https://www.greatitalianchefs.com/recipes/farro-borlotti-soup-recipe https://media-cdn2.greatbritishchefs.com/media/y3rhmfpb/img84358.whqc_768x512q80.jpg Farro and Borlotti Bean Soup This simple Tuscan soup is a perfect example of how important beans are to the local diet. Mixed with grains of farro (or barley) and bulked out with potatoes, it's gently cooked until creamy and flavoured with sage and plenty of top-quality olive oil. 2025-02-14T22:19:55Z https://www.greatitalianchefs.com/recipes/pumpkin-frittata-recipe https://media-cdn2.greatbritishchefs.com/media/13ipeqrp/img84357.whqc_768x512q80.jpg Pumpkin Frittata A traditional Italian recipe for a pumpkin omelette from Giulia Scarpaleggia 2025-02-14T22:23:20Z https://www.greatitalianchefs.com/recipes/strangolapreti-in-trentino-recipe https://media-cdn2.greatbritishchefs.com/media/bcqjed5o/img84415.whqc_768x512q80.jpg Strangolapreti in Trentino This hearty dumpling recipe contains spinach, stale bread, nutmeg and Grana Padano cheese. Best served with a nutty sage brown butter or swimming in a homemade chicken broth. 2025-02-14T22:18:57Z https://www.greatitalianchefs.com/recipes/zuppa-d-orzo-recipe https://media-cdn2.greatbritishchefs.com/media/bjlfun2g/img84392.whqc_768x512q80.jpg Zuppa d'Orzo – Tyrolean Barley Soup This comforting soup recipe has a pearl barley base and is packed with winter vegetables. Perfect for a cold winter's day. 2025-02-14T22:21:16Z https://www.greatitalianchefs.com/recipes/spatzle-recipe https://media-cdn2.greatbritishchefs.com/media/jeplslur/img84395.whqc_768x512q80.jpg Spätzle with Ham and Cream Sauce Our easy spätzle recipe is served with a cream and speck sauce. Perfect comfort food for a wintery day in the mountains. 2025-02-14T22:21:21Z https://www.greatitalianchefs.com/recipes/canederli-dumplings-recipe https://media-cdn2.greatbritishchefs.com/media/1gjj2f1y/img84412.whqc_768x512q80.jpg Canederli Canederli are bread dumplings flavoured with Alpine ingredients such as speck (a local cured meat) and cheese. They're best served in a warming beef broth or tossed in brown butter with crispy sage. 2025-02-14T22:20:54Z https://www.greatitalianchefs.com/recipes/schlutzkrapfen-recipe https://media-cdn2.greatbritishchefs.com/media/kcmb1www/img84406.whqc_768x512q80.jpg Schlutzkrapfen This semi-circle shaped pasta is typical of the Trentino-Alto Adige region of north Italy and is filled with spinach, ricotta and potato. Tossed with nutty brown butter and topped with Grana Padano cheese, this moreish dish is well worth making pasta from scratch for. 2025-02-14T22:23:12Z https://www.greatitalianchefs.com/recipes/chicken-involtini-recipe https://media-cdn2.greatbritishchefs.com/media/bqoarmdb/img84233.whqc_768x512q80.jpg Chicken and Ham Involtini This recipe sees chicken breasts rolled up with ham and fontina cheese and cooked in a simple yet delicious sage, garlic and white wine sauce. 2025-02-14T22:20:29Z https://www.greatitalianchefs.com/recipes/ciaudedda-recipe https://media-cdn2.greatbritishchefs.com/media/oxocz5j1/img83742.whqc_768x512q80.jpg Ciaudedda Lucania – Stewed Artichokes with Pancetta Ciaudedda Lucania is a traditional artichoke recipe hailing from the Basilicata region of southern Italy. Artichokes are braised with pancetta, potatoes and broad beans to create a beautifully summery dish. 2025-02-14T22:19:02Z https://www.greatitalianchefs.com/recipes/calzone-di-verdura-recipe https://media-cdn2.greatbritishchefs.com/media/3wojw4rv/img83745.whqc_768x512q80.jpg Calzone di Verdura – Swiss Chard and Pine Nut Calzone This vegetarian calzone recipe is packed with Swiss chard, pine nuts, raisins and stringy mozzarella; flavours typical of the southern Italian region of Basilicata. 