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I seem to remember that when I lived in Florence this pasta - with the cream, the peas, the ham - went under the name "alla Medici".… Read on

I have a feeling that this is another recipe with a del Conte derivation, although I have cooked it so often over the years, I can't… Read on

My children wouldn't care if all I ever gave them was pasta with some bottled sauce poured over, and I don't deny that's sometimes… Read on

I have come across more than one version of "pesto Trapanese", the Sicilian pasta sauce from Trapani that differs from the more popularly… Read on

It is not quite normal to feel as joyous as I do when saying the words “Brussels sprouts”, but this recipe does not merely… Read on

Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with… Read on

This recipe does involve a lot of fiddly preparation, but what it creates is addictive; every mouthful repays the effort a hundredfold.… Read on

This is a real rib-sticker of a soup. Read on

I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not… Read on

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially… Read on

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