Insalata di pasta fredda How could something so simple be so good? Simply prepare your salted short pasta and let cool. Then combine with cherry tomatoes, ... More Info
Involtini di Pescespada (Sicilian Swordfish Rolls) Swordfish is one of the most popular fishes in Sicily (particularly in the Messina area), and one of the most traditional ways to ... More Info
Lampredotto If you visit Florence, then you need to try one of the city’s most famous specialties – lampredotto. Made from the fourth and ... More Info
Lardo di Colonnata Lardo di Colonnata is a type of Italian cured pig fatback (not lard) made in the Tuscan town of Colonnata. Cuts of fatback are sea... More Info
Maritozzi These traditional Roman sweet buns are found in bakeries throughout the “Eternal City.” Served with homemade whipped cream and... More Info
Meatballs with Sauce One of the most classic and loved dishes of Italian cuisine, “Polpette con sugo di pomodoro” – meatballs with tomato sauce ... More Info
Minestrone (Italian Vegetable Soup) As the temperatures begin to drop, nothing warms you up the way a bowl of minestrone does. A mix of onions, celery, carrots, potat... More Info
Minne di Sant’Agata Inspired by the gruesome torture endured by St. Agatha, patron saint of the Italian city of Catania, this Sicilian specialty is ma... More Info
Moeche (Venetian soft-shelled crab) Also known as “moleche,” this typical Venetian dish is only available for a few weeks in the spring and fall when local lagoon... More Info
Mondeghili (Milanese Meatballs) Typical of Milan, Mondeghili are meatballs usually made of beef, milk-soaked bread, Grana Padano cheese, nutmeg, and egg, then coa... More Info
Mozzarella di Buffalo Whenever I am south of Rome, I must get my hands on some mozzarella di bufala! This soft fresh cheese is made from the milk of the... More Info
Mozzarella in Carrozza A Neapolitan specialty, "Mozzarella in Carrozza" translates as "mozzarella in a carriage." Comprised of deep-fried, toasted bread ... More Info
Olive Ascolane Served as an appetizer or as a snack, these meat-stuffed-deep-fired olives are a specialty of the Le Marche region of Italy but ar... More Info
Orecchiette al cime di rape (Orecchiette pasta with broccoli rape) This is a classic Puglian dish that is as simple to make as it is good. While you are cooking your store-bought orecchiette pasta ... More Info
Ossobuco alla Milanese (Veal shank Milanese style) Ossobuco is a traditional staple of Milanese cuisine. The veal shank is braised in white wine and tomato puree until the marrow be... More Info
Pandoro Pandoro, a traditional Italian sweet bread whose name translates as “golden bread,” is a traditional Christmas season dessert.... More Info
Pane di Venere A simple and traditional Italian cake named after the goddess of love, Pane di Venere (“Bread of Venus”) is quite easy to prep... More Info
Panettone You know it’s Natale in Italy when this Italian dessert floods every food store in the country! Tradition maintains that panetto... More Info
Panforte As we near the holiday season and Italian markets fill with seasonal specialties, the typical Sienese fruitcake called "Panforte... More Info
Panpepato Literally translated as “peppered bread” this Italian sweet cake is typical of Siena, Ferrara, and southern Umbria. Traditiona... More Info
Panzanella A popular summer salad in Tuscany and Umbria, this dish’s main ingredient is hardened bread that is soaked in water and squeezed... More Info
Panzerotti Typical of the Apulia region of Italy, “Panzerotti” are often described as Italian “turnovers.” They are a deep-fried savo... More Info
Pappa al Pomodoro Old bread need not go to waste! Tuscan country bread soup, or "Pappa al Pomodoro" is a very tasty dish that calls for the simplest... More Info
Pappardelle al Cinghiale (Pasta with Wild Boar Ragù) One of my favorite hearty winter dishes, this pasta dish usually appears during hunting season in Tuscany. Pappardelle is a broad,... More Info
Pappardelle all’Aretina (Pappardelle with Duck Ragù) Pappardelle all’Aretina (“Pappardelle pasta in the Arezzo style”) is a typical winter dish in Arezzo and its surrounding are... More Info
Parmigiano Reggiano Do not confuse Parmigiano-Reggiano with Parmesan! They are 2 completely different things! Parmigiano-Reggiano is a hard, dry chee... More Info
Pasta al Pesto Genovese A perfect vegetarian dish, Pasta al Pesto Genovese is a dish containing fresh pesto sauce, pecorino cheese, green beans, potatoes,... More Info
Pasta alla Norma Named after Vicenzo Bellini’s (who was from Catania, Sicily) famous 19th-century opera “Norma,” this famous Sicilian pasta d... More Info
Pasta alla Primavera A celebration of spring for all five senses, “Pasta alla Primavera” (“Pasta in the spring manner”) is as good as it is pre... More Info
Pasta Burro Parmigiano e Erbe Simple and classic, you can't go wrong with "Pasta Burro Parmigiano e Erbe" (pasta with butter, parmesan, and herbs). Incredibly e... More Info
Pasta con asparagi e pancetta VERDE È IL COLORE DELLA PRIMAVERA! (“Green is the color of spring!”) And for me, the true symbol of spring is asparagus – w... More Info
Pasta con le Sarde A traditional Sicilian pasta dish, Pasta con le Sarde, is a simple recipe that packs a big flavor punch. Simply combine and cook f... More Info
Pasta e Piselli (Pasta with Peas) If you are looking for something easy and delicious to prepare for lunch or dinner, then “Pasta e piselli” is the way to go. U... More Info
Pastiera Napoletana "Pastiera Napoletana" is a traditional Neapolitan Easter cake made with flour, sugar, eggs, ricotta, and wheatberries boiled in mi... More Info
Pecorino di Pienza One of Italy's many varieties of sheep's milk cheese, Pecorino di Pienza is made with milk from the sheep who graze in the surroun... More Info
Penne al Pomodoro As simple as it is good, this is my fail-safe dish. All you need is quality tomato puree, peeled tomatoes, and/or fresh tomatoes (... More Info
Peperone Crusco Peperone Crusco (“crispy pepper”) is a delicious typical product of the Basilicata region of Italy. They are made by sun dryin... More Info
Peposo del Brunelleschi (Brunelleschi’s Beef Stew) According to Florentine legend, although this dish was not invented by Brunelleschi, he greatly enhanced it. While walking past th... More Info
Piadina Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “p... More Info
Pici Cacio e Pepe Pici is a thick, hand-rolled pasta traditional of the Tuscan province of Siena. Made from a simple dough of flour, water, and salt... More Info