2025-02-14T22:19:28Z https://www.greatitalianchefs.com/recipes/rafanata-recipe https://media-cdn2.greatbritishchefs.com/media/wz4huxzk/img83743.whqc_768x512q80.jpg Rafanata – Horseradish and Pecorino Frittata This Italian frittata recipe is flecked with fiery fresh horseradish root. It comes from the region of Basilicata and is eaten around Carnival time in winter when fresh horseradish is available. 2025-02-14T22:20:04Z https://www.greatitalianchefs.com/recipes/ciammotta-recipe https://media-cdn2.greatbritishchefs.com/media/mnrhcg0s/img83740.whqc_768x512q80.jpg Ciammotta – Summer Vegetable Stew Ciammotta is a summery vegetarian stew from Basilicata that's similar to ratatouille. Get the recipe on Great Italian Chefs. 2025-02-14T22:20:58Z https://www.greatitalianchefs.com/recipes/pasta-mollicata-recipe https://media-cdn2.greatbritishchefs.com/media/hgqhj54d/img83737.whqc_768x512q80.jpg Pasta Mollicata – Bucatini with Anchovies and Breadcrumbs This simple pasta mollicata recipe from Basilicata consists of anchovies, tomato, breadcrumbs and garlic and can be whipped up in 20 minutes. 2025-02-14T22:21:52Z https://www.greatitalianchefs.com/recipes/pizza-rustica-recipe https://media-cdn2.greatbritishchefs.com/media/jy0nj50s/img83738.whqc_768x512q80.jpg Pizza Rustica – Italian Ham and Egg Pie This delicious Easter pie recipe from Basilicata is perfect for a special picnic. Flakey homemade pastry is filled with Italian cheeses, meats and eggs. Best enjoyed cold. 2025-02-14T22:23:21Z https://www.greatitalianchefs.com/recipes/carbonade-valdostana-recipe https://media-cdn2.greatbritishchefs.com/media/ajxdv3l3/img83436.whqc_768x512q80.jpg Carbonade Valdostana This robust, hearty beef stew from the mountains of northwest Italy is exactly what you need when battling the cold alpine weather. Strips of beef are simmered in plenty of red wine with herbs, cloves and juniper berries adding plenty of aromatic flavour. Serve on a bed of buttery polenta for the full Valle d'Aosta experience. 2025-02-14T22:18:39Z https://www.greatitalianchefs.com/recipes/fonduta-fondue-valdostana-recipe https://media-cdn2.greatbritishchefs.com/media/fkbg22og/img83434.whqc_768x512q80.jpg Fonduta alla Valdostana (Fondue from the Aosta Valley) In the Aosta Valley, Fontina cheese is used liberally in cooking – something this fonduta (fondue) recipe captures perfectly. Melted into a stringy, oozy sauce and enriched with egg yolks, it's a dish that showcases northern Italian alpine cooking perfectly. 2025-02-14T22:20:42Z https://www.greatitalianchefs.com/recipes/polenta-concia-recipe https://media-cdn2.greatbritishchefs.com/media/kg3nnzaj/img83431.whqc_768x512q80.jpg Polenta Concia This rich and indulgent polenta recipe from the Aosta Valley is mountain cooking at its best. The polenta is mixed with butter, milk and the region's famous Fontina cheese, making it a perfect side dish to rich stews such as Carbonnade Valdostana. 2025-02-14T22:21:23Z https://www.greatitalianchefs.com/recipes/valpelline-soup-recipe https://media-cdn2.greatbritishchefs.com/media/ua3dewud/img83432.whqc_768x512q80.jpg Seupa à la Vapelenentse This rustic, hearty soup from the Valle d'Aosta (Aosta Valley) is a humble dish that sees layers of cabbage, bread and local Fontina cheese simmered in beef stock – ideal for combatting cold winter nights. 2025-02-14T22:22:09Z https://www.greatitalianchefs.com/recipes/limoncello-recipe https://media-cdn2.greatbritishchefs.com/media/vvlea3k3/img83287.whqc_768x512q80.jpg Limoncello Follow our easy limoncello recipe to produce the iconic yellow liqueur, ready to drink in a couple of weeks. 2025-02-14T22:22:52Z https://www.greatitalianchefs.com/recipes/tegole-recipe https://media-cdn2.greatbritishchefs.com/media/jqnpyrxs/img83435.whqc_768x512q80.jpg Tegole Valdostane These tuile-like biscuits are a speciality of Valle d'Aosta (Aosta Valley). Made with ground hazelnuts and almonds, the batter is spread wafer-thin on a tray before being baked and slightly curved. A fantastic accompaniment to an espresso. 