Main
Cacio e Pepe
Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.
Meat-free dishes with the cosy appeal of curries, cheesy bakes, soups, stews and other generous comfort-food favourites.
Main
Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.
Main
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù bring…
Main
Tuscany. It is famous for becoming more than the sum of inexpensive ingredients.
Main
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salt…
Main
Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking…
Main
Southern Italy, especially Sicily and Campania. It is famous for turning aubergine into a deeply savoury centrepiece: s…
Main
Northern Italy and Alpine regions. The dish is famous for comfort and contrast: soft, creamy polenta provides a mild ca…
Main
Sorrento and Campania. It is famous for delivering the flavours of Campania in a particularly comforting form: soft gno…
Main
Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.
Main
Saag Paneer is a distinctive Indian main rooted in Punjab and northern India, celebrated for leafy greens, paneer, ging…
Main
Rajma Masala is a distinctive Indian main rooted in North Indian home cooking, celebrated for kidney beans, tomato, oni…
Main
Masala Dosa is a distinctive Indian main rooted in South India, celebrated for fermented rice-lentil crêpe, potato masa…
Main
Vegetable Korma is a distinctive Indian main rooted in Mughal-influenced and regional Indian cooking, celebrated for mi…
Main
A thick Buenos Aires pizza stuffed with mozzarella and covered with sweet onion and oregano.