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 ...

While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...

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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 ...

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 ...

Veal is the meat from young calves, generally pure-bred male dairy cattle, and comes in various cuts including cheeks, escalopes, shin, shoulder, T-bone and tenderloin. Evidence suggest veal was eaten ...

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 ...

There are at least eight varieties of truffle known to grow in Italy, including the coveted white truffle. The central and northern regions are known in particular for their bumper truffle crops, with ...

A pescatarian diet is that which includes fish and seafood but no meat. It can be a useful stepping stone into vegetarianism and, providing the fish is sustainably sourced, is a lifestyle which brings ...

Prawns are succulent, meaty and have a subtle, sweet flavour which lends itself particularly well to seafood starters. Red prawns, known in Italy as gambero rosso, are a particular favourite of our ...