Italian cuisine in all BBC programmes
Home made Italian food. Sheila Dillon meets British producers making Italian ingredients.
Food writer Tim Hayward goes in search of British charcuterie.
Sheila Dillon investigates duck - both wild and farmed - for taste, cost, and welfare.
Sheila Dillon explores a food story behind the 150th anniversary of Italian unification.
Sheila Dillon looks behind the scenes of the world's largest and smallest pasta factories.
What are the forces that have enabled cheap pork to flood UK supermarkets?
James Martin visits Hampshire in pursuit of the best pork.
Sheila Dillon asks why dried and salted cod is still loved by cooks around the world.
This is the story of Bottarga; salted egg pouches extracted from Mauritanian mullet.
Tim Hayward travels the UK to meet the people who champion rare breeds of British pigs.
Sheila Dillon traces the roots of Italian cuisine in the UK.
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