“Let’s begin our journey in my home region of Puglia. Puglia is really special because we have this magical combination of sun-drenched red earth with a cool coastal breeze, meaning we can harvest some of Italy’s most exquisite produce. Famed for its ‘cucina povera’ (literally meaning ‘poor cuisine’), simplicity is at the core of Pugliese cuisine. Pasta con pomodorini freschi (pasta with fresh tomato) brings together everything I love about cooking in my hometown – the juiciest red tomatoes, exceptional extra virgin olive oil and the freshest herbs, all prepared with minimal intervention. For this sauce, I always choose my favourite pasta shape, orecchiette, which I learned to make with my nonna as a little girl. I love to pair this rustic dish with an equally rustic wine, such as Montepulciano. The notes of oregano and pepper pair so beautifully with this tomato-based sauce, without overpowering the subtle basil flavours. Montepulciano has also a noticeable acidity, which will match the acidity of a tomato sauce.”

“Onwards to Lazio, home to the iconic carbonara, traditionally crafted with rich egg yolk, salty guanciale, and Parmigiano Reggiano – you’ll find this dish on the menu in any trattoria in Rome. While I always make fresh bucatini to go with my Carbonara because it is the shape typically eaten in the Lazio region, spaghetti is also a fine option. I recommend a crisp Pinot Grigio to balance the richness of the creamy carbonara sauce – its brightness will also complement the smokiness of the guanciale.”

“My favourite destination for late summer/early autumn is Venice, which we call ‘la serenissima’. For a few glorious weeks, the locals descend on the city’s famed Rialto Market, to hunt for ‘moeche’, a type of soft shell crab that has been harvested in the salty waters of the Venetial lagoon for around 300 years, by skilled local fishermen known as ‘molecanti’. While ‘moeche’ is often served lightly fried, atop a bed of polenta, I love the local crab in creamy ravioli filling. In my eyes, there’s no better pairing for this dish than a bright, dry rosé. Citrus, berry, and herb notes complement the sweetness of the crab, whilst acidity helps to cut through the richness. Just be sure to serve this wine cold!”