Recipe collection
Italian Recipes
Classic Italian recipes for regional dishes, practical home cooking, and search-friendly guides to pasta, meat, fish, desserts, and more.
This Italian recipes collection brings together traditional dishes people search for most often, from Roman pasta and Sicilian eggplant to Tuscan soups, Italian desserts, baked breads, meat dishes, and fish recipes. Each page uses clear ingredients, practical timing, structured recipe data, and focused cooking notes for home kitchens.
Course
Appetizer recipes
Arancini
Make crisp Sicilian arancini with chilled rice, tomato sauce, mozzarella, breadcrumbs, and a golden fried crust.
Bagna Cauda
Make bagna cauda with anchovies, garlic, olive oil, butter, and crisp seasonal vegetables for dipping.
Bruschetta al Pomodoro
Make bruschetta al pomodoro with toasted bread, ripe tomatoes, basil, garlic, and extra-virgin olive oil.
Caponata
Make caponata with eggplant, celery, tomato, olives, capers, vinegar, sugar, and a Sicilian sweet-sour balance.
Frico
Make frico with potatoes, Montasio cheese, onion, and a crisp golden crust from Friuli.
Insalata di Mare
Make insalata di mare with tender seafood, celery, parsley, lemon, olive oil, and a bright chilled dressing.
Suppli al Telefono
Make suppli al telefono with tomato risotto, mozzarella centers, breadcrumbs, and a crisp Roman fried crust.
Vitello Tonnato
Make vitello tonnato with tender chilled veal and a silky tuna, caper, anchovy, and lemon sauce.
Course
Bread recipes
Focaccia Genovese
Make focaccia Genovese with olive oil, sea salt, a soft dough, deep dimples, and a crisp golden crust.
Piadina Romagnola
Make piadina Romagnola with a soft griddled flatbread, prosciutto, soft cheese, arugula, and olive oil.
Pizza al Taglio
Make pizza al taglio with an airy sheet-pan crust, tomato, mozzarella, olive oil, and crisp Roman-style edges.
Course
Dessert recipes
Affogato
Make affogato with cold vanilla gelato and hot espresso for a fast Italian coffee dessert.
Bomboloni
Make bomboloni with soft yeasted dough, lemon zest, sugar coating, and pastry cream or jam filling.
Cannoli
Make cannoli with crisp pastry shells, sweet ricotta filling, orange zest, chocolate chips, and pistachios.
Cantucci
Make cantucci with almonds, eggs, flour, sugar, orange zest, and a twice-baked crisp Tuscan texture.
Crostata
Make crostata with buttery shortcrust pastry, fruit jam, lemon zest, and a rustic lattice top.
Gelato alla Crema
Make gelato alla crema with milk, cream, egg yolks, sugar, vanilla, and a smooth churned custard base.
Granita al Limone
Make granita al limone with lemon juice, zest, sugar syrup, water, and hand-scraped icy crystals.
Panna Cotta
Make panna cotta with cream, milk, sugar, vanilla, gelatin, and fresh berries for a soft Italian dessert.
Pastiera Napoletana
Make pastiera Napoletana with pasta frolla, ricotta, cooked wheat berries, orange blossom water, candied citrus, and eggs.
Sfogliatelle
Make sfogliatelle with crisp layered pastry, semolina-ricotta filling, candied orange, cinnamon, and powdered sugar.
Tiramisu
Make classic tiramisu with espresso-soaked ladyfingers, mascarpone cream, eggs, sugar, and cocoa.
Torta Caprese
Make torta Caprese with dark chocolate, almonds, butter, eggs, sugar, and a naturally gluten-free fudgy crumb.
Zabaglione
Make zabaglione with egg yolks, sugar, Marsala wine, and gentle whisking for a warm airy custard.
Course
Main Course recipes
Baccala alla Vicentina
Make baccala alla Vicentina with soaked salt cod, onions, milk, olive oil, anchovy, parsley, and soft polenta.
Branzino al Forno
Make branzino al forno with whole sea bass, lemon, herbs, olive oil, garlic, and tender roasted potatoes.
Cacciucco
Make cacciucco with mixed seafood, tomato, garlic, wine, chili, and toasted bread for a Tuscan fish stew.
Chicken Cacciatore
Make chicken cacciatore with browned chicken, tomatoes, wine, herbs, olives, peppers, and a savory braising sauce.
Cotoletta alla Milanese
Make cotoletta alla Milanese with bone-in veal cutlets, breadcrumbs, egg, butter, lemon, and a crisp golden crust.
Eggplant Parmigiana
Make eggplant parmigiana with layered eggplant, tomato sauce, mozzarella, basil, and Parmigiano-Reggiano.
Fritto Misto di Mare
Make fritto misto di mare with calamari, shrimp, small fish, semolina flour, lemon, and a crisp light crust.
