There are two kinds of Gorgonzola: Piccante, which is sharper and more gutsy, and Gorgonzola Creamy, which is better for cooking. It has all the sharpness of its cousin but with a soft creaminess that melts beautifully in sauces or around gnocchi and pasta.
Gorgonzola is made from pasteurised cows' milk and ripened (the creamy variety for 1½ months, Piccante for 2½-3 months) while it develops a pale bluey-green marbling.
Fruit, cheese and the sweet-sour dressing of honey and vinegar makes this an absolutely unbeatable first course that couldn't be easier to put together.
Well, a crumpet pizza does make sense if you think about it – soft, squidgy bread that gets lightly toasted for just a bit of crunch, then all those wonderful holes so that the cheese and other ingredients can melt right down into it.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
The crunch of the walnuts and the tang of the blue cheese combine to make this a really wonderful vegetarian pasta dish that's made in minutes.
Bought tortelloni is jazzed up with the addition of leeks and Gorgonzola, to create a handsome and filling supper dish.
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
Little Italian dumplings made from potato, flour and egg are a great vehicle for carrying other flavours. Here, Delia has used spinach and cheese for a vegetarian version, but you can try other variations too.
Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.
Prepare the mixture the day beforehand and you'll enjoy lovely gnocchi with crisp edges and fluffy insides. Use vegetarian versions of the cheeses for a meat-free treat packed with flavours of Italy.
This is the classic version of one of the most wonderful combinations of bread and cheese imaginable. You can, of course, vary the cheeses, but the ones I've chosen here are a truly magical combination. Vegetarians might like to know that a vegetaria