Cantucci – traditional Tuscan biscotti from an original Italian recipe.

Grey dumplings – traditional Polish dish. Potato dumplings with cabbage and bacon (in Polish)

How to make a traditional Italian condiment: Mostarda Mantovana.

A recipe for Cherry Hand Pies.

Deep-Fried Razor Clam Strips with Buffalo Dipping Sauce.

Crescentine (also known as Tigelle) are a type of bread made on the mountains around Modena.

A traditional recipe from Rome: Abbacchio a Scottadito, aka marinated grilled lamb cutlets.

A traditional Sicilian dish for sardines: Sarde a Beccafico.

Cincinnati Chili

An ode to Sicily: home-made busiati with eggplant and garlic & thyme breadcrumbs.

Makai Jajaria which is popular Rajasthani delicacy. It can be made in microwave. A great way to enjoy sweetcorn!

Marcus Samuelsson’s Ethiopian Stew – lighter fare for November.

A creamy risotto made with Taleggio and apples.

Fagioli all’uccelletto – a typical dish from Tuscany made of beans cooked in a delicious tomato and sage sauce.

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

Gnocchi alla sorrentina – baked potato gnocchi with tomato sauce and stretchy mozzarella.

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.

Areias is a regional cookie from Cascais, Portugal

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

Cantucci – traditional Tuscan biscotti with almonds.