This glorious array of Italian baking recipes takes in the diversity of Italian bakes. From the Austrian-influenced Northern region of Fruili comes Alessandro Gavagna's Apple strudel recipe, while the Sicilian delicacy of Cassata belies the region's historically Arabic influence with its heady mix of almond and citrus. For a challenging yet delicious pastry, try Salvatore Elefante's sfogliatelle recipe, or Ernesto Iaccarino's beautiful coffee-flavoured dish, 'Impressionism'.

While Luca Marchiori guides us through the classics of Italian baking, such as Pastiera Napoletana, Torta pasqualina and Torta di semolino, some of our chefs take on a more outlandish style. Giancarlo Perbellini takes baking to the next level with his Mille-feuille 'strachin', while Cristina Bowerman reimagines the classic cassata as a dainty dessert, with ricotta mousse set in spheres and coated with a white chocolate glaze.

Of course, there are savoury bakes, too – just look at the mighty Timballo del Gattopardo, filled with meat and macaroni for a very hearty dinner. The Italians certainly know their way around dough, making the most of their beautiful wood-fired ovens.