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Italian farro is often referred to as spelt but is a distinct species properly called emmer. Farro was the favoured cereal of the ancient romans wh...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than common...

Lardo is the slab of fat from the top of the back and, when cured, has an incredible, silky texture. Eugenio Caprini cures lardo and then pounds it...

Anzio has been famous for octopus ever since Pliny said it was the best in the Roman Empire. Each octopus is slowly simmered in just boiling water ...

To make 1ltr of colatura Luigi Crescenzi guts and removes the heads from 20kgs of anchovies, layers them with sea salt in oak barrels and leaves th...

The Salsiccia dolce is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged...

Lardo is the protective layer of fat from high up on the pig's back. The slabs of fat, layered with bay, rosemary, garlic, spices and salt, are pu...

The belly of pork that Carlo rolls up with garlic, bay and fennel then ages for 6 months. Almost too good for cooking with, this type of tender, bu...

Increased focus on health means that ancient grains are having a resurgence in Italy. Saragolla Khorasan is richer in protein by 30-40% than commo...

Rotondo is a town in Basilicata famous for the small, red aubergine that is grown there. It's a variety found mainly in Asia and tropical Africa an...