Learn how to cook langoustines with our handy guide, packed with tips for getting the best out of these prized shellfish.

Most pecorino is made in Sardinia, but there are fantastic PDO-protected pecorinos produced in Tuscany, Sicily, Basilicata and Calabria too, all with subtle differences in flavour. Look out for these ...

Vitello Tonnato is a kind of ‘surf and turf’ from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle’s house, cycling through seemingly endless fields ...

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 ...

Ricciarelli are soft almond cookies. They are typical of Siena, where they are usually enjoyed during the Christmas season. They are covered with icing sugar, with a soft heart that melts in your ...

Taralli (or tarallini) are one of the most iconic and widely consumed foods of Puglia. Moreish and versatile, they work well as a snack at all times of the day. They are also perfect served with wine ...

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 ...

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 ...

Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, ...

On every street in the north of Italy you will be able to find a bakery that is slinging yeasted focaccia, smothered in oil and salt. They are a joy to eat, light and tasty and ideal in the ...

Often seen speeding around on his iconic yellow Vespa, Daniele Usai has turned the sleepy seaside town of Ostia into a destination for gourmands worldwide. His restaurant Il Tino embodies his relaxed, ...

Torta Pasqualina, or Easter Pie, is a well-known Italian Easter tradition. Originally from Liguria, in north-west Italy, it’s now popular all over the peninsula. The original recipe contained ...