Innholdsfortegnelse for September 2024 i Delicious UK

Buongiorno! You may have noticed something different about your magazine this month. Most excitingly, after such a fantastique response to our French issue last year, this time we’ve gone bigger and more bellissimo, with a comprehensive Italian food tour. Frolicking across every one of Italy’s 20 delicious regions, we’ve jam-packed the issue with over 40 traditional Italian recipes. They range from our cover star, Sicily’s saucy, cheesy, anchovy-and-garlic-spiked, breadcrumb-topped pizza-style bread (p109), to a flourless chocolate rum cake (p98) – the sort of thing that, once baked, disappears quickly. Of course, there’s so much more – take our expert tips designed to help you be a better cook (I’ll be dusting down my enamelled cast iron to sear my steaks, p116). There’s also storytelling from our Italian foodie experts that’ll…

Inspiration, bite-size news, reviews and great stuff to do september moments. A SEPTEMBER STROLL Be inspired by the Italian passeggiata tradition and take a stroll after work before going home for supper (the insalata pantesca on p92, perhaps?). Go for a walk in the park, the countryside or just to your local corner shop… And let’s hope for some late summer sunshine. 5 THINGS TO BUY, TRY & DO This issue is all about celebrating the deliciousness Italy has to offer. Here are our recommendations for making la vita a little more dolce… 1 Try one of the workshops at Bottega Caruso, a deli-restaurant in Margate, Kent, and learn from masters how to make pasta and preserves. You could also try their Rovo Nocino (walnut liqueur), which launched this year. bottegacaruso.com/workshops-events…

PRETTY POLLI Good things in jars are the preserve of Tuscan company Polli, in business since 1872 and launching in Tesco this summer. There are grilled artichokes, sun-dried tomatoes, capers and, our favourite, these sweet yet intensely umami sun-dried cherry tomatoes marinated in oregano and garlic. Polli sun-dried cherry tomatoes, £2.45 for 190g, Tesco TOASTED TO PERFECTION This bread’s been around a while but it needs shouting about. Golden from durum wheat semolina, it’s a bit tough as is, but toast it and it turns into an ear-shatteringly crunchy snack that’s incredible drizzled with olive oil, rubbed with garlic and topped with tomatoes. Crosta & Mollica Pan Pugliese toasting bread, £2.30 for 400g, Sainsbury’s, Waitrose and Ocado ANTIPASTI, PER FAVORE These naturally sweet Italian onions are perfect for antipasti platters,…

your italian tour. Ciaudedda (artichoke and pancetta stew) Serves 4 Hands-on time 1 hour (depending on your artichoke turning skills!) Simmering time 25 min MAKE AHEAD As with all stews, ciaudedda tastes even better the next day, so feel free to prepare in advance. • 1 lemon • 3-4 globe artichokes • 1 tbsp olive oil • 200g diced pancetta • 1 red onion, halved and finely sliced vertically to create thin petals • 2 garlic cloves, finely sliced • 150ml dry white wine • 400g potatoes, peeled and roughly chopped into 2-3cm pieces • 500ml vegetable stock • 150g podded broad beans, defrosted if frozen (500g weight in pods) • 2 oregano sprigs, leaves picked • 2 mint sprigs, leaves picked • Crusty bread to serve (optional) 1 Begin…

your italian tour. Pesce all'acqua pazza (fish cooked in 'crazy water') Serves 2 Hands-on time 10 min Simmering time 20 min KNOW-HOW The name of this dish refers to its origins, when Campanian fishermen would cook whatever they’d caught in seawater. Over time the water was replaced by white wine – far tastier (and a lot less salty!). EASY SWAPS The recipe is a great way to serve up small whole fish or sizeable fillets. Try it out with small sea bass or mullet, or chunky fillets of hake or cod. • 1 sea bream, gutted and scaled • 15g parsley, leaves and stalks separated • Juice 1 lemon • 2 tbsp extra-virgin olive oil • 4 garlic cloves, finely sliced • 1 red chilli, deseeded and finely chopped…

