This elegant, easy bread chips recipe by Matteo Metullio showcases two celebrated Italian ingredients: the fragrant, straw-coloured Malga butter produced in mountain dairies and PGI-protected Tyrolean ...

Pasta has been a staple of the Italian diet for well over a millennium and today there's no escaping pasta, wherever you go in the world. Whilst dried pasta is good for tossing in a starchy pasta ...

Francesco Bracali harnesses the firm flesh of the eel in this tempura recipe, matching it with a light and crispy batter which is deep-fried to crunchy perfection. Served with a heady smoked lardo ...

A vegan diet is that which omits the use of animal produce altogether, including eggs, dairy and, for many vegans, honey. It's a common misconception that the vegan diet can be restrictive or ...

Filippo Trapella shares his recipe for torta di riso, a delicious Italian rice cake flavoured with candied citron, vanilla and powdered amaretti biscuits. To give the cake its traditional sticky crust ...

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 ...

Sicily has a long and important tradition of gastronomy. For a Sicilian like me, food is an essential part in the daily life. Our food is a rich blend of all the culinary traditions of the people that ...

It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, ...

After discovering a passion for the macrobiotic diet, Sauro Ricci is now the head chef at Europe’s first ever Michelin-starred vegetarian restaurant. Combining fine dining with ingredients that are ...

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, ...

Pipe a blob of the filling into the centre of each circle and moisten the edge with a very small amount of water using a pastry brush. Gently fold the pasta over and seal at the top. Work your fingers ...

There’s nothing quite like summer in Italy. Perhaps you’re in the middle of an ancient city, soaking up the history and culture; maybe you’re on the shores of the Amalfi coast looking out onto an ...