2,500 italiani recipes

Homemade calzones packed with ricotta, sun-dried tomatoes, prosciutto, and stretchy mozzarella. The tomato oil sautéed onions add a savory depth that takes these over the top.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

A scrumptious dish that is very popular in East Asia.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.

Classic fettuccine Alfredo with unsalted butter, light cream, freshly grated Parmesan, and a pinch of nutmeg. A silky, rich Italian pasta ready in 20 minutes.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Pasta twists in a creamy asparagus sauce made with butter, olive oil, half-and-half, and a bouillon cube. A simple Italian-style pasta ready in 40 minutes.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Pesto pizza appetizer with homemade basil pesto, pine nuts, and Parmesan on pre-made pizza shells. Bakes in just 5 minutes for a quick, fragrant party snack.

Classic Italian ricotta torte in a double-crust pastry with ricotta, cream cheese, candied fruit, and a splash of rum or brandy. Silky, not heavy.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Fresh mushroom slices marinated in olive oil, lemon juice, and garlic, chilled until tangy and tender, perfect with breadsticks.