Tortellini is perhaps a more familiar shape than other Italian pastas, and though these ones may be a bit smaller than you’re used to seeing at restaurants, they taste divine.
Agnolotti, little parcels typically eaten in Piedmont and Tuscany, are usually filled with ground meat, though we do a lovely version filled with ricotta at Murano.
Six easy Italian puddings to make this summer
From elegant ice cream and herb-scented sorbet to light-as-air mousse – try these easy desserts for a taste of la dolce vita
26 June 2021 • 5:00am
These desserts are a celebration of Italian-inspired sweet things we can make and eat in our own kitchens, or give to others
Credit: Charlotte Bland
A steaming bowl of pasta is a very fine thing, but it’s the gelato eaten in the dappled sunshine a few hours later that really delights, and in a different way, too, because it is a treat.
The knowledge that it is something special, a little luxury, an indulgence, not just sustenance (and not necessarily nutrition) makes the pleasure even more poignant. It’s not wholesome or satisfying in the same way as savoury food. Instead, it thrills; it teases. It’s sensual in a way that pasta, pies and potatoes aren’t.