2025-02-14T22:22:53Z https://www.greatitalianchefs.com/recipes/grana-padano-pesto-pastries-recipe https://media-cdn2.greatbritishchefs.com/media/zlhlcqal/img83196.whqc_768x512q80.jpg Pastry Snails with Pesto and Grana Padano This savoury pastry recipe is simple to make, but the resulting flavours are deeply savoury and very delicious. A combination of basil pesto, Grana Padano and crunchy pine nuts means these are a guaranteed hit whenever you're entertaining. 2025-02-14T22:20:02Z https://www.greatitalianchefs.com/recipes/grana-padano-crisps-recipe https://media-cdn2.greatbritishchefs.com/media/u41aqewq/img83193.whqc_768x512q80.jpg Grana Padano Crisps These cheese crisps are perfect for serving with a few drinks before a dinner with friends. Incredibly simple and quick to make, they showcase the incredible flavour of Grana Padano – simply double (or triple) the recipe if you're feeding a crowd. 2025-02-14T22:23:20Z https://www.greatitalianchefs.com/recipes/grana-padano-cauliflower-recipe https://media-cdn2.greatbritishchefs.com/media/hymcph2r/img83195.whqc_768x512q80.jpg Grana Padano Cauliflower Florets with Parsley Dip This dish of crisp, cheesy cauliflower florets is a fantastic dish to serve either as a starter or as part of an antipasti platter. 2025-02-14T22:22:30Z https://www.greatitalianchefs.com/recipes/parma-ham-crostini-recipe https://media-cdn2.greatbritishchefs.com/media/kx3p4bbr/img82492.whqc_768x512q80.jpg Parma Ham Crostini A simple combination of cheese, Parma Ham, rocket and pine nuts, these quick and easy crostini are a great option when serving up a selection of antipasti dishes. Seek out the best Parma Ham and buffalo stracciatella you can buy to make this recipe really stand out. 2025-02-14T22:19:22Z https://www.greatitalianchefs.com/recipes/prosciutto-di-parma-parcels-recipe https://media-cdn2.greatbritishchefs.com/media/jvpfrk2h/img82701.whqc_768x512q80.jpg Parma Ham Parcels This antipasto recipe is an ode to the ingredients of Emilia-Romagna in springtime. Asparagus and peas are stirred into ricotta, pecorino and soft Italian cheese to create a mixture which is then stuffed inside melt-in-the-mouth slices of Parma Ham. 2025-02-14T22:21:13Z https://www.greatitalianchefs.com/recipes/mesclun-salad-recipe-parma-ham https://media-cdn2.greatbritishchefs.com/media/vkcgcjiy/img82493.whqc_768x512q80.jpg Mesclun Salad with Parma Ham This beautiful salad recipe takes mere minutes to make, but the quality of the ingredients shines through in every mouthful. Sweet ripe strawberries, umami-rich Parmesan, fresh salad leaves and beautiful slices of Parma Ham work in perfect harmony, brought together by the simple balsamic dressing. 2025-02-14T22:21:37Z https://www.greatitalianchefs.com/recipes/savoury-cannoli-parma-ham-recipe https://media-cdn2.greatbritishchefs.com/media/wydpmzn3/img82705.whqc_768x512q80.jpg Savoury Cannoli with Prosciutto di Parma Emilia-Romagna meets Sicily in this savoury cannoli recipe. The crisp pastry shells are filled with a silky Parma Ham and ricotta mousse before being garnished with capers, resulting in a delicious twist on the traditionally sweet Sicilian classic. 2025-02-14T22:18:32Z https://www.greatitalianchefs.com/recipes/focaccia-di-recco-recipe https://media-cdn2.greatbritishchefs.com/media/tbybrgjw/img82719.whqc_768x512q80.jpg Focaccia di Recco This Ligurian flatbread recipe is a prime example of how important focaccia is to the region. Stringy stracchino cheese is sandwiched between two layers of bread dough and baked in a roaring hot oven, resulting in an indulgent snack that's perfect for any time of day. 2025-02-14T22:19:51Z https://www.greatitalianchefs.com/recipes/fava-bean-pesto https://media-cdn2.greatbritishchefs.com/media/vbbhgutd/img82760.whqc_768x512q80.jpg Fava Bean Pesto Liguria is the home of pesto, but not all of them are made with basil, as this fava bean pesto proves. Broad beans are mashed with mint, Parmesan, garlic and plenty of olive oil to create a wonderful dip or spread. 