To Make at Home
Take two of Piedmont's most famous products - Piedmontese beef and Barolo wine and you have a dish fit for special occasions and a much-loved winter comfort food.
Brasato al Barolo
Gnocchi alla Roma
A typical dish from Lazio, light, fluffy semolina with a golden, crispy finish, authentic Gnocchi all Roma is so easy to make.
Creamy Mushroom Pappardelle
For a taste of Tuscany in autumn, Pappardelle ai Funghi e Panna, is a classic seasonal Tuscan pasta dish.
Malloreddus alla Campidanese
Malloreddus alla Campidanese is a traditional Sardinian pasta with a tomato, sausage, and pecorino sauce for a wonderfully flavourful taste of Sardinia.
Everyone has their own secret bolognese recipe but there is nothing like an authentic bolognese.
Bologna, Emilia Romagna
Similar in concept to an empanada, Sa Panada is Sardinia's tastiest comfort food.
Italian Potato Focaccia Bread
In the region of Puglia, in the heel of the boot of Italy, potatoes are commonly included in various bread recipes, one being focaccia.
A robust combination of flavours using garlic, anchovies, butter and olive oil create a balanced and utterly addictive dipping sauce.
A classic, traditional Tuscan soup with roots dating back to the middle ages is still one of Tuscany's best comfort foods.
Pieces of wafer-thin, crispy flatbread soaked in broth, topped with a thick tomato sauce, Sardinian pecorino cheese, and a poached egg.
Fava Bean Puree with Chicory, a traditional antipasti dish of the Salento region of Puglia. A healthy & soul-satisfying dish that captures the best of the Mediterranean diet.
Puré di Fave e Cicorie
Fregola con Arselle
Fregola con Arselle has only six ingredients and is so easy to make. - Quality olive oil, fresh clams, good tomatoes, fresh parsley, and a hint of chili - it's that simple.
Maiale al latte
Everyone agrees, traditional Italian milk-braised pork may not be the most beautiful dish, but it is one of the most delicious.
Delightfully light and fluffy dumplings from the Tuscany region made with ricotta, parmesan, and semolina instead of potato.
Insalata di Fagioli e Patate,
A simple and fresh Italian potato salad with crisp green beans finished with a vinaigrette dressing. It makes a great side dish to fish and a much fresher alternative to creamy potato salads.
Zucchine alla Menta
A simple salad of grilled and marinated zucchini with mint, garlic, vinegar and oil. A beautiful side dish or antipasti addition.
Pappa al Pomodoro
Tuscan bread soup is steeped in tradition with variations handed down through generations. Serve it hot or cold.
Learn how to make the sweet, tart, and refreshing Italian lemon liqueur from the Island of Capri and the Amalfi Coast at home.
Amalfi Coast, Campania
Baked Peaches with Amaretti
A simple, rustic dish that transports us to the small family restaurants of Italy.
One of the most popular Sardinian desserts, the delicious cheese, and honey pastries are enjoyed piping hot while the cheese is still melting.
The ricotta wheat pie, with citrus, orange blossom, and vanilla flavours, is one of the most traditional Easter desserts in Italy.
A luxurious cookie made with pine nuts, almond paste, and honey, these moist cookies are often given as edible Christmas gifts in Sicily.
There are many variations of Pasticciotto in southern Italy, but nothing like the original cream filled pastry from Lecce.
A traditional, rustic chestnut flour cake with a deep, rich, and earthy flavour typically served in the fall and winter following the chestnut harvest.
The elegant chocolate torte from the Island of Capri found its place in Italian culinary history by way of a mistake - a very fortunate mistake.
Island of Capri