Italian

Marta marries Rome’s signature dishes and air of joyful chaos to deliver a hit.

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.

Alessandro Pavoni came within two hours of death. Then the Italian chef made a move that would change his life but shock his family and friends: he went vegan.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt