Foie gras is one of the most polarising ingredients, but there is a lot to love for those who like it. Made from a specially fattened duck or goose liver, foie gras has a rich, buttery taste and smooth, silky texture which adds an undeniable slice of luxury to any dish. Browse this collection of foie gras recipes from some of Italy's finest chefs to bring some decadence to your dinner table.

Cristina Bowerman's foie gras burger can be served either as a playful starter or luxurious lunch, while Giancarlo Perbellini similarly pairs bread and foie gras in his gourmet bruschetta recipe. Gaetano Trovato adds elegance to his lobster starter with foie gras and saffron cream, or for a rich main course dish packed with sophisticated flavours try Antonino Cannavacciuolo's pigeon recipe served with foie gras, dark chocolate and red wine sauce.