Cantucci – traditional Tuscan biscotti from an original Italian recipe.

Ready in 10 minutes, this Linguine al Limone is an easy-to-prepare pasta dish. It’s refreshing and satisfying.

A recipe for a delicious meat sauce and a tutorial on how to make Cavatelli.

Pastiera Napoletana – a typical Easter cake from Naples made with a sweet ricotta filling.

Cabbuci – Sicilian bread made with durum wheat flour and traditionally cooked in a wood fired oven.

Bucatini all’amatriciana – a typical recipe from Rome: pasta with tomato sauce, guanciale and Pecorino Romano.

Sa Panada – a traditional Sardinian pie filled with lamb and potatoes.

Cantucci – traditional Tuscan biscotti with almonds.

Tortelli di Carnevale – fluffy “puffs” fried and coated in sugar, a typical Italian sweet eaten during Carnevale.

Malloreddus alla Campidanese – a classic Sardinian pasta recipe made with a sausage, tomato and saffron sauce.

Baci di Alassio – chewy hazelnut cookies sandwiched with whipped dark chocolate ganache.

My mom’s recipe with step by step instructions for one of the most classic of Italian recipes: pollo alla cacciatora.

Fried rice balls filled with gooey mozzarella cheese.

A traditional dish from the Italian region of Veneto: Baccalà alla Vicentina, stockfish cooked in milk and extra virgin olive oil.

Homemade Potato Gnocchi with Tomato Cream Sauce & Fresh Mozzarella

Babà – Soft cakes dipped in syrup (usually rum flavoured) and typical of Naples.

Fried olives stuffed with beef, chicken and pork. A typical dish from the Marche region of Italy, the perfect antipasto.

A Regional Italian dish from Friuli: pork cooked in milk. A great idea for your Sunday lunch.