Italian Recipes

Cavatelli al Sugo di Maiale is a traditional Molise dish featuring handmade semolina pasta dressed with a rich tomato sauce slowly cooked with pork shoulder, ribs, and sausage.

Lagane e Cicciari is a traditional Calabrian pasta dish made with handmade, eggless semolina ribbons and tender chickpeas. Garlic, rosemary, chili pepper, and extra-virgin olive oil create a rustic, hearty sauce.

Casoncelli alla Bergamasca are traditional stuffed pasta from Bergamo, filled with pork, beef, breadcrumbs, cheese, pear, raisins, and amaretti. They are served with browned butter, sage, and crisp pancetta.

Tortellini in Brodo is a traditional Emilia-Romagna dish of delicate egg pasta filled with pork loin, prosciutto, mortadella, Parmigiano-Reggiano, egg, and nutmeg, then served in a clear beef-and-chicken broth.

Orecchiette con Cime di Rapa is a traditional Puglian pasta dish that pairs ear-shaped durum-wheat pasta with slightly bitter broccoli rabe, anchovies, garlic, chili pepper, and extra-virgin olive oil. The pasta and greens are cooked together, then finished in the seasoned oil for a simple, deeply savory dish.

Pasta alla Norcina is a classic Umbrian pasta dish featuring crumbled Norcia-style sausage, cream, white wine, and Pecorino Romano. Rich, comforting, and deeply flavorful, it celebrates the famous pork traditions of the town of Norcia.

Pasta alla Gricia is one of the oldest pasta dishes of Lazio and is often considered the predecessor to Amatriciana. Made with crispy guanciale, Pecorino Romano, black pepper, and pasta, it showcases how a handful of high-quality ingredients can create extraordinary flavor.

Bigoli in Salsa is a traditional Venetian pasta dish featuring thick whole-wheat pasta tossed with a savory sauce of slowly caramelized onions and salted anchovies. Despite its simple ingredients, it delivers deep, rich flavor and has long been enjoyed during holidays and meatless feast days throughout the Veneto.

Pizzoccheri della Valtellina is a hearty buckwheat pasta dish from the Italian Alps, layered with Savoy cabbage, potatoes, melted cheese, butter, garlic, and sage. Rich, comforting, and deeply satisfying, it is one of Lombardy's most beloved traditional mountain recipes.

A bold specialty from Bari featuring spaghetti cooked directly in a spicy tomato sauce until deeply caramelized and crisp at the edges.

A classic Roman pasta dish made with Pecorino Romano, freshly cracked black pepper, and starchy pasta water.