Ever been confused by the dizzying array of olive oil options in the supermarkets? Whether you’re whipping up a salad dressing or sauteing a piece of steak, choosing the right olive oil is essential – we’re here to debunk some myths and help you find the right bottle.

Why is it we always turn to olive oil in our kitchens? We take a journey back into antiquity to look at how and why olive oil became such a valuable commodity.

With Veneto and Lombardy to the south, Austria to the north and the glorious Dolomites sawing through the middle, Trentino-Alto-Adige is one of Italy’s most striking regions, with a unique food scene to match.

Amongst the jagged peaks of the Dolomites, Trentino-Alto Adige (or Trentino-South Tyrol) offers a unique blend of Germanic and Italian flavours set against a backdrop of awe-inspiring beauty.

Cesira and Costantino Carapelli founded their family business with just 300 lire to their name in 1893. Today, Carapelli olive oil is some of the finest in the world, with over thirty awards won in the last two years alone. Discover more about their rise to the top and what makes Carapelli olive oil so special.

There are many good reasons to visit Florence – art, culture, architecture – but gelato is a true Florentine speciality that simply must be tasted. We sent Jennifer Cauli to the beautiful Tuscan city to seek out its ten best gelaterias.

Under-appreciated Basilicata sits between Puglia and Calabria on the arch of Italy's boot, and combines the food sensibilities of those regions with its own history, which stretches back over 10,000 years .

Every August long strings of peppers line the streets of Senise, drying in the late summer sun. These long, red, sweet peppers will soon be crushed into ‘Basilicata gold’ – a spice powder that forms the base of many of the southern Italian region’s iconic dishes.

This southern region is lesser known and far from the beaten tourist track, but visitors will find incredible historic towns, beautiful beaches and fantastic food that rivals the more popular parts of Italy.

In the town of Matera, history reveals itself not just in the form of ancient cave dwellings and paintings, but also in the form of pane di Matera – an ancient bread that has been made here for thousands of years.

Italy's smallest region is a place of mountains, with Mont Blanc standing tallest among them all. But while famous ski resorts such as Courmayeur attract throngs of tourists, the valleys and pastures amongst the peaks are where you'll find the most interesting food and drink. Discover more about this tiny corner of northwest Italy and cook some its most famous recipes.

Italy’s smallest and least populated region is where you’ll find hearty alpine cookery at its finest. Read our guide to get a better understanding of why this tiny part of Italy is home to much more than ski resorts and mountain climbing.

This Italian cow’s milk cheese is Valle d’Aosta’s most prized ingredient, finding its way into many a local dish and exported all over the world. Get to know how the humble alpine cheese rose to fame and take a look at the recipes that champion its flavour.

Planning a get-together with friends over a few early evening drinks? Inject some Italian flair into the festivities with these incredible antipasti dishes – perfect for serving alongside a spritz or two.

Get to know everything about the cuisine of Italy's twenty regions, each boasting their own traditions, culture and recipes.

The sun-kissed Italian Riviera is a beautiful coastal paradise, with a food scene that leans heavily on simple cooking and incredible ingredients. Read on to find out what it is that defines Ligurian cuisine, and check out our favourite recipes from the region.

The beautiful coastal province of Liguria is famously home to the most delicious, tearable bread you’ll ever lay your eyes on. We investigate the history behind this regional delicacy, and take a look at some of the focaccias you can expect to find during a visit to the area.

Liguria is home to some of Italy’s most recognisable pasta shapes and dishes, including ravioli and pasta al pesto Genovese. Dig into Liguria’s pasta history and find out more about some of the unique pastas that await you on the beautiful Italian Riviera.

This mountainous region in the heart of the Italian Riviera is jam-packed with incredible fresh produce, iconic dishes known the world over and stunning seafood from its abundant shoreline. Discover more about one of Italy’s most underrated provinces.

The toe of the Italian boot, Calabria is southern Italy at its very best. Blazing sunshine, dramatic mountains, stunning coastlines and a particularly strong food culture makes it one of the best places to eat in the country. Here are some of the ingredients, flavours and dishes that have turned it a world-class culinary destination (plus some recipes so you can recreate them at home).

The southernmost tip of the Italian mainland, Calabria is relatively undiscovered by tourists and offers an authentic experience of southern Italian life. Get to know everything about its amazing food and drink, then try your hand at one of the many local recipes.

Unlike other Italian tartufi, you don’t need a pig to find this one! Named after its resemblance to the highly coveted truffle, the tartufo di Pizzo is a cocoa-dusted chocolate-and-hazelnut ice cream bombe, invented in the quaint Calabrian seaside town of Pizzo in 1952.

Known fondly as la regina rossa – the red queen – by Italians, Tropea onions are among the sweetest and most delicious onions in the world. We head to the beautiful Calabrian seaside town of Tropea to find out what makes these iconic alliums so special.

Anyone who has brewed a cup of Earl Grey knows the sweet scent of bergamot – this fragrant citrus is synonymous with Calabria, but what is it exactly and where did it come from? Join us as we explore the history of this knobbly Calabrian fruit.