Sun-dried tomatoes, chillis, fresh Roma tomatoes, white wine and stock make the base of this ragu, resulting in a light and spicy sauce that feels fresh and delicate all at the same time.

Classic tomato basil flavours but a little bit fancy. Yellow tomatoes have a super sweet and light flavour to them, with the cured egg adding a salty hit to the finished dish.

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.