Italian

Aglio e olio with tuna (or tonno) is my take on an Italian classic. (As well as simply an excuse to eat tinned tuna, an incredibly underrated ingredient!).

My amatriciana with smoked lardons is smoky, peppery and rich - perfect for a romantic meal or mid-week warmer. Not to mention cheaper than buying guanciale!

Ragù alla Ferrarese is rich and indulgent and yet deceptively simple to make. Perfect with tagliatelle or at Christmastime with some fresh cappellacci.

These grilled bruschetta sandwiches, packed with fresh ingredients, are perfect for a quick nutritious snack or for dipping in soup.

I don't often treat myself to fresh basil, but when I do I usually make this tomato-based pasta sauce with olives and fresh basil. An ideal mid-week meal.

This onion-free pasta sauce is just the ticket for those days when you don't have the time or effort for something fancy: lovely, tomatoey and homey.

The perfect recipe for leftover ragù when you don't fancy pasta, these decadent and comforting ragù stuffed aubergines are sure to steal your heart.

This quick and simple smoked pancetta and basil pasta sauce packs a bunch of flavour with minimal prep and only three steps!

This rich, no-cook pizza sauce with tomato purée is perfect for tortilla pizzas, pizza toast or any situation where you need an emergency pizza sauce in a hurry

Ferrarese cuisine is so rich and varied that it can be hard to know where to start. So here are 6 traditional foods to try in Ferrara to help get you going!

The luxurious yet inviting interior of Amarone on St. Andrews Square, Edinburgh, means the food has a lot to live up to. And in many delightful ways it does.

While many pizza options we love in the UK hail from southern Italy, Northern Italian pizza toppings offer a delectable array of lesser-known star ingredients.

Want to expand your pizza horizons on your trip to Italy? Here are the absolute best traditional southern Italian pizza toppings locals love.

As a fan of Ferrarese cuisine, it was vital for me to learn the difference between Bolognese ragù and Ferrarese ragù. And it turns out the differences are many!