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.

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

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.

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

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

Fried risotto balls stuffed with mozzarella — Sicilian street food.

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

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

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

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

Dimpled olive oil bread — crispy outside, airy inside.

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.

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

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.

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).

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

Butter and Parmigiano emulsified into a rich, creamy coating.

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

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

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.