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 a beccafico (stuffed sardines) Named after a prized species of bird once consumed by Sicilian aristocracy – “beccafico” – which they resemble, sarde a be... 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
Sfincione Palermitano Sfincione palermitano is a thick, spongy Sicilian pizza-like street food from Palermo, similar to a focaccia. It is characterized... 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
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 al Testo Torta al Testo is a traditional unleavened bread typical of the Umbria region. Its name derives from the large brick disc upon whi... More Info
Torta Caprese Allegedly invented on the island of Capri (where it gets its name), Torta Caprese is a decadent flourless chocolate cake. Made wit... 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
Torta Sette Veli While some believe that it is Sicilian in origin, the “Torta Sette Veli” is popular all over Italy. It consists of seven layer... 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
Tortelli di Zucca My go-to dish whenever I am in Mantua, these pumpkin, nutmeg, and amaretti-filled ravioli are the perfect autumnal dish. Serve tos... More Info
Tortellini in Brodo On My Table: "Tortellini in Brodo" (Stuffed Pasta in Broth) This traditional pasta dish hails from the northern city of Bologna... More Info
Totani in Zimino (braised squid with greens) Typical of both Liguria and Tuscany, Totani in Zimino is a simple and delicious recipe. Sauté squid in EVOO, garlic and chili pep... More Info
Trota al forno (baked trout) You know its springtime in Italy when trout appears on the menu. This freshwater fish is readily found in most of Italy’s natura... More Info
Uova al Tartufo (“Fried eggs with White Truffle”) Uova al Tartufo (“Fried eggs with White Truffle”) – My absolute favorite way to enjoy white truffles could not be any easier... More Info
Veal Saltimbocca alla Romana This dish literally means “it jumps in the mouth” - and the flavors certainly reflect that! Containing prosciutto, veal, and s... More Info
