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.
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.