One of my favorite things to eat when I am in Rome, this dish could not be any more simple or delicious. “Abbacchio” is the Ro...

A traditional Italian dish from Siena, “acciughe sotto pesto” are usually served as an antipasto or a snack. Salted anchovies ...

Literally translated as “cooked water,” acquacotta is a hot broth-based bread soup typical of the southwestern coastal area of...

What better way to celebrate Easter than with this old-fashioned dish. All you need is high-quality lamb meat, savory tomatoes, re...

Like every other product derived from the Cinta Senese pig, arista is absolutely delicious. While there are many different ways to...

From the Italian region of Abruzzo, these lamb or sheep skewers are perfect to pair with Montepulciano d'Abruzzo wine and olive oi...

This traditional Neapolitan dessert consists of a mushroom shaped sponge cake soaked in rum. Simple, soft, sweet and with a bit of...

A typical dish of the Tuscan coastal city of Livorno, this is one of my favorite ways to enjoy “baccalà” (salted cod fish). S...

On My Table: "Baccalà alla Vicentina" The signature dish of Vicenza (a town just outside of Venice, Italy), "Baccalà alla Vic...

Although often prepared with milk or cream, I prefer the more traditional and simpler recipe for this Venetian classic. That is, s...

Typical of the Veneto region, bigoli are a type of fresh or dry pasta that appear like thicker spaghetti. They were originally mad...

Also known as “Cantucci,” these delicious Italian almond biscuits were thought to have originated in the Tuscan city of Prato....

Always served rare and prepared with only five ingredients, steak-lovers will rejoice at the simple yet delicious bistecca alla fi...

Italian Bollito di Carne (“boiled meat”) is a classic winter dish. It is usually prepared with various cuts of beef, veal tong...

Bomboloni are a type of cream-filled, sugar-covered pastry that are often eaten as a snack or for dessert. The etymology of this t...

Typical of the Piedmont region of Italy, this hearty dish combines high quality beef cooked very slowly in Piedmont’s most celeb...

Bucatini all'Amatriciana is a traditional Roman dish, named after the small hill town of Amatrice (about an hour northeast of Rome...

Buristo is a type of Tuscan cured pork made with hand chopped pork fat, rind, pig’s blood and seasoned with salt, pepper, and va...

Puglia’s most celebrated cheese, Burrata is made exclusively from cow’s milk and consists of an outer bomb-shaped shell of moz...

Cacciotta cheese is a relatively new kind of cheese developed by cheesemakers to offer a more delicate and less sharp alternative ...

A classic seafood dish made in all of Italy, “Calamari Ripieni” are easy to prepare as they are good. Simply fill cleaned squi...

Typical of northern Italy, Canestrelli are a type of Italian shortbread cookie shaped like a flower and typically covered in sugar...

The Easter season in Italy brings with it lots of traditional Easter desserts. And to kick off Holy Week on Palm Sunday in the Lig...

A staple of Sicilian cuisine, cannoli are Italian pastries consisting of tube-shaped pastry shells filled with sheep’s milk rico...

Caponata is a type of popular Sicilian vegetable “stew” consisting of fried eggplant, capers, celery, olives, tomatoes, and ol...

Similar to tortellini, cappelletti pasta is typical of the Marches region and filled with a mixture of pork, chicken, prosciutto a...

A simple but delicious combination of tomatoes, mozzarella, and basil, seasoned with EVOO and salt, this classic Italian dish is t...

On My Table: "Carciofi alla Romana" e "Carciofi alla Giudea" Primavera is in the air and that can only mean one thing in Rome -...

This delicious meat dish consists of thinly sliced pieces of raw, high-quality beef usually served with olive oil and lemon. Inven...

Also known as “Bottaggio alla Milanese,” this typical winter dish is popular in all of Lombardy. It is prepared using the poor...

A typical autumnal dish, this "cake," made from chestnut ("castagna") flour, is often thought to be a Tuscan specialty, but is als...

What better way to celebrate the arrival of fall than with seasonal castagne arroste. Simply make an incision through the shell of...

Cavallucci are a dessert typical of Siena and are made with flour, anise, candied fruits, walnuts, and honey. Many believe that th...

Chiacchiere are rectangular-shaped pieces of fried dough that are dusted with powdered sugar, which are seasonal in Italy during t...

I usually don’t do recipes, but when it’s passed along to you by Lorenzo “il Magnifico” de’ Medici – who loved these t...

Ciauscolo is a type of dry-cured and smoked pork sausage typical of the Marche region of Italy. Wider than your typical sausage, c...

"Cicchetti" are small snacks or side dishes (similar to Spanish "tapas") served throughout Venice in traditional "bàcari" (bars)....

Whenever I am in Rome, I order Cicoria Ripassata. The dandelion greens are first cooked in water to remove some of the bitterness,...

Roman oxtail stew was once a staple of the poorer neighborhoods of the city as the inexpensive oxtail was considered a “fifth fo...

Stuff a deboned chicken or turkey neck with a stuffing made of ground beef and pork, egg, Parmigiano Reggiano cheese, chopped pars...