This dish from the Abruzzo region of Italy is traditionally served at Easter, but is also delicious during the cooler nights of Autumn and Winter. The unlikely addition of egg and pecorino to lamb creates a creamy, rich sauce perfect for full-bodied reds!

This will be your new favourite Summer seafood dish. The caramelised edges of the squid create a delicious combination with thickened olive oil and juicy potatoes. You won't have to worry about leftovers!

There is no better match for our Sangiovese Rosé than this spicy seafood dish!

This variation on classic Italian crumbed steak comes from Bologna - the food capital of Italy! Prosciutto and Parmesan cheese add a richness that makes it perfect for generous reds like the JOSEPH Nebbiolo.

This recipe is simple, quick and gives a delicious result for minimum effort - plus it's the ideal match for our savoury red, the Primo & Co 'The Tuscan' Shiraz Sangiovese.

This elegant winter dish requires an elegant wine - we love to accompany this dish with our JOSEPH Nebbiolo

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 from Joe's mother-in-law.