A BIT ABOUT LELLO FAVUZZI Lello grew up in Sardinia and became a chef at a top hotel on the island before moving to London. He’s worked at acclaimed Italian restaurants L’Anima and Mortimer House Kitchen, and is now executive chef at The Belvedere, Holland Park. Follow Lello on Instagram @lello_favuzzi “This rustic recipe holds a special place in my heart. As a child, we’d often visit a farmhouse ‘agriturismo’ where we would prepare this typical dish. It brings back fond memories of Sundays with my family, savouring this comforting meal. I feel deeply connected to Sardinia’s land, cuisine and people” LELLO FAVUZZI Malloreddus with veal ragù Serves 6 Hands-on time 1 hour, plus 2 hours resting Simmering time 4-5 hours Specialist kit Gnocchi board Malloreddus are like little ridged dumplings…

your italian tour. “As a child, I’d visit the beautiful houses of my affluent Milanese friends. Bollito misto, a meaty stew, was a mainstay on the menu, but being from a working-class immigrant family, I always dreamed of the flavourful mondeghili that could be made from the stewed beef the next day” NAZ HASSAN Born in Bangladesh and raised in Milan – Lombardy’s cultural capital – Naz Hassan has cooked in some of the most loved restaurants in London over the past 14 years. He has been head chef at Anglo, Crispin and, most recently, Pidgin in Hackney. Now, going solo, he plans to focus on the food of his heritage, creating dishes that celebrate a combination of Italo-Bengali flavours. Follow Naz on Instagram @chef.naz.hassan Mondeghili (fried breaded meatballs) Makes 25-30…

appetite for change. You may have heard of Mussomeli – it hit the news as one of the Sicilian towns trying to stem population decline by selling houses for €1. In a quiet spot, perched on a mountain in the heart of the island, Mussomeli’s population had hollowed out. But the initiative, publicised by the likes of James May, Alan Carr and Amanda Holden, has brought a community of expats to Sicily from across the world. One such expat is Australian Danny McCubbin, who worked for many years alongside Jamie Oliver as a culture manager, on the Fifteen project. He has dedicated his career to building social enterprises in London, Italy and beyond. In 2021 he founded The Good Kitchen, providing free meals for the people of Mussomeli, which has…

food for thought. The McDonald’s burger chain started the Slow Food movement – well, sort of. When Italy’s first branch opened near Rome’s Spanish Steps in 1986, activist journalist Carlo Petrini was one of the protesters. He went on to form a new organisation, initially as a reaction to the growth of fast food, in the Piedmont town of Bra. Today, the Slow Food mission of ‘good, clean and fair food for all’ has worked its way into 150 countries. These days the organisation has moved away from what some early critics perceived as gourmet elitism. “In the eighties it was more about gastronomy,” says Barbara Nappini, current president of Slow Food Italy, “but Petrini soon understood how powerful food was as a tool for change for agriculture, farmers and…

You’ve no doubt made a risotto before – it’s one of those go-to dishes that rely on a handful of simple ingredients, then whatever meat, fish or veg you have to hand. On balance, though, there are probably more bad risottos out there than good ones. A lot can go wrong: poor stock leaves it flavourless; not enough stirring means unevenly cooked grains; overcooking will leave you with a stodgy porridge. That’s why risotto alla milanese – one of the simplest risotto dishes out there – is the perfect recipe to hone your skills. Flavoured with saffron and bone marrow, it has no chunks of meat or fish to distract from the perfectly cooked rice. Its vibrant colour is always a showstopper and, even without its usual accompaniment of ossobuco…

* COVER RECIPE Sfincione (Sicilian-style focaccia pizza) Serves 8 Hands-on time 45 min, plus 2-4 hours proving Oven time 25 min Simmering time 30 min Specialist kit 30cm x 40cm baking tray This is great to make at home as you don’t need the ferocious heat of a pizza oven. Don’t miss the tips on p113. MAKE AHEAD At the end of step 2, prove the dough in the fridge for 12-24 hours. KNOW-HOW Look for caciocavallo in Italian delis, or use another Italian cheese, such as provolone or pecorino For the dough • 300ml lukewarm water • 7g sachet instant dried yeast • 500g strong white bread flour, plus extra to dust • 2 tsp fine salt • 8 tbsp extra-virgin olive oil, plus extra for drizzling For the topping…

Cocktail of the month Perfect for aperitivo hour in the garden, a bicicletta is as easy to make as riding a bike – and the bitter bite from the Campari is delightfully refreshing Bicicletta Serves 1 Hands-on time 5 min Fill a highball glass with ice. Add 50ml Campari and 75ml dry white wine (an Italian pinot grigio is ideal), then top up with soda. Give it a gentle stir, then garnish with an orange wheel or a twist of zest. Repeat to make as many as you need. Per serving 130kcals, no fat, no protein, 8g carbs (8g sugars), trace salt, no fibre…

