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Uova in purgatorio breakdown: eggs poached in a rich — garlicky! spicy! fragrant! — tomato sauce until the yolks are still soft, then sprinkled with Parmesan and parsley and served with toasted, olive oil tinged bread alongside. Need I say more?
Read MoreA perfect summer-to-fall transition dish: tomatoes, basil and mozzrarella, stirred into a cozy, warming risotto.
Read MoreSay farewell to summer with this cheesy zucchini-centric sformato. Crispy breadcrumb-parmesan topping mandatory.
Read MoreA saucy, spicy, cheesy take on the typical pasta al pomodoro (bonus: it makes perfect use of summer tomatoes).
Read MoreNo need to wait for your next trip to Italy to eat crema di pistacchio — prepare this dreamy delicacy right in the comfort of your own kitchen, and slather on pastries, cookies, or cake.
Read MoreClassic tramisù — coffee-dipped savoiardi biscuits, billows of mascarpone cream, cocoa powder — made with the addition of chopped bittersweet chocolate in between the layers.
Read MoreJuicy, fork-tender polpette in a lemon-parsley flecked pan-sauce.
Read MoreHailing from Abruzzo, pallotte cacio e ova are bread, cheese, and egg dumplings, which can best be summed up as little planets of fried bliss, served in a tomato sauce.
Read MoreA buttery, crisp sandwich cookie filled with abundant swirls of Nutella and dusted with powdered sugar. What more could you want with your morning coffee?
Read MoreRecipe #3 for Vegan January! Rome’s own penne all’arrabbiata, made with a spicy, garlicky tomato sauce, a bit of parsley, and no cheese at all.
Read MoreA risotto that combines crunchy walnuts, punchy Gorgonzola, and sweet pears with stellar results. Make this risotto for the people you love to ring in 2023 — something this delicious must be a good omen for the New Year.
Read MoreReminiscent of a lasagne alla bolognese, this cozy, winter-friendly baked pasta is made with a beefy ragù and topped with béchamel and lots of Parmesan.
Read MoreItaly’s chic, no-frills take on the autumnal apple cake —a light, fluffy, lemony, and intensely apple-y torta which demands to be added to your Fall baking line-up.
Read MoreLooking to expand your pesto repertoire? This pesto bianco hailing from Liguria veers significantly off the beaten path of traditional basil pesto, with creamy, dreamy ricotta taking center stage.
Read MoreA quick, pantry friendly pasta, with an odd moniker, made with lots of garlic and hot pepper, punchy capers, briny olives, and juicy tomatoes.
Read MoreThis Springtime sbriciolata is made with vanilla pastry cream, juicy tart strawberries, and a buttery, shortbread-like crust and crumble topping. Eating just one slice is impossible.
Read MoreChiacchiere — strips of sweet, lemon-scented pastry, fried until golden brown and dusted with an abundance of powdered sugar — are one of the many fried sweets eaten during the Carnival period here in Italy. It is impossible to eat just one.
Read MoreA humble, grounding dish to balance out all the holiday cookie exchanges, Christmas parties, and and feasts — pasta e fagioli is just what you need this December.
Read MoreIf a cannolo and a pound cake had a baby, this would be the result — a quick, every day cake made with ricotta, orange zest, chocolate chips, and pistachios, as at home for breakfast as it is as dessert.
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