An Italian Journey

In this episode we're making a typical Sardinian pasta called malloreddus, which means "small gnocchi". The saffron will give an intense yellow colour to the pasta dough and a kind of light sweet aroma to it.

In this episode we're learning how to make cannoli from Sicily. Originally the cannoli were prepared only in the period of carnival, but then over time they became so famous all over the world, that they are now prepared for any special occasion.

In this episode of Chef Francesco's Masterclass, he makes Cannelloni stuffed with Nduja, ricotta and aubergine. Cannelloni are a cylindrical type of filled lasagna covered by a simple tomato sauce and baked in the oven. With these step by step instructions and useful tips, Italian cooking is for everyone.

In this episode, Chef Francesco makes Orecchiette Con Cime Di Rapa, translated to orecchiette with broccoli leaf. Here, Francesco makes this with just broccoli as a substitute.

Gnocchi is a type of dough made usually with mashed potatoes, flour and egg but you can also make it with sweet potato; or you can flavour the dough with nutmeg or any dry herbs like oregano.

In this episode of An Italian Journey, Chef Francesco makes a traditional Ragu' Napoletano. This dish hails from Napoli, and ragu together with the bolognese are symbols of traditional Italian cuisine.

Cacio e pepe is a typical Roman pasta dish made from just three simple ingredients - cheese, pepper and spaghetti, but we use a really special type of roman pecorino cheese.

Cantucci biscuits are an authentic and original recipe from Tuscany and they are prepared every day of the year. But most importantly, they are part of everyday life in all of Italy as they are usually served at the end of a meal with coffee or a sweet wine such as vin santo or marsala. Alternatively enjoy them with an afternoon cup of tea!

Gnocco fritti or fried gnocchi is known as the fast food of Modena and can be consumed at any time of the day - enjoy them plain for breakfast, as a snack with jam or Nutella or at lunch accompanied with salami and soft cheese.

Learn how to make a homemade pesto in this episode of An Italian Journey. This is usually served with "trofie" (a thin twisted pasta), but you can even use it as a dipping sauce or on toasted bread to make bruschetta. This sauce and the pasta comes from Genova, the capital of Liguria.