Prawn and Artichoke Skewers with GremolataThis dish is so simple, and it makes a great starter. To boost the flavour, marinate the skewers in half the gremolata overnight.Rosemary Lamb with Pancetta-wrapped DatesI was once served a canapé of dates and pancetta by a Sicilian chef, and fell in love with the sweet and savoury taste. It’s a lovely match with lamb.Chicken with Mascarpone and ProsciuttoProsciutto is quite salty, so you probably won’t need to add salt when seasoning this rich dish.Lamb Racks with Spinach, Sultanas and Pine NutsLamb or goat is a must on Italian Easter lunch menus. Many of us do follow a religion – maybe not so much in a spiritual way, but in the way we stick to traditions when it comes to the food on the table.Pumpkin and Amaretti RisottoMy grandfather is from Pavia in Lombardy, a region in northern Italy where risotto rice grows in abundance. This is his recipe – he would make it when we visited him on Sundays.Chicken with Red Capsicum and SageChicken tends to be underrated, but when it is cooked to perfection – that is, tender and moist with a few simple ingredients – it makes a memorable meal.Bavette with Potato and PestoThis is a classic pasta dish from Liguria in Italy’s north. The genovese pesto sauce unites two of the flavours of Italy – basil and olive oil.Orecchiette with Broccoli and AnchoviesThis classic recipe using “ear-shaped pasta” is from Puglia in south-east Italy. It is delicious served hot or cold the next day as a salad.Summer Tomato Soup with Parmesan CrostiniWhen tomatoes are at their peak, there’s no better way to enjoy them than with a drizzle of good olive oil and a touch of seasoning.Fusilli with Sicilian Vegetable CaponataExcerpt for recipe needs to be added.Penne Rigate with Veal and Porcini RagúExcerpt for recipe needs to be added.Spaghetti with Seafood Ragú and Fresh Basil SugoExcerpt for recipe needs to be added.