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 ...

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 ...

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 ...

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 ...

The variety of basil most commonly associated with Italian cooking is known as sweet basil, as opposed to the Thai basil popular in Southeast Asian cuisine. Basil is easy to grow at home, either in ...

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 ...

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 ...

While lemons were originally native to Asia it is believed they were brought to Europe during the time of the Roman Empire and Italian lemons are now considered among the finest in the world. The ...

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, ...