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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Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce) with parsley, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

Italian salsa verde — known as bagnet verd in Piedmontese dialect — is the punchy raw green sauce of Northern Italy. Built on flat-leaf parsley, anchovies, capers, garlic, hard-boiled egg yolk, vinegar-soaked bread, and olive oil, it is the obligatory condiment for bollito misto (mixed boiled meats), the wintertime ceremony of Piedmont. The recipe traces back to the Vie del Sale, the ancient salt routes that connected Liguria's coast to Piedmont's inland valleys, bringing olive oil, salt, and anchovies into mountain kitchens. Bright, salty, sharp, herbaceous — designed to cut through the richness of long-cooked meat. Versatile far beyond bollito: spoon over grilled fish, roasted vegetables, soft cheese, hard-boiled eggs, or crostini. Active 20 minutes, plus 1-2 hours of resting at room temperature for flavours to integrate. Yields about 250 ml, serves 8 as condiment to a main course.

20 min180 kcal8 serves

⚡Quick

Lasagna with lasagna pasta, ground beef and ricotta — Italy recipe

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Lasagna

Lasagna is baked layers of wide pasta sheets, meat sauce, béchamel and cheese. This version also adds a layer of ricotta mixed with egg and Parmesan, the way Italian-American kitchens often do it, so it comes out denser and richer than a plain ragù-and-béchamel lasagne. Bake it 35–40 minutes and let it rest before cutting, so the layers set into clean squares.

85 min900 kcal6 serves

💪High protein

Lasagna Soup with ground beef, lasagna noodles and canned crushed tomatoes — Italy recipe

🇮🇹ItalyAdvanced

Soups

Lasagna Soup

All the flavors of a layered lasagna — rich meat ragù, herb-tomato broth, and three cheeses — cooked together in a single pot with lasagna noodles broken into pieces and simmered directly in the sauce. The noodles release starch into the broth as they cook, naturally thickening it into something between a soup and a sauce. The finishing move: a generous cold dollop of ricotta-mozzarella-Parmesan blended together, plopped into the center of each hot bowl. It melts and streaks through the red broth as you eat. No layering, no béchamel, no baking dish.

45 min540 kcal6 serves

🌶️Spicy

Lentil Bolognese with red lentils, crushed tomatoes and tomato paste — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Lentil Bolognese

Red lentils simmered with soffritto, tomato paste, crushed tomatoes, and red wine into a thick, deeply savory pasta sauce. No meat, no substitutes — just lentils doing what they do best when you give them enough time and heat. The sauce works because red lentils dissolve into the tomato base, thickening it while adding body and protein. Walnuts, added near the end, give the sauce a slight richness and something to chew on. The whole thing takes about 40 minutes and tastes better the next day.

45 min480 kcal4 serves

🌿Vegetarian🌱Vegan

Libum (Ancient Roman Cheese Cake) with ricotta, flour and egg — Italy recipe

🇮🇹ItalyMedium

Flour and Confectionery Products

Libum (Ancient Roman Cheese Cake)

Libum is an ancient Roman cheese cake: fresh ricotta, a little flour and an egg, shaped into a flat disc, baked on bay leaves and eaten hot with honey. Cato the Elder wrote the recipe down in De Agri Cultura around 160 BCE, and it has not changed since — three ingredients, one method. Romans offered it to the household gods, the lares and penates, and ate it themselves on ordinary days. Served hot with honey, it turns from a plain dense cake into something that tastes unmistakably of antiquity. The 50 minutes cover shaping and baking; wet ricotta needs 30 to 60 minutes to drain first.

50 min500 kcal4 serves

🌿Vegetarian💪High protein

Meatballs with minced meat, onion and breadcrumbs — Italy recipe

🇮🇹ItalyAdvanced

Meat Dishes

Meatballs

Italian meatballs (polpette) — juicy balls of mixed minced meat seasoned with aromatic herbs and cheese, fried to a golden crust and stewed in a rich tomato sauce.

68 min530 kcal4 serves

💪High protein

Minestrone with tomato, beans and onion — Italy recipe

🇮🇹ItalyAdvanced

Soups

Minestrone

Italian vegetable and bean soup with pasta. The vegetables soften in olive oil before any liquid goes in. A Parmesan rind simmers in the broth. The result tastes nothing like the tinned version.

55 min290 kcal6 serves

🌿Vegetarian

Mushroom Risotto with cremini or mixed mushrooms, Arborio or Carnaroli rice and parmesan — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Mushroom Risotto

Arborio rice toasted dry in butter, then built up ladle by ladle with hot stock and mushrooms, finished off heat with cold butter and parmesan. No cream. The creaminess comes entirely from the starch in the rice — that is the whole point of the technique. It takes about 18 minutes of actual cooking once the rice goes in, and you cannot really walk away from it.

