You have bread and butter pudding, here's a recipe that's very similar but uses ingredients very local to San Marino. It's also a great way to use any panettone you get given at Christmas!
This is the ultimate comfort food... A roast vegetable piadina, and a cheese and ham piadina. Beautiful.
This is my take on the simple lunch classic, Venetian 'cicchetti'. One prawn with lemon and chilli mayonnaise, one nduja, honey and Parma ham, and a simple tomato and basil bruschetta.
If somebody asked me, "what would be your dream place to cook?" Well, the answer is very simple: Venice. And you cannot come to Venice without opening a bottle of prosecco. I'll be using it, along with the crab I bought at the Rialto market, to create a mouth-watering linguine dish.
I created this dish on the picture postcard Aeolian island of Panarea, where squid is abundant in the surrounding waters. The salad is full of punchy flavours and robust textures and makes a great summer main course.
This is a great vegetarian pasta dish that makes a nice change from regular pesto. I created it when filming on the beautiful green, fertile Aeolian island of Salina, which is famous for its capers.
This is a lovely summery dessert that looks elegant and can easily be made ahead, so it's perfect for entertaining. It contains some rather special ingredients - prosecco and bergamot syrup; this delicious syrup is made from the citrus fruit bergamot, which is cultivated only in Calabria.
Nduja is a spicy salami paste made with the hot Calabrian chillies. It is so versatile and will seriously transform your cooking - it's hot, sweet and smoky at the same time. Here I paired it up with juicy prawns to create the ultimate classy comfort food.