Italian food, for all its newfound modernity, is still rustic at heart, and if you go into homes around the country you'll see that offal is still a big part of everyday cooking. There was once a time when eating offal was deemed a necessity, but these days we have far more appreciation of just how delicious liver, kidney, sweetbreads and more can be.

Roberto Petza's classic Sardinian Suckling pig terrine uses pork liver for earthy depth of flavour, with an orange compote on the side, whilst Antonia Klugmann promotes the richness of bone marrow with her Beef carpaccio recipe. If you're up for something really challenging and truly jaw-dropping for your next dinner party, take a look at Antonino Cannavacciuolo's impressive Supreme and croquette of pigeon, foie gras and Banyuls sauce.

Looking for more inspiration? Check out our full collection of offal recipes below!