Ciao, welcome to Silvia's kitchen

Cook like Silvia Colloca alongside her brand-new series on SBS Food (Ch33).

Italian on the menu? Swap recipes and measuring cups for a playful, hands-on approach.
Food writer and passionate home cook Silvia Colloca feels most Italian when she is in her kitchen. Catch her brand-new show, 8:30pm Wednesdays from 8 January on...
The mascarpone gives the cake a creamy density and moistness and a beautiful zest when mixed with the lemon.
If it's an Italian nona's recipe, you know that it shall be three things: delicious; comforting and served in a quantity that far exceeds the capacity of ones...
I like these served simply with a dust of icing sugar but they’re also perfect topped with a dollop of mascarpone and a cascade of fresh berries.

Recipes

A staple during Naples' Carnival festivities, migliaccio is the region's rustic semolina and lemon cake which is made creamy and moist with the ricotta.
Rich and moist don't have to mean heavy and unhealthy, and the olive oil and yoghurt power team achieve this perfectly to produce this berry loaf cake.
Less is more with this risotto as a handful of simple ingredients bring together a bowl of steaming, costal Italian goodness.
The toppings on these pizzette can be made from whatever you have on hand. Don’t worry too much about measurements- just go with whatever looks good.
I like these served simply with a dust of icing sugar but they’re also perfect topped with a dollop of mascarpone and a cascade of fresh berries.
If it's an Italian nona's recipe, you know that it shall be three things: delicious; comforting and served in a quantity that far exceeds the capacity of ones...
'Pasta mista' means mixed pasta and involves using the leftover bits of pasta from various packets, resulting in a variety of shapes and sizes, stirred through...
The mascarpone gives the cake a creamy density and moistness and a beautiful zest when mixed with the lemon.
Resembling a focaccia, these yoghurt flatbreads are topped with vine tomatoes, chilli and ricotta on one loaf and potato and anchovy on the other.
Using passata for the sauce gives it a thick, soup-like consistency and yields a richer bowl of pasta.