Tagliata is best made using rib-eye steak - my favourite cut of meat, but sirloin can be used as an alternative. It's very important to rest the steak before you cut it, and that also allows it to absorb all the rosemary.
I used prawns, barracuda, squid, mackerel and monkfish and some local fish that nobody seems to know the name of! I would suggest any firm-fleshed fish as an alternative.
This one really is about using your imagination and going for it. There are no hard rules and anyone can do it!
Every region in Italy has a shape of pasta that defines it. Here we have the 'paccheri', which is a shape that all the sauce gets into, for my take on macaroni cheese.
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.