Calabria, located in the toe of Italy’s “boot,” boasts a cuisine defined by bold flavors, vibrant spices, and a reliance on simple, locally sourced ingredients. Known for its abundant use of chili peppers, Calabrian food is often spicy, setting it apart from many other Italian regional cuisines. One of Calabria’s most famous products is nduja, a soft, spicy spreadable sausage made from pork and a generous amount of chili peppers. This fiery delicacy is typically spread on bread, incorporated...

Puglia, the sun-drenched region in southern Italy, is celebrated for its rustic and flavorful cuisine, which highlights the simplicity and richness of locally-sourced ingredients. Known as Italy’s “breadbasket,” Puglia offers iconic dishes like orecchiette, a unique ear-shaped pasta traditionally served with cime di rapa (turnip tops) or rich tomato-based sauces. Focaccia barese, a fluffy flatbread often topped with cherry tomatoes and olives, is a staple, embodying the robust flavors of the...

Campania, a region in southern Italy, is celebrated for its rich culinary traditions rooted in fresh, local ingredients and vibrant flavors. Known for its sun-soaked landscapes and fertile soil, Campania produces many signature dishes that have gained worldwide acclaim. The region is home to Neapolitan pizza, which features a soft, chewy crust topped with tomatoes, mozzarella, and basil – a tribute to Italy’s national colors. Campania is also known for pasta e fagioli, a hearty pasta and bean...

Abruzzo, a region in central Italy, is renowned for its rustic and hearty cuisine, characterized by the use of fresh, local ingredients from both land and sea. Traditional Abruzzese dishes often highlight the region’s pastoral roots, with staples like lamb, pork, and goat frequently featured. One of the most iconic dishes is arrosticini, skewers of grilled lamb seasoned simply with olive oil, salt, and pepper. Abruzzo is also famous for its handmade pastas, such as maccheroni alla chitarra, a...

Piedmont, a region in northern Italy, is known for its rich and flavorful cuisine, deeply rooted in its agricultural traditions and local ingredients. One of the region’s signature dishes is bagna càuda, a warm dip made from garlic, anchovies, olive oil, and butter, served with fresh vegetables. Another iconic dish is vitello tonnato, thinly sliced veal served cold with a creamy tuna and caper sauce. Piedmont is also famous for its agnolotti, small stuffed pasta, often filled with roasted...

Ligurian cuisine, from the coastal region of Liguria in northwestern Italy, is known for its fresh, simple, and flavorful dishes that highlight the area’s Mediterranean ingredients. Pesto alla Genovese, a fragrant basil-based sauce with pine nuts, garlic, Parmesan, and olive oil, is one of the region’s most famous contributions to Italian cuisine, typically served with trofie or trenette pasta. Liguria’s coastline also brings an abundance of seafood, often used in dishes like buridda, a...

Veneto, a region in northeastern Italy, offers a rich culinary tradition that reflects its diverse landscape, from the mountains to the coastlines. 

Each region in Italy offers a culinary experience that reflects its geography, history, and culture, creating a rich and varied food landscape across the country.

Food 101 on our Fourth season.

Building Elizabeth’s Cake Emporium into an international brand has been a slow and steady process. When I started my business over 14 years ago, I never dreamed the brand would be known in the UK, let alone worldwide and I have in part, Google, good karma and social media to thank for that.

Rome's culinary landscape is a vibrant reflection of its rich history, where traditional dishes have been passed down through generations, preserving the flavors of the past. Roman cuisine is known for its simplicity and reliance on fresh, local ingredients, with many dishes featuring a few key components that come together in perfect harmony. 

From the crispy, golden arancini of Sicily to the savory supplì of Rome, each bite tells a story of local ingredients and age-old recipes. In cities like Naples, you’ll find pizza al taglio, served by the slice and bursting with fresh toppings, while in the north, Liguria’s farinata provides a simple yet satisfying snack made from chickpea flour. Whether it’s a porchetta sandwich stuffed with succulent, herb-roasted pork or a Venetian cicchetti plate filled with an assortment of small bites,...