2025-02-14T22:20:22Z https://www.greatitalianchefs.com/recipes/pansotti-recipe https://media-cdn2.greatbritishchefs.com/media/ouvfazld/img82725.whqc_768x512q80.jpg Pansotti (Ligurian Cheese-Filled Pasta) Pansotti is Liguria's answer to ravioli, featuring a filling of ricotta, spinach, herbs and greens. The triangular pasta is traditionally dressed in a walnut sauce, resulting in a creamy, hearty dish that's a joy to eat. 2025-02-14T22:20:16Z https://www.greatitalianchefs.com/recipes/condiglione-recipe https://media-cdn2.greatbritishchefs.com/media/rfljei5f/img82757.whqc_768x512q80.jpg Condiglione – Ligurian Tuna Salad This Ligurian salad is very similar to Niçoise, found just across the border in France. The combination of tuna, egg, green beans, potatoes, olives and anchovies comes together to create a quintessential taste of the Italian Riviera. 2025-02-14T22:21:25Z https://www.greatitalianchefs.com/recipes/focaccia-genovese-recipe https://media-cdn2.greatbritishchefs.com/media/4nsbihwo/img82718.whqc_768x512q80.jpg Focaccia Genovese This is a classic focaccia recipe which showcases exactly why the fluffy Italian bread is the pride of Liguria. Doused in olive oil and scattered with rosemary, it's found in bakeries across Italy. 2025-02-14T22:22:46Z https://www.greatitalianchefs.com/recipes/polpette-alla-mammolese-meatball-recipe https://media-cdn2.greatbritishchefs.com/media/1pljdgbh/img82191.whqc_768x512q80.jpg Polpette alla Mammolese These pork meatballs were originally created in the small town of Mammola, nestled in the mountains of Calabria. Pork mince is combined with goat's cheese and pecorino before being shaped into meatballs and cooked in a simple tomato sauce. 2025-02-14T22:23:30Z https://www.greatitalianchefs.com/recipes/ravioli-alla-calabrese-recipe https://media-cdn2.greatbritishchefs.com/media/vnmlgtn4/img81912.whqc_768x512q80.jpg Ravioli alla Calabrese – Provola and Soppressata Ravioli This ravioli recipe celebrates some of Calabria's most beloved flavours. The pasta parcels are filled with a mix of pecorino, provola, eggs and soppressata, before being dressed in a spicy tomato sauce enriched with pork. 2025-02-14T22:19:37Z https://www.greatitalianchefs.com/recipes/pitta-mpigliata-recipe https://media-cdn2.greatbritishchefs.com/media/lxbdljid/img81906.whqc_768x512q80.jpg Pitta ‘Mpigliata This Calabrian pastry recipe is traditionally found around Easter and Christmas, thanks to its indulgent filling of dried fruit, nuts, liqueurs and honey. Chewy, crispy, sweet and nutty all at once, it's a fantastic example of southern Italian pastry work. 2025-02-14T22:19:34Z https://www.greatitalianchefs.com/recipes/melanzane-ripiene-stuffed-aubergine-recipe https://media-cdn2.greatbritishchefs.com/media/ab4dl5i1/img81902.whqc_768x512q80.jpg Melanzane Ripiene – Stuffed Aubergine Aubergines are a big deal in Calabria, which is where this stuffed aubergine recipe hails from. The vegetables are filled with a simple mixture of bread and cheese, before being smothered in passata and baked until tender. 2025-02-14T22:21:01Z https://www.greatitalianchefs.com/recipes/pasta-ncasciata-recipe-pasta-o-furnu https://media-cdn2.greatbritishchefs.com/media/vcagbudx/img81909.whqc_768x512q80.jpg Pasta 'Ncasciàta This celebratory baked pasta dish champions some of Calabria's most prized ingredients – Tropea onions, pork and aubergines. 