Parma Ham (or Prosciutto di Parma PDO, to give it its full name) is arguably Italy’s most famous cured meat. Famously made using only pork, salt, air and time with no additives, nitrates or nitrites, ...

Along with cassata, cannoli are the most famous Sicilian sweet treat. The name 'cannolo' was taken from the river reeds used to shape the shells in the past. In Sicily, a feast or simple Sunday lunch ...

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 ...

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 ...

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 ...

Bottarga is cured fish roe, made from either grey mullet or tuna (known as bottarga di tonno). It's considered to be a real delicacy in Italy, particularly in Sardinia where the majority of bottarga ...

Can't see what you're looking for? Browse our collection of cooking guides.

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. After many years abroad in the United States, she has returned to Italy, keen on inspiring a new generation ...

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 ...

While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...

Every year in July, the town of Chioggia – referred by many as ‘la piccola Venezia’ – hosts a big seafood sagra (festival) in honour of its historic fishing tradition. Stretching along the main ...

Amberjack are becoming increasingly popular for their firm, meaty white flesh and delicate, mild flavour. Some species of amberjack can grow to extremely large sizes, but fortunately most specialist ...