50+ Traditional Italian Dinner Recipes for Every Occasion

Italy is renowned for its rich culinary tradition, and when it comes to dinnertime, the country’s home-cooked meals are second to none.

From comforting pasta dishes to savory meat and vegetable recipes, Italian dinners are all about using fresh, high-quality ingredients and cooking with love.

If you’re looking to expand your dinner repertoire with delicious, hearty, and authentic meals, you’ve come to the right place.

In this blog, we’ll explore 50+ Italian dinner recipes that bring the true flavors of Italy to your table.

Whether you’re craving a classic pasta, a crispy pizza, or a tender slow-cooked dish, there’s something for every taste and occasion.

Let’s dive into the world of Italian cooking and discover new ways to make dinnertime special!

50+ Traditional Italian Dinner Recipes for Every Occasion

Italian cuisine is a treasure trove of delightful dishes that span a variety of flavors, textures, and cooking techniques.

With these 50+ Italian dinner recipes, you have everything you need to bring authentic Italian meals to your kitchen, no matter the season or occasion.

From simple, quick meals to rich and elaborate feasts, these recipes highlight the beauty of Italian cooking—simple ingredients turned into something extraordinary.

So whether you’re cooking for your family, hosting friends, or enjoying a quiet dinner at home, these Italian dinner ideas will inspire you to cook with passion and savor the delicious results.

Classic Chicken Parmesan

Chicken Parmesan, a beloved Italian-American dish, features crispy breaded chicken breasts smothered in marinara sauce and topped with melted mozzarella and Parmesan cheese. This dish is a satisfying and indulgent meal, perfect for any dinner occasion. The combination of savory chicken, rich tomato sauce, and creamy cheese creates an irresistible flavor profile that will surely please your entire family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably Italian-style)
• 1 cup grated Parmesan cheese
• 1 ½ cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper. Dredge each piece first in flour, then dip in the beaten eggs, and coat in breadcrumbs mixed with grated Parmesan.
3. Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes per side until golden brown. Remove and place on a paper towel to drain excess oil.
4. In a baking dish, spread a thin layer of marinara sauce. Place the fried chicken breasts on top.
5. Spoon more marinara sauce over each piece of chicken, then sprinkle with shredded mozzarella cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

Chicken Parmesan is a timeless dish that brings comfort and satisfaction to the dinner table. The crispy texture of the breaded chicken combined with the richness of the marinara sauce and gooey melted cheese creates a perfect balance of flavors. Serve it with a side of spaghetti, garlic bread, or a simple green salad for a well-rounded meal. Whether you’re cooking for a family dinner or entertaining guests, Chicken Parmesan is sure to be a hit!

Spaghetti Carbonara

Spaghetti Carbonara is an iconic Roman pasta dish that blends the flavors of crispy pancetta, creamy egg sauce, and sharp Pecorino Romano cheese. It’s a deceptively simple recipe with a rich and comforting taste, perfect for a quick yet elegant dinner. Carbonara is one of those dishes where the quality of ingredients truly shines, making each bite flavorful and satisfying.

Ingredients:

• 12 oz spaghetti
• 4 oz pancetta or guanciale, diced
• 2 large eggs
• 1 cup grated Pecorino Romano cheese
• 2 cloves garlic, peeled
• Freshly ground black pepper, to taste
• Salt, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a skillet, heat a little olive oil over medium heat and add the garlic cloves. Sauté for 1-2 minutes until fragrant, then remove the garlic and add the diced pancetta. Cook for 4-5 minutes until crispy.
3. In a bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of black pepper.
4. Add the cooked spaghetti to the pancetta in the skillet, tossing to combine. Remove from heat and quickly pour the egg mixture over the pasta, tossing to coat the noodles evenly.
5. Gradually add reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy consistency.
6. Serve immediately with extra Pecorino Romano and black pepper.

