A riff on a much loved classic alle vongole using ‘nduja, a Calabrian spicy salami paste and local pipis. It’s fresh, zesty and packs a gentle punch.

A classic pairing of ricotta, lemon and butter sauce. Cavolo nero lends its colour to both the pasta dough and filling, while a classic beurre monté sauce presents itself as the perfect vessel to serve.

A low maintenance Sunday sauce classic. Pork ragu with all the flavour! Paired with a luxurious egg-yolk Silk Handkerchief pasta, otherwise known as Mandilli de Sea.

Delicate and delicious, a simple tomato sauce that is quick and easy to throw together and just as easy to inhale.

This hand formed Sardinian pasta is the perfect vessel for catching sauce. Paired with a sorrel pesto - bright, fresh and citrusy!

This pasta is aptly called funghetti because it looks like mushrooms. Served with a creamy mushroom sauce, it is a literal bowl of comfort!

Supplì are a staple in Roman street food, similar to the Sicilian arancini that we all know and love so well.

Make the most of in season zucchini with this green minestrone. This recipe uses a whole chicken to make the broth base, which then gets shredded and added to the minestrone.

Make use of that wilted bunch of spinach sitting at the back of your fridge and turn it into a beautifully green and vibrant pasta dough, paired with a classic ricotta filling.

Sugo finto - a perfect example of Italian cucina povera - quite literally means fake sauce, or fake ragu. When meat was considered a rare and costly ingredient, sugo finto would instead be made, giving both the appearance and taste of a traditional ragu, but without the meat.