2,510 italiano recipes

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.

Italian onion soup with caramelized Vidalia onions in beef broth, topped with homemade croutons, Parmesan, and melted mozzarella baked until bubbly and golden.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.