2025-02-14T22:18:59Z https://www.greatitalianchefs.com/recipes/pitta-china-calabrese-recipe https://media-cdn2.greatbritishchefs.com/media/0yucxxeu/img82214.whqc_768x512q80.jpg Pitta China Calabrese This pitta recipe is just one of the many stuffed breads baked across Calabria. Also known as pitta chjina or pitta chiina, it contains a delicious mix of cheeses, cured meats, capers, Tropea onions and egg. 2025-02-14T22:18:28Z https://www.greatitalianchefs.com/recipes/licurdia-tropea-onion-soup-recipe https://media-cdn2.greatbritishchefs.com/media/pwidvkyq/img82206.whqc_768x512q80.jpg Licurdia – Tropea Onion Soup This Tropea onion soup recipe is one of the best ways to appreciate the flavour of Calabria's prized red onions, which are famed for their delicate sweetness. Not much else goes into the soup apart from grated potatoes to thicken it and a little chilli – another Calabrian staple. 2025-02-14T22:18:35Z https://www.greatitalianchefs.com/recipes/lagane-e-cicciari-recipe https://media-cdn2.greatbritishchefs.com/media/k2sjit2m/img82199.whqc_768x512q80.jpg Lagane e Cicciari A fantastic example of la cucina povera in regions such as Calabria and Basilicata, this pasta recipe features chickpeas, rosemary, garlic and chilli. The result is a humble, satisfying and hearty dish that amounts to far more than the sum of its parts. 2025-02-14T22:19:00Z https://www.greatitalianchefs.com/recipes/polpette-di-melanzane-recipe-aubergine-fritters https://media-cdn2.greatbritishchefs.com/media/vzap1oe4/img81903.whqc_768x512q80.jpg Polpette di Melanzane – Aubergine Fritters This Calabrian polpette (meatball) recipe doesn't actually contain any meat, containing a simple mix of aubergines, bread and pecorino cheese instead. 2025-02-14T22:21:05Z https://www.greatitalianchefs.com/recipes/crema-reggina-recipe https://media-cdn2.greatbritishchefs.com/media/ni0kggst/img81900.whqc_768x512q80.jpg Crema Reggina – Calabrian Rum Ice Cream This Calabrian ice cream recipe hails from Reggio Calabria, the biggest city in the region. Invented by accident in the 1950s, it's become a popular treat in the hot summer months. Flavoured with rum, studded with chocolate and fruit and coloured bright pink, it's one of many Calabrian ice cream dishes. 2025-02-14T22:21:42Z https://www.greatitalianchefs.com/recipes/pesce-spada-alla-ghiotta-recipe https://media-cdn2.greatbritishchefs.com/media/44kkuxdf/img82196.whqc_768x512q80.jpg Pesce Spada alla Ghiotta s This Italian swordfish recipe is popular in both Sicily and Calabria, and sees the steaks served on a bed of tomatoes, anchovies, capers, pine nuts and raisins. 2025-02-14T22:22:58Z https://www.greatitalianchefs.com/recipes/susumelle-recipe-calabrian-spiced-biscuits https://media-cdn2.greatbritishchefs.com/media/tasau1dv/img81908.whqc_768x512q80.jpg Susumelle – Spiced Calabrian Biscuits These Calabrian biscuits were traditionally baked for Christmas, although today you'll find them year-round in bakeries across the region. The hard biscuits are flavoured with honey, cinnamon and cocoa, before being coated with melted chocolate. 2025-02-14T22:23:37Z https://www.greatitalianchefs.com/recipes/lasagne-alla-bolognese-recipe https://media-cdn2.greatbritishchefs.com/media/j35dp5zb/img72661.whqc_768x512q80.jpg Lasagne alla Bolognese This classic lasagne alla Bolognese recipe is the ultimate Italian comfort food, with layers of pasta, béchamel and rich ragù. 2025-02-14T22:23:18Z https://www.greatitalianchefs.com/recipes/sformato-recipe https://media-cdn2.greatbritishchefs.com/media/jh0ifpfv/img77320.whqc_768x512q80.jpg Sformato – Spinach and Ricotta Flan This spinach and ricotta sformato recipe is a superb Tuscan side dish, with a rich, creamy flavour and light texture. 