Saltimbocca alla Romana (veal escalopes with prosciutto and sage)

This classic recipe is synonymous with both Roman cuisine and what many foreigners think of as classic Italian food. Saltimbocca literally means ‘jump-in-the-mouth”, and is a superb example of the “less is more” philosophy of Italian cookery, where a few simple but high quality ingredients combine in an easy cooking process to make a sublime

Pane Cunzatu (Sicilian cheese and tomato panino)

This famous Sicilian panino is one of the easiest to prepare and most delicious light meals you’ll ever eat. In Sicilian dialect “pane cunzatu” means “dressed bread” (“pane condito” in standard Italian). It really is very simple, consisting of freshly baked Italian bread flavoured with a bare minimum of local ingredients (see photo below) to

Rigatoni alla Boscaiola (Rigatoni with cream, porcini and pancetta sauce)

Boscaiola means woodcutter or woodsman, and this autumnal dish’s origins are in  the mountainous regions of Northern Italy, using fresh porcini mushrooms, cream and pancetta to flavour pasta.  It is a deservedly popular dish in the restaurants and Rifiugi of the Dolomites, perfect after a morning hiking or enjoying the ski slopes. It is normally

Jambon de Noël et ses Pommes Boulangère (Roast ham with potato gratin)

This is a favourite in my house over the period between Christmas and New Year.   I normally serve it with pommes dauphinoises (layers of thin sliced potato, onions and cream), but if any of your guests are lactose intolerant,  this lighter version made with chicken or vegetable  stock is an excellent and very tasty