Autumn

Riviera

Light, fast, fun, sunny cooking. From Roman classics to coastal dishes, this is what Italy eats when it’s actually hot outside.

Malloreddus alla Campidanese

Sardinian sausage ragu with saffron and pecorino. Sweet, rich, with a proper bite and a bit of warmth from the chilli.

Over 60 minutes

Spaghetti alla Puttanesca

Naples’ storecupboard pasta, built from anchovies, olives, capers, and twenty minutes. Better than anything that took longer.

Under 30 minutes