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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

How to cook like an Italian

I’m often asked what qualities set Italian cooking apart. The answer is far from straightforward, but much depends on Italy’s geography and climate. The Italian peninsula is very long – about 1,000km, roughly comparable to the length of the British mainland. Italy is blessed with a mainly Mediterranean climate, though in the mountainous Alps and northern Apennines the climate is much cooler. Shaped like a boot, it goes from the great chain of the Alps, which shelters it from the cold winds of continental Europe, to the middle of the Mediterranean: Sicily is only 155km north of Tunisia.

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About delicious. Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?