Italian Recipes
Pasta del VergaroShort pasta is dressed with browned ventresca, fresh ricotta and acquavite, then finished with pecorino and dry ricotta.
Ligurian Rabbit with Olives and Pine NutsRabbit gently cooked with white wine, Taggiasca olives, pine nuts and aromatic herbs.
Lemon SorbetA smooth, egg-free lemon sorbet made with fresh juice and a peel-infused syrup.
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.
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.
Cassatelle saccensiSciacca’s cassatelle are thin fried pastry pockets filled with sweet sheep’s-milk ricotta and dark chocolate chips. Their crescent shape and crisp, lightly puffed surface hold a creamy center, finished with powdered sugar once the pastries have cooled a little.
Pannerone and pear risottoCarnaroli rice, diced pear and Pannerone come together in this risotto from the Lodigiano. A few cubes of cheese finish each plate.
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Ragù di pecoraIn the Marsica area of Abruzzo, ragù di pecora turns mature sheep meat into a slow-cooked sauce. Chunks of shoulder simmer with onion, carrot, garlic and rosemary before peeled tomatoes are added for the final stage. The tender meat and its sauce pair well with potato gnocchi.
Zuppa inglesePale lemon-scented custard and dark chocolate custard alternate with savoiardi dipped in red alchermes. A dusting of cocoa finishes this spoon dessert, while a few hours in the refrigerator allow the biscuits and creams to come together.
Chitarra with lamb ragù and fried artichokeFine strands of egg chitarra take on a buttery lamb ragù, while thin fried artichoke adds a crisp finish. The combination brings together a pasta shape closely associated with Abruzzo and a contemporary treatment of lamb and artichoke.
Sausage and stracchino crostiniA soft topping of fresh sausage and stracchino turns slices of country bread into a warm Tuscan antipasto. The cheese melts into the sausage while the edges of the bread crisp, giving each crostino a rich topping and a firm bite.
Brodera: pork-rib risottoBrodera draws its flavor from pork ribs slowly simmered with onion, carrot and celery. Their broth cooks the Arborio rice, then the tender ribs return to the plate above the buttery risotto. The dish belongs to the rice-growing country around Vercelli and Novara.
Piadina with LardThin flatbreads made with tipo 00 flour and lard, rested in the refrigerator and cooked in a hot pan until golden spots appear.
Soft Ricciarelli with OrangeSoft almond cookies scented with orange zest, bitter almond and vanilla; the dough rests overnight before baking.
Bari-Style Focaccia with Cherry TomatoesA crisp-edged focaccia with cherry tomatoes, brined Barese olives and dried oregano, made with refreshed sourdough starter.
Levante-Style Stamped Corzetti with Pine Nut and Marjoram SauceStamped pasta rounds from Liguria’s Levante, dressed with a smooth sauce of pine nuts, garlic, marjoram, Parmigiano Reggiano and cream.
Zucchini alla scapeceFried zucchini rounds with garlic and fresh mint. Our version uses white wine vinegar and extra-virgin olive oil, with a refrigerated marinade.
Pollo alla CiociaraChicken pieces simmer under ripe tomatoes and strips of sweet Pontecorvo peppers, with garlic, dry white wine and fresh chili.
Tuscan castagnaccioChestnut flour, raisins, pine nuts and walnuts come together in this Tuscan castagnaccio, finished with rosemary and olive oil.
Spring salad with Salame di VarziMixed leaves and baby spinach meet fava beans, asparagus, young carrot ribbons and diced Salame di Varzi, dressed with a lemon citronette.
Acquasale with Salame FelinoBriefly moistened freselle meet cherry and datterino tomatoes, buffalo bocconcini and thin slices of Salame Felino.
Cold frittata with mint, Grana and Salame BrianzaA thin mint frittata is served cold with Salame Brianza. Our version uses grated Grana Padano for the cheese.
Pendolon with Lamon beans and potatoesCooked Lamon beans and boiled potatoes become a firm dish. Our version uses an onion-and-pancetta soffritto.
Bagna cauda with red and yellow peppersA warm Piedmontese garlic and salt-packed anchovy sauce, gently cooked with butter and extra-virgin olive oil and served here with raw red and yellow peppers.
Spinach and ricotta gnudi with butter and sageTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Panzanella with tomatoes and cucumberSoft, hand-crumbled Tuscan bread with ripe tomatoes, cucumber, red onion and basil, dressed with olive oil and red wine vinegar.
Tuscan kale and cannellini farinataCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Classic tiramisùCoffee-dipped savoiardi layered with a soft mascarpone cream and finished with unsweetened cocoa.
Passatelli in meat brothBreadcrumb and Parmigiano Reggiano strands gently cooked in meat broth.
Pici cacio e pepe with Pecorino ToscanoPici coated in a sauce of aged Pecorino Toscano and black pepper.
Baccelli and fresh Pecorino ToscanoFresh fava beans, young pecorino and bread: a simple Tuscan serving combination.
Tuscan Chicken-Liver CrostiniChicken-liver crostini with a vegetable base, capers, anchovy paste and butter, adapted from Juls’ Kitchen’s recipe on Visit Tuscany.
