Game is immensely popular in the colder, mountainous areas of northern Italy, with venison, rabbit and pigeon integral to the regions' autumnal cuisine. It's also loved by chefs across the country, who take the finest meat and pair it with seasonal produce to create dishes worthy of Michelin stars. Take a look at how they take these wild ingredients and turn them into something special.
With pasta, filling and a sauce on top, you get plenty of bang for your buck with a filled pasta dish. The varieties of filled pasta in Italian go well beyond our own tired repertoire of ravioli and tortellini ??browse our recipes to discover all shapes and sizes and learn how to fold and twist like a pro.
Read MoreBalsamic vinegar is found in many a salad dressing but the traditional, authentic stuff from Modena in Emilia-Romagna is a thing of beauty. Find out what you should be looking for in the shops and why it can take twenty-five years to make.
Italian ingredients are some of the best in the world, but some of them rarely make it outside the country. One of these closely guarded delicacies is bottarga, the cured fish roe used to season dishes. Read about its history and see how Italy's top chefs use it in their cooking.
