Hailing from Naples, pizza di scarola is a symphony of flavors and textures: bitter escarole, nutty garlic, sweet raisins, buttery pinenuts, punchy anchovies, and briney olives.
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A riff on the beloved Feta and Tomato pizza of my youth.
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A Sicilian street food classic, pane e panelle — chickpea flour fritters stuffed in a sesame roll — are pleasantly salty, lightly lemon-y, and magic in that way that bread + anything fried tends to be.
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Sfincione is a classic Sicilian street food item, a pizza-focaccia cross topped with tomato sauce, onions, anchovies, lots of cheese cheese, oregano, and breadcrumbs.
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Get ready to elevate the classic hamburger with these homemade buns, which are soft and buttery, easy to make, and miles away from the mediocre supermarket bun.
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Roman maritozzi, i.e featherlight, citrus-scented buns split down the middle and stuffed with generous billows of freshly whipped cream. Need I say more?!
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Perfect homemade pizza Margherita — the holy trinity of basil, tomatoes, and cheese! — in the comfort of your own kitchen.
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Homemade English Muffins, 100 times better than storebought, packed with the usual nooks and crannies, fabulous with butter and jam, and capable of making your house smell like a bakery. Need I go on?
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The recipe to guarantee you absolutely perfect focaccia, every time.
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Pizza all dressed up for Fall, with pumpkin, caramelized onions, sage, and pancetta.
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As much as I love distinctly Italian taralli and pizza bianca, there is perhaps no other snack that is more nostalgic, more familiar, or more delicious to me than the classic pretzel.
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Straight from Tuscany, schiacciata con l’'uva is a fluffy bread topped with juicy grapes, fragrant cinnamon, and lots of sugar.
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Pizza all dressed up for Spring, with roasted asparagus and ricotta.
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Flatbread from Bologna, a perfect canvas to be filled with any sort of cheese, meats, or veggies your heart desires.
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A calzone filled with mild creamy ricotta and equally mild but gooey fior di latte, both of which both balance and complement the sharp saltiness of the Parmesan and the spicy heat of the salame, all of which is tucked in to a golden brown, perfectly chewy, nicely fluffy, crescent of dough.
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Simultaneously fluffy and crisp, salty and olive oil-y and downright addictive — bring a little bit of Italy to your kitchen with this homemade pizza bianca.
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Positively addictive, crunchy, crispy, redolent of olive oil and wine — these homemade taralli are my very favorite snack.
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One of my most-baked recipes on the blog — a braided buttery, sweet, cake-y bread, absolutely addictive eaten warm out of the oven with butter or jam.
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The solution to any bagel cravings that may strike in Italy — homemade bagels with a perfectly chewy crust and soft interior, that toast perfectly and are far easier to make than you might think.
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