Osso Buco
Make osso buco with braised veal shanks, white wine, stock, vegetables, tomatoes, and fresh gremolata.
Porchetta
Make porchetta with pork belly or shoulder, rosemary, fennel, garlic, lemon zest, and crisp crackling.
Saltimbocca alla Romana
Make saltimbocca alla Romana with thin veal cutlets, prosciutto, sage, white wine, and a glossy pan sauce.
Sarde a Beccafico
Make sarde a beccafico with sardines, breadcrumbs, raisins, pine nuts, orange, bay leaves, and olive oil.
Course
Pasta recipes
Bucatini all'Amatriciana
Make bucatini all'Amatriciana with guanciale, tomato, Pecorino Romano, chili, and a glossy Roman sauce.
Fregola con Arselle
Make fregola con arselle with toasted Sardinian pasta, clams, tomato, garlic, parsley, wine, and saffron.
Gnocchi alla Sorrentina
Make gnocchi alla Sorrentina with potato gnocchi, tomato sauce, mozzarella, basil, and Parmigiano-Reggiano.
Lasagna alla Bolognese
Make lasagna alla Bolognese with fresh pasta sheets, slow ragu, bechamel, Parmigiano-Reggiano, and a browned top.
Malloreddus alla Campidanese
Make malloreddus alla Campidanese with Sardinian gnocchetti, sausage, tomato, saffron, and pecorino.
Orecchiette con Cime di Rapa
Make orecchiette con cime di rapa with broccoli rabe, garlic, anchovy, chili, olive oil, and chewy pasta.
Pasta alla Gricia
Make pasta alla Gricia with guanciale, Pecorino Romano, black pepper, and starchy pasta water.
Pasta alla Norma
Make pasta alla Norma with fried eggplant, tomato sauce, basil, and ricotta salata.
Pasta Cacio e Pepe
Make pasta cacio e pepe with Pecorino Romano, black pepper, and starchy pasta water for a creamy Roman sauce.
Pasta con le Sarde
Make pasta con le sarde with sardines, fennel, saffron, raisins, pine nuts, breadcrumbs, and bucatini.
Spaghetti alle Vongole
Make spaghetti alle vongole with fresh clams, garlic, white wine, parsley, olive oil, and al dente pasta.
Spaghetti Carbonara
Make spaghetti carbonara with guanciale, eggs, Pecorino Romano, black pepper, and no cream.
Tagliatelle Bolognese
Make tagliatelle Bolognese with a slow-cooked beef and pork ragu that clings to fresh pasta ribbons.
Trofie al Pesto
Make trofie al pesto with basil pesto, potatoes, green beans, Parmigiano-Reggiano, pine nuts, and olive oil.
Course
Rice recipes
Polenta Concia
Make polenta concia with cornmeal, butter, Fontina or toma cheese, Parmigiano-Reggiano, and black pepper.
Risi e Bisi
Make risi e bisi with rice, peas, onion, broth, pancetta, butter, and Parmigiano for a Venetian spring dish.
Risotto ai Funghi
Make risotto ai funghi with Arborio or Carnaroli rice, mushrooms, wine, stock, butter, and Parmigiano-Reggiano.
Risotto al Radicchio
Make risotto al radicchio with Carnaroli rice, red radicchio, white wine, stock, butter, and Parmigiano-Reggiano.
Risotto alla Milanese
Make risotto alla Milanese with saffron, Carnaroli rice, butter, stock, and Parmigiano-Reggiano.
Course
Salad recipes
Caprese Salad
Make a classic caprese salad with ripe tomatoes, fresh mozzarella, basil, olive oil, flaky salt, and black pepper.
Panzanella
Make panzanella with ripe tomatoes, stale bread, cucumber, red onion, basil, vinegar, and extra-virgin olive oil.
Course
Side Dish recipes
Carciofi alla Romana
Make carciofi alla Romana with trimmed artichokes, mint, parsley, garlic, olive oil, and a tender braise.
Peperonata
Make peperonata with sweet bell peppers, onion, tomato, olive oil, garlic, basil, and a soft stewed texture.
Course
Soup recipes
Canederli in Brodo
Make canederli in brodo with bread dumplings, speck, milk, eggs, herbs, and clear broth.
Minestrone alla Genovese
Make minestrone alla Genovese with seasonal vegetables, beans, small pasta, potatoes, and basil pesto.
Pasta e Ceci
Make pasta e ceci with chickpeas, small pasta, rosemary, garlic, tomato, olive oil, and a thick rustic broth.
Pasta e Fagioli
Make pasta e fagioli with cannellini beans, small pasta, tomatoes, rosemary, garlic, and olive oil.
Ribollita
Make ribollita with Tuscan kale, cannellini beans, vegetables, stale bread, olive oil, and a thick savory broth.
Stracciatella alla Romana
Make stracciatella alla Romana with chicken broth, eggs, Parmigiano-Reggiano, lemon, nutmeg, and spinach.