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
Parmigiana alle Melanzane One of Italy’s most iconic dishes, Parmigiana alle Melanzane (Eggplant Parmigiana) is also one of its most delicious. Simply lay... 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 con Radicchio e Noci While recipes can differ significantly from region to region, Pasta con Radicchio e Noci (“Pasta with Radicchio and Nuts”) is ... 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
Pesche di Prato Pesche di Prato (“Peaches from Prato”) is a typical Tuscan dessert from the Tuscan town of Prato, Italy. It consists of two br... More Info
Pettole A traditional holiday dish from the southern Italian regions of Puglia and Basilicata, Pettole are light, crispy, deep-fried dou... 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 all’aglione Pici all’aglione is perhaps the most popular pasta dish in Siena and surrounding area. While pici (hand-rolled, thick spaghetti-... 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
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 al Limone (Lemon Chicken) Simple and delicious, “Pollo al Limone” is a sure-fire hit for both family and friends. While there are various recipes, the t... 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
Pollo con i Peperoni (Roman-style Chicken with Peppers) If you are looking for a delicious recipe that is easy to prepare, then Pollo con i peperoni (Roman-style Chicken with Peppers) i... 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 all’Amarone Typical of the Veneto region of Italy, Risotto all’Amarone combines Vialone Nano, or Carnaroli rice and Amarone della Valpolicel... More Info
