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Farinata, cecina and panelle are variations found across Italy. Made with a chickpea flour batter fried in olive oil, it’s a dish heavily influenced by the North African communities who helped shape Italy in the 9^th century! Dried pasta was introduced to Italy in a similar way.

While gnocchi is in Italy in a variety of sauces, gnocchi with Gorgonzola, walnuts and pears is typical of Northern Italy, with a cooler climate and larger agricultural area. Most Italian cheeses made with cow’s milk are from the North as there is more room to raise cattle.

Saltimbocca literally means ​‘jump into the mouth’ with flavour! These ​‘involtini’ are little wrapped bundles, try making with pounded chicken breast, or even simmered in a tomato sauce.

Strascinata is a typical way of eating many seasonal vegetables in Italy, the word literally translates to ​‘dragged’, so make sure to drag the greens through the delicious chili and garlic for the most flavour!

A fresh and fun dish, pinzimonio is often served at parties and aperitivo where it is eaten like veggies and dip.

A delicious alternative to butter or other vegetable oils, the olive oil in this cake creates a moistness and complexity you didn’t know you were missing! It is also a very acceptable breakfast cake in many Italian cafés.

A magical dish – zabaglione, starts as a yellow cream but transforms into a fluffy cloud with patience! Can you believe it was recommended by Italian doctors as a restorative? Adjust the amount of sugar if you prefer a slightly less sweet dessert.

Customize your very own sushi right at home with this simple starting point!

This classic soup is surprisingly easy to make, but packs a ton of flavour!

Chickpeas are a great source of protein, making this flavourful dish ideal for after a workout.