Pinsa Romana While many believe “Pinsa” is simply what the Romans call “pizza,” in reality it is quite different both in its ingredient... 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
Pollo alla Diavola One of my absolute favorite dishes, Pollo alla Diavola (“chicken in devil style”) is both simple to prepare and delicious. Sim... 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
Porchetta There are few things in life that I like better than the crunchy, salty crust of porchetta! Especially with a nice glass of red wi... 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
Ricotta Cheese Ricotta literally means “recooked” and is a type of cheese made from the left-over production of other cheeses. It can be made... 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
Sarde in Saor Whenever I’m in Venice, I have to eat Sarde in Saor! Deep fried sardines served with onions cooked in sweetened vinegar and garn... More Info
Schiacciata Schiacciata (literally “flattened”) is a type of flat Tuscan bread made from flour, yeast, EVOO, water and salt. Crispy on the... More Info
Schiacciata all’uva You know it's fall in Italy when this savory-sweet dessert appears. Made of nothing more than unsalted "flattened" or "squashed" b... More Info
Spaghetti al Nero di Seppia (Spaghetti with cuttlefish ink) Spaghetti al nero di seppia is a typical Venetian dish and one that I order every time I go to Venice. Very simple to prepare, you... More Info
Spaghetti al Pomodoro Perhaps the most iconic dish of Italian cuisine, "Spaghetti al Pomodoro" is a timeless classic. Prepared with spaghetti pasta, oli... More Info
Spaghetti al Ragù Ragù is a meat sauce that is typically served with pasta. In northern Italy, the sauce usually includes one or more types of meat... More Info
Spaghetti alla Carbonara One of Rome’s most iconic dishes, this amazingly simple pasta dish will have you in flavorful ecstasy! Made with spaghetti (or o... More Info
Spaghetti alle Vongole This popular spaghetti dish can be prepared one of two ways – either in bianco – white wine, garlic, EVOO, and parsley, or –... More Info
Speck Sometimes mistaken for prosciutto, speck is a cured, slightly smoked boneless ham typical of the South Tyrol in northwestern Italy... More Info
Spezzatino (Italian Meat Stew) A dish that is popular throughout Italy, Spezzatino can be made with any number of meats, including beef, veal, lamb, pork or even... More Info
Stinco alla Milanese One of the few Italian dishes where the main course is served together with the first course. The stinco, or “veal shanks”, ar... More Info
Struffoli You know it’s Christmas time at my house when you see “Struffoli!” This traditional southern-Italian dessert is made of tiny... More Info
Stufato di Cinghiale (Wild Boar Stew) Although typically an autumnal dish, “Stufato di Cinghiale” can be enjoyed year-round in Tuscany. The wild boar meat is marina... More Info
Supplì A typical street food of Rome, these little rice croquettes are filled with simple tomato sauce and mozzarella. The Romans call th... More Info
Tagliata Unlike the hefty slab of meat that is the famous Bistecca alla Fiorentina, "tagliata" style beef is instead served in thin slices.... More Info
Tagliatelle ai Piselli You know that it’s nearly summer in Italy when fresh peas appear on the menu. One of my favorite ways to enjoy them is with tagl... More Info
Tagliolini al Tartufo Tagliolini al tartufo is the perfect dish to prepare as we head into fall. A simple dish consisting of fresh tagliolini pasta, but... More Info
Tiella Barese Also known in Pugliese dialect as ‘ris patan e cozz’ (“rice, potatoes, and mussels”), this typical Puglian dish is made en... More Info
Tiramisù Tiramisù is a beloved Italian classic. Espresso-soaked ladyfingers combined with lightly sweetened whipped cream, mascarpone chee... More Info
Torta Coi Bischeri (Rice and chocolate tart) Torta coi Bischeri (also known as “Pilgrim Cake”) is a classic holiday dessert in the Pisa area dating back to the 16th centur... More Info
Torta Pasqualina (Savory Easter Cake) You know it's Easter in Italy when this dish appears on the table! A puff pastry crust filled with spinach, ricotta cheese, and bo... More Info
Torta Pazientina A typical cake from Padua, Italy, Torta Pazientina traditionally dates back to the beginning of the 17th century. It is a layer ca... More Info
Tortelli di patate del Mugello While most have heard of the Medici, few people have heard of their place of origin – the Mugello region in northern Tuscany. Wh... More Info
