Italian Recipes
Regional pastas, breads, slow sauces.
Agnolotti del Plin
These delicate, hand-pinched pasta pockets from Piedmont are filled with a slow-braised mixture of roasted meats and vegetables. The result is a rich, savory bite with a tender, translucent egg pasta exterior that melts in the mouth when served with a simple brown butter and sage sauce.
Arancini al Riso: Sicilian Ragù & Pea Rice Balls
Crispy golden rice balls filled with savory beef ragù and sweet peas. A cornerstone of Sicilian street food, best served warm with a squeeze of lemon.
Baccalà alla Vicentina
A creamy, velvety Venetian stew featuring salt-cured cod slow-braised with sweet onions, celery, and white wine until the fish melts into a rich, golden sauce. The texture is incredibly tender, with the fish flaking apart to embrace the mellow, savory flavors of the cooking liquid.
Baccalà Mantecato with Cornichons and Walnuts
A velvety emulsion of rehydrated salted cod, olive oil, and milk, whipped until light as a cloud. This Friuli-Venezia Giulia specialty balances the deep salinity of the fish with the sharp tang of fresh cornichons and the earthy crunch of toasted walnuts.
Authentic Piedmontese Bagna Cauda
A velvety, aromatic warm dip from Northern Italy featuring garlic and anchovies melted into olive oil. Served hot, it pairs perfectly with crisp raw vegetables and crusty bread for a communal winter meal.
Sicilian Cannoli
Crispy, fried pastry tubes filled with a creamy, sweetened ricotta mixture studded with chocolate chips and candied citrus. A classic Sicilian treat with a crunchy exterior and rich, smooth interior that balances sweetness with a hint of citrus zest.
Cannoli Siciliani
These iconic Sicilian pastries feature crisp, golden fried shells filled with a rich, sweetened sheep's milk ricotta cream studded with candied orange peel and chocolate chips. The texture contrast between the crunchy exterior and the cool, creamy filling creates a luxurious dessert experience perfect for a special dinner finale.
Carbuccia (Apulian Split-Pea Stew)
A rustic, earthy stew from Apulia featuring creamy yellow split peas slow-cooked with savory pork scraps, caramelized onions, and a whisper of chili. This peasant dish offers deep, comforting flavors with a thick, spoonable texture that warms the soul on cold evenings.
Focaccia di Recco
A delicate, paper-thin Ligurian flatbread filled with a molten center of fresh stracchino cheese (often substituted with ricotta for home cooks) and savory prosciutto. The exterior shatters with a crisp, buttery crunch while the interior remains creamy and rich, offering a perfect balance of textures in every bite.
Focaccia Romana (Roman Flatbread)
Crisp, oily, and airy Roman flatbread with a signature concave shape and dimpled surface. Topped with fresh rosemary and flaky sea salt, it offers a perfect balance of chewy interior and shattering crust.
Gnocchi alla Sorrentina
Tender, pillowy potato gnocchi are baked in a vibrant San Marzano tomato sauce, layered with fresh mozzarella and sharp Pecorino. This dish offers a comforting balance of bright acidity, creamy richness, and the herbal aroma of fresh basil.
Grilled Lampredotto Sandwich with Cacio e Pepe Butter
This dish features tender, slow-braised beef fourth stomach (lampredotto) grilled over charcoal for a smoky char, then served in crusty bread with caramelized onions, a sharp mustard spread, and a rich cacio e pepe butter. The result is a complex interplay of textures and flavors: the gelatinous meat yielding to the crunch of the bread, balanced by the peppery cheese sauce and the bite of the onions.
Pane e Pomodoro (Roman Bread and Tomato)
This historic Roman dish transforms humble ingredients into a savory summer meal with warm bread and ripe tomatoes. The crust is toasted until crisp, rubbed with raw garlic, and dressed with peppery olive oil. It tastes like the Italian countryside in every bite.
Pasta e Fagioli: Tuscan White Bean & Guanciale Soup
A rustic Tuscan soup where creamy cannellini beans meet al dente ditalini in a savory broth enriched by rendered guanciale. The dish balances earthy legumes with a deep, meaty umami finish, offering a comforting bowl of warmth perfect for cold evenings.
Sarde in Saor (Venetian Sweet and Sour Sardines)
A classic Venetian antipasto featuring fresh sardines lightly fried and layered with caramelized onions, golden raisins, and toasted pine nuts in a sweet-and-sour white wine vinegar marinade. The flavors deepen overnight, resulting in a tender, complex dish that balances savory fish with bright acidity and subtle sweetness.
Verdure al Limone (Sicilian Roasted Vegetables with Lemon)
Sicilian roasted seasonal vegetables finished with bright fresh lemon juice, high-quality olive oil, and flaky sea salt. The vegetables caramelize in the oven, then are tossed with acid to create a refreshing, savory side dish that balances richness with citrus.