Regional Italian Specialties
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Fried Chicken Parcels with Fontina and Ham
Fontina cheese and slices of prosciutto give these fried chicken parcels a distinctive Italian flavour. They're easy to make too - and delicious with white truffles. more...
Family Meal Ideas: Seasonal Recipes from Tuscany
If you love the idea of cooking with seasonal produce as the Italians do, then take a look at Twelve. This Tuscan recipe book has ideas for every month of the year. more...
Gourmet Travel in the Marche Region of Italy
There's more to Italian cuisine than pasta, as you'll discover in the Marche. With delicious cheeses, cured meats, truffles and speciality dishes this is gourmet heaven. more...
Fava Bean Puree from Puglia: Recipe
This nutritious fava bean puree comes from Puglia. It is easy to prepare and makes a great starter or dip - eat it with fresh chicory. more...
Oven Baked Roast Onion Risotto with Scallops
If you love comfort food like risotto, try this unusual recipe made with roasted onions, white wine and scallops. It's baked in the oven, so very easy to make. more...
Easy Recipe for Champagne Risotto
Risotto comes from Northern Italy, but gets a chic French twist in this easy recipe which uses Champagne, shallots and Italian cheese. Substitute prosecco if you prefer. more...
Recipe for Italian Panna Cotta
Panna cotta means 'cooked cream' and is a delicious Italian dessert. It's said to come from Piedmont or Lombardy, in northern Italy, where the milk and cream are rich. more...
All feature articles in Regional Italian Specialties
By: Patricia Daley
Eggplant caponata, a Sicilian specialty meets focaccia, a Ligurian classic. A tangy eggplant relish often served as an appetizer tops this simple bread machine dough. more...
Try this delicious and heartwarming family recipe for a little piece of northern Italy in your own home. more...
Emilia-Romagna Produces Three Admired Foods
By: Margaret Johnson
Italy is known for its fabulous foods, but for a true appreciation of the "Three Kings of Emilia-Romagna" head to Parma, city of ham, cheese, and vinegar. more...
By: Rosanna Bonura
Don't know what to do with that day or week-old bread? Fresh bread loses its freshness after a couple of days. This Italian salad gives bread its taste back and more. more...
Farro with Tiny Meatballs & Parmigiano Crisp
Michelin-starred Chef Marco Gubbiotti of La Bastiglia in the romantic, medieval of Spello, Umbria uses Farro,a grain native to Umbria, to produce this savory dish. more...
By: Chris Albano
Carpaccio is a raw beef dish invented in Italy in the 50's after a customer complained they couldn't digest an enzyme in cooked meat more...
Having made a successful career out of her passion for exotic foods and romantic locations author and chef Tessa Kiros inspires with her new book Venezia. more...
All contributing articles in Regional Italian Specialties