This hand formed Sardinian pasta is the perfect vessel for catching sauce. Paired with a sorrel pesto - bright, fresh and citrusy!

This pasta is aptly called funghetti because it looks like mushrooms. Served with a creamy mushroom sauce, it is a literal bowl of comfort!

Supplì are a staple in Roman street food, similar to the Sicilian arancini that we all know and love so well.

Make the most of in season zucchini with this green minestrone. This recipe uses a whole chicken to make the broth base, which then gets shredded and added to the minestrone.

Make use of that wilted bunch of spinach sitting at the back of your fridge and turn it into a beautifully green and vibrant pasta dough, paired with a classic ricotta filling.

Sugo finto - a perfect example of Italian cucina povera - quite literally means fake sauce, or fake ragu. When meat was considered a rare and costly ingredient, sugo finto would instead be made, giving both the appearance and taste of a traditional ragu, but without the meat.

This recipe is a riff on a ragu alla monzese - a rich and creamy sausage and saffron sauce from the Lombardy region in Northern Italy.

Luxuriously creamy with a spicy kick to it thanks to our good friend ‘nduja, a spicy Calabrian salami paste. This sauce is kind of like a carbonara, with the creaminess coming from egg yolks and pecorino Romano.

Miso is the secret ingredient in this eggplant ragu. Rich, big, bold flavours galore. Perfectly paired with homemade ricotta dollops and fresh mint.

Sobrasada is a chorizo paste which forms the base in this punchy tomato sauce. A dollop of mascarpone adds a creamy element and offsets the heat in the sobrasada.