Recipes

Appetizers

Golden frittelle di baccalà piled on a wooden board with lemon wedges and a small bowl of aioli
Venetian

Frittelle di Baccalà: Crispy Venetian Cod Fritters

Jar of funghi sott'olio mushrooms in olive oil with garlic and thyme on a rustic wooden board
Pickles and Preserves

Classic Funghi Sott’Olio: Mushrooms Preserved in Oil

Golden farinata di ceci ligure in a steel pan with blistered top, rosemary sprigs, and cracked black pepper
Flatbread

Crispy Farinata di Ceci Ligure (Chickpea Flatbread)

Golden fried baccalà fritto pieces stacked on a wooden board with lemon wedges and coarse salt on the side
Venetian

Crispy Baccalà Fritto: Classic Venetian Fried Salt Cod

Sliced veal tendon salad with red onion and parsley on a white plate, classic Milanese insalata di nervetti antipasto
Salads

Insalata di Nervetti: Classic Milanese Tendon Salad

Burrata torn open on a marble platter surrounded by draped prosciutto crudo, arugula, and a drizzle of olive oil
Campania

Fresh Burrata con Prosciutto Crudo Antipasto Platter

Golden broiled capesante gratinate in scallop shells with garlic breadcrumb topping and lemon wedges on a wooden board
Fish Recipe

Capesante Gratinate: Garlic Breadcrumb Scallops

Stacked Ligurian panigacci flatbreads on a wooden board, one torn open with melted stracchino cheese and prosciutto
Flatbread

Panigacci: Soft Ligurian Flatbreads with Stracchino

Two glass jars of carciofini sott'olio with garlic and bay leaves in olive oil on a marble surface
Pickles and Preserves

Carciofini Sott’Olio (Baby Artichokes Preserved in Olive Oil)

Sarde a beccafico baked in a terracotta dish, sardine rolls standing upright with golden breadcrumb tops and bay leaves
Sicilian

Sarde a Beccafico: Sicilian Stuffed Sardines

Charred grilled octopus tentacles on a white plate with olive oil, parsley, and lemon on marble surface
Appetizers

Polpo alla Griglia (Italian Grilled Octopus)

Single unmolded sformato di zucca on a white plate with brown butter, crispy sage, and balsamic drizzle
Ricotta

Sformato di Zucca (Italian Baked Pumpkin Flan)

Cozze gratinate on a dark ceramic platter showing golden herb breadcrumb crust on half-shell mussels with lemon wedges
Neapolitan

Cozze Gratinate (Baked Mussels with Herb Breadcrumb Crust)

Golden blistered sgabei fried dough strips from Lunigiana on a dark board with stracchino cheese and prosciutto
Street Foods

Sgabei: Fried Leavened Dough from Lunigiana

Carpaccio di pesce spada on a white plate with capers, red onion, parsley, and olive oil dressing on marble
Sicilian

Carpaccio di Pesce Spada

Golden blistered gnocco fritto piled on a wooden board with prosciutto and squacquerone cheese alongside
Emilia-Romagna

Gnocco Fritto (Emilian Fried Dough)

Four unmolded flan di parmigiano on white plates with brown butter and crispy sage, marble surface
Emilia-Romagna

Flan di Parmigiano (Italian Parmesan Flan)

Golden fried olive all'ascolana on parchment, one split open to show the savory meat filling inside, with a lemon wedge
Marche

Olive all’Ascolana: Fried Stuffed Olives from Le Marche

Italian insalata di mare on a white plate with squid rings, shrimp, mussels, clams, and fresh parsley on marble
Salads

Insalata di Mare (Italian Seafood Salad)

Four slices of fettunta toscana on a terracotta plate soaked in golden green extra virgin olive oil with flaky salt
Italian Vegan

Fettunta Toscana: Tuscan Garlic-Rubbed Grilled Bread with Olive Oil

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Authentic Italian recipes, region by region, tested in a home kitchen.

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