Spaghetti Carbonara is the epitome of simple Italian cuisine that highlights the richness of its ingredients. The creaminess from the egg mixture combined with the salty pancetta and sharp cheese creates a mouthwatering, comforting dish. Despite its simplicity, the layers of flavor make Carbonara feel indulgent. This dish is perfect for a busy weeknight meal or a cozy weekend dinner, and it never fails to impress with its decadent taste.

Eggplant Parmesan

Eggplant Parmesan is a classic vegetarian Italian dish that features layers of crispy breaded eggplant slices, marinara sauce, and melted mozzarella and Parmesan cheeses. It’s a comforting and satisfying alternative to traditional meat-based Parmesan dishes and offers all the delicious, savory flavors that Italian cuisine is known for. Perfect for a meatless Monday or anyone craving a hearty, yet lighter, Italian meal.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 ½ cups breadcrumbs (preferably Italian-style)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 2 large eggs, beaten
• Fresh basil, for garnish
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
3. Dip each eggplant slice into beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. In a baking dish, spread a layer of marinara sauce, then add a layer of fried eggplant slices. Top with more sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

Eggplant Parmesan is a delicious and satisfying dish that is perfect for anyone looking for a comforting yet meatless meal. The crispy layers of eggplant, combined with the rich marinara sauce and melted cheese, create a balanced and indulgent experience. This dish can be enjoyed as a main course or as part of a larger Italian feast. It’s a perfect option for vegetarians or anyone craving the flavors of classic Italian cuisine in a healthier, lighter form.

Lasagna alla Bolognese

Lasagna alla Bolognese is a rich, hearty, and comforting Italian classic that layers perfectly cooked pasta with a savory Bolognese sauce, béchamel, and a generous amount of mozzarella and Parmesan. This dish is a labor of love, as it requires time and attention, but the result is a decadently delicious meal that is perfect for family gatherings or special occasions. The balance of flavors and textures in this lasagna makes it an ultimate Italian comfort food.

Ingredients:

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 lb ground pork
• 1 cup red wine
• 2 cups crushed tomatoes
• 1 cup tomato paste
• 1 cup whole milk
• 2 cups heavy cream
• 1 ½ cups grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the lasagna noodles according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat and sauté the chopped onion and garlic until softened, about 5 minutes.
3. Add the ground beef and pork to the pan, cooking until browned. Add the wine and let it reduce for 2-3 minutes.
4. Stir in the crushed tomatoes and tomato paste. Season with salt, pepper, and basil. Simmer for 30 minutes, stirring occasionally.
5. While the sauce is simmering, make the béchamel. In a saucepan, heat the milk and cream over medium heat. In a separate pan, melt butter, then whisk in flour until smooth. Gradually add the warm milk mixture, whisking constantly until thickened. Remove from heat and stir in ½ cup of Parmesan cheese.
6. Preheat your oven to 375°F (190°C).
7. In a baking dish, layer lasagna noodles, Bolognese sauce, béchamel, and mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of béchamel and cheese.
8. Bake for 45 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.

Lasagna alla Bolognese is an indulgent and satisfying dish that combines a rich meaty sauce with creamy béchamel and cheesy layers for an unforgettable meal. The time and effort spent in making the Bolognese sauce and béchamel are well worth it, as they bring deep, complex flavors to the dish. This lasagna is perfect for feeding a crowd and makes great leftovers, allowing the flavors to meld even further. Serve with a side of garlic bread or a crisp green salad for a complete Italian feast.

Risotto alla Milanese

Risotto alla Milanese is a luxurious Italian dish featuring creamy, tender rice cooked in a saffron-infused broth, creating a rich golden color and aromatic flavor. Originating from Milan, this dish is perfect as a side or a main, offering a refined yet simple way to enjoy the delicate flavors of saffron. The slow and careful process of making risotto creates a creamy texture that is comforting and indulgent, making it a perfect dish for special occasions.

