Lamented by the majority of children all over the world, spinach is one of those things you grow to love. Greens are all pretty good for you on the whole, but spinach is the king of healthy eating, ...

Thanks to the country's enviable coastlines our Italian chefs have access to some of the world's finest seafood, including fish, shellfish and cephalopods that are less commonly used in Britain.

Aside from its sweet, earthy flavour, beetroot is hugely valued by Italian chefs for its colour, which they use to bring deep purple and bright pink hues to their dishes. Looking for more beetroot ...

Tuscany, birthplace of the Renaissance, is a region known for so much: art, architecture, music, science, rolling hills and world-class wine. Increasingly it is also becoming known for its food, ...

Marche is centrally located on the eastern Italian coast, nestling between the Apennine Mountains and the Adriatic Sea. The region is characterised by a rugged, mountainous inland and a beach-lined ...

It's easy to think of sandwich recipes as bland and boring, but really, a sandwich is a blank canvas on which you can paint a masterpiece of colours, flavours and textures. Italy – home of the ...

Bottarga is cured fish roe, made from either grey mullet or tuna (known as bottarga di tonno). It's considered to be a real delicacy in Italy, particularly in Sardinia where the majority of bottarga ...

The word spaghetti comes from the Italian spago, meaning twine, referring to its long, thin shape. These days tried spaghetti is sold in manageable lengths, but in the past spaghetti was stretched ...

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, ...

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 ...

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 ...

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