Down by the sea

Torta salata, or savoury pie, is a mainstay for on-the-go eating in bars in Tuscany and is also served in slices as an aperitivo or as a starter for dinner. I love it as it’s stuffed with aromatic gre

SERVES 4 Ingredients 125g unsalted butter, plus extra for greasing120g dark chocolate, broken into small piecesPinch of sea salt100g Amarena cherries, roughly chopped, plus3 tbsp of the cherry syrup10

The region’s difficult recent history is now embraced in a fusion of Austrian and Italian cuisines and culture. Historically the South Tyrolean kitchen is German-Austrian, featuring the likes of dumpl

Our favourite type of cooking – maximum flavour, minimal washing-up

DISCOVER ONE OF ITALY’S RENOWNED CULINARY REGIONS, WITH TRIPS TO VINEYARDS, OLIVE FARMS AND BAKERIES

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