WHAT DO YOU THINK? Should the original recipe be respected or is adding your spin what cooking’s all about? Let us know on our social channels or at info@deliciousmagazine.co.uk First of all, let’s establish my tiramisu creds. My father, my grandfather and generations of previous Bortolettos were born in Treviso, the birthplace of the world-famous layered dessert. I’ve been making and perfecting tiramisu for decades. On my most recent visit to the Venetian town, my niece and I tasted 14 different examples over two days, including at Le Beccherie, the restaurant that claims to be the first to have put it on a menu, back in 1972. Armed with those credentials, it was my intention in this article to smugly explain to you why you’re doing tiramisu wrong. To inform…

APERITIVO HOUR Mondeghilli (fried breaded meatballs) p63 Gnocco fritto (deep-fried pasta) p45 Bicicletta cocktail p119 I’d like to thank the Italian genius who came up with the idea of a snack and a drink before dinner at 6pm – or aperitivo hour, as it’s known in Italy. These dishes are perfect for entertaining, as both the meatballs and the dough can be prepared in advance, then fried as your guests arrive. The bicicletta is my spritz of choice; give it a go if you’re getting tired of Aperol. SICILIAN SUPPER Insalata pantesca (Pantelleria-style cherry tomato salad) p92 Chicken with capers, lemon, chillies and thyme p70 Almond granita ‘affogato’ p64 Sun-kissed Sicilian flavours sing out in this trio of dishes, ideal for the end of summer. The tomato and potato salad…

STAR EMAIL ★ Subject: Ultimate carpet picnic From: Helena Gough My family and I go to the horse racing at Goodwood every summer and always have a posh picnic. This year my granny died, so we decided we’d do a ‘Goodwood at home’. My boyfriend just bought me a subscription to the magazine and I made lots of recipes from my first issue (July): aubergine caponata, kecap manis chicken wings, kerkennah prawns and the no-bake peach cheesecake, which was perfect. Thank you for bringing so much joy from my cooking in these sad times, and providing the basis for a VERY happy family day. IF LIFE GIVES YOU LEMONS… Aleesha Hansel’s Talking Point [August issue] bemoaning the lack of good lemon tarts in the UK compared with France provoked passionate…

For the remaining contenders for Mark’s top 10, visit deliciousmagazine.co.uk/italiancookbooks TOP PICK THE ESSENTIALS OF CLASSIC ITALIAN COOKING Marcella Hazan’s 1973 bible helped to introduce classic Italian cooking to home cooks in the UK and US. As much a handbook as a recipe book, it encourages understanding: there’s plenty on key ingredients and regional cooking, as well as guides to buying and preparing ingredients. Whatever you want to eat – from soup to pasta, appetisers to dessert – this classic has it. If I were allowed only one Italian cookbook, I’d be happy if this were it. Why it’s stood the test of time Even after all these years, the book remains as relevant to novices as to accomplished cooks, with techniques that develop knowledge and skill, and uncomplicated recipes…

your italian tour. ABOUT MASHA RENER Born in a remote valley between Tuscany and Umbria, Masha grew up on her parents’ organic farm and restaurant, La Chiusa, where she learnt to cook. At 19, she moved to London, where she discovered Soho’s Italian deli, Lina Stores. Today, after running her own restaurant in Italy, Masha is at the helm of Lina Stores’ restaurants. Follow Masha on Instagram @masha_rener Pasta alla norcina Serves 4 Hands-on time 30 min Simmering time 10 min This unapologetically rich pasta dish from the town of Norcia is a local speciality. Golden nuggets of fried sausage and earthy porcini mushrooms infuse the cream sauce with all their wonderful flavours, coating each piece of rigatoni pasta. • 30g dried porcini mushrooms • 500g pork sausages • 2…

your italian tour. ABOUT ANGELA HARTNETT MBE One of the UK’s best-loved chefs, Angela is known for her smart yet simple cooking, inspired by her Italian grandmother and mother. After working her way up in the Gordon Ramsay empire, she went solo. Her restaurants include the Michelin-starred Murano in Mayfair and two Cafe Muranos. She’s a regular judge on BBC Two’s Great British Menu, her most recent book is The Weekend Cook and she co-hosts a cookery podcast, Dish, with Nick Grimshaw. Follow Angela on Instagram @angelacooking Gnocco fritto (deep-fried pasta) Serves 4-6 (makes 40) Hands-on time 40 min, plus 1 hour resting Specialist kit Probe thermometer Deep-fried pasta sounds like something you’d try after getting in from a night out, but in Emilia-Romagna it’s a common snack (called gnocco…

