Pork is one of the most widely used meats in Italian cooking, although Italian consumers remain far more likely to buy cured meats (such as salami and prosciutto) than fresh. Preparations of cooked ...

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A salad is always a welcome addition to a dinner table, whether served on the side, at the start or as part of the main event itself. With such an abundance of beautiful countryside and its glorious ...

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

In Italy no meal is considered complete without strong coffee and something sweet – or dolce, as the Italians say. If there are such things as national desserts then the Italians have plenty to offer, ...

This glorious array of Italian baking recipes takes in the diversity of Italian bakes. From the Austrian-influenced Northern region of Fruili comes Alessandro Gavagna's Apple strudel recipe, while the ...

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 ...

Italian food varies greatly depending on what part of the country you're in. Get to know more about the northern parts of Italy – from the jagged mountains of the Dolomites to the beautiful coastline ...

This supplì recipe will help you to recreate one of Rome's favourite street foods at home. These little croquettes are filled with rice, beef and stringy mozzarella cheese, which provides the 'al ...

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, ...

Cheese is so important in Italy that some banks accept wheels of aging Parmigiano Reggiano as collateral against loans. Whether made with milk from sheep, cow, goat or buffalo, Italian cheeses are ...

Although it may seem intimidating at first, making fresh pasta at home is an absolute breeze. Tagliatelle is probably the simplest shape to tackle for pasta-making newcomers – Filippo’s traditional ...