"The origins of tiramisu (Italian for ‘pick-me-up’) continue to be debated, with most historical accounts suggesting it was first made in the Veneto region. Its simplicity and deliciousness has seen it transcend borders, locally and internationally, and it has basically become Italy’s national dessert. Tiramisu can be made a day or two ahead, and is versatile in that you can assemble it in a large bowl or baking dish, or individually in glasses or cups." – Maria Pasquale

"Porchetta is made throughout central Italy, and varies slightly depending on the region. Paolo Tocchio, a butcher from Borbona in Lazio’s Rieti province, shared this recipe with me. The art of butchery has been in his family for generations, and in the winter he bunkers down to make sausages, guanciale, pancetta and prosciutto. I love eating porchetta on its own, as well as the traditional Roman way – in a panino. City folk flock to the Castelli Romani and to Ariccia, the Lazio town renowned for its porchetta, and fraschette, the casual restaurants where porchetta and wine go hand in hand." – Maria Pasquale. Recipe by Paolo Tocchio.

"Only after moving to Italy did I learn about its long tradition of crudi (raw seafood). Historically, fishermen along Italy’s extensive coastline would return to shore and eat their catch fresh. Italian crudi are different to the sashimi and raw fish of Japanese cuisine in that they are usually served with lemon or some sort of citrus juice, and extra virgin olive oil, salt and pepper. This carpaccio is my constant starter at Osteria der Belli in Trastevere. The lemon, oil and salt balance perfectly, and the fish just melts in the mouth. When making a carpaccio, it’s critical that you source the freshest and best-quality variety. The easiest way to prepare this dish is to buy your sea bass at the fishmonger already filleted and thinly sliced. Begin this recipe at least." Recipe by Osteria der Belli via Maria Pasquale.

"Piero (from Geko restaurant in Olbia) and Jacopo (from Dopo Lavoro Ricreativo in Frascati) gave me this recipe as a really versatile side dish. It’s a great accompaniment to meat or any main meal, but substantial enough to sit on its own for lunch or dinner. They use Romanesco broccoli, but you can use any kind of broccoli, or even cauliflower. Even though it is called a torta, it’s not a ‘cake’ – torta is a blanket Italian term for anything that has been formed or has a shape; essentially it’s like a bake or a smash of sorts. The garlic and chilli give so much flavour; the best way to enhance the dish is with a slug of good extra virgin olive oil." Recipe by Piero Drago and Jacopo Ricci via Maria Pasquale.

"A sweet, simple pleasure, this ricotta and black cherry (or sour cherry) tart has its origins in Rome’s Jewish ghetto, but is now a crowd-pleaser on trattoria menus across the city. One of the best places to try it in Rome is at Pasticceria il Boccione, the famous Jewish bakery in Via del Portico d’Ottavia. Theirs is said to be the original recipe, dating back to the 18th century." Recipe by Maria Pasquale.

"The classic secondo course of the cucina romana repertoire is pan-fried veal with salty prosciutto and crisp sage. My friend Eleonora gave me this recipe, and having grown up in Rome, she sure knows her Roman food. Add her roles as a TV host, journalist and co-owner of custom food tour specialists, Casa Mia Italy Food & Wine, and her experience is hard to beat." Recipe by Eleonora Baldwin via Maria Pasquale.