Courgette pasta with a splash of cream and a glug of white wine.

This is a version of a recipe from Antonio Carluccio for pennoni giardiniera. Delicious spinach balls famously accompany this recipe, but they are far(...)

Chef Paul Bocuse showing off his tattoo. Photograph: Paul Bocuse/Facebook

Kevin Thornton: I was very saddened to hear of the passing of Paul Bocuse this week and the news has stirred many warm and vivid memories of my time (...)

Along with making your own ice-cream and your own butter, making pasta is something we all should be able to do

“Life is a combination of magic and pasta,” according to the late Italian film director Federico Fellini. And according to the late and great Antonio (...)

Antonio Carluccio at the opening of  Carluccio’s restaurant and food shop in Glasthule, Co Dublin in 2015. Photograph:  Andres Poveda

Antonio Carluccio, who has died aged 80, was a standard-bearer for Italian cooking. His voice, his accent and his appearance seemed tailor-made for th(...)

Antonio Carluccio pictured outside his restaurant Carluccio’s on Dawson Street, Dublin. Photograph: Aidan Crawley

As a self-taught chef, I have taken much of my inspiration and learning from chefs who write, particularly those who use words to advance the craft of(...)

Jamie Oliver has led tributes to the “charismatic charming don of all things Italian”, Antonio Carluccio, who has died aged 80. Celebrity chef and re(...)

The Market Bar: tapas platter, dessert and a glass of sangria for €15 on  World Tapas Day

Tapping into tapas Thursday, June 15th, is World Tapas Day, and clams with ham and a glass of sherry for a tenner, or a platter of three tapas, a des(...)

Carluccio’s Ireland opened a second restaurant and deli in Glasthule, Co Dublin, last year.

Losses widened at the Irish subsidiary of Italian restaurant and deli chain Carluccio’s last year, according to recently filed abridged accounts. A(...)

Simon Kossoff identifies few differences between his British and Irish customers, apart from perhaps that we are “more up for a good time”. Photograph: Cyril Byrne

Before the interview can start, Simon Kossoff wants to make sure he is seated with his back to the wall at a table with a good view of his restaurant (...)