Affogato al Caffè
Affogato al caffè pours hot espresso over cold vanilla ice cream for a fast Italian dessert with a creamy coffee contrast.
Italian recipes
40 Italian recipes with the full ingredients and method on the page.
Arancini di Riso
Arancini di riso are Sicilian fried rice balls with Parmesan, peas, mozzarella, a breadcrumb crust, and a crisp golden shell.
Bruschetta al Pomodoro
Bruschetta al pomodoro tops crisp garlic-rubbed bread with ripe tomato, basil, olive oil, salt, and black pepper.
Bucatini all’Amatriciana
Bucatini all’Amatriciana is a Lazio pasta with guanciale, tomato, Pecorino Romano, black pepper, and optional chilli warmth.
Cacio e Pepe
Cacio e pepe is a Roman pasta with Pecorino Romano, toasted black pepper, and starchy pasta water worked into a creamy sauce.
Calzone Napoletano
Calzone Napoletano folds pizza dough around ricotta, mozzarella, tomato, and basil for a golden baked pocket.
Cannoli Siciliani
Cannoli Siciliani are crisp Sicilian pastry shells filled with chilled sweet ricotta, chocolate, pistachios, and candied orange.
Cantucci Toscani
Cantucci Toscani are twice-baked Tuscan almond biscuits with a dry crunch made for coffee or vin santo.
Caprese Salad
Insalata Caprese layers ripe tomato, soft mozzarella, basil, olive oil, salt, and black pepper for a fresh no-cook Italian salad.
Chicken Cacciatore
Chicken cacciatore braises browned chicken with tomato, white wine, onion, carrot, celery, mushrooms, garlic, and rosemary.
Cotoletta alla Milanese
Cotoletta alla Milanese is a breaded veal cutlet fried in butter until golden, crisp, and juicy inside.
Crostata alla Marmellata
Crostata alla marmellata is an Italian jam tart with buttery pastry, fruit jam, and a tender lattice top.
Eggplant Parmigiana
Melanzane alla parmigiana layers salted eggplant with tomato sauce, mozzarella, basil, and Parmesan for a soft baked Italian main.
Farinata di Ceci
Farinata di ceci is a Ligurian chickpea flour flatbread with crisp olive-oil edges and a creamy center.
Focaccia Genovese
Focaccia Genovese is an olive oil-rich Ligurian bread with a proofed airy crumb, deep dimples, crisp edges, and a salted top.
Frittata di Zucchine
Frittata di zucchine is an Italian zucchini omelet cooked until softly set, golden at the edges, and easy to slice.
Gnocchi al Pomodoro
Gnocchi al pomodoro pairs soft potato gnocchi with a simple tomato, garlic, basil, olive oil, and Parmesan sauce.
Granita al Limone
Granita al limone is a Sicilian lemon ice scraped into bright, loose crystals for a refreshing dessert or snack.
Lasagne alla Bolognese
Lasagne alla Bolognese layers pasta sheets with slow-simmered meat ragù, creamy béchamel, and Parmesan for a classic Emilia-Romagna bake.
Minestrone Soup
Minestrone is a hearty Italian one-pot soup with vegetables, kidney beans, macaroni, tomato, oregano, and olive oil.
Osso Buco alla Milanese
Osso buco alla Milanese slowly braises veal shanks with vegetables, white wine, tomato, garlic, and parsley until fork-tender.
Panzanella Salad
Panzanella is a Tuscan bread and tomato salad with day-old bread, cucumber, onion, basil, olive oil, vinegar, and tomato juices.
Pappa al Pomodoro
Pappa al pomodoro is a Tuscan tomato and bread soup with olive oil, basil, and a thick spoonable texture.
Pasta al Pesto Genovese
Pasta al pesto Genovese tosses pasta with fresh basil pesto, pine nuts, garlic, Parmesan, Pecorino Romano, and olive oil.
Pasta alla Norma
Pasta alla Norma is a Sicilian pasta with fried eggplant, tomato sauce, basil, and salty ricotta salata.
Pasta con le Sarde
Pasta con le sarde is a Sicilian pasta with sardines, fennel, raisins, pine nuts, chilli, and toasted crumbs.
Pasta e Fagioli
Pasta e fagioli is an Italian pasta and bean soup with cannellini beans, small pasta, tomato, vegetables, oregano, and olive oil.
Penne all’Arrabbiata
Penne all’arrabbiata tosses al dente penne in a spicy Roman-style tomato sauce with garlic, chilli flakes, olive oil, and basil.
Piadina Romagnola
Piadina Romagnola is a soft Italian flatbread from Emilia-Romagna, rolled thin and griddled for sandwiches or antipasti.
Pizza Margherita
Pizza Margherita uses a proofed homemade base, tomato puree, mozzarella, basil, and olive oil for a simple classic Italian pizza.
Polenta con Funghi
Polenta con funghi serves creamy Parmesan polenta with browned mushrooms, garlic, butter, olive oil, and black pepper.
Ribollita Soup
Ribollita is a thick Tuscan soup with cannellini beans, kale, cabbage, vegetables, tomato, olive oil, and day-old bread.
Risi e Bisi
Risi e bisi is a Venetian rice and pea dish cooked with stock, butter, and Parmesan until creamy but still spoonable.
Risotto alla Milanese
Risotto alla Milanese cooks Arborio rice slowly with saffron, butter, Parmesan, onion, and hot liquid for a creamy golden finish.
Saltimbocca alla Romana
Saltimbocca alla Romana cooks thin veal cutlets with prosciutto, sage, butter, olive oil, and white wine for a quick glossy pan sauce.
Spaghetti Aglio e Olio
Spaghetti aglio e olio is a quick Italian pasta with sliced garlic, olive oil, chilli flakes, black pepper, and a glossy pasta-water coating.
Spaghetti alla Carbonara
Spaghetti alla carbonara coats hot pasta with guanciale, egg, Pecorino Romano, black pepper, and starchy water for a creamy Roman sauce.
Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a bold Neapolitan-style pasta with tomato, anchovies, capers, olives, garlic, chilli, and olive oil.
Spaghetti alle Vongole
Spaghetti alle vongole is a quick Neapolitan clam pasta with garlic, white wine, parsley, and a glossy seafood sauce.
Torta Caprese
Torta Caprese is a flourless chocolate and almond cake from Capri with a fudgy center and a delicate cracked top.