2025-02-14T22:19:43Z https://www.greatitalianchefs.com/recipes/farinata-recipe https://media-cdn2.greatbritishchefs.com/media/o4yhspo0/img81400.whqc_768x512q80.jpg Farinata – Chickpea and Rosemary Pancake Try out this chickpea and rosemary pancake from Liguria. Farinata (also known as socca in France) is very quick to make and also naturally vegan and gluten-free. 2025-02-14T22:20:49Z https://www.greatitalianchefs.com/recipes/acquacotta-recipe https://media-cdn2.greatbritishchefs.com/media/bngjmdoa/img81216.whqc_768x512q80.jpg Acquacotta Acquacotta translates as 'cooked water' and is a very simple soup hailing from Tuscany. It's a great way of using up stale bread and whichever vegetables you have in your fridge. 2025-02-14T22:18:55Z https://www.greatitalianchefs.com/recipes/cacciucco-recipe-tuscan-seafood-stew https://media-cdn2.greatbritishchefs.com/media/g5eh2s3e/img81219.whqc_768x512q80.jpg Cacciucco – Tuscan Seafood Stew This Tuscan fish stew is packed with octopus, squid, langoustines and mussels alongside plenty of delicious fish. Serve over toasted bread rubbed with garlic. 2025-02-14T22:19:15Z https://www.greatitalianchefs.com/recipes/tortelli-di-patate-recipe https://media-cdn2.greatbritishchefs.com/media/1uxdoiyt/img81328.whqc_768x512q80.jpg Tortelli di Patate This tortelli recipe hails from Mugello in Tuscany, and is a fantastic example of the rustic, hearty cooking found in the region. The fresh pasta is stuffed with a creamy combination of potato, cheese, garlic and tomato. 2025-02-14T22:19:21Z https://www.greatitalianchefs.com/recipes/ribollita-recipe https://media-cdn2.greatbritishchefs.com/media/svbjz2ph/img81245.whqc_768x512q80.jpg Classic Ribollita This classic ribollita recipe is a staple of Tuscan cuisine. Packed with vegetables and given a luxurious body thanks to the addition of stale bread, this soup is a triumph of humble Italian cooking. 2025-02-14T22:19:24Z https://www.greatitalianchefs.com/recipes/testaroli-al-pesto-recipe https://media-cdn2.greatbritishchefs.com/media/brppyirt/img81327.whqc_768x512q80.jpg Testaroli al Pesto Testaroli are a rather unique kind of pasta from Tuscany, made from crepes rather than a traditional dough. The crepes are cut into diamonds then boiled briefly before being tossed with vibrant pesto, or indeed any other sauce of your choosing. 2025-02-14T22:20:18Z https://www.greatitalianchefs.com/recipes/pici-all-aglione-recipe https://media-cdn2.greatbritishchefs.com/media/b0ylapyv/img81325.whqc_768x512q80.jpg Pici all'Aglione Valeria's pici all'aglione recipe is simple, vibrant, and wholesome – a superb naturally vegan pasta dish from Tuscany that you can make without the help of a pasta machine. 2025-02-14T22:20:44Z https://www.greatitalianchefs.com/recipes/pappardelle-alla-lepre-recipe https://media-cdn2.greatbritishchefs.com/media/bdci2cto/img76840.whqc_768x512q80.jpg Pappardelle alla Lepre – Hare Ragù This stunning Tuscan hare ragù is a must-cook dish for winter, best served tossed through pappardelle and enjoyed with a glass of red. When sourcing your hare, try to find one with the liver attached, as this gives the dish a fantastic depth of flavour. 2025-02-14T22:21:09Z https://www.greatitalianchefs.com/recipes/lasagne-bastarde-recipe https://media-cdn2.greatbritishchefs.com/media/5qejqpkb/img81322.whqc_768x512q80.jpg Lasagne Bastarde Lasagne bastarde sees the well-known sheets of pasta made with chestnut flour, before being tossed in a simple combination of olive oil, pecorino and black pepper. A typical Tuscan dish, it showcases just how important chestnut flour is to the region. 2025-02-14T22:21:12Z https://www.greatitalianchefs.com/recipes/necci-recipe-chestnut-flour-pancakes https://media-cdn2.greatbritishchefs.com/media/vb1lezh5/img81321.whqc_768x512q80.jpg Necci – Tuscan Chestnut Flour Pancakes Valeria's necci recipe makes good use of one of Tuscany's finest exports – chestnut flour. These flavourful pancakes are served stuffed with fresh ricotta stirred with chestnut honey for a divine sweet snack, dessert or breakfast dish. 2025-02-14T22:21:36Z https://www.greatitalianchefs.com/recipes/pappa-al-pomodoro-recipe https://media-cdn2.greatbritishchefs.com/media/4lggplpw/img81241.whqc_768x512q80.jpg Pappa al Pomodoro This pappa al pomodoro recipe is a traditional Tuscan soup containing tomatoes, garlic, bread and basil. It can be served warm or chilled. 