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Italy, cooked and poured

Recipes worth repeating, the products behind them, and the cellars they come from.

From our kitchen

Short pasta with ricotta, browned pork ventresca and a dusting of cheese.RecipePasta del VergaroShort pasta is dressed with browned ventresca, fresh ricotta and acquavite, then finished with pecorino and dry ricotta.Cook it
  1. Ligurian Rabbit with Olives and Pine NutsRecipeRabbit gently cooked with white wine, Taggiasca olives, pine nuts and aromatic herbs.
  2. Lemon SorbetRecipeA smooth, egg-free lemon sorbet made with fresh juice and a peel-infused syrup.
  3. Tuscan roast pork loin (arista)RecipeVisit Tuscany’s arista seasons lean pork loin with garlic, fresh rosemary, salt and pepper. Kitchen twine keeps the roast in shape as it cooks with extra-virgin olive oil and white wine. Slice the meat thinly and serve it with the juices from the roasting pan. This measured recipe is for six people.

Every recipe

  1. Ligurian Rabbit with Olives and Pine NutsRabbit gently cooked with white wine, Taggiasca olives, pine nuts and aromatic herbs.
  2. Lemon SorbetA smooth, egg-free lemon sorbet made with fresh juice and a peel-infused syrup.
  3. Tuscan roast pork loin (arista)Visit Tuscany’s arista seasons lean pork loin with garlic, fresh rosemary, salt and pepper. Kitchen twine keeps the roast in shape as it cooks with extra-virgin olive oil and white wine. Slice the meat thinly and serve it with the juices from the roasting pan. This measured recipe is for six people.
  4. Wild boar stewRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
All recipes

Aperitivo hour

The cocktails Italy actually drinks — measured, stirred, repeatable.

BombardinoCocktailsBombardinoThe ski-hut drink of the Alps: hot Italian egg liqueur with a shot of brandy, under a cap of whipped cream. Born in Livigno and poured in glass mugs after the last run.Cook it

    Every recipe

    1. Piozzo LibrePiozzo Libre combines white rum and Sweet & Sour with Cola Baladin, the red cola made in Piozzo, Piedmont. The cola brings citrus and spice notes to a tall drink served over ice. Add it last and stir gently to keep the bubbles lively.
    2. Martini Vibrante SpritzVibrante, fresh grapefruit juice and soda in Martini’s own spritz recipe.
    3. Disaronno SourDisaronno Originale, fresh lemon juice and sugar syrup shaken with ice, with optional egg white and a lemon garnish.
    4. Rosso FreshSanbittèr Rosso, lemon juice and Sanpellegrino tonic come together over ice, finished with mint.
    All Italian cocktails

    From the land

    The signature products of the regions, from the market stall to the cellar.

    All foods

    AsiagoBastardo del GrappaBittoBlu 61Blu di BufalaBraBurrataCaciocavallo di AgnoneCaciocavallo SilanoCaciofiore della Campagna RomanaCaciotta al TartufoCaciotta dell'Umbria

    The cellar

    Appellations, amari, and the bottles worth carrying home.

    All foods

    AglianicoAlta LangaAlto AdigeArneisAstiAsti SpumanteBarbarescoBarberaBarbera d'AlbaBarbera d'Asti

    Where to eat your way through

    Every region keeps its own table — start with the deepest ones.

    1. Lombardy91 places at the table
    2. Campania72 places at the table
    3. Tuscany69 places at the table
    4. Piedmont62 places at the table
    All twenty regions

    Help us get it right

    What is it about?