2 hr 40 min
Pizza Margherita
A thin, blistered Neapolitan-style pizza with tomato, fresh mozzarella, basil and olive oil. A long room-temperature rise builds flavour while a very hot stone or steel gives the rim its lift.
Open recipeCurated Italian cooking
Italian recipes from regional pasta classics to celebrated desserts
Cook through Roman pasta, Neapolitan pizza, Ligurian pesto, Milanese risotto and ossobuco, Sicilian aubergine and arancini, Tuscan ribollita, seafood pasta, focaccia, and classic desserts such as tiramisù, panna cotta, cannoli, and cantucci. Each recipe gives precise quantities, heat, timing, texture, and doneness cues so regional Italian techniques are practical in a home kitchen.
21 recipes published
35 min
Spaghetti Carbonara
Roman spaghetti coated in a glossy emulsion of egg yolks, Pecorino Romano, guanciale fat and pasta water, with crisp guanciale and black pepper—no cream.
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25 min
Cacio e Pepe
A Roman pasta of Pecorino Romano, black pepper and starchy pasta water. The key is a warm—not scorching—pan so the cheese emulsifies into a smooth sauce instead of clumping.
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40 min
Bucatini all’Amatriciana
Bucatini in a bright tomato sauce built on rendered guanciale, Pecorino Romano and a restrained touch of chile. The pork fat carries the tomato while the pasta finishes directly in the sauce.
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1 hr
Pasta alla Norma
A Sicilian pasta of fried eggplant, tomato, basil and salty ricotta salata. Browning the eggplant separately keeps its edges rich while the tomato sauce stays bright.
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40 min
Trofie al Pesto Genovese
Liguria’s twisted trofie coated in a fresh basil pesto of pine nuts, garlic, Parmigiano and Pecorino, with potato and green beans cooked in the pasta pot.
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2 hr 55 min
Tagliatelle al Ragù Bolognese
Wide egg tagliatelle with a slowly cooked Bolognese ragù of beef, pork, soffritto, wine, tomato and milk. Long gentle cooking turns the sauce cohesive rather than tomato-heavy.
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2 hr
Lasagne alla Bolognese
Layered egg pasta with Bolognese ragù, béchamel and Parmigiano, baked until the corners are browned and the centre holds clean layers after resting.
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45 min
Risotto alla Milanese
Creamy saffron risotto built from toasted rice, hot stock, white wine, butter and Parmigiano. The grains stay distinct while the starch forms a flowing all’onda texture.
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2 hr 35 min
Ossobuco alla Milanese
Cross-cut veal shanks slowly braised with white wine, stock and vegetables until fork-tender, finished with lemon-garlic-parsley gremolata.
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35 min
Saltimbocca alla Romana
Thin veal cutlets topped with prosciutto and sage, quickly pan-seared and finished with a white-wine butter sauce.
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1 hr 40 min
Parmigiana di Melanzane
Layers of browned eggplant, tomato sauce, mozzarella, Parmigiano and basil baked until bubbling, then rested so the slices hold together.
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1 hr 35 min
Tuscan Ribollita
A thick Tuscan soup of cannellini beans, cavolo nero, vegetables and stale country bread, cooked until the bread melts into the broth and reheated for deeper flavour.
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2 hr
Arancini Siciliani
Crisp Sicilian rice balls filled with beef ragù, peas and melting cheese. Cooling the rice fully before shaping keeps the shell compact and the centre distinct.
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2 hr 55 min
Focaccia Genovese
A soft Ligurian focaccia with an olive-oil-rich crumb, deep dimples and a salty oil-water brine that settles into the surface before baking.
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45 min
Spaghetti alle Vongole
Spaghetti finished in the briny liquor released by clams with garlic, white wine, parsley and olive oil. The clam liquid and pasta water emulsify into a light glossy sauce.
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1 hr 15 min
Pollo alla Cacciatora
Chicken thighs braised with tomato, wine, onion, rosemary and olives until tender, with a reduced savoury sauce rather than a watery stew.
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50 min
Tiramisù
Espresso-soaked savoiardi layered with a light mascarpone cream and cocoa. This version gently heats the egg yolks over a water bath before folding in whipped cream, then chills long enough for clean slices.
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25 min
Vanilla Panna Cotta
A softly set vanilla cream dessert with just enough gelatin to hold a clean wobble. Gentle heating keeps the dairy fresh-tasting and prevents a rubbery texture.
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2 hr 5 min
Cannoli Siciliani
Crisp fried pastry tubes filled just before serving with sweetened sheep-milk ricotta, chocolate and citrus. Resting and rolling the dough thin gives the shells their blistered snap.
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1 hr 10 min
Tuscan Cantucci
Twice-baked Tuscan almond biscuits with a dry, crisp crumb and whole toasted almonds. The first bake sets the logs; the second dries the sliced biscuits without scorching the nuts.
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