Anthony Musarra

Agostino’s endive salad with pistachio, Taleggio, apple and Montasio

No more ho-hum side salads. This one is big on texture and layers of flavour.

Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.

It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

Seek out whatever 'shrooms are in season, then make this filled pasta.

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

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