Italian cuisine
Pasta, risotto, pizza. Few ingredients and the technique that makes all the difference.
Soups
Tuscan onion and tomato soup with egg over bread.
Desserts
A scoop of vanilla ice cream drowned in hot espresso.
Cakes
Italian soft almond cookies with a crackled crust.
Dinners
Sicilian fried saffron rice balls with ragù inside.
Cakes
Piedmontese hazelnut cookies sandwiched with chocolate.
Preserves
Piedmontese warm anchovy, garlic and olive oil dip for raw vegetables.
Desserts
Sicilian pudding of homemade almond milk.
Desserts
Piedmontese baked chocolate custard with amaretti.
Breakfast
Sicilian topknot brioche buns, eaten with granita.
Breakfast
Bruschetta
Soups
Tuscan fish and seafood stew from Livorno, over toast.
Dinners
Pasta, pecorino and pepper — three ingredients and one difficult emulsion.
Soups
Tyrolean stale bread dumplings in clear broth.
Desserts
Sicilian shells fried until blistered, filled with sweetened ricotta.
Cakes
Tuscan twice-baked almond biscuits.
Salads
Caponata
Dinners
Carbonara
Salads
Italian starter of thin raw courgette slices with Parmesan and mint.
Bread
Neapolitan Easter bread with salami, cheese and eggs.
Cakes
Sicilian Easter cake with ricotta, marzipan and candied fruit.
Cakes
Tuscan flat chestnut flour cake with rosemary.
Bread
Ciabatta
Cakes
Italian fluffy breakfast ring cake with lemon, made with oil.
Preserves
Italian onions in a sweet-and-sour balsamic syrup.
Bread
Crisp cross-shaped bread from Ferrara with four twisted horns.
Preserves
Homemade Sicilian pistachio spread.
Cakes
Italian shortcrust tart with a ricotta filling.
Cakes
Apricot crostata
Desserts
Mascarpone dessert
Breakfast
Ligurian thin chickpea flour pancake.
Bread
Focaccia
Bread
Apulian semolina and potato focaccia with cherry tomatoes.
Bread
Ligurian thin focaccia with cheese between two sheets of dough.
Bread
Apulian twice-baked bread rings.
Breakfast
Neapolitan spaghetti cake fried in a pan.
Breakfast
An Italian omelette with courgette, pepper and parmesan, finished under the grill.
Breakfast
Fluffy Italian ricotta and lemon fritters.
Preserves
Italian pickled vegetables in vinegar and oil, hot or mild.
Dinners
Gnocchi
Desserts
Sicilian coffee ice crystals with whipped cream.
Bread
Grissini
Bread
Garlic bread
Salads
Sicilian salad of oranges, black olives and red onion.
Salads
Italian raw artichoke salad with parmigiano.
Salads
Raw kale with pecorino, lemon and crisp breadcrumbs.
Salads
Tuscan white bean salad with tuna and red onion.
Salads
Italian farro salad with cherry tomatoes, mozzarella and basil.
Salads
Italian seafood salad with lemon, olive oil and parsley.
Salads
Neapolitan Christmas salad of cauliflower, olives and anchovy.
Salads
Italian summer rice salad with tuna and vegetables.
Salads
Pantelleria salad of potato, tomato and capers.
Salads
Italian autumn salad of rocket, pear, Parmesan and walnuts.
Preserves
Italian artichoke hearts preserved under oil.
Dinners
Meatballs in sauce
Dinners
Lasagne
Dinners
Aglio e olio
Dinners
Chicken and spinach pasta
Dinners
Pasta with tomato sauce
Bread
Roman enriched bun packed with a thick slab of whipped cream.
Preserves
Calabrian aubergine strips in oil with garlic and chilli.
Cakes
Neapolitan semolina and ricotta carnival cake.
Soups
Neapolitan soup of bitter greens and meats.
Soups
Minestrone
Preserves
Italian fruit in mustard syrup, for aged cheese.
Preserves
Italian green walnut liqueur, macerated for forty days.
