By Daniele Foti-Cuzzola At Christmas time, Italian pastry shops and bakeries produce a number of delicious cakes, pastries and breads that are associated with the birth of Christ. Among the many popular Christmas treats produced at this time, is Panforte, which literally translates to ‘strong bread’. Panforte is a speciality of Siena, Tuscany and dates back to the 13th Century, where it was...

Fiambre is a cold salad that is traditionally eaten in Guatemala on All Souls Day (Day of the Dead). Fiambre originated from the Guatemalan tradition of bringing the deceased their favourite dishes to the cemeteries for the Day of the Dead. Fiambre differs from family to family and this recipe can be altered to suit yours and your families favourite ingredients. By Daniele Foti-Cuzzola.

Damper was traditionally prepared by stockmen and drovers who would travel to remote areas for weeks on end, with limited access to supplies.

These simple yet moreish biscuits are a staple at Easter time in Italy and are often given as gifts to young children.