First courses

Pappardelle with wild boar ragù: meat marinated in red wine and slowly braised with juniper and…

Egg tagliatelle tossed with fresh porcini, garlic and parsley: the autumn pasta that brings the scent…

Creamy and golden, pumpkin risotto is the quintessential autumn first course: pumpkin, Parmigiano and a touch…

A symbol of Roman cooking, carbonara is made from a few humble ingredients: guanciale, eggs, pecorino…

Spaghetti alle vongole is a seaside classic, especially in Naples: clams, garlic, good olive oil and…

A humble, nourishing dish found all over Italy, pasta e fagioli is creamy, warm and full…

From the Campania coast come gnocchi alla sorrentina: potato gnocchi with tomato and basil, stringy mozzarella…

Cacio e pepe is the simplest Roman pasta and the hardest to get right: just pecorino,…

Genoese pesto is Liguria’s best-loved sauce: basil, pine nuts, garlic, cheese and olive oil pounded in…

Named after Vincenzo Bellini’s opera, pasta alla Norma is Catania’s tribute to flavour: fried aubergine, tomato,…

Born in Amatrice, on the border of Lazio and Abruzzo, amatriciana combines crisp guanciale, tomato and…

Golden and fragrant, risotto alla milanese is the signature dish of Milan, coloured and scented with…