Top Pick 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.

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

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.

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

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

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.

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