This elegant, easy bread chips recipe by Matteo Metullio showcases two celebrated Italian ingredients: country Malga butter and speck

Antonia Klugmann’s soft polenta recipe is flavored – and coloured – with sclopit, an aromatic herb of the silene family.

Gennaro Esposito adds new flavor dimensions to the traditional Italian pasta with a walnut pesto & fried morsels of scabbardfish.

Francesco Sposito’s squid tagliatella recipe uses minimal ingredients to show off the essence of the squid.

This stunning vegan dish is comprised of aubergine wrapped in tomato ‘petals’, tamari-roasted tofu and a variety of colorful sauces.