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
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
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 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 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
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
Pizza (Napoletana) According to the “Associazione Verace Pizza Napoletana” (I’m not kidding), genuine Pizza Napoletana consists of wheat flour,... More Info
Polenta Polenta is a type of cornmeal made from ground flint corn. Although traditionally associated with the Italian region of Lombardy, ... More Info
Polenta Concia Polenta Concia is also known as “Polenta Grassa” or “fat polenta.” It is a specialty of the tiny and beautiful Valle d'Ao... More Info
Polenta e Schie Polenta e Schie (Polenta and Shrimp) is a classic Venetian first course. Schie (small gray shrimps from the Venetian lagoon) are m... More Info
Pomodori con il riso A typical Roman dish, Pomodori con riso is simple to prepare and even better to eat! Simply slice off the tops and hollow out larg... More Info
Prosciutto e Melone Prosciutto e melone is one of my favorite summertime dishes! A simple recipe of prosciutto and cantaloupe, this dish dates to anci... More Info
Puntarelle Puntarelle is a type of cultivated chicory grown in the Lazio region of Italy, which has a delicious mildly bitter taste. It is us... More Info
Ribollita Originally a “peasant” recipe for using stale bread, ribollita has become a chic expression of Tuscan cuisine. This traditiona... More Info
Ricciarelli "Ricciarelli" (Almond Cookies) Ricciarelli - these traditional cookies are a specialty of Siena, Italy. Soft, chewy, and delici... More Info
Risi e Bisi (Rice and Peas) A typical Venetian dish, Risi and Bisi (“Rice and Peas”) is a simple recipe fit for a king – or rather, a doge! In fact, on ... More Info
Risotto alla Milanese "Risotto alla Milanese" is a classic dish of Milan, Italy. The recipe dates back to the mid-1800s, when, according to legend, a te... More Info
Risotto with asparagus The season of spring in Italy brings with it wild asparagus! And one of my favorite ways to eat them is in risotto. Use the harder... More Info
Salame di Cinta Senese (Salami made from Cinta Senese pork) Made from a specific type of ancient swine (Cinta Senese) raised free range in the province of Siena, Salame di Cinta Senese has i... More Info