A BIT ABOUT BEN WAUGH Ben rose through the fine-dining ranks working for Gordon Ramsay at The Savoy Grill and Pétrus before joining Bancone in 2021 as executive chef. Looking after the food at three London sites, he applies his classical techniques and Michelin-starred skills to the Italian pasta-led dishes the group has become famous for. Follow Ben on Instagram @benwaugh8 “This is a deeply comforting way to eat pasta and it’s well worth the patience required. The walnuts create a nutty texture against the creaminess of the ricotta and gentle herbs and greens” BEN WAUGH Pansotti con salsa di noci (stuffed pasta with walnut sauce) Serves 4 Hands-on time 1 hour, plus cooling (and making pasta) Specialist kit Pasta machine; piping bag These triangular ravioli are a Ligurian speciality, often…

your italian tour. A properly authentic brodetto from Ancone, in Le Marche, contains an unfeasible 13 types of fish and shellfish to symbolise Jesus and his disciples. Typically it was a mix of whatever the fishermen couldn’t sell. This makes a true brodetto a rather expensive affair today. We’ve kept it simpler with white fish, mussels and langoustines, but you can go all out and add as many (or as few) fish and shellfish as you like – the flavoursome tomato, fennel and saffron broth is the real star of the show Brodetto (fisherman's stew) Serves 4 Hands-on time 20 min Simmering time 30 min BE A BETTER COOK If you have homemade fish stock stashed away in the freezer, this is the time to use it – it’ll make a…

Veg hero of the month. seasonal star. WHAT ARE TOMATOES? They’re the berries of Solanum lycopersicum, a plant with its roots in the Americas. They belong to the nightshade family, along with potatoes, aubergines, peppers, tobacco and the super-toxic ‘deadly nightshade’. Indeed, the leaves and stems of tomato plants are mildy toxic – but you’d have to eat an awful lot to experience any ill effects. Brought to Europe by the Spanish in the 16th century, tomatoes were initially regarded with suspicion (the nightshade connotation) and kept as ornamental plants. Then Spain and Italy started eating them, probably early in the 17th century. Today they’re one of the most popular vegetables (technically fruit) in the world, and come in all manner of sizes, shapes and colours. WHY DO THEY TASTE SO…

Pizza ovens used to be something you either built yourself or bought at great expense from a commercial supplier. Then came the likes of Ooni, Gozney and the rest – domestic pizza ovens that suddenly unlocked proper pizza cookery in back gardens everywhere. But while the plug-and-play setup of these modern pizza ovens is simple, there are some skills to master when it comes to using them. Brothers Matt and Phil Teeman set up Sommipizza (sommipizza.com) in 2020, near Sevenoaks in Kent, with a beautiful truck housing a magnificent wood-fired oven named after their Anglo-Italian mother. After gaining their accreditation from Accademia Pizzaioli (so they certainly know their stuff), they now sling thousands of pizzas out of their little van at festivals, events and pop-ups around the country. Who better…

When we buy a pan, we want something that’s built to last. It’s a thing that’s going to get exposed to huge fluctuations in temperature, be prodded, scraped, moved around and filled with all manner of substances, from acidic liquids to abrasive salts. In short, pans take a bit of a beating in our kitchens – so they need to be made of tough stuff to stand up to years of use. Cast iron is the most hardcore of all the pan materials out there. It’s heavy, it’s thick and you’re never going to scratch it with a metal utensil. It holds onto heat incredibly well, so even when you fill it with food it will hold its temperature. It’s naturally non-stick (when treated well) and it provides the closest…

The nine best Italian wines to buy right now 1. Castellore Organic Prosecco Rosé 2022, Veneto 11.5% Well priced, pale-pink prosecco that’s a cut above many on the high street. There’s a light, strawberry yogurt flavour and delicate little bubbles. Refreshing party pop, sorted. £7.99, Aldi 2. Piersanti Verdicchio dei Castelli di Jesi 2022, Marche 13.5% Crisp lemon and lime sing out in this bright white from centraleastern Marche, and there’s a subtle herbal hint. One for seafood and leafy salads. £7.25, The Co-op 3. Fior d'Italia Bardolino Chiaretto Rosé 2023, Veneto 12% Elegant Italian rosato, made from local grape varieties in the northeast. It’s subtle and dry, with wisps of redcurrants and raspberries trailing through it. £8, Marks & Spencer 4. Fortnum & Mason Franciacorta Cuvée Brut NV, Lombardy…

