Cook like an Italian
Stir this slow-cooked lamb ragu through torn lasagne sheets for a simple, pasta meal.
Packed full of beans and vegetables, minestrone warms the soul from the inside, and a steaming bowl of it is perfect to wrap one's hands around on a cold night.
Carefully stuff the zucchini flowers with ricotta, mint and anchovy for a gorgeous roast vegetable that's soft and creamy.
In Sorrento, gnocchi is boiled and then baked with a rich sugo (sauce), shredded buffalo mozzarella and torn basil which takes the Italian classic to a new level.
Italians know how to do hearty meals, and the fish stew is no exception. Zuppetta di pesce brings together fish, mussels, clams and scallops for a rich stew.
Silvia marinates her whole snapper in an olive and caper paste and then bakes it on a vibrant bed of cherry tomatoes and sliced chillies, served with crisp lemon...
The beautiful juices from the vongole add such a rich depth of flavour to this spaghetti, all complemented wonderfully with fresh herbs and chilli.
Sauce from a jar and pineapple on pizza? Three Italian chefs debate the dos and don'ts of traditional Italian cooking.
In 1982 the Italian Academy of Cuisine deposited a specific recipe for classic Bolognese ragu at the Chamber of Commerce in Bologna. This recipe contains milk and...
Yoghurt and olive oil make for a delectably moist cake. Top this one with a stunning swirl of mascarpone and a scattering of freshly roasted berries.
Italian soups are simultaneously hearty and wholesome and risi e bisi is no exception, using easy ingredients for a simple weeknight meal.
Pizza fritta, or fried pizza, is exactly that: fried pieces of fresh pizza dough ready to top with your favourite flavours that's slightly chewy and crunchy.
Australia's first Italian cookbook was way ahead of its time, but following its recipes today can present some challenges.
The slow-roasted beetroots add a rich, captivating colour to this vegetarian risotto, which is topped with a generous sprinkle of soft stracciatella cheese.