2025-02-14T22:21:50Z https://www.greatitalianchefs.com/recipes/fagioli-all-uccelletto-recipe https://media-cdn2.greatbritishchefs.com/media/iqnlwba3/img81257.whqc_768x512q80.jpg Fagioli all’Uccelletto – Tuscan Baked Beans This fagioli all’uccelletto recipe – a Tuscan take on baked beans – is packed with punchy garlic, earthy sage and silky tomato passata. A wonderfully simple and naturally vegan dish that delivers a real flavour punch. 2025-02-14T22:22:01Z https://www.greatitalianchefs.com/recipes/rosticciana-recipe https://media-cdn2.greatbritishchefs.com/media/iz1f3grj/img81261.whqc_768x512q80.jpg Rosticciana – Tuscan Pork Ribs with Rosemary Pork ribs are seasoned with rosemary, black pepper, fennel seeds and chilli in this traditional Tuscan recipe. Finish on the barbecue for a wonderful charred flavour. 2025-02-14T22:22:46Z https://www.greatitalianchefs.com/recipes/minestra-di-farro-recipe https://media-cdn2.greatbritishchefs.com/media/sgekrk41/img81331.whqc_768x512q80.jpg Minestra di Farro – Tuscan Farro Soup This farro soup recipe is a typical dish from the Garfagnana region of Tuscany. The whole farro grains are simmered with white beans, potatoes, vegetables and a little pancetta to create a thick, hearty soup that's symbolic of the local cuisine. 2025-02-14T22:23:00Z https://www.greatitalianchefs.com/recipes/salsa-al-dragoncello-recipe https://media-cdn2.greatbritishchefs.com/media/lo0etfkq/img81248.whqc_768x512q80.jpg Salsa al Dragoncello – Tarragon Salsa This zingy salsa recipe is similar to the famous salsa verde, but switches out the parsley for tarragon. Pair it with chicken or fish, or even fold through pasta. 2025-02-14T22:23:15Z https://www.greatitalianchefs.com/recipes/cappelletti-romagnoli-di-magro-recipe https://media-cdn2.greatbritishchefs.com/media/cuaiukfj/img80222.whqc_768x512q80.jpg Cappelletti Romagnoli di Magro (Three Cheese Cappalletti) This cappelletti recipe sees the little filled pasta shapes stuffed with a trio of Italian cheeses – creamy ricotta, umami-rich Parmesan and mild stracchino. Served in a simple chicken or vegetable broth, this is Emilian-Romagnan comfort food at its finest. 2025-02-14T22:18:23Z https://www.greatitalianchefs.com/recipes/pork-loin-braised-in-milk-recipe https://media-cdn2.greatbritishchefs.com/media/nncpdkpv/img80219.whqc_768x512q80.jpg Pork Loin Braised In Milk (Maiale al Latte) While it's not the most appealing dish to look at, this classic milk-braised pork loin recipe is beloved throughout Emilia-Romagna. As the pork cooks the milk separates into curds, soaking up the meat juices to create something very delicious indeed. 2025-02-14T22:19:03Z https://www.greatitalianchefs.com/recipes/torta-barozzi-recipe https://media-cdn2.greatbritishchefs.com/media/rulbemwb/img80216.whqc_768x512q80.jpg Torta Barozzi This torta Barozzi recipe is one interpretation of many, as the original recipe has been shrouded in secrecy since it was created in 1886. With an ingredients list of chocolate, peanuts, rum and coffee, this cake is a guaranteed crowdpleaser that also happens to be gluten-free. 2025-02-14T22:20:06Z https://www.greatitalianchefs.com/recipes/gramigna-with-sausage-ragu-recipe https://media-cdn2.greatbritishchefs.com/media/zueipn0t/img80220.whqc_768x512q80.jpg Gramigna al Ragù di Salsiccia This sausage ragù recipe is as simple as it gets, with just three ingredients needed to create a wonderfully flavourful sauce. Gramigna is a lesser-known pasta shape from Emilia-Romagna that's usually paired with this sauce, but you can substitute it for macaroni if you can't