Unlike traditional soups, panzanella is a bread-based salad that embodies the vibrant flavors of Italian cuisine. It features chunks of stale bread soaked in a mixture of ripe tomatoes, cucumbers, red onions, and fresh basil, all tossed in a light vinaigrette made from olive oil and vinegar. Some variations may include olives, capers, or even mozzarella, adding depth and richness to the dish. Panzanella is the perfect blend of textures and tastes, offering a delightful, chilled experience...

It is known for its regional variations, with each area of Italy boasting its own unique dishes and cooking styles. From the hearty, rustic flavors of Tuscany to the seafood-rich offerings of the coastal regions, Italian cuisine emphasizes balance and harmony in every dish. Staples like pasta, olive oil, fresh vegetables, and aromatic herbs play a central role, while the importance of family and communal dining is evident in the way meals are shared and enjoyed. Whether it's a classic...

talian cuisine, renowned for its simplicity and fresh ingredients, is a celebration of regional diversity and culinary tradition. Rooted in the principles of quality produce and time-honored techniques, it features an array of dishes from pasta and risotto to pizza and polenta. Olive oil, garlic, and tomatoes form the cornerstone of many recipes, complemented by an abundance of fresh herbs like basil, oregano, and rosemary. Italian cuisine is also distinguished by its emphasis on seasonality...

Common antipasti include a variety of cured meats like prosciutto and salami, marinated vegetables, olives, cheeses such as mozzarella and Parmigiano-Reggiano, and seafood options like marinated anchovies or calamari. Bruschetta, topped with ripe tomatoes, basil, and drizzled with olive oil, is another popular choice. Each bite of antipasti reflects the rich culinary heritage of Italy, emphasizing the importance of quality ingredients and traditional preparation methods.

From the cooling embrace of a creamy gelato to the invigorating zest of a lemon granita, Italian summer desserts are designed to delight the senses and beat the heat. Picture a bowl of panna cotta, its silky texture complemented by a cascade of fresh berries, or the simple elegance of an affogato, where rich espresso melts velvety vanilla gelato into a harmonious blend. The crispy cannoli, with its sweet ricotta filling, offers a satisfying crunch, while a slice of lemon ricotta cake provides...

From the cooling embrace of a creamy gelato to the invigorating zest of a lemon granita, Italian summer desserts are designed to delight the senses and beat the heat. Picture a bowl of panna cotta, its silky texture complemented by a cascade of fresh berries, or the simple elegance of an affogato, where rich espresso melts velvety vanilla gelato into a harmonious blend. The crispy cannoli, with its sweet ricotta filling, offers a satisfying crunch, while a slice of lemon ricotta cake provides...

Prosciutto e Melone is a classic Italian appetizer that combines sweet, ripe cantaloupe melon with savory, thinly sliced prosciutto. The contrasting flavors and textures create a harmonious and refreshing dish. The sweetness of the melon balances the saltiness of the prosciutto, making it a popular choice, especially during the summer months. It is typically served with the melon cut into wedges or balls and the prosciutto draped over or wrapped around the melon pieces. This simple yet...

t has a rich, savory umami flavor and is typically made from ingredients such as kombu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried baby sardines), or shiitake mushrooms. There are several types of dashi, including:

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A good stock is the foundation of many delicious dishes, providing depth of flavour and richness. It serves as a base for soups, sauces, stews, and braises, enhancing the overall taste of your culinary creations. Here are some tips for making a flavourful stock:   1. Start with quality ingredients: Choose fresh and high-quality ingredients to ensure the best flavour in your stock. For meat-based stocks, use bones, such as chicken carcasses, beef bones, or fish bones, along with some meaty...

The Food 101 Foundation is dedicated to combating food insecurity and promoting nutritional well-being in underserved communities. Our primary goals include alleviating hunger by providing access to nutritious meals, educating communities on healthy eating habits, and supporting local food systems to ensure sustainable sources of nourishment. We advocate for policies that address the root causes of food insecurity, empower communities through initiatives like community gardens, and work to...

 Made by simmering roasted beef bones, often combined with aromatic vegetables like onions, carrots, and celery, as well as herbs and spices, this stock develops a deep, complex flavor over several hours. The roasting of the bones before simmering enhances the stock's depth, adding a slightly caramelized note. Beef stock is essential for crafting robust soups, stews, and sauces, lending a savory and satisfying foundation that elevates the overall taste and richness of a meal. Its versatility...