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.

Arrosticini are traditional Abruzzese skewers made from small pieces of sheep meat and fat, grilled over hot charcoal and seasoned simply with salt.

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.

Coniglio all'Ischitana is a celebrated rabbit stew from the island of Ischia, off the coast of Campania. Slowly braised with tomatoes, white wine, garlic, and fresh herbs, it is one of southern Italy's most iconic rustic dishes.

Ciauscolo con Crescia is a traditional specialty from the Marche region featuring soft, spreadable cured pork sausage served with warm crescia, a rustic flatbread. Commonly enjoyed as an antipasto, it highlights the rich charcuterie traditions of central Italy.

Zuppa Gallurese is a rustic baked bread casserole from northern Sardinia layered with stale bread, rich sheep's cheese, fragrant broth, and herbs. Despite its name, it is not a soup but a hearty, comforting dish with a crisp golden top and a soft, savory interior.

Canederli allo Speck are traditional bread dumplings from Trentino-Alto Adige made with stale bread, speck, herbs, eggs, and milk. They are gently simmered in broth or served with melted butter, making them one of the region's most comforting Alpine specialties.