Vero Italiano: la salumeria

The third instalment in Mario Matassa’s new series uncovering the secrets of Italian food involves a trip to the deli counter to discover exactly why cured meats are so cherished by the Italian nation Photos by More...

Bucatini with Pancetta, Tomato and Chilli

Mario Matassa’s take on bucatini all’amatriciana is a classic from Amatrice in Lazio. Puritans argue that the dish must be made using guanciale (cured pork cheek), but pancetta makes a fine substitute Serves 4 Preparation More...

Lardo and Chestnut Antipasto

Here’s a fantastic idea for lardo, a cured meat that works well in cooking – Mario Matassa’s recipe is a wonderful combination of flavours Serves 4 Preparation time 10 minutes Cooking time none Ingredients: • More...

Mixed Grains, Vegetable and Parma Ham Salad

Mario Matassa’s gorgeous, colourful salad is a great way to use Parma ham without overpowering its delicate texture and flavour Serves 4 Preparation time 10 minutes Cooking time 5-7 minutes Ingredients: • More...

Speck and Robiola Bites

Intensely flavoured speck works  well with soft cheeses, and this recipe from Mario Matassa helps to demonstrate its great versatility Makes about 20 Preparation time 15 minutes plus rising Cooking time 10 More...