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.

Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.

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

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.

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

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

Whole roasted sea bass with lemon, herbs, 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.

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

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

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

Set cream dessert with vanilla — wobbles like a dream.

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

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

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.

Black squid ink risotto — dramatic and briny.

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

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

Garlicky shrimp in white wine butter sauce over linguine.

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.

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

Tiny meatballs, escarole, and pastina in chicken broth.

Spring vegetable risotto — naturally gluten-free.

Whisked eggs stirred into hot chicken broth with Parmigiano.