Alcohol

Italian arborio rice from supermarkets will hold its shape better than locally grown arborio. Canned caramel filling is found in the baking aisle in supermarkets. Any sweet sherry is fine, however one of the nicest is Pedro Ximénez, a sweet dark sherry with a rich raisin-y taste. Note

Cut the pizza so your guests get a slice of pear per piece. Note

You can reserve the strained rhubarb to flavour smoothies, or spoon on top of porridge, cereal or yoghurt. Note

Malibu is the brand name of a rum-based coconut liqueur. Note

This cocktail should be made with the best bourbon you can buy. Use a 300ml highball glass. Note

Confit, from the French verb ‘confire’ meaning to preserve, means both a food item that has been slow-cooked in fat to cover, and also the cooking technique. Confit foods are exquisitely soft and delicately flavoured, so the technique is sometimes used, as in this recipe, simply to achieve this luxurious effect. Note

Kahlúa can be substituted for Tia Maria. Note

You need only slender small servings of this ultra-rich cake, which is why we’ve chosen to bake it in a lamington pan. The layer of marzipan in the middle keeps the cake moist as well as adding to the flavour. Buy the best marzipan (or almond paste) you can find. Note

Makes enough for four 150g servings of panfried veal scaloppine. Also goes well with grilled chicken breast fillets, barbecued pork medallions, roasted lamb cutlets. Marsala, a caramel-flavoured fortified wine, is named after the city from which it comes, and is the most popular dessert wine in Italy. Dry marsala is often served as an apéritif. […]

It is fine to use just 1 x 300ml carton of cream for this recipe. Porcini, also known as cèpes, are the richest-flavoured mushrooms. Though expensive, they are so strongly-flavoured only a small amount is required for any particular dish. They are available from specialty food stores and some supermarkets. Pancetta is an Italian salt-cured […]

Limoncello is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons, which is steeped in clear alcohol then diluted with sugar and water. Store unfilled macaroons in an airtight container for about a week. Fill macaroons just before serving. Note

Make your own rosemary and lemon cured beef to sit atop crisp sourdough toasts with sour cream - perfect for a canape or starter at your next dinner party.

Saltimbocca is a classic Italian dish that literally translates as "jump in the mouth". It is usually made of beef or veal, and rolled with proscuitto and sage leaves.

This pudding can be made a week ahead; store, covered, in the fridge, or freeze for up to 2 months. Brandy cream sauce can be made a day ahead; store, covered, in the fridge. Note

36 lollypop or paddle pop sticks are needed for this recipe. Push the sticks of the popcakes into the top of a cardboard egg carton to dry. Light or dark fruit cake is suitable, use whichever is preferred. Note

This Italian-style seafood, bean and tomato stew has a delicious combination of flavours and textures.

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

Our version of traditional Italian cannelloni takes homemade potato pancakes and fills them with a hearty, delicious vegetarian filling. Topped with bubbly, golden cheese, this is one dish you'll love.

Punch is best served very cold. Try freezing some of the berries and lemonade together in shaped ice trays and add these to the punch instead of regular ice. This way, you won’t dilute the flavour. Note

You can substitute white wine, Grand Marnier or brandy for the red wine. Note

You need smoking chips and a smoke box for this recipe; they are available from barbecue supply stores. port-smoked beef Note

White ready-made fondant (it’s the traditional icing used on wedding cakes), silver luster and cachous can be found at specialty baking and cake-decorating stores. Note

This delicious cake is both cheesecake, and margarita cocktail. For when you've just had one of those days.

The sauce is not suitable to freeze. Note

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

This moist cake can be eaten warm or cold. Note

Store-bought sponge cakes can also be used in this recipe. Note

An Italian lemon-flavoured liqueur, limoncello was originally made from the juice and peel of lemons grown along the coast of Amalfi. You can substitute it in this recipe, if you wish, with any lemon-flavoured liqueur or with an orange-flavoured one such as Cointreau. You need approximately five lemons for this recipe. Note

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note

Cake pops will keep for up to a week. Note

We used moscato, a low alcohol, lightly sparkling Italian wine. To line the pan smoothly with plastic wrap, dampen it first. This recipe needs to be prepared a day ahead. Decorate close to serving. Note

If you have one, use a melon baller to scoop perfectly round balls of truffle mixture. Note

These scrolls can be made 3 days ahead; store in an airtight container. They are not suitable to freeze. Note

Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa. Note

The caipiroska is a classic cocktail made with vodka, sugar and muddled lime. Great for a hot summers day.