Thanks to the country's enviable coastlines our Italian chefs have access to some of the world's finest seafood, including fish, shellfish and cephalopods that are less commonly used in Britain. Danielle Usai tops fusilli pasta with dollops of sea urchin and chicory purée for an extra luxurious seafood starter, while Mauro Uliassi’s serves puttanesca sauce with thinly sliced amberjack – an underrated fish with a subtle, sweet flavour similar to swordfish.

Cuttlefish is also underused outside of Italy, but with many of our chefs favouring this striking cephalopod there are plenty of opportunities in this seafood starter collection to give it a try. A relation of squid and octopus, fresh cuttlefish can be difficult to find but is incredibly versatile and well worth ordering fresh. Teresa Buongiorno pairs tagliolini with a rich cuttlefish ink ragu, while Gaetano Trovato’s striking Red prawn, cuttlefish and sea lettuce recipe will impress the most gourmet of dinner party guests. For a seafood starter with a creative twist, try Mauro Uliassi’s clever Tagliatelle of cuttlefish, where the cuttlefish is slow cooked over four hours, frozen, then thinly sliced to resemble fresh pasta.

Shellfish are a great option when it comes to starters, as they need little prep and take just minutes to cook, allowing you to maximise the time you spend with your guests. Aurora Mazzucchelli’s delicious Soup with mussels and watermelon is bursting with fresh flavours and can be served up in just 30 minutes.