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
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 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
Scamorza al Forno How simple can delicious get? Simply slice fresh high-quality scamorza, drizzle a little EVOO, and bake for 10 minutes at 375°F o... 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 ai Ricci di Mare (Spaghetti with Sea Urchin) It’s hard to believe something so easy to make can be so good. Simply sauté garlic in EVOO and eventually add some of the pasta... 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 alla Gricia A traditional Roman pasta dish, spaghetti alla gricia is a simple but delicious combination of spaghetti, guanciale (cured pork jo... More Info