Zabaione with hazelnuts & figs Serves 4 Hands-on time 20 min BE A BETTER COOK Don’t try to use a hand whisk to make zabaione – it needs a lot of powerful aeration to get the foamy texture. Heatproof glass is better than most metals as it conducts heat more gently. KNOW-HOW It’s generally agreed that the most likely birthplace of zabaione is Turin, the capital of Piedmont. It can be made with all sorts of sweet wines, including Piedmont’s semi-sparkling moscato d’asti – although marsala is most common these days. Put a heatproof bowl over a pan of simmering water (don’t let the base touch the water). Add 4 egg yolks, 2 tbsp caster sugar and 30ml sweet marsala wine, then whisk with an electric mixer for 5 minutes until light…

PISTACHIO PERFECTION Sicily is famous for its pistachios and we can’t think of a better use for them than this paste. Head of food Tom Shingler loves this stuff so much that he has “seriously considered buying catering tubs of it – although they’d cost a fortune!” It isn’t a pure pistachio nut butter – rather, the nuts are whizzed with sugar and milk to create something silky smooth. Use it like you would Nutella – in baking, spread on toast or, of course, snaffled straight from the jar with a spoon. Sweet Sicilian Pistachio Spread, £11.50 for 100g, souschef.co.uk An offer you can't refuse? Frequenters of London’s food markets know about the wondrousness of cannoli from Casa Cannoli. The stall was started by Sicilian-born Dario Dendi, who missed his…

GENNARO'S SPREAD FOR FRIENDS I make lovely vegetable preserves all year round, sometimes with peppers or artichoke. At this time of year I would serve my aubergine preserve – pulped down with wine vinegar, chilli, oregano, garlic and oil. We’d eat it with bruschetta and crostini, some pasta, salami and my homemade sausages. And to drink? A glass of Donna Elvira greco di tufo wine – my goodness, it’s wonderful! To try some of the Italian maestro’s dishes search ‘Gennaro’ at delicousmagazine.co.uk Italy is a beautiful peninsula. It’s in the middle of two seas – the Adriatic and the Tyrrhenian – the mountains are full of snow and forest, the coastline is spectacular and the air is good. In all the regions, people are attached to the land. Italy is…

voices in food. "Venice and the Veneto have been part of my life since childhood – I first visited Venice aged 11. I know the province of Verona well, where the radicchio my father exported was grown. Food connected me to the Veneto as a child, and it still does now, as I teach at a cookery school in the Dolomite foothills of Treviso three times a year. The cooking of the seven provinces of Veneto is as diverse as the many landscapes of the region, from the snowy peaks of the Pre-Alps to the coastal marshes and lagoon. To be able to visit so often, and to cook with the region’s magical ingredients, is a privilege and a pleasure." URSULA FERRIGNO A BIT ABOUT URSULA A vastly experienced and…

This summer, when I’ve travelled away on holiday, when I’ve welcomed visitors here to southwest France, and when I’ve cooked in other people’s kitchens, chopping and stirring side by side with friends, I’ve been thinking a lot about how recipes travel from one place to another. I’ve been thinking about what authenticity really means, and if it’s even possible or desirable, given what I most love about cooking is how recipes pass from one kitchen to another, one culture and country to another, in a sort of daisy chain of knowledge and love. Where I live in France, I taste Spanish, Italian, Algerian and Moroccan influences in some of the foods I eat in local restaurants and buy ready-made from the market. In the traiteur section of our local butcher’s,…

A BIT ABOUT DANILO CORTELLINI A chef and event host, Danilo comes from Abruzzo. For 10 years he was the chef at the Italian Embassy in London, which led to his first cookbook, 4 Grosvenor Square: The Menu Of The Italian Embassy In London. Before that, he trained at renowned restaurants including San Domenico in Imola and the three-Michelinstarred Alain Ducasse at The Dorchester. Danilo was a finalist on MasterChef: The Professionals and his second book, Better Than Nonna, is out in November. Follow Danilo on Instagram @danilocortellini Keep the ball rolling with many more fantastic ideas at deliciousmagazine.co.uk/meatballs “This recipe is close to my heart and traditionally Abruzzese: square spaghetti dressed with intense mini meatballs in a tomato sauce. This spaghetti – chitarrone – is made with an egg-based…