find any. 2025-02-14T22:20:13Z https://www.greatitalianchefs.com/recipes/tigelle-recipe https://media-cdn2.greatbritishchefs.com/media/qaecpnmw/img80212.whqc_768x512q80.jpg Tigelle (Crescentine) A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses. 2025-02-14T22:20:16Z https://www.greatitalianchefs.com/recipes/pasta-e-fagioli-recipe-pasta-bean-soup https://media-cdn2.greatbritishchefs.com/media/i4oe0wvx/img80783.whqc_768x512q80.jpg Pasta e Fagioli – Bean and Pasta Soup Valeria’s pasta e fagioli recipe is a great example of how humble ingredients can be transformed into something beautiful. A simple combination of cannellini beans and dried pasta in a hearty soup make a truly comforting dish, with pancetta adding a delightful porky richness. 2025-02-14T22:21:38Z https://www.greatitalianchefs.com/recipes/lasagne-di-carnevale-recipe https://media-cdn2.greatbritishchefs.com/media/qoyfgnfk/img80084.whqc_768x512q80.jpg Lasagne di Carnevale This lasagne di carnevale recipe sits in a different realm to run-of-the-mill dish that many of us are used to eating. Hailing from Naples, this festive version is eaten during carnival, when gluttony and excess are actively encouraged. As a result, this wonderfully gratuitous dish is comprised of layers of rich tomato ragù seasoned with pork, ricotta, tiny pork and veal meatballs, salami, hard-boiled egg and Caciocavallo. Better still, the ribs and sausages used to flavour the sauce can be kept aside for the next course in the feast, should you have any room left. 2025-02-14T22:22:06Z https://www.greatitalianchefs.com/recipes/polipetti-affogati-recipe-octopus-tomato-stew https://media-cdn2.greatbritishchefs.com/media/s3dpbjac/img78769.whqc_768x512q80.jpg Polipetti Affogati – Octopus and Tomato Stew A fine example of simple yet delicious Neapolitan cooking, this polipetti affogati recipe, meaning 'drowned octopus' in English, gets its name from the process of 'drowning' the octopi in tomato sauce. 2025-02-14T22:20:26Z https://www.greatitalianchefs.com/recipes/spaghetti-alle-vongole-recipe https://media-cdn2.greatbritishchefs.com/media/vt4ax4bc/img80784.whqc_768x512q80.jpg Spaghetti alle Vongole Our classic spaghetti alle vongole recipe is the perfect dinner for a warm summer evening. This simple dish of spaghetti and clams is flavoured with garlic, chilli, white wine and parsley, and can be whipped up in under thirty minutes. 2025-02-14T22:22:39Z https://www.greatitalianchefs.com/recipes/gnocchi-alla-sorrentina-recipe https://media-cdn2.greatbritishchefs.com/media/s0ehxjez/img80083.whqc_768x512q80.jpg Gnocchi alla sorrentina recipe This gnocchi recipe hails from Sorrento and champions three of Campania’s most famous ingredients – fresh flavourful tomatoes, verdant basil and creamy mozzarella. 2025-02-14T22:21:43Z https://www.greatitalianchefs.com/recipes/ragu-napoletano-recipe https://media-cdn2.greatbritishchefs.com/media/vozaevso/img80091.whqc_768x512q80.jpg Ragù Napoletano recipe This recipe for a Neapolitan style ragù is definitely an all day project, requiring several hours of very gentle simmering, however if you can set aside the time over a weekend, you'll be rewarder with a deeply flavoured and rich sauce, to serve over pasta as well as meltingly tender meat to serve as a secondo 2025-02-14T22:22:41Z https://www.greatitalianchefs.com/recipes/pasta-alla-sorrentina-recipe https://media-cdn2.greatbritishchefs.com/media/cvhbb04y/img77087.whqc_768x512q80.jpg Pasta Alla Sorrentina A simple, delicious and deeply addictive dish, this pasta alla Sorrentina recipe sees a cherry tomato sauce combined with fresh basil, smoked scamorza cheese and paccheri pasta. As this dish contains so few ingredients, make sure you invest in the best. Using cherry tomatoes at peak season, for example, will provide stunning results. 2025-02-14T22:22:54Z