Ingredients:

• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 3 tablespoons butter
• 1 tablespoon olive oil
• 4 cups chicken or vegetable broth, kept warm
• ½ cup dry white wine
• 1 teaspoon saffron threads
• ¾ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a small bowl, steep the saffron threads in 2 tablespoons of warm broth for about 10 minutes.
2. In a large pan, heat olive oil and 2 tablespoons of butter over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat the rice in the butter and oil mixture. Toast the rice for 2-3 minutes until slightly translucent at the edges.
4. Pour in the white wine and let it absorb into the rice, stirring constantly.
5. Gradually add the warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir constantly and continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Once the rice is cooked, stir in the saffron mixture, Parmesan cheese, and remaining tablespoon of butter. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese if desired.

Risotto alla Milanese is a comforting and elegant dish that highlights the delicate yet distinct flavor of saffron. The creamy texture of the risotto pairs beautifully with the richness of the butter and Parmesan cheese, creating a dish that feels both indulgent and refined. This dish is perfect for a special dinner, holiday meal, or to impress guests with a traditional Italian favorite. Its vibrant golden hue and luxurious texture make it as visually stunning as it is delicious.

Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian pasta dish featuring a silky, creamy sauce made from butter, heavy cream, and Parmesan cheese. While its origin is often debated, this dish has become a staple in Italian-American cuisine, offering a rich and comforting flavor profile. With its simple ingredients and decadent sauce, Fettuccine Alfredo is perfect for a quick weeknight dinner or a luxurious treat for special occasions.

Ingredients:

• 12 oz fettuccine pasta
• 1 cup unsalted butter
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, melt the butter over medium heat. Once melted, add the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
3. Reduce the heat to low and stir in the grated Parmesan cheese, garlic powder, salt, and pepper. Continue stirring until the cheese has fully melted and the sauce is smooth and creamy.
4. Add the cooked fettuccine to the sauce and toss until the pasta is well-coated. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
5. Serve the Fettuccine Alfredo immediately, garnished with chopped parsley.

Fettuccine Alfredo is the epitome of simple indulgence, combining the rich, creamy sauce with tender pasta for a satisfying meal. The buttery, cheesy sauce coats the pasta beautifully, creating a comforting dish that is sure to please. Whether enjoyed on its own or paired with grilled chicken, shrimp, or vegetables, Fettuccine Alfredo is a versatile dish that never fails to impress. It’s perfect for a cozy dinner or to serve at a dinner party for a decadent Italian-inspired meal.

Pollo alla Cacciatora (Chicken Cacciatore)

Pollo alla Cacciatora, or Chicken Cacciatore, is a rustic Italian dish that features chicken braised in a rich, savory sauce of tomatoes, bell peppers, onions, garlic, and herbs. This hearty and flavorful dish has its origins in Tuscany and is traditionally made by hunters using whatever ingredients were on hand. It’s the perfect one-pot meal that combines tender chicken with the depth of tomato and aromatic herbs. This dish is ideal for a family meal or a cozy dinner, offering bold flavors and a comforting, satisfying experience.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• ½ cup red wine
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for about 4-5 minutes on each side. Remove the chicken and set aside.
2. In the same skillet, add the sliced onion, bell pepper, and garlic. Cook for 5-6 minutes until softened.
3. Add the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
4. Stir in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Return the chicken to the skillet, skin-side up. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Garnish with fresh parsley and serve with crusty bread or over pasta.

Pollo alla Cacciatora is a classic Italian comfort food that’s packed with rich flavors and tender chicken. The combination of tomatoes, wine, and herbs creates a deep, savory sauce that complements the chicken beautifully. It’s a one-pot dish that’s easy to prepare yet feels like a special meal, perfect for a weeknight dinner or a relaxed Sunday gathering. This dish is best served with bread to soak up the flavorful sauce or paired with pasta for a satisfying meal.