Dinners
Veal shank braised for two hours, with marrow and gremolata.
Bread
Veronese Christmas bread shaped as an eight-pointed star.
Bread
Sardinian paper bread: thin crisp sheets baked twice.
Bread
Apulian durum semolina sourdough bread.
Breakfast
Sardinian layers of carasau bread with tomato sauce and egg.
Bread
Tuscan saltless bread with a crackly crust.
Cakes
The Italian Christmas bread with dried fruit and a stringy crumb.
Cakes
Sienese flat cake of nuts, candied fruit and spice.
Desserts
Panna cotta
Salads
Panzanella
Soups
Tuscan bread soup of tomatoes, garlic and olive oil.
Dinners
Parmigiana
Soups
Emilian parmesan and breadcrumb noodles in clear broth.
Soups
Italian bean and pasta soup, with the pasta cooked in the pot.
Cakes
The Neapolitan Easter tart with ricotta and cooked wheat.
Desserts
Piedmontese baked peaches stuffed with amaretti and cocoa.
Preserves
Basil pesto
Preserves
Red pesto with sundried tomatoes, almonds and parmesan.
Preserves
Sicilian pesto of raw tomatoes, almonds and basil.
Preserves
Rocket pesto
Bread
Italian flatbread from Romagna, cooked dry with no yeast.
Dinners
Homemade pizza
Dinners
Italian chicken braised in wine and tomatoes with olives.
Dinners
Italian pork belly rolled around loin with crisp crackling.
Salads
Roman chicory salad with an anchovy and garlic dressing.
Soups
The Tuscan soup of beans, kale and stale bread.
Cakes
Soft almond cookies from Siena dusted with icing sugar.
Dinners
Pumpkin risotto
Dinners
Mushroom risotto
Desserts
Italian no-bake chocolate salami with biscuits.
Salads
Caprese
Salads
Ripe peaches, mozzarella and prosciutto — fifteen minutes.
Salads
Paper-thin shaved fennel with orange segments and olives.
Salads
Seared figs, sharp blue cheese and toasted hazelnuts.
Salads
Grilled courgette
Preserves
Ligurian creamy sauce of walnuts, bread, Parmesan and marjoram.
Preserves
Italian green sauce of parsley, capers and anchovies, chopped by knife.
Dinners
Veal with prosciutto and sage in a butter and wine sauce.
Cakes
Mantuan crumbly cake of cornmeal and almonds.
Bread
Sicilian folded flatbread with tomato sauce and cheese.
Bread
Tuscan flatbread baked with harvest grapes.
Desserts
The Italian frozen dessert made without a machine, creamy straight from the freezer.
Cakes
Neapolitan shells of hundreds of layers, filled with ricotta and semolina.
Dinners
Spaghetti bolognese
Soups
Roman egg and parmesan soup, ready in a quarter of an hour.
Desserts
Neapolitan Christmas dough balls in honey.
Bread
Crisp little bread rings made with white wine and fennel.
Bread
Emilian small pan-baked breads, split and filled.
Desserts
Tiramisu
Cakes
Chocolate almond cake from Capri, made without flour.
Cakes
Tuscan tart with lemon custard and pine nuts.
Cakes
Delicate Italian butter cake from Pavia under a thick layer of icing sugar.
Cakes
Ferrara chocolate cake with a moist, fudgy centre.
Soups
Bolognese tiny meat tortellini in clear broth.
Breakfast
Venetian triangular sandwiches of soft crustless bread.
Breakfast
Neapolitan eggs poached in a thick tomato sauce.
Dinners
Piedmontese cold veal under a tuna sauce.
Desserts
Warm Italian foam of egg yolks and wine, whisked over a bain marie.
Cakes
Tyrolean Christmas bread with figs, nuts and raisins.
Desserts
Neapolitan choux rings with pastry cream and cherry.
Cakes
Florentine dome cake with ricotta and chocolate.
Soups
Italian autumn soup of chickpeas and chestnuts with rosemary.
Soups
Thick soup of farro grains, beans and vegetables with rosemary.
Desserts