Christian and Manuel Costardi take Piedmont’s most famous crop – rice – and turn it into over twenty varieties of Michelin-starred risotto. Their food combines the region’s traditional cuisine with ...

Polenta is the staple crop of the region of Veneto. Well beyond the turn of the last century, many Venetian farming families didn't have anything else to eat; they ate polenta every day, at every meal ...

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 ...

I have dedicated much of my life to the pursuit of amazing pizza, that elusive delight. For something so simple, made of such few ingredients, the variety – and difference in quality – is staggering.

Foie gras is one of the most polarising ingredients, but there is a lot to love for those who like it. Made from a specially fattened duck or goose liver, foie gras has a rich, buttery taste and ...

Coviglia is a traditional dessert from Naples that traces back to the 18th century. It is considered a semifreddo (which in Italian means 'half-cold' or ‘half-frozen') and texture-wise, it is between ...

When we think about tuna here in the UK, our brains head directly to briny tins of grey fish, often mixed with a hefty dollop of mayonnaise. In Italy, it's rather a different story – the Adriatic Sea ...

Full of warmth and colour, the restaurant of brothers Christian and Manuel Costardi is held within the family-owned Hotel Cinzia, first opened by their grandparents. Holding a Michelin star, the ...

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 ...

One of Sicily’s best-loved chefs, Ciccio Sultano has travelled as far as New York to hone his craft. Now back home, Ciccio’s two-Michelin-starred restaurant Duomo is the standard bearer for Sicilian ...

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, ...

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 ...