Recipes from Italy
Italy's table is built on regional restraint — Pecorino-laced carbonara from Rome, slow risotto from the north, eggplant pasta alla Norma from Sicily. Olive oil binds the country together; pasta keeps each region distinct.
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Spaghetti Carbonara
Silky Roman pasta with guanciale, Pecorino Romano and eggs — ready in 30 min.
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Risotto
Risotto traces its roots to the Po Valley of northern Italy, where short-grain rice cultivation goes back to the fifteenth century.
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Pasta e fagioli
Pasta e fagioli — pasta and beans — is one of Italy's most enduring peasant dishes, rooted in the cucina povera tradition of making a satisfying meal from…
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Pasta alla Norma
Pasta alla Norma is the pride of Catania — a Sicilian pasta dish in which fried aubergine meets fresh tomato sauce, olive oil, basil, and grated ricotta salata.
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Pizza Margherita
Classic Neapolitan pizza: long cold-proof dough, San Marzano, mozzarella, and fresh basil torn after the oven.
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Lasagne alla Bolognese
Bolognese lasagne with a long 3-hour ragù and nutmeg béchamel, six or seven layers under Parmigiano.
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Osso Buco alla Milanese
Veal shanks braised slowly in white wine and tomato, finished with raw lemon-garlic-parsley gremolata.
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Tiramisu
Airy mascarpone, savoiardi briefly dipped in espresso and unsweetened cocoa — rested overnight to merge into one dessert.
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Cacio e Pepe
Roman pasta with Pecorino Romano and freshly cracked black pepper — emulsified with the starchy water right in the pan.