--- Have we got your attention and your tastebuds? It's all about Italian cuisine on this week's episodes of The Chefs' Line S2 airing weekdays at 3pm on SBS Food and then via SBS On Demand. Check out the program page for episode guides, cuisine lowdowns, recipes and more ---
"Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not traditional to use pork sausage in ragù but it's delicious," says Anna Simon. Get her recipe .
Source: China Squirrel
This favourite Italian winter dish is the epitome of comfort food. Classic osso buco is made using slices of veal shin but if you're having trouble sourcing this, beef shins will work, too. Recipe 
Source: Alan Benson
Literally ‘priest choker’, strozzapreti pasta has many stories behind its name. Labels aside, the combination of pasta, sweet pumpkin and salty bacon will make sure you keep going back for more. And more. Recipe
An extra bit of cured meat can negate the need for stock in risotto. If you don't have extra cured meat or homemade stock, don't use store-bought stock – use water instead. Recipe
Everything is made from scratch in this beautiful green lasagna. You won't miss meat at all when your fork glides gleefully through its herby, cheesy layers. Get the .
Ligurian green lasagna (lasagna verde) Source: Chris Chen
Known as 'coppi' in Naples and sfogliate in Lombard, a crostata is an Italian baked tart or pie. The pastry works perfectly with a sharp marmalade or a not-so-sweet jam. Recipe 
Source: Alan Benson
The real stars here are the moreish meatballs so if time isn't on your side, you can substitute store-bought fresh linguine instead of making your own. Recipe
'Tagliata' means ‘sliced’ in Italian, which is the common way that steak is served throughout the country. It's all about big, bold flavours, good quality beef and generosity. Recipe
Unlike regular cheesecake, Italy's version of this classic is made with sweet pastry instead of biscuit crumbs, and ricotta in place of cream cheese. They're a common sight across Italy - you can leave the fruit out, if you wish. 
Source: Brett Stevens
This is an Italian bread that’s traditionally made when grapes are harvested for winemaking. It’s like focaccia, only covered with jewel-like grapes. It’s a little bit sweet and a little bit savoury, the perfect bread to eat with a good hunk of firm cheese. Recipe
It is one of Italy’s most famous dishes, yet its origins remain in dispute. But one thing's for certain: few can say no to a plate of homemade parmigiana. Make sure the eggplant has completely dried before cooking them so you achieve the right texture. Recipe
This creamy saffron-gilded risotto is typically served with proteins such as veal, or if you are in Liguria - clams.
Source: Feast magazine
