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Italian recipes

Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.

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Comfort Food

Italian recipes

Find all your favourite Italian recipes and a few you may not have heard of in our Italian recipe guide. From Bolognese and lasagna, to tiramisu and affogato, we've got all the Italian dishes to make any nonna proud.

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TOP TIPS

Cook from the the issue

Clement Pedro's chicken-and-rice story in the new winter issue of TASTE is packed with comforting recipes and clever techniques. These crispy arancini are just the beginning.

In season

ClemenGold recipes

ClemenGold mandarins are super-sweet, virtually seedless and easy to peel – no mess, no stress. Perfect for lunchboxes, snacks, baking, salads and show stoppers, we share our favourite recipes using this versatile citrus.

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In season

ClemenGold recipes

ClemenGold mandarins are super-sweet, virtually seedless and easy to peel – no mess, no stress. Perfect for lunchboxes, snacks, baking, salads and show stoppers, we share our favourite recipes using this versatile citrus.

View all recipes
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    Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

    15 minutes SERVES 4

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    African watermelon salad

    25 minutes SERVES 6

    This watermelon salad recipe is the creation of fine dining chef Kobus van der Merwe and features maketaan – the indigenous, wild version of watermelon.

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    Chicken with smashed peas and broad beans

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Get cozy with the winter edition of TASTE

“When we were planning TASTE’s winter issue, we knew we wanted it to be about embracing the pleasure of being at home. There’s an entire section of our absolute favourite winter comfort recipes, curated to make you feel really good about hunkering down with a bowl of curry even when reading about people who were paid to go gallivanting across Italy and eat their body weight in tortellini. (True story. Also in the issue.)" – Kate Wilson, Editor-in-chief

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