnuts are in season from October to December. Forage for your own or use shop-bought chestnuts and use them in...

Discover the food of Tuscany

Umbria

The town of Norcia is famous for its skilled butchers and charcutiers, who produce the country’s best salumi. It’s also the birthplace of porchetta: a huge, rolled piece of boneless pork stuffed with aromatics (often the local wild fennel) and gently roasted until meltingly tender.

Pork reigns supreme in Umbrian cooking as the pigs can happily snuffle about among the trees, but the rolling hills are home to many a sheep too: this is a region of meat-lovers. Game is also a local speciality; wild hare ragù and slow-roasted wood pigeon are Umbrian classics. Lake Trasimeno provides freshwater fish such as perch and carp to make up for the lack of coastline, while vegetable dishes follow the seasons very closely.

Veneto

Discover the food, drink and dishes Veneto is best known for with our food lover’s guide to the region. Alongside the glitz and glamour of tiramisu, spritzes and prosecco, all of which hail from the region, you’ll also find plenty of meat, fish, vegetables, grains and pulses here. We explore dishes from the region’s most famous city, Venice, as well as wines and cheeses from the region, including asiago, a much underrated semi-hard Italian cheese that might just change your life…

Bigoli in salsa

Bigoli in salsa (caramelised onion and anchovy pasta)

Bigoli in salsa is a classic Venetian dish and chef Joseph Denison Carey shares his version with us. The thick...

Veneto

Your essential food guide to Veneto

Discover the food, drink and dishes Veneto is best known for with our food lover’s guide to the region. Alongside...

Risi e bisi (classic Venetian rice and peas)

Risi e bisi (classic Venetian rice and peas)

Food writer Ursula Ferrigno shares her recipe for risi e bisi. This classic Venetian dish of rice and the sweetest...

classic tiramisu

Classic tiramisu

A classic Italian dessert of coffee, sponge, marsala and chocolate. You can’t go wrong with this decadent tiramisu recipe. Fancy...

Lasagne di salsiccia piccante e polenta (spicy sausage and polenta lasagne)

Lasagne di salsiccia piccante e polenta (spicy sausage and polenta lasagne)

This lasagne-with-a-twist from food writer and author Ursula Ferrigno hails from Italy’s Veneto region. “Hearty and delicious, this lasagne uses...

Gamberi alla busara - Prawns with cherry tomato sauce

Gamberi alla busara (prawns with cherry tomato sauce)

The joy of this dish – a classic of Venetian cuisine – comes in using your hands to eat the...

squid

Fried squid with aïoli and Aperol spritz 

Crispy squid, garlicky aioli and a refreshing Aperol spritz – what more could you ask for on a warm summer’s...

Angela Hartnett’s foodie guide to Venice

Michelin-starred chef Angela Hartnett was an impressionable teen when she first fell for the beauty, mystery and flavours of the...

Aperol spritz

Aperol spritz

Get into the spirit of summer with this classic Italian recipe. Chilled prosecco and Aperol come together to create the...

Bicicletta cocktail

Bicicletta cocktail

Perfect for aperitivo hour in the garden, a bicicletta is as easy to make as riding a bike – and...

Aperol spritz ice lolly

Aperol spritz ice lollies

The Aperol spritz, Italy’s gift to the world of summer cocktails, is ever-popular in the UK sunshine – and it...

Polenta

Polenta is made from maize or corn which is then boiled with water until thickened.  It is often eaten instead...

Beef carpaccio

Beef carpaccio salad with fresh figs

This simple but impressive seasonal salad makes the most of sweet ripe figs. By freezing the seared beef fillet until...

Crusted beef carpaccio with Parmesan

All you need to make this classy beef carpaccio recipe is a decent cut of fillet and a few other...

Sardines al saor

Grilled sardines, caramelised onions and toasted pine nuts are ready to be scooped up with slices of ciabatta bread in...

Classic tiramisu recipes

Tiramisu recipes

Nothing beats the traditional Italian dessert of tiramisu. Inside you'll normally find coffee, sponge, a splash of booze and some...

Spritz recipes

Generally lighter than a spirit-only cocktail, a spritz has a blast of soda, cava or prosecco to zing things up....

Discover the food of Veneto

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