Start your dolce vita, Italian culinary adventure with these super easy pancake cones filled with ricotta and candied citron, drizzled in lemon syrup and sprinkled with pistachio sugar.

To kick-off aperitivo hour try this twist on a classic Negroni. Robust, bitter and floral, you’ll also be making full use of the Australian blood orange season (August through til October).

Or for something a little more savoury, this umami-forward version can be made with vodka, gin or tequila and 400g of Mutti Polpa Finely Chopped Tomatoes and a truckload of different garnishes.

Toothsome, easy to make, delicious and ready in minutes. Try to serve this salad immediately after tossing the final ingredients for perfect texture and temperature.

Italian fare doesn’t automatically exclude our vegan friends. This yummy salad can be made with pasta that is egg-free and pesto made without parmesan, without losing any flavour.

This Italian sausage, Mutti Polpa canned tomatoes and white bean braise is a super-easy variation on meatballs, and needs only to be served with some crusty bread to make a complete meal.

This is Mitch Orr’s modern take on the much-loved classic, and is especially wonderful as you don’t have to be skilled at stuffing a zucchini flower.

For the essential, warm weather pasta dish we’re going with this classic, and superbly balanced recipe. Perfect marriage of fresh Aussie seafood and rich Italian flavours.

Okay, it’s kind of just a sexy name for ‘fried ham’ but the Italian technique makes for the perfect, feather light deck-dinner. Serve with pickled peppers as the acidity cuts through the fattiness of the dish.

Quality ingredients are essential when making Jessica Brook’s very special Italian meatball recipe, from the Mutti crushed tomatoes to rindless guanciale and butcher-fresh pork belly.

Roast chicken is the perfect early Autumn centrepiece, especially when done simply, in the Italian style of salt, pepper, lemon and good olive oil.

“Lasagne is without doubt the heavyweight champion of Italian food,” says Matt Preston. This beauty needs a four hour head start of prep time but is an absolute crowd-pleaser.

The perfect side to those heavier Italian mains, the fennel in this gorgeous salad is also sworn to help with digestion by many Nonnas world-wide.

When you’re finally ready to move on to dessert, this easy-peasy pudding can be made and chilled well ahead of time and tastes best served up with those beautiful, in-season raspberries in your fridge.

No Italian meal is truly finished without an affogato of some description and this one takes the, well, crostoli. Remember to let the Zabaglioni cool completely before the pour. Finisci di mangiare! This article was made possible by Italy’s number one tomato brand; Mutti. Because when you know, you know.