If you visit Florence, then you need to try one of the city’s most famous specialties – lampredotto. Made from the fourth and ...

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...

These traditional Roman sweet buns are found in bakeries throughout the “Eternal City.” Served with homemade whipped cream and...

One of the most classic and loved dishes of Italian cuisine, “Polpette con sugo di pomodoro” – meatballs with tomato sauce ...

As the temperatures begin to drop, nothing warms you up the way a bowl of minestrone does. A mix of onions, celery, carrots, potat...

Inspired by the gruesome torture endured by St. Agatha, patron saint of the Italian city of Catania, this Sicilian specialty is ma...

Also known as “moleche,” this typical Venetian dish is only available for a few weeks in the spring and fall when local lagoon...

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...

A Neapolitan specialty, "Mozzarella in Carrozza" translates as "mozzarella in a carriage." Comprised of deep-fried, toasted bread ...

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...

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 ...

Ossobuco is a traditional staple of Milanese cuisine. The veal shank is braised in white wine and tomato puree until the marrow be...

Pandoro, a traditional Italian sweet bread whose name translates as “golden bread,” is a traditional Christmas season dessert....

A simple and traditional Italian cake named after the goddess of love, Pane di Venere (“Bread of Venus”) is quite easy to prep...

You know it’s Natale in Italy when this Italian dessert floods every food store in the country! Tradition maintains that panetto...

As we near the holiday season and Italian markets fill with seasonal specialties, the typical Sienese fruitcake called "Panforte...

Literally translated as “peppered bread” this Italian sweet cake is typical of Siena, Ferrara, and southern Umbria. Traditiona...

A popular summer salad in Tuscany and Umbria, this dish’s main ingredient is hardened bread that is soaked in water and squeezed...

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...

One of my favorite hearty winter dishes, this pasta dish usually appears during hunting season in Tuscany. Pappardelle is a broad,...

Pappardelle all’Aretina (“Pappardelle pasta in the Arezzo style”) is a typical winter dish in Arezzo and its surrounding are...

Do not confuse Parmigiano-Reggiano with Parmesan! They are 2 completely different things! Parmigiano-Reggiano is a hard, dry chee...

A perfect vegetarian dish, Pasta al Pesto Genovese is a dish containing fresh pesto sauce, pecorino cheese, green beans, potatoes,...

Named after Vicenzo Bellini’s (who was from Catania, Sicily) famous 19th-century opera “Norma,” this famous Sicilian pasta d...

A celebration of spring for all five senses, “Pasta alla Primavera” (“Pasta in the spring manner”) is as good as it is pre...

Simple and classic, you can't go wrong with "Pasta Burro Parmigiano e Erbe" (pasta with butter, parmesan, and herbs). Incredibly e...

VERDE È IL COLORE DELLA PRIMAVERA! (“Green is the color of spring!”) And for me, the true symbol of spring is asparagus – w...

A traditional Sicilian pasta dish, Pasta con le Sarde, is a simple recipe that packs a big flavor punch. Simply combine and cook f...

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...

"Pastiera Napoletana" is a traditional Neapolitan Easter cake made with flour, sugar, eggs, ricotta, and wheatberries boiled in mi...

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...

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 (...

According to Florentine legend, although this dish was not invented by Brunelleschi, he greatly enhanced it. While walking past th...

Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “p...

Pici is a thick, hand-rolled pasta traditional of the Tuscan province of Siena. Made from a simple dough of flour, water, and salt...

According to the “Associazione Verace Pizza Napoletana” (I’m not kidding), genuine Pizza Napoletana consists of wheat flour,...

Polenta is a type of cornmeal made from ground flint corn. Although traditionally associated with the Italian region of Lombardy, ...

Polenta Concia is also known as “Polenta Grassa” or “fat polenta.” It is a specialty of the tiny and beautiful Valle d'Ao...

Polenta e Schie (Polenta and Shrimp) is a classic Venetian first course. Schie (small gray shrimps from the Venetian lagoon) are m...

One of my absolute favorite dishes, Pollo alla Diavola (“chicken in devil style”) is both simple to prepare and delicious. Sim...