We'd defy anyone to say they don't like Italian food! Delia's recipes cover everything from a dazzling array of pasta dishes through to pizza and such classics as Veal Milanese, Beef in Barolo and Chicken Cacciatora, a recipe that's become a firm favourite at Delia Online.
Pizza dough is made in almost the same way as white bread – by hand or using a food processor, except that you add olive oil and a little sugar to the flour mixture and there isn't a second rising.
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
You know what it's like when you just love a particular dish? Delia reveals that this Italian classic is her supper of choice at her favourite London trattoria...
Borlotti beans and pancetta give this lovely hearty dish plenty of Italian flavour - just what you need at the end of a busy day!
Former Chelsea FC manager Gianluca Vialli inspired this lovely Italian pasta dish - ideal for veggies if you use parmesan-style cheese.
Pasta needs a flavourful sauce and there's none better than this wonderful mushroom and creme fraiche version. The addition of porcini and balsamic vinegar adds depth and richness.
This salad can be served warm as a first course and it's extremely good as an accompaniment to fish or chicken main course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.
This is an excellent way to turn 8 oz (225 g) of asparagus stalks into a substantial supper dish for two people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
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