Canestrelli biscuits
This recipe for canestrelli biscuits makes it easy to create this tasty Ligurian treat – Mario Matassa shares his technique to show us how its done… These biscotti would traditionally have been twice cooked More...
Swordfish with capers, pine nuts and lemon
This delicious swordfish dish (pesce spada alla ligure) from Mario Matassa is a treat for seafood fans, and a real taste of northern Italy Throughout Liguria, capers, pine nuts and lemons are used to flavour More...
Anchovies alla Vernazza
If you like anchovies (alici in Italian), try this recipe from Mario Matassa, which would also work well with sardines… Anchovies are the most commonly served fish in the Cinque Terre, often simply marinated More...
Trofie with leeks, tomatoes and basil
Mario Matassa’s recipe for trofie with leeks, tomatoes and basil is a delicious taste of Liguria – known in Italian as trofie alle ligure The area around Cinque Terre, Liguria has a long-standing tradition More...
Tastes of Cinque Terre
Mario Matassa brings us some of the best culinary delights from this beautiful stretch of the Ligurian coast – including some exquisite ways to cook fresh fish… With its tiny bays, little ports and multicoloured More...
Ostuni dining guide (and beyond!)
Jon Bickley shares his guide to the best places to eat in Ostuni in Puglia – with a few highlights from the nearby area too… Photos by Jon Bickley Ristorante Antiche Mura Cosy little restaurant (left) specialising More...
Five foodie reasons to visit Rome
We could give you 100 reasons to visit Italy’s capital, but here we’re focusing on just the gastronomic highlights – here are our foodie tips for Rome! Images by iStock and iStockfood 1 One More...
Drink Italia! Piedmont white wines
Northwest Italy isn’t just about world-beating reds – it’s home to some stunning whites too. We take a look at some of the finest Piedmont white wines on offer Piedmont has long been a wealthy centre More...
Penne with mushrooms and peas
Mario Matassa’s simple and satisfying mushroom pasta dish is the perfect solution for a tasty midweek meal. Try it tonight! In Italy porcini mushrooms reign supreme, but this pasta dish can also be made More...
Crispy chilli wild trout fillets
This ‘trota‘ dish has a spicy kick. Mario Matassa used wild trout here, but with the addition of more chilli pepper, farmed trout also works well In this trout recipe, which has been adapted from More...