This recipe for pasta with kale and pancetta sauce comes from Castelfranco Emelia in Italy's Modena Province. It's a combination of the deeper flavours of onions cooked in white wine, pancetta and cream and the green flavours of kale and basil. Given its particular cooking method, it can be turned into a lactovegetarian dish with no effort at all.

Lombard chicken with pumpkin, fennel and asparagus; adaptation an 18th-century recipe

An extremely versatile slow-cooked beef recipe based on an Italian classic from northern Italy