Sliced steak with truffle butter

Italians love a good steak and serve it in a number of ways.

Topped with truffle butter made from black summer truffles, this steak is ideal for a special occasion.

Remember to remove the meat from the fridge 20 minutes before cooking.

Duck risotto with mushrooms and cherry tomatoes

Duck is widely bred all over northern Italy and has become increasingly popular in recent years. There are also many species of wild duck, particularly in the Po Delta in Veneto. The Po Valley is also where Italy’s unique risotto rice is cultivated - mainly on the Lombardy plain and in Piedmont - so a duck risotto is the ultimate Po Valley dish!


Simple pasta sauce

Try Napolina's simple pasta sauce

A basic tomato sauce is a cornerstone of many Italian dishes - it can easily be adapted with seafood, meat or vegetables - and enjoyed with many types of pasta.

Here's how to master the classic and versatile sauce.

Tuscan vegetable, cannellini bean and bread soup

Gino shows us how to make the classic Tuscan soup ribollita (which means ‘reboiled’, as traditionally it was made in large batches and reheated the next day).

Thick, hearty and wholesome it is a meal in itself, particularly if you add the sausages (but they are not essential).

Rigatoni with wild boar ragu

Gino tells us how to prepare another Italian delicacy from the hidden city of Tuscany.

If you can't get hold of any wild boar, pork shoulder is a great replacement for this delicious recipe.

Linguine with scallops and parsley pesto

In the north of Italy, on the Adriatic coast, you’ll find lots of dishes that feature scallops.

You’ll love how quick this recipe is, and its delicate flavours and textures. If you’re not a fan of scallops use peeled prawns instead. Don’t be tempted to sprinkle Parmesan or other cheese on top though as it will overwhelm the flavour of the scallops.

Chicken with anchovies, olives and chilli

Chicken, anchovies and olives are a classic Italian combination dating back hundreds of years.

Here Gino uses anchovies preserved in olive oil as they are perfect for this recipe and don’t need rinsing.