A BIT ABOUT AMBER GUINNESS A cook, author and journalist, Amber was born in London but raised in Tuscany, where she co-founded the Arniano Painting School in what was her family home. Italian Coastal (see p70) is her second cookbook. "I was brought up in southern Tuscany, so I’ve always lived close to the Tyrrhenian Sea, which laps against Italy’s west coast from the Tuscan archipelago in the north to Sicily in the south. What makes this region of the Mediterranean so remarkable is its culinary variety. Campania, the tomato-growing capital with Vesuvius at its heart, has a fiery and playful palate. The Aeolian Islands, which are part of Sicily, are so remote and cut off from the rest of the world they’ve developed a cooking style that celebrates the…

your italian tour. Tegole (almond and hazelnut biscuits) Makes 16 Hands-on time 10 min Oven time 12 min BE A BETTER COOK Be sure to shape the tegole as soon as they come out of the oven and are still soft, as they firm up within a few seconds of cooling. The biscuits should last about 24 hours in an airtight container, but they’re best eaten fresh. KNOW-HOW Italian ‘OO’ or doppio zero flour is very finely ground and commonly used to make pasta and pizza dough. The fine powder needs less water to hydrate it, so the dough remains lighter – and here it gives a crisper finish. EASY SWAPS Traditionally the biscuits are half almond, half hazelnut, but if you’re knocking up a batch for a last-minute coffee morning and you…

A BIT ABOUT THEO RANDALL After training in classical French cooking, Theo joined The River Cafe in 1989, where he built up his knowledge of Italian cuisine and guided the now-famous west London restaurant to its first Michelin star in 1997. In 2006 he launched Theo Randall at the Intercontinental. It’s still going strong today – in fact it’s where we photographed Theo and these wonderful cakes. He’s appeared on TV shows such as BBC One’s Saturday Kitchen and the most recent of his four cookbooks is Verdura (Quadrille £28). Find Theo on Instagram @theo.randall Torta della nonna (lemon custard tart with pine nut topping) Serves 10 Hands-on time 40 min, plus chilling Oven time 1 hour Specialist kit 28cm fluted tart tin MAKE AHEAD You can make both the…

1 Have some fine semolina to hand whenever you’re stretching or building your pizza to prevent sticking. It’s coarser than flour, so won’t burn as quickly in the oven. 2 Build your pizza on a semolina-dusted work surface, then transfer to a (semolina-dusted) peel or pizza paddle. If you build your pizza on the peel, it’s more likely to stick as you try to launch it into the oven – and that is so frustrating! 3 Go light on toppings. Overloading a pizza risks it turning doughy in the centre. It’s better to have two lightly topped pizzas than a single overburdened one. 4 When stretching out the dough, try to push the air out into the edges and keep it there – for that light, puffy crust. 5 Fresh…

RATE YOUR RINDS Not all cheese rinds are chewable, but they still have plenty of flavour. Keep the rinds of any hard Italian cheeses such as parmesan, pecorino or grana padano – in a food bag in the fridge for a few weeks or in the freezer for longer. Add to soups, stews or ragùs. Their salty flavour enriches the sauce as it cooks, then the rinds can be removed just before you serve up. SOAK IT UP Stale bread isn’t a problem in Italy – it’s a vehicle. The tomato soup, pappa al pomodoro, uses crumbled bread as a thickener, ribollita uses chunks of torn bread to bulk out beans, and the juices of fresh tomatoes revive old bread in a panzanella salad (see p23). Apply this principle to…

HOW TO WIN A PRIZE Complete the crossword puzzle correctly, take a picture and email it to info@deliciousmagazine.co.uk by the end of the month for a chance to win* JUMBO CROSSWORD PRIZE Win a Flapjackery Mega Box of 12 giant gluten-free flapjacks plus a jute bag, worth over £50. Made in Devon, the array of flavours includes clotted cream fudge and raspberry & white chocolate – all crunchy, crumbly and laden with golden syrup.** flapjackery.co.uk Across 1 Spaghetti all’_________: killer dish from Puglia (9) 8 Italian region known for its pork and truffles (6) 9 Sweet or lozenge used to sweeten breath (6) 12 Italian word meaning ‘in the style of’ (4) 13 Italian granny – often a very good cook (5)  14 A general Italian term for 16 down (4) 17 Someone who enjoys…