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 ...

Agira is a small village near Enna that is famous for these sweet pastries. Please try this recipe, you will fall in love with them. The sweetness of the almonds, the richness of the chocolate 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 ...

Aubergine caponata is a traditional dish from the beautiful island of Sicily. The origin of the term caponata is not entirely clear. It could derive from the term caupone (which means tavern), or, ...

Manuela Zangara serves up a simple and refreshing beef carpaccio recipe, perfect for summer. The key to success if to get the slices of beef as thin as possible – if you're wary about the process, you ...

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 ...

Set against the dramatic backdrop of the peaks of the Dolomites within the region of Alta Badia, restaurant St. Hubertus is where Michelin stars meet the magic of the Alps.

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 ...

Capers are the flower buds of the Mediterranean Capparis plant, generally sold preserved in brine, vinegar or oil making them a fantastic store cupboard ingredient. Capers make a welcome addition to ...

Cooking at her family’s restaurant near Naples, Rosanna Marziale is spearheading the new Southern Italian cuisine, creating dishes which celebrate the traditions and specialities of the region with ...

Strawberries are one of the great treasures of summer, loved by chefs for their juicy sweetness and bright scarlet hue. Italian markets are overrun with plump strawberries between May and September, ...

Pork is one of the most widely used meats in Italian cooking, although Italian consumers remain far more likely to buy cured meats (such as salami and prosciutto) than fresh. Preparations of cooked ...