font loading for Top nav
An Italian feast of pasta, fig salad, tiramisu and wine




Editor’s Pick: the insiders’ must-haves


Olivia Ferguson

Deputy food editor


Discover the finest Italian produce and delicious ideas on how to serve up the ultimate feast at home

When I need dinner inspiration, I return to the fresh flavours of Italian holidays. This weekend I’ll be serving up an array of favourites, such as figs in 14-month-matured Parma ham with our oozy mozzarella di bufala campana, dressed with Sicilian extra-virgin olive oil and balsamic glaze. The main event? Butternut squash mezzulene made in Verona by Bertagni, pasta-makers since 1882. Filled with squash, cheese and sage, these are delicious with butter, crispy sage and parmesan. All washed down with the mouth-watering stone-fruit flavours of our Classics Soave Classico. For pudding, our tiramisu, which combines Italian savoiardi biscuits soaked in rich coffee sauce, with a creamy mascarpone and Marsala wine mousse topping. Hungry yet? Thought so.
More Italian inspiration

“Mop up all the FLAVOUR
with our freshly baked
rosemary focaccia”