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a comforting and classic Italian dish that features pillowy-soft potato gnocchi baked in a rich tomato sauce with mozzarella cheese and a sprinkle of Parmesan. Originating from Sorrento, this dish combines the soft texture of gnocchi with the bold, tangy flavor of tomato sauce and the melty goodness of cheese. It’s an easy yet indulgent recipe that’s perfect for a cozy dinner, and it offers a wonderful balance of textures and flavors.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup fresh mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gnocchi according to package directions. Once they float to the top of the pot, remove them and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the marinara sauce and simmer for 5 minutes to warm through.
4. Add the cooked gnocchi to the sauce and gently stir to coat.
5. Transfer the gnocchi and sauce mixture to a baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve immediately.

Gnocchi alla Sorrentina is a dish that’s both comforting and indulgent, making it the perfect choice for a cozy night in or a family gathering. The combination of soft, tender gnocchi with tangy tomato sauce and gooey mozzarella cheese is simply irresistible. This dish is an excellent example of the magic that happens when simple ingredients are prepared with love. Serve it with a side salad or some crusty bread to complete the meal and savor every bite of this Italian classic.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan is a classic Italian dish made by layering breaded and fried eggplant slices with marinara sauce and mozzarella, then baking until golden and bubbling. This hearty, vegetarian dish offers all the richness and comfort of traditional Parmesan dishes, but with the earthy flavors of eggplant. Melanzane alla Parmigiana is perfect for a light yet satisfying meal, ideal for any occasion. The crispy eggplant layers soak up the savory sauce, creating a delicious contrast of textures.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 cups breadcrumbs
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 ½ cups mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)
• Olive oil, for frying
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with salt and pepper.
3. Dip each eggplant slice into the flour, followed by the beaten eggs, and finally coat with breadcrumbs. Set aside.
4. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices on top, followed by a bit more sauce, mozzarella, and Parmesan.
6. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

Eggplant Parmesan is a delicious, comforting dish that showcases the versatility of eggplant in Italian cuisine. The crispy fried eggplant slices, combined with the savory marinara sauce and melted cheese, create a perfect harmony of textures and flavors. This dish is ideal for a satisfying vegetarian meal or as a side to complement any Italian entrée. Whether served with a side of pasta or a simple salad, Melanzane alla Parmigiana is sure to be a crowd-pleaser and a staple in your Italian recipe repertoire.

Risotto alla Milanese

Risotto alla Milanese is a luxurious and flavorful Italian dish that features creamy risotto infused with saffron, giving it a vibrant yellow color and a distinct aromatic taste. Originating from Milan, this risotto is a celebration of simple ingredients—arborio rice, butter, and saffron—creating a rich and silky texture that’s perfect for a special dinner or as a side dish to complement meats like osso buco or roasted lamb. It’s a comforting and elegant dish that’s surprisingly easy to make, allowing you to savor the delicate balance of flavors in every bite.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 1 pinch saffron threads
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a small bowl, steep the saffron in a few tablespoons of warm broth for about 5 minutes to release its flavor and color.
2. In a large saucepan, heat the butter over medium heat. Add the onion and cook until translucent, about 4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is creamy and tender.
6. Stir in the saffron-infused broth, Parmesan cheese, salt, and pepper. Continue to cook for 2 more minutes until the risotto is creamy and well-combined.
7. Serve immediately, garnished with extra Parmesan, if desired.

Risotto alla Milanese is a classic Italian dish that epitomizes the art of risotto making. The infusion of saffron adds a luxurious depth of flavor and a golden hue that makes it a striking and delicious side dish or main course. The creamy texture and delicate balance of flavors make it perfect for any special occasion. Whether paired with roasted meats or enjoyed on its own, this dish showcases the elegance and comfort of traditional Italian cuisine, bringing warmth and joy to the table with each bite.

