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.

Roman classic: egg, guanciale, pecorino, black pepper — no cream.

Roman pasta with guanciale, egg yolks, Pecorino, and black pepper, tossed off-heat into a silky custard sauce.

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

Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.

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 fried eggplant, tomato sauce, mozzarella, and Parmigiano.

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

Layered fresh pasta sheets with ragu bolognese, bechamel, and Parmigiano, baked until golden and set.

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.

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.

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

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.

Hunter-style braised chicken with tomatoes, olives, and herbs — naturally GF.

Breaded chicken cutlet topped with marinara and melted mozzarella.

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

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

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

Dimpled olive oil bread — crispy outside, airy inside.

Spaghetti with mixed shellfish in white wine and garlic.

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.

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.

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

Tender meatballs in tomato sauce — not on spaghetti in Italy.

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

Fresh pasta pillows stuffed with ricotta and spinach in brown butter sage sauce.

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

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.

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.

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

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.