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.

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

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

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.

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.

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.

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

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

Dimpled olive oil bread — crispy outside, airy inside.

Spaghetti with mixed shellfish in white wine and garlic.

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.

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

Thick pasta and bean soup — Italian peasant food elevated.

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

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.

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.

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

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.

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.