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This classic pasta is the perfect dish for post-Christmas recovery and warm summer days. Simple and easy to make, the key is plenty of Extra Virgin Olive Oil and grated Pecorino.

This month's recipe is for using up the last of your Summer fruit - the flavoursome grittiness of the polenta cake perfectly balances the syupy sweetness of the red wine peaches.

Pollo 'ncip 'nciap (pronounced 'jip and jap') is a delicious, homely chicken dish which originates from the town of Offida in central Italy.

Capsicum, garlic and nutmeg combine to create the perfect winter-warming Italian polpette (meatballs) in this traditional family recipe.

A traditional method of cooking game birds, my mother often cooked this dish on Easter Sunday. She would also cook her home-grown pigeons this way.

A Venetian classic to be enjoyed with the subtle richness of Primo & Co The Tuscan Shiraz Sangiovese.

The vinegar's sherry-like intensity brings out the eggplant's sweet, earthy flavours.

Diced spring onion and fresh chilli add incredible flavour to the golden-fried garfish. This dish is an eternal classic when served alongside our Primo Estate La Biondina.

These crispy fried sardines are the taste of Summer! This recipe is perfect as an antipasto or main, and cries out a for a fresh, fragrant white like our newly released Primo & Co Verdicchio.

A classic combination of flavours inspired by traditional Venetian cooking, this dish comes alive when paired with the delightful new Primo Estate Prosecco.