40 min480 kcal4 serves

🌿Vegetarian

Negroni (Classic Italian Aperitivo Cocktail) with gin, Campari and sweet vermouth — Italy recipe

🇮🇹ItalyEasy

Beverages

Negroni (Classic Italian Aperitivo Cocktail)

The Negroni is a classic Italian cocktail made with equal parts gin, Campari, and sweet red vermouth, stirred over ice and garnished with an orange peel. One of the world's most iconic drinks, it's the cornerstone of Italian aperitivo culture — the tradition of a light, bitter drink before dinner that wakes the palate and stirs the appetite. Created around 1919 at Caffè Casoni in Florence, when Count Camillo Negroni asked bartender Fosco Scarselli for a stronger version of the Americano, replacing soda water with gin. Its ruby-red color, bittersweet flavor, and spirit-forward strength made it an icon of la dolce vita. The drink is a direct descendant of the Americano (Campari, vermouth, soda), which itself came from the Milano-Torino. The sacred formula is 1:1:1 — equal parts of all three ingredients. Key technique: stir, never shake (a spirit-only cocktail without juice should be gently chilled, not aerated and over-diluted), and quality matters because there are only three ingredients. Campari is the one irreplaceable soul of the drink. Served in a rocks glass over a large ice cube or straight up, it's sipped slowly as an aperitivo between 6 and 8 PM, paired with olives, taralli, or salty snacks. Recently revived worldwide through Negroni Week and ambassadors like Stanley Tucci, it remains one of the top three most-ordered cocktails in bars globally. Yields 1 cocktail in 5 minutes.

5 min215 kcal1 serves

⚡Quick🌾Gluten-free

Panzanella (Tuscan Bread and Tomato Salad) with stale bread, tomatoes and red onion — Italy recipe

🇮🇹ItalyMedium

Salads

Panzanella (Tuscan Bread and Tomato Salad)

Panzanella is a classic Tuscan salad of stale bread and ripe summer tomatoes, dressed with olive oil and red wine vinegar, with red onion and basil. It is a summer dish of central Italy (Tuscany and around), and a clear example of cucina povera — a way to use up stale bread, like its relatives Pappa al pomodoro and Ribollita. The name comes from pane (bread) and zanella (a deep bowl), reflecting its humble roots, and the dish goes back to the Middle Ages and the Tuscan countryside. A curious fact: the first panzanella had no tomatoes at all — it was made with bread, onion, and purslane, and the tomato only became the central ingredient in the 20th century. Unlike ordinary salads, panzanella is built on bread as its base: pieces of stale bread soak up the tomato juice, olive oil, and vinegar, turning soft but springy — never soggy when made correctly. The technical keys: stale bread, not fresh; soak and wring it out rather than toasting it (the authentic Tuscan way); ripe seasonal tomatoes whose juice becomes part of the dressing; red wine vinegar, not balsamic; and a 15-30 minute rest so the flavors come together. Served at room temperature as an antipasto or a light summer meal, it is summer on a plate — and best eaten the same day it is made.

30 min280 kcal4 serves

🌱Vegan⚡Quick

Pasta all'Amatriciana with bucatini or spaghetti, guanciale and tomatoes — Italy recipe

🇮🇹ItalyEasy

Cereal and Pasta Dishes

Pasta all'Amatriciana

One of four classic Roman pastas, and the only one with a tomato sauce. Bucatini or spaghetti with guanciale, San Marzano tomatoes, a touch of chilli, and Pecorino Romano. The dish comes from Amatrice, a mountain town on the Monti della Laga (part of Abruzzo until 1927, now Lazio). Transhumant shepherds carried it through the Roman countryside, and in the 19th century emigrants from Amatrice who ran inns and food shops in Rome made it a Roman staple. The white version without tomatoes, Pasta alla Gricia, is the older dish. The key is in the guanciale: cured pork cheek with a higher fat content than pancetta, it renders into the pan and flavors the tomato sauce with a deep, porky richness that no substitute fully replicates. The rules here are strict — no garlic, no onion, no herbs — because the dish doesn't need them.

30 min560 kcal4 serves

⚡Quick🌶️Spicy

Pasta alla Puttanesca with spaghetti, anchovy fillets and olives — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Pasta alla Puttanesca

A bold, briny Neapolitan pasta sauce built entirely from pantry staples: anchovies, olives, capers, garlic, and canned tomatoes. The name translates roughly as 'in the manner of a prostitute' — the exact origin is disputed but the dish is genuinely Neapolitan, from the Spanish Quarter, and dates to at least the mid-20th century. What makes it work is the combination of four distinct salty elements — the anchovy dissolves into the oil, the capers add a floral brine, the olives add a fruity richness, the tomato provides acidity — and none of them taste quite right alone, but together they produce something complex and deeply savory in under twenty minutes. Do not worry about the anchovies: they disappear completely into the oil and leave no fishy taste. Only their umami remains.

25 min490 kcal4 serves

⚡Quick🌶️Spicy

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