World Recipes

Massive T-bone from Chianina cattle, grilled rare over coals.

Slow-simmered meat sauce with a soffritto base, wine, milk, and tomato, served over tagliatelle.

Roman classic: egg, guanciale, pecorino, black pepper — no cream.

Roman pasta with guanciale, egg yolks, Pecorino, and black pepper, tossed off-heat into a silky custard sauce.

San Marzano tomatoes, fresh mozzarella, basil — the perfect pizza.

Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.

Roman pasta with guanciale, tomato, pecorino, and black pepper.

Just pasta, pecorino, pepper, and starchy water — deceptively simple.

Roman pasta with just Pecorino Romano cheese and black pepper, emulsified into a creamy sauce using starchy pasta water.

Layers of fried eggplant, tomato sauce, mozzarella, and Parmigiano.

Layers of pasta, meat ragù, béchamel, and Parmigiano baked until golden.

Layered fresh pasta sheets with ragu bolognese, bechamel, and Parmigiano, baked until golden and set.

Creamy risotto with porcini and cremini mushrooms.

Braised veal shanks with gremolata — Milan's signature.

Cross-cut veal shanks braised in white wine and broth, finished with gremolata, served with risotto alla milanese.

Fresh basil, pine nuts, garlic, Parmigiano, and olive oil pounded into sauce.

Slow-roasted pork belly wrapped around loin with herbs and garlic.

Saffron-infused risotto with butter and Parmigiano — golden and luxurious.

Rich, slow-simmered meat sauce with tomatoes over spaghetti.

Spaghetti with clams in white wine and garlic — Naples' seafood pasta.

Vanilla gelato drowned in hot espresso — 2 ingredients, perfect.

Garlic, olive oil, and chili — midnight pasta perfection.

Spaghetti tossed with garlic slowly toasted in olive oil, chili flakes, and parsley.

Roman pasta sauce of guanciale, tomato, Pecorino Romano, and chili flake, tossed with bucatini.

Fried risotto balls stuffed with mozzarella — Sicilian street food.

Whole roasted sea bass with lemon, herbs, and olive oil.

Grilled bread topped with fresh tomatoes, basil, garlic, and olive oil.

Crispy fried shells filled with sweet ricotta cream.

Sicilian sweet-sour eggplant relish with capers, olives, and pine nuts.

Fresh mozzarella, ripe tomatoes, and basil with olive oil.

Hunter-style braised chicken with tomatoes, olives, and herbs — naturally GF.

Pan-seared chicken in Marsala wine and mushroom sauce.

Breaded chicken cutlet topped with marinara and melted mozzarella.

San Francisco-born Italian-American seafood stew in tomato broth.

Roman-style braised oxtail with tomatoes, celery, and cocoa — rich and complex.

Layers of fried eggplant, tomato sauce, mozzarella, and Parmigiano baked until bubbling and golden.

Dimpled olive oil bread — crispy outside, airy inside.

Spaghetti with mixed shellfish in white wine and garlic.

Pillowy potato dumplings in simple tomato basil sauce.

Simple salad of thick-sliced fresh mozzarella, ripe tomatoes, basil, olive oil, and sea salt.

Hearty vegetable soup with beans and pasta — every Italian grandma's version is different.

Set cream dessert with vanilla — wobbles like a dream.

Simple tomato sauce with basil — the purest expression of Italian pasta.

The 'ancestor' of carbonara — guanciale, pecorino, pepper, no egg or tomato.

Sicilian pasta with fried eggplant, tomato sauce, and ricotta salata.

Creamy pasta and chickpea soup — Roman comfort food, naturally almost-vegan.

Thick pasta and bean soup — Italian peasant food elevated.

Uncooked sauce of basil, pine nuts, garlic, Parmigiano, and Pecorino pounded into olive oil, tossed with trofie or trenette.

Tender meatballs in tomato sauce — not on spaghetti in Italy.

Briny, punchy sauce with olives, capers, anchovies, and tomatoes.

Fresh pasta pillows stuffed with ricotta and spinach in brown butter sage sauce.

Tuscan bread soup — yesterday's minestrone thickened with stale bread.

Tuscan bread and bean soup — hearty and naturally vegan (skip the Parm).

Black squid ink risotto — dramatic and briny.

Saffron-infused risotto made by gradually adding broth to Arborio rice while stirring to release starch.

Veal escalopes wrapped with prosciutto and sage, pan-fried in butter.

Thin veal cutlets topped with prosciutto and sage, pan-fried in butter and deglazed with white wine.

Creamy risotto loaded with shrimp, mussels, clams, and calamari.

Garlicky shrimp in white wine butter sauce over linguine.

Tiny meat-filled pasta swimming in rich chicken/beef broth — Bologna's pride.

Cold sliced veal with creamy tuna-caper sauce — surprising and elegant.

Thinly sliced cold poached veal blanketed in a creamy tuna-caper-anchovy sauce, a Piedmontese summer classic.

Butter and Parmigiano emulsified into a rich, creamy coating.

Cured meats, cheeses, olives, roasted peppers, and marinated vegetables.

Deep-fried risotto balls stuffed with mozzarella and ragu, coated in breadcrumbs.

Salt cod slow-braised in milk with onions — Veneto tradition.

American-Italian comfort: ziti with meat sauce, ricotta, and melted mozzarella.

Folded pizza stuffed with ricotta, mozzarella, and fillings.

Hunter-style braised chicken with tomatoes, bell peppers, onions, olives, and herbs.

Potato gnocchi with basil pesto and green beans — Ligurian classic.

Tiny meatballs, escarole, and pastina in chicken broth.

Hearty vegetable soup with beans, pasta, and seasonal vegetables in a tomato broth.

Tuscan bread salad with tomatoes, cucumbers, onions, and basil.

Spicy tomato sauce with garlic and red chili flakes over penne.

The oldest pizza — tomato, garlic, oregano, olive oil. No cheese.

Four-cheese pizza: mozzarella, gorgonzola, fontina, Parmigiano.

Tuscan bread soup with cannellini beans, lacinato kale, and vegetables, thickened by stale bread and reboiled.

Spring vegetable risotto — naturally gluten-free.

Roman fried rice balls with mozzarella center — the 'telephone' snack.

Whisked eggs stirred into hot chicken broth with Parmigiano.