World Recipes

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

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.

Creamy risotto with porcini and cremini mushrooms.

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

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

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.

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.

Dimpled olive oil bread — crispy outside, airy inside.

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.

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).

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.