italian Recipes
95 delicious italian recipes from around the world
Affogato
Drowned ice cream - vanilla gelato drowned in hot espresso. Simple perfection.
Amaretti
Authentic Italian amaretti cookies, known for their delightful almond flavor and a texture that can range from delightfully chewy to satisfyingly crisp. Traditionally made with bitter almonds or apricot kernels for a distinct, slightly bitter-sweet taste.
Arancini
Sicilian rice balls - leftover risotto shaped around ragù and mozzarella, breaded and deep-fried. Street food perfection.
Babà al Rum
A classic Neapolitan yeast cake, famously soaked in a generous amount of rum syrup until it's delightfully moist and dripping.
Baccalà Mantecato
Venetian whipped salt cod - creamy spread served on polenta or crostini.
Bagna Càuda
Piedmontese hot anchovy dip - warm olive oil with garlic and anchovies.
Biscotti di Prato (Tuscan Almond Cookies)
Authentic Tuscan almond cookies, also known as Cantucci or Biscotti di Prato. These twice-baked, crunchy delights are traditionally served with Vin Santo for dipping, but are also delicious on their own. The absence of butter or oil contributes to their signature crispness.
Bistecca alla Fiorentina
Florentine T-bone - thick-cut Chianina beef, grilled rare, simple perfection.
Bollito Misto
A grand Piedmontese feast featuring seven different cuts of meat, slow-cooked to tender perfection and served with a selection of traditional sauces. This dish is a celebration of rich flavors and textures, perfect for special occasions.
Bomboloni
Bomboloni are classic Italian doughnuts, often a specialty in Tuscany. These fluffy, fried pastries are typically filled with rich pastry cream and dusted generously with sugar, offering a delightful contrast of textures and flavors. Best enjoyed fresh.
Branzino al Forno
Baked sea bass - whole roasted fish with herbs, garlic, and lemon.
Brasato al Chianti
Tuscan braised beef - slowly cooked in Chianti wine with herbs.
Bruschetta al Pomodoro
Grilled bread with tomatoes - toasted bread rubbed with garlic, topped with tomatoes.
Bucatini all'Amatriciana
Roman pasta with guanciale and tomato. From Amatrice, perfected in Rome.
Cacciucco
Livornese fish stew - spicy tomato-based seafood stew with many fish types.
Cacio e Pepe
Rome's simplest yet most difficult pasta - just pecorino, black pepper, and pasta water transformed into silky sauce.
Calamari Fritti
Crispy, golden fried squid rings, lightly coated in semolina flour and served with fresh lemon wedges. A classic Italian appetizer that's surprisingly simple to make.
Cannoli Siciliani
Sicilian pastry tubes - crispy shells filled with sweet ricotta cream.
Caponata Siciliana
Sicilian sweet and sour eggplant - agrodolce vegetables with capers and olives.
Carciofi alla Giudia (Jewish-Style Fried Artichokes)
A classic Roman Jewish specialty, these artichokes are deep-fried whole until their outer leaves are delightfully crispy and the hearts are tender and flavorful. The unique preparation involves opening the leaves to resemble a blooming flower before frying.
Carciofi alla Romana (Roman Braised Artichokes)
A classic Roman dish featuring tender artichokes braised with garlic, mint, white wine, and olive oil. The key is to cook them until they are meltingly soft.
Carpaccio di Manzo
Raw beef carpaccio - paper-thin sliced beef with arugula, Parmigiano, truffle.
Cassata Siciliana
A quintessential Sicilian dessert, Cassata Siciliana is a vibrant and rich cake featuring layers of moist sponge cake, a creamy sweetened ricotta filling, and a sweet marzipan coating, often adorned with candied fruits. It's a labor of love, traditionally prepared for Easter.
Ciambella (Italian Ring Cake)
A simple, rustic Italian ring cake, often enjoyed for breakfast or as a light dessert. Its straightforward preparation and comforting flavor make it a delightful everyday treat.