Italian food is best served generously and shared amongst friends and family, and the sharing need not end with the food. Recipes for each dish are passed down through generations and spread far and wide across every region of Italy. The multitude of pasta and sauce combination across the nation shows exactly how each locality puts their own stamp on recipes and put local ingredients at the forefront. In north-westerly Italy alpine mushrooms are paired with pasta, along the coast of Campania fresh seafood is stirred through linguine, and in Liguria, the home of basil, pesto reigns king with pasta. This embodies the heart of Italian cuisine – the freedom to build upon a recipe as you taste fit. In a similar vein, our collection of recipes is a starting point for you to cook with our ingredients and develop your own flavours.