LOOSE ENDS

WELCOME TO July

RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPH: DAVID

What’s your food nationality?

That’s to say, the nationality you’d be, based on the

JULY moments…

WORDS: KAREN BARNES. PHOTOGRAPHS: DAVID LOFTUS, JOHN

FROM OUR INBOX…

Olivia Potts’ rant about the pressure on brides to lose weight before walking down the aisle [June, p130] received plenty of support – and one challenge. Two readers argue the case:

A NIGHT WITH A LEGEND

Delicious. readers joined editor Karen Barnes and chef Michel Roux Jr to celebrate the 50th anniversary of Michel’s restaurant Le Gavroche – and what a fantastic night it was

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

WISH LIST

These pages are about us doing the hard work so you

FRANCESCO MAZZEI

The chef behind acclaimed London Italian restaurants L’Anima, Sartoria and the newly opened Radici recalls his first job in gelato and explains why his mamma’s cooking is the best

“We must have ethics in how we fish”

The Isle of Mull, in the Inner Hebrides, is about as beautiful a setting as you can find for the skilful job of diving for scallops. The Ethical Shellfish Company goes to great depths to ensure its products are caught in a way that’s true to its name

Delicious. TEST REPORT

THE COURSE Flavours of the Med, £130 for a half-day

The art of keeping it simple

In high summer, when produce is at its seasonal best, being a bit lazy in the kitchen isn’t a deadly sin but more of a kitchen commandment, believes Julian Baggini. Knowing when to stop faffing is something we can all learn from Italian cooks

ANNA DEL CONTE’S GOLDEN RULES

Is it a case of a few simple principles? Absolutely not, says the doyenne of Italian food writing. Italy is a diverse country and its cooking reflects that. Nevertheless, there are things you need to know – and top of the list is a respect for wonderful, fresh ingredients

ARE YOU ITALIAN at heart?

This quiz is designed to test your knowledge – with

CHEERS!

Susy Atkins’ top Italian picks and trends

Is organic food better for you?

The scientific debate has been raging for years, to the point where it’s hard to know what to believe. Sue Quinn gets to the root of the argument

THE GREAT ITALIAN (FOOD) ROAD TRIP

Has all the talk of Italy’s regional cuisine in this issue got you itching to jump on a plane and try the real thing? Sarah Lane offers a greedy traveller’s guide to what’s best where, from the Med to the Alps. Plus we have a couple of ready-made suggestions for a dreamy escape, tried and tested so you know they’re up to scratch

COMING NEXT MONTH IN… delicious.

SPECIAL SECTION TO PULL OUT & KEEP 16 EXTRA PAGES

Don’t mention the ‘A’ word!

Well travelled food and drink writer Kay Plunkett-Hogge has eaten everywhere from Albania to Zambia and appreciates good cooking wherever she finds it. But ‘authentic’ cooking? Nah, you can keep it, thanks

THE delicious. great summer giveaway

This month we’re offering you the chance to win 10 brilliant prizes, from state-of-the-art kit to fun holidays and experiences. To enter visit our website (below), but hurry – all the competitions close on 31 July

ITALY

The food, the drink, the joy…

COULD OUR WINNER BE YOU?

This is your chance to WIN the delicious. team cooking a dinner party for you and your friends in your home

SUMMER SPECIAL SALE…

Half price offer!

WIN Stellar pans worth £592

Cook the cover this month and you could win a set of

MAKE IT ITALIAN

These recipes will be a surefire hit during the week – all with bucketloads of flavour from only a handful of fresh ingredients

THE LEFTOVERS RECIPE

Arancini are traditionally round, but we flattened

THE BATCH-COOK RECIPE

One big potful – half for now, half to stow away in the freezer for another day

THE BUDGET RECIPE

Swap the wine vinegar for 100ml dry white wine and

SOUP OF THE MONTH

Fresh parsley and lemon add extra zing to flavoursome chicken stock to produce a simple Italian bowlful – an easy starter or lunch you’ll make time and again

Polenta

Don’t let this versatile Italian staple linger in the storecupboard. It can be sweet, it can be savoury – and it always tastes great

Don’t miss the Festival of Food & Wine

• COOK AND EAT with the chefs at our Social Kitchen

Why it’s time to rethink dairy

For over 40 years the official guidance for losing

CHOCOLATE GELATO

Scoop up this rich, indulgent treat and get half the fat of most other ice creams

FOOD LOVER’S CROSSWORD

See how much you know about (mostly) Italian food with

The best of summer ITALIAN RECIPES FROM THE EXPERTS

There are innumerable reasons why Italian food is so popular with British cooks – seasonality, simplicity and variety being just some of them. We asked six chefs to share recipes that best show off the charms of this much-loved cuisine. It’s a roll-call of summer magic

Lasagne

Making lasagne isn’t a quick fix, but once assembled and baked the rewards are evident in every mouthful. Take the time to cook the sauces slowly, tasting as you stir, safe in the knowledge that the finished dish will feed a crowd or provide meals for several days

ITALIAN-STYLE ROLLED STUFFED PORK LOIN

Trullo and Padella, the Italian restaurants I own with

Recipes from my ITALIAN KITCHEN

These recipes, from my new book Acquacotta, are an

THE SUMMER sundowner menu

When editor Karen ate at Veneta soon after it opened, she loved the food so much she immediately asked Jamie, the chef, if we could feature recipes in delicious. These dishes call out for family or friends, a warm evening breeze, a setting sun and an Aperol spritz – or two

A MEETING OF MINDS

RECIPES ELEONORA GALASSO PHOTOGRAPHS DAVID LOFTUS FOOD

“I remember the strong sense of a child’s pride”

Barbara Gallani recalls family feasts when her Italian grandmother’s kitchen was filled with industrious cooks – precious memories kept alive by her mother’s handed-down recipe

When cocktails meet dessert

When we had the idea of creating puddings inspired by Italy’s drinks and cocktails, we were transported in our minds to the Italian Riviera, enjoying delightful spoonfuls in the sunshine. The team had so many ideas we had a job whittling them down, but here are the five gems that made the final cut

BE A BET TER COOK

THIS MONTH IN THE delicious. KITCHEN…

OSSO BUCO WITH SAFFRON RISOTTO

Osso buco literally means the ‘bone with a hole’. Made