Cuisine · Italy

Italian cooking

Pasta, risotto, pizza, slow-braised meats. The grammar of Italian cooking: few ingredients, cooked with more respect than any of them asked for.

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Aperol Spritz with Aperol, Prosecco and soda water — Italy recipe

🇮🇹ItalyEasy

Beverages

Aperol Spritz

Three parts Prosecco, two parts Aperol, one part soda water, poured in that order over ice in a large wine glass. The 3-2-1 ratio is the official recipe and it works — bitter, lightly sweet, sparkling, orange. The drink originated in the Veneto region of northeastern Italy as an aperitivo, meaning it's designed to be drunk before a meal to open the appetite. It's not complicated. What kills it at home is the wrong order of pouring and warm prosecco.

5 min195 kcal1 serves

🌱Vegan🌾Gluten-free⚡Quick

Arancini with rice, mozzarella and egg — Italy recipe

🇮🇹ItalyAdvanced

Appetizers and Sandwiches

Arancini

Crispy fried Sicilian rice balls stuffed with melted mozzarella. The secret is cold, sticky rice and proper three-step breading for a golden crust with a gooey cheese center.

68 min550 kcal4 serves

🌿Vegetarian💪High protein

Arugula Salad with Pear, Walnuts, and Parmesan with arugula, pear and parmesan — Italy recipe

🇮🇹ItalyEasy

Salads

Arugula Salad with Pear, Walnuts, and Parmesan

A quick Italian-style salad of peppery arugula, thin slices of ripe pear, toasted walnuts and shaved Parmesan, dressed with a simple olive oil and balsamic vinaigrette. The bitter leaves, sweet fruit and salty, nutty cheese balance each other, and the whole thing is on the table in about ten minutes.

13 min250 kcal4 serves

🌿Vegetarian⚡Quick🥑Keto

Asparagus Risotto with Lemon, Dill and Goat Cheese with arborio, asparagus and vegetable — Italy recipe

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Asparagus Risotto with Lemon, Dill and Goat Cheese

Spring asparagus, fresh dill, a hit of lemon, and a pile of goat cheese stirred in at the end — this is risotto that actually tastes like the season. The technique is the same as any risotto: soften aromatics, toast the rice until it smells nutty, add wine, add warm stock ladle by ladle, stir often enough to keep it moving. Where this version diverges is the finish. Goat cheese instead of the usual Parmesan-only approach gives a tang that cuts through the starchiness; dill, stirred in off the heat, stays bright and grassy. The asparagus goes in two ways: the stalks get folded into the risotto in the last few minutes so they stay slightly firm, and the tips get reserved and sautéed separately so they have some color and texture for the top.

45 min480 kcal4 serves

🌿Vegetarian

Biscotti with almond, eggs and flour — Italy recipe

🇮🇹ItalyMedium

Flour and Confectionery Products

Biscotti

Biscotti is a traditional Italian cookie known for its crispy texture and long shelf life. The name comes from the Latin 'bis' (twice) and 'coctus' (cooked), reflecting the process of double baking.

50 min120 kcal12 serves

🌿Vegetarian

Branzino al Sale (Italian Salt-Crusted Whole Sea Bass) with whole branzino, coarse sea salt and egg whites — Italy recipe

🇮🇹ItalyMedium

Fish and Seafood Dishes

Branzino al Sale (Italian Salt-Crusted Whole Sea Bass)

Branzino al sale is the classic Italian salt-crusted sea bass — a whole fish buried under coarse sea salt mixed with egg whites, baked at 200°C for 30 minutes, then cracked open at the table. The salt forms a hard dome that turns the oven into a sealed steam chamber: the fish cooks in its own moisture and the aromas of lemon, thyme, and rosemary. Despite the dramatic amount of salt, the flesh emerges perfectly seasoned, never salty — the scales act as a natural barrier. Restaurant-style Mediterranean seafood in its simplest form: high-protein, gluten-free, keto-friendly, and entirely hands-off once in the oven. Active work 10 minutes, bake 30 minutes. Serves 4 from two 700 g fish.

40 min280 kcal4 serves

💪High protein🌾Gluten-free🥑Keto

Bruschetta with baguette, basil and garlic — Italy recipe

🇮🇹ItalyEasy

Appetizers and Sandwiches

Bruschetta

Grilled bread rubbed with raw garlic, drizzled with good olive oil, then piled high with ripe tomatoes and torn basil. The bread must be charred enough to crunch but still soft inside — that contrast is everything.

15 min120 kcal10 serves

🌿Vegetarian⚡Quick

Butter Gnocchi (Gnocchi al Burro e Salvia) with potato gnocchi, unsalted butter and fresh sage — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Butter Gnocchi (Gnocchi al Burro e Salvia)

Soft potato dumplings boiled until they float, then pan-fried in brown butter with crispy sage until golden at the edges. The sauce is four ingredients: butter, sage, starchy pasta water, and Parmesan. The pasta water is not optional — its starch emulsifies the brown butter into a glossy, light sauce that coats every piece rather than pooling at the bottom of the bowl. This is the classic northern Italian preparation, served in Veneto and Friuli with every autumn meal. Use store-bought gnocchi for a 20-minute weeknight dinner, or make your own for a project that rewards the effort.

50 min480 kcal4 serves

🌿Vegetarian

Cacio e Pepe with spaghetti, Pecorino Romano and black peppercorns — Italy recipe

🇮🇹ItalyEasy

Cereal and Pasta Dishes

Cacio e Pepe

Three ingredients: pasta, Pecorino Romano, black pepper. No butter. No cream. No olive oil. The sauce is a natural emulsion of finely grated cheese and starchy pasta water — the starch prevents the cheese proteins from clumping and turning the whole thing into a grainy mess. Cacio e Pepe originated with the shepherds of Lazio, who carried dried pasta, hard cheese, and pepper because they lasted for weeks without refrigeration. It became a Roman trattoria staple, and now it is one of the most searched pasta recipes in the world. Its difficulty is entirely about temperature control and starch: get those two right and it takes fifteen minutes.

20 min520 kcal2 serves

🌿Vegetarian⚡Quick

Cannoli with ricotta, sugar and chocolate — Italy recipe

🇮🇹ItalyAdvanced

Flour and Confectionery Products

Cannoli

Cannoli are Sicilian pastries: crisp tubes of fried dough filled with sweet ricotta cream, chocolate and orange zest. The dough is rolled thin, wrapped around metal tubes and fried until blistered, and the cream goes in just before serving.

90 min520 kcal6 serves

🌿Vegetarian

Caponata with eggplant, tomato and celery — Italy recipe

🇮🇹ItalyAdvanced

Vegetable and Mushroom Dishes

Caponata

Eggplant cubes fried golden, then simmered with tomatoes, celery, capers, and olives in a sweet-sour agrodolce sauce. This Sicilian staple tastes better the next day, once all the flavors have melded and deepened.

45 min90 kcal4 serves

🌿Vegetarian🌶️Spicy🌾Gluten-free

Caprese Salad with balsamic vinegar, basil and mozzarella — Italy recipe

🇮🇹ItalyEasy

Salads

Caprese Salad

Caprese Salad is a simple and refreshing Italian salad that is perfect for summer days. It consists of fresh tomatoes, mozzarella, basil and olive oil.

13 min300 kcal4 serves

🌿Vegetarian🥑Keto⚡Quick

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