POTATO FOCACCIA WITH TOMATOES AND OLIVES

Focaccia is the fluffy white bread of Italy. Rectangular in shape, it can be one to five centimetres high. It should be brushed with good extra-virgin olive oil and dimpled by the baker’s fingers. With a chewy crust and a soft, fine, springy crumb, it is often sold warm, straight from the oven.

PISTACHIO AND SESAME BISCOTTI

Stefano Manfredi’s Biscotti. ‘It’s the artificial colours used in many macarons that are a huge turn-off. Give me a good biscuit any day.’..There are four classic drinks that accompany biscuits and, depending on the biscuit type and flavour, some are better matches than others.

FREGOLA WITH SEAFOOD AND SAFFRON

Fregola Sarda ai frutti di mare. Bring a pot of lightly salted water to the boil and cook the fregola as you would pasta so that it is still “al dente”.

AUDACIA WAKE-UP

‘For the inspiration for this espresso di manfredi signature cocktail , says Pauline, I used the intensity of the Audacia blend, the dark roast flavours, as my guide to create a cocktail with a bit of kick. Tia Maria enhances the coffee flavour and the orange gives off a hint of zest.’

LIGURIAN FOCACCIA

With its wonderful fruity extra virgin olive oil as flavouring, Liguria is famous for soft, fluffy focaccia with a crisp top. This basic recipe can be finished with tomatoes, herbs, olives, capers or whatever you like.

MILANESE-STYLE ASPARAGUS

When Julius Caesar added Milan to the occupied territories of the Roman Empire, Valerio Leonte, one of the city’s leaders, felt obliged to offer the emperor a meal at his home as a sign of friendship and diplomacy.

GRILLED QUAIL BREASTS

Season quail breasts with a little salt and freshly cracked pepper. Wrap each tightly with a pancetta rasher.