Vine-ripened tomatoes, sunset spritzes, bowlfuls of gelati – late summer screams of Italy. Which is exactly why we decided to shake things up and move our annual Italian issue forward a few months. And you’ll be glad we did.
 

We start by showcasing the best seasonal produce – think apricots, heirloom tomatoes and figs – with recipes from La Cantina chef Glenn Laurie that would make any nonna proud. His grilled flat iron steak with rustic homemade peperonata and salsa verde is the perfect addition to your late-summer barbecues.

Matt Preston has a ball with burrata, Colin Fassnidge shares his ultimate carbonara and Ottolenghi serves up one of our new favourite recipes – an orange, rosemary & olive oil cake.

Pickling and preserving enthusiasts rejoice – we’re sharing some classic garage skills to help you capture the magic of in-season fruit and veg at home. We’re talking homemade limoncello, passata and tapenade, just to name a few.

The trio behind Pellegrino 2000, Sydney’s favourite new Italian restaurant, share their ultimate aperitivo spread, complete with a classic cocktail that demands to be sipped at sunset.

It wouldn’t be an Italian issue without a healthy serving of pasta, and six top chefs from around the country have shared their go-to recipes – from Massimo Mele’s family lasagne to Guy Grossi’s orecchiette cime di rapa.

All of your favourite Italian desserts are here, too, with recipes for homemade gelato, torta della nonna and peach crostata. And, of course, there’s tiramisu. Silvia Colloca whips up a towering meringue-tira hybrid that features decadent mascarpone, along with five other sweet and savoury cheesy delights.

If all that food has you dreaming of a European summer holiday living la dolce vita, there’s also plenty of travel inspiration in this issue – from Sicily and Tuscany to Puglia. Our bags are already packed. Belissima! 

The March 2023 edition of delicious. is now on sale.