Affogato al Caffè Corretto (Espresso-Drowned Gelato with Amaro)A scoop of cold vanilla gelato drowned in hot espresso and spiked with a splash of amaro. It is dessert and after-dinner drink in one glass, and it takes about a minute to make.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
ArrosticiniAbruzzo’s shepherd skewers: small cubes of mutton threaded tight, grilled fast over coals, salted, and eaten by the dozen straight off the stick.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
CaponataFried eggplant, celery and olives meet ripe tomatoes, pine nuts and a bright sweet-and-sour dressing.
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
Ciambotta LucanaBasilicata’s summer vegetable stew: peppers, eggplant, potatoes, and tomatoes cooked separately, then married. The garden in one pot, without the mush.
CjarsonsCarnia’s sweet-savory mountain ravioli: a potato dough filled with ricotta, herbs, raisins, and cocoa, sauced with brown butter and smoked ricotta.
FiadoneMolise’s Easter cheese pies: golden half-moons of wine-kneaded pastry around a rich filling of pecorino, caciocavallo and egg, good warm or from the basket.
Fileja alla ’NdujaCalabria’s rod-rolled pasta in a sauce of melting ’nduja: Spilinga’s fiery spreadable salume dissolved into tomatoes until the heat glows instead of burns.
Focaccia GenoveseThe fügassa of Genoa: a finger-dimpled sheet bread baked with an olive oil and salt-water brine until the surface shines and the crumb stays plush.
Fonduta ValdostanaThe Aosta Valley’s molten Fontina cream, thickened with yolks rather than starch, served hot with bread or spooned over polenta.
Frico con PatateFriuli’s golden cheese and potato cake: Montasio melted over softened potatoes and onion until the underside turns to a lacy crisp.
Lenticchie di Castelluccio in UmidoThe tiny lentils of the Castelluccio plain stewed with soffritto and sausage: Umbrian mountain food, and Italy’s New Year’s good-luck supper.
Malloreddus alla CampidaneseSardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.
Olive all’AscolanaTender Ascolana Tenera olives with a three-meat filling, breaded and fried until crisp.
Orecchiette alle Cime di RapaHand-shaped orecchiette with cime di rapa, anchovies, garlic and chile, finished with toasted breadcrumbs.
Ossobuco alla MilaneseCross-cut veal shanks braised in white wine until the marrow loosens, finished with gremolada. Milan serves it over saffron risotto; so should you.
Parmigiana di MelanzaneThe Neapolitan way with eggplant: fried slices layered with tomato, basil, and two cheeses, baked until it slices like a promise kept.
Pasta alla NormaCatania’s tribute to Bellini: fried eggplant, tomato, basil, and a blizzard of ricotta salata over pasta. An opera in four flavors.
Pesce Spada alla BagnareseBagnara’s way with swordfish: steaks seared in olive oil and white wine, finished with a salmoriglio of lemon, capers, and parsley that does quietly what sauces do loudly.
Pici all’AglioneHand-rolled eggless noodles from the Val di Chiana in a tomato sauce built on aglione, the giant mellow garlic that perfumes without biting.
Polenta ConciaAosta’s dressed polenta: cornmeal cooked slow, then beaten with Fontina and brown butter until it pulls in golden ribbons. Mountain fuel, perfected.
RibollitaTuscany’s twice-cooked bread and vegetable soup, thick enough to eat with a fork: cavolo nero, cannellini beans, and stale bread reboiled into something far greater than its parts.
Risi e BisiVenice’s spring rite of rice and young peas, looser than a risotto, thicker than a soup, sweetened with a broth made from the pods themselves.
Risotto alla MilaneseMilan’s golden risotto: Carnaroli rice, real saffron threads, good broth, and the double richness of bone marrow and butter. The city on a plate.
Saltimbocca alla RomanaRome’s ten-minute main course: veal scaloppine pinned with prosciutto and sage, flashed in butter and white wine until they jump in the mouth.
Sarde in SaorVenice’s sweet-and-sour sardines: fried, then layered under slow-cooked onions with raisins and pine nuts, and left to mellow for a day or two.
SeadasSardinian fried pastry with warm, lemon-scented young pecorino and a ribbon of corbezzolo honey.
Spaghetti alla CarbonaraRome’s four-ingredient monument: guanciale, eggs, Pecorino Romano, and black pepper, emulsified into silk. No cream has ever been needed.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Spaghetti alle VongoleSpaghetti finished in clam liquor with garlic, olive oil and parsley: a glossy version in bianco.
Strangozzi al Tartufo NeroSpoleto’s eggless ribbons under Norcia’s black truffle: pounded warm with oil and garlic, never cooked, only persuaded.
Strascinati con Peperoni CruschiBasilicata’s dragged pasta with its crowning glory: Senise peppers flash-fried to a crimson crackle, crumbled over garlic oil and breadcrumbs.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
Tiella BareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.
Trofie al Pesto GenoveseLigurian trofie with basil pesto, potatoes and green beans, dressed off the heat.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.
Vitello TonnatoPiedmontese veal sliced thin and dressed with a smooth tuna and caper sauce. Prepare ahead and keep chilled until serving.