615 italiani recipes

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

Italian sausage stuffed bell peppers with mozzarella cheese and oregano in marinara sauce. Easy baked peppers ready in under an hour, perfect for weeknight dinners.

A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Authentic Italian bread is a two-day, two-loaf recipe built on an overnight starter with barley malt and a single teaspoon of yeast. Crackling crust, open chewy crumb, and the deep wheaty flavor of slow fermentation.

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

Cantaloupe sorbet with honey-sweetened melon puree and brandied melon balls for garnish. A refreshing palate cleanser or summer dessert that captures peak melon flavor in a frozen scoop.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Italian coffee with chocolate: equal parts strong hot coffee and Italian-style hot chocolate poured together, then crowned with whipped cream. A simplified take on Turin's classic bicerin.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!