Pigeon has formed a staple part of Italian cuisine for centuries, whether roasted whole or slow cooked in a rich ragù. Towns such as Orvieto in Umbria demonstrate the important part these birds play ...

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 ...

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 ...

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 ...

There are thousands of types of edible mushroom, some big, some small, some beautiful and some rather less so. From the humble button to rarer, more exotic fungi such as morels and porcini, mushrooms ...

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 ...

This collection of courgette recipes showcases the many different uses of the vegetable. Fabrizio Marino utilises the beautiful colours of courgettes in his Vegetable tempura recipe, serving the ...

Finocchio (fennel) is found in two forms – the slightly fluffy looking herb fennel and the fat, white bulb commonly known as Florence fennel – and can be found growing wild throughout Italy. Both, ...

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 ...

Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. Although he will never give up the recipe used at his restaurant Pepe in Grani, this ...

Peppers are a vital part of Mediterranean cuisine – not only are they incredibly versatile and delicious when served raw, grilled, roasted or stewed, they also add a real burst of colour and sweetness ...

It's fair to say that in this day and age of cooking, the importance of how a dish looks has never been so well understood. But while they're obviously pretty, edible flowers aren't just there to add ...