During a visit to the pretty port town of Castellammare I couldn't resist making the classic dish of the region - the chilli-spiked spaghetti vongole. Traditionally spaghetti vongole contains just clams, but as I was in Castellammare, of course I had to include some mussels.
You will find fritto misto in every restaurant along Italy's Mediterranean coast. The classic ingredients are large prawns, anchovies, squid, sardines and sometimes whitebait, but the beauty of this dish is that you can use whatever is on offer at your fishmonger's.
This super-simple but impressive dish is ideal for a first course or a light lunch. Serve with toasted ciabatta.
When I was filming in southern Campania, in the medieval town of Felitto, I met the wonderful Rosy - the 'First Lady' of fusilli lunghi (long pasta spirals). She still makes fusilli the traditional way, hand-rolling individual lengths of dough around a square wire to make a long, gently twisty thread of pasta with a small hole in it.
This simple risotto is perfect for lunchtime entertaining or a light supper. The saffron gives the dish its wonderful rich golden colour and distinctive flavour, and the peas provide sweetness and contrast in texture and colour.
I made this delicious chargrilled chicken dish when we were filming on the wonderful island of Elba, off the coast of Tuscany.
I rubbed honey over the meat for added flavour before chargrilling. This is a great way to cook chicken, and the garlic and rosemary potatoes make a wonderful accompaniment.