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 ...

While almonds are thought to be native to the Middle East, the seeds have been grown in Italy for thousands of years and are particularly associated with Sicily with the city of Agrigento even holding ...

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 ...

Aside from its sweet, earthy flavour, beetroot is hugely valued by Italian chefs for its colour, which they use to bring deep purple and bright pink hues to their dishes. Looking for more beetroot ...

Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, ...

Contrary to what the name suggests, Ziti alla Genovese is not a dish from Genoa. In fact, it is a traditional dish from Naples. The origins of the name remain a mystery. Someone says the sauce was ...

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 ...

While a pile of crunchy bread or buttery mashed potato can be a comforting sight on occasion, too often can the subtle flavours of a dish become lost in a sea of carbohydrate. This collection of low ...

Squid are so versatile. They need cooking either super quick or long and slow if they’re not to turn rubbery but within those strictures lend themselves to a wealth of possibilities. Explore our Great ...

Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever ...

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, ...

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 ...