Pasta e Fagioli

Pasta e Fagioli, or pasta and beans, is a hearty and comforting Italian soup that combines tender pasta with creamy beans, vegetables, and a savory broth. This dish has its origins in the regions of central and southern Italy and is perfect for colder weather or when you need a filling yet healthy meal. With the perfect balance of carbohydrates, fiber, and protein, it’s a well-rounded dish that can be served as a starter or a main course. This humble, rustic soup is a testament to the Italian knack for turning simple ingredients into something incredibly flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5-6 minutes, until the vegetables have softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a simmer.
4. Add the pasta and cook for 8-10 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Pasta e Fagioli is a classic Italian comfort food that is as nourishing as it is flavorful. The combination of beans, vegetables, and pasta creates a satisfying, filling dish that’s perfect for any time of the year. Whether served as a light lunch or a comforting dinner, this soup will warm you from the inside out. The simplicity of the ingredients allows the natural flavors to shine, and the addition of Parmesan cheese and fresh herbs elevates the dish to perfection. It’s a wonderful example of how Italian cuisine turns humble ingredients into something extraordinary.

Frittata di Patate (Potato Frittata)

Frittata di Patate, or potato frittata, is an Italian classic that’s perfect for breakfast, lunch, or dinner. Made with eggs, thinly sliced potatoes, and a mix of herbs, this dish is an excellent way to use up leftover potatoes and transform them into a savory, satisfying meal. It’s cooked on the stovetop, then finished under the broiler to create a crispy, golden top. This frittata can be customized with various vegetables, cheese, and meats, making it a versatile dish that’s loved by all.

Ingredients:

• 2 large potatoes, peeled and thinly sliced
• 6 large eggs
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese (optional)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the broiler to high.
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the sliced potatoes and cook, turning occasionally, until they are tender and golden brown, about 10-12 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until soft and translucent, about 4 minutes.
4. In a bowl, whisk the eggs with salt, pepper, and fresh parsley.
5. Return the cooked potatoes to the skillet with the onions. Pour the egg mixture over the potatoes, and stir gently to combine.
6. Cook on the stovetop for about 4-5 minutes until the edges begin to set.
7. Transfer the skillet to the broiler and cook for 2-3 minutes, or until the top is golden and crispy.
8. Serve warm, garnished with extra parsley if desired.

Frittata di Patate is a simple yet hearty dish that embodies the rustic charm of Italian cooking. The combination of crispy potatoes and fluffy eggs makes for a satisfying meal that’s full of flavor. It’s an incredibly versatile dish that can be made with just a few ingredients or customized to include your favorite vegetables, cheeses, or meats. Whether served for breakfast, lunch, or dinner, this potato frittata is guaranteed to be a crowd-pleaser and a go-to recipe in your Italian culinary repertoire.

Pollo alla Cacciatora (Chicken Cacciatore)

Pollo alla Cacciatora, or Chicken Cacciatore, is a beloved Italian dish that translates to “hunter’s chicken.” It’s a comforting and rustic chicken stew cooked with tomatoes, garlic, onions, olives, and herbs. Traditionally, this dish was made by hunters with ingredients readily available in the wild, such as mushrooms, herbs, and game meat. Today, it’s typically made with chicken, but the vibrant sauce and tender meat make it a timeless favorite. The stew-like consistency makes it perfect for serving over pasta, rice, or crusty bread, soaking up all the delicious flavors.

Ingredients:

• 4 bone-in chicken thighs, skin on
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup black olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme, chopped
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them in the skillet for about 5 minutes per side. Once browned, remove the chicken and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook for about 3 minutes, or until softened.
3. Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes.
4. Stir in the crushed tomatoes, olives, oregano, and thyme. Bring the mixture to a simmer.
5. Return the chicken to the skillet, skin-side up, and add the chicken broth. Cover and simmer for 30-35 minutes, until the chicken is fully cooked and tender.
6. Adjust seasoning with salt and pepper to taste.
7. Serve the chicken with the sauce, garnished with fresh parsley. It pairs wonderfully with pasta, polenta, or crusty bread.

Pollo alla Cacciatora is a hearty and flavorful dish that brings together the rich taste of tomatoes, wine, and olives in a savory chicken stew. The tender chicken, infused with herbs and simmered in a luscious sauce, makes for a meal that’s perfect for family dinners or special occasions. This dish showcases the rustic, comforting side of Italian cuisine, where simple ingredients come together to create a rich, satisfying flavor. Whether enjoyed on a chilly evening or for a weekend gathering, Chicken Cacciatore is bound to be a hit.

