Recipes
Focaccine Morbide
Soft and fluffy, these tomato and olive topped "focaccine," or mini focaccia are the perfect foundation to any aperitivo or afternoon Italian snack.
Piadina Romagnola
Made with just flour, lard or olive oil, salt, and baking soda, piadina is a griddled flatbread typical of Emilia-Romagna. Here we've shared a foolproof...
Farfalle with Whipped Ricotta, Lemon Garlic Butter, and Peas
Creamy whipped ricotta serves as a luscious base for delicate farfalle and peas in this springtime pasta dish.
Nonna Rita’s Chocolate Cookies
Lightly sweetened with honey and cinnamon, these chocolate cookies get a second dose of decadence thanks to a rich chocolate icing.
Vegan Torta della Nonna
Your vegan friends will be wondering if you've duped them all night long with this plant-based Italian custard cake.
Malloreddus with Sardinian Sausage Ragù
One of Sardinia’s most iconic dishes, Malloreddus alla Campidanese consists of small, ridged semolina pasta and a saffron-infused sausage ragù. Recipe from the cookbook Bitter...
Gnocchi al Pesto Genovese
Light and fluffy gnocchi are served in an aromatic, basil pesto in this simple summer dish.
Spaghetti alla Chitarra with Lima Beans, Pancetta, and Pecorino
Inspired by the flavors of Rome, this dish pairs fresh spaghetti alla chitarra with mellow lima beans and salty pancetta and pecorino romano.
5 Tips for Perfecting Spaghetti alla Chitarra
Making fresh spaghetti alla chitarra is no easy feat. But, with these five tips and a little practice, you can learn how to "play" the...