Lasagna alla Bolognese

Lasagna alla Bolognese is the ultimate comfort food, layered with rich, meaty Bolognese sauce, creamy béchamel, and sheets of pasta. Originating from the Emilia-Romagna region of Italy, this lasagna is a luxurious dish that combines the flavors of slow-cooked meat sauce with the creaminess of béchamel, all tucked between delicate pasta sheets. The Bolognese sauce is made with a combination of ground beef, pork, tomatoes, and vegetables, simmered to perfection for hours. This lasagna is perfect for a family dinner, holiday meal, or any special occasion.

Ingredients:

• 12 lasagna noodles, cooked al dente
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 cup dry red wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup whole milk
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups béchamel sauce (see instructions below)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese, grated

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Pinch of nutmeg
• Salt and pepper, to taste

Instructions:

1. For the Bolognese sauce:
   In a large pan, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
   Add the ground beef and pork and cook until browned. Pour in the red wine and cook for 2-3 minutes, letting the alcohol evaporate.
   Stir in the crushed tomatoes, milk, oregano, salt, and pepper. Bring the sauce to a simmer and cook uncovered for 1-2 hours, stirring occasionally until the sauce is thick and rich. Set aside.
2. For the Béchamel sauce:
   In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form.
   Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.
3. Assemble the lasagna:
   Preheat the oven to 375°F (190°C).
   In a baking dish, spread a thin layer of Bolognese sauce on the bottom. Place a layer of lasagna noodles over the sauce, followed by another layer of Bolognese, a layer of béchamel, and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with a final layer of sauce and cheese on top.
4. Cover the lasagna with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving.

Lasagna alla Bolognese is a decadent dish that showcases the beauty of slow-cooked Italian flavors. The rich and savory Bolognese sauce pairs perfectly with the creamy béchamel and the soft pasta layers, creating a comforting and indulgent meal. While it requires time and effort to prepare, the result is a dish that’s worth every minute. Whether served for a special occasion or as a family favorite, this lasagna will undoubtedly be a crowd-pleaser and a true taste of Italian home cooking.

Gnocchi al Pesto

Gnocchi al Pesto is a simple yet delicious Italian dish that features fluffy potato gnocchi tossed in a vibrant, aromatic basil pesto sauce. The tender gnocchi is the perfect canvas for the rich, garlicky, and herbaceous pesto, which is made from fresh basil, garlic, pine nuts, Parmesan, and olive oil. This dish brings together the soft, pillowy gnocchi with the bold flavors of the pesto for a meal that’s both comforting and fresh. It’s ideal for a quick weeknight dinner or a weekend gathering with friends and family.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 1/4 cup pesto sauce (see instructions below)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese, for garnish

For the Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 2 cloves garlic
• 1/4 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. For the pesto sauce:
   In a food processor, combine the basil, garlic, pine nuts, Parmesan, salt, and pepper. Pulse until finely chopped.
   With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Set aside.
2. Cook the gnocchi:
   Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until they float to the top, indicating they are done.
   Use a slotted spoon to remove the gnocchi and transfer them to a large bowl.
3. Toss the gnocchi:
   Drizzle the pesto over the cooked gnocchi, adding a little olive oil if needed to ensure the gnocchi is evenly coated. Toss gently to combine.
4. Serve immediately, garnished with extra Parmesan cheese.

Gnocchi al Pesto is a wonderfully satisfying dish that combines two iconic elements of Italian cuisine: tender gnocchi and fresh pesto. The soft, pillowy gnocchi absorbs the rich pesto perfectly, making each bite burst with the vibrant flavors of basil and garlic. It’s a quick yet impressive meal that’s easy to make and perfect for any occasion. Whether you’re a fan of pesto or just discovering it, this dish will transport you straight to the heart of Italy with its simple elegance and fresh flavors.

Note: More recipes are coming soon!