35+ Savor the Flavors Authentic Italian Dinner Recipes to Bring Italy to Your Table

Italian cuisine is renowned for its rich flavors, fresh ingredients, and heartwarming dishes that bring people together around the dinner table.

Whether you’re craving a comforting pasta dish, a savory risotto, or a zesty pizza, Italian food offers something for everyone.

But with so many variations and regional specialties, it can sometimes feel overwhelming to choose the perfect recipe to try.

That’s why we’ve compiled a list of 35+ authentic Italian dinner recipes that will transport your taste buds straight to Italy.

These tried-and-true recipes feature time-honored ingredients and traditional techniques, giving you a true taste of Italy’s culinary heritage.

From classic pasta to hearty meats and delightful desserts, you’ll discover a variety of dishes to impress your family and friends at your next dinner party.

35+ Savor the Flavors Authentic Italian Dinner Recipes to Bring Italy to Your Table

With these 35+ authentic Italian dinner recipes, you can easily create memorable meals that capture the essence of Italy.

Each dish reflects the country’s devotion to simple, fresh ingredients, paired with expert techniques that highlight the beauty of home-cooked meals.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will inspire you to try something new and indulge in the flavors of Italy.

So gather your ingredients, roll up your sleeves, and get ready to enjoy the incredible taste of Italy from the comfort of your own home!

Spaghetti alla Carbonara

Spaghetti alla Carbonara is one of Italy’s most beloved dishes, known for its rich, creamy texture without the use of cream. The secret to this delicious pasta lies in the perfect combination of guanciale (Italian cured pork cheek), eggs, Pecorino Romano cheese, and black pepper. This Roman specialty offers a smoky, salty flavor that pairs beautifully with al dente spaghetti.

Ingredients:

• 400g spaghetti
• 150g guanciale (or pancetta if unavailable), sliced into small pieces
• 3 large eggs
• 100g Pecorino Romano cheese, grated
• Freshly cracked black pepper
• Salt, for pasta water

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, following the package instructions.
2. While the pasta cooks, heat a pan over medium heat and add the guanciale. Sauté until crispy and golden, about 5-6 minutes. Set aside.
3. In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper until smooth.
4. Once the pasta is cooked, reserve a cup of pasta water and drain the spaghetti. Add the hot spaghetti directly into the pan with the guanciale, stirring to coat the pasta in the rendered fat.
5. Remove the pan from heat and pour in the egg mixture, tossing quickly to combine. 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 on top.

Spaghetti alla Carbonara is a delicious and satisfying dish that highlights the simplicity of Italian cooking. The creamy, velvety sauce made from eggs and cheese, combined with the crisp guanciale, creates a harmonious flavor profile that is both comforting and indulgent. It’s a classic example of how just a few ingredients, when prepared with care, can create something truly memorable. A perfect dish for any dinner gathering.

Osso Buco alla Milanese

Osso Buco alla Milanese is a hearty and flavorful Italian dish from Milan, featuring tender veal shanks braised in a mixture of white wine, broth, and aromatic vegetables. The dish is traditionally served with a gremolata, a zesty topping of lemon zest, garlic, and parsley that balances the richness of the meat. This recipe is ideal for a special occasion or a cozy family dinner.

Ingredients:

• 4 veal shanks (about 1 ½ inches thick)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 cup white wine
• 1 cup beef or chicken broth
• 1 can (400g) crushed tomatoes
• 1 bay leaf
• 2 sprigs fresh thyme
• Salt and pepper, to taste

For the gremolata:

• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced

Instructions:

1. Preheat the oven to 325°F (165°C). Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the veal shanks with salt and pepper, then brown them on all sides, about 5 minutes. Remove the shanks and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic, and sauté until softened, about 7-8 minutes.
3. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Add the tomatoes, broth, bay leaf, and thyme, and stir to combine.
4. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Cover the pot and transfer it to the oven. Braise for 2 to 2 ½ hours, until the meat is tender and falling off the bone.
5. While the osso buco is cooking, prepare the gremolata by mixing the lemon zest, parsley, and garlic in a small bowl.
6. Serve the osso buco with the gremolata sprinkled on top, alongside a serving of risotto alla Milanese or crusty bread.

Osso Buco alla Milanese is a spectacular dish that is as comforting as it is elegant. The slow braising results in fall-off-the-bone tenderness, while the fresh gremolata adds a refreshing burst of flavor to balance the rich, savory sauce. This dish exemplifies the Italian approach to creating depth of flavor with a simple but effective cooking method. Serve it for a special dinner or festive occasion, and it is sure to impress your guests.

Melanzane alla Parmigiana (Eggplant Parmesan)

Melanzane alla Parmigiana, or Eggplant Parmesan, is a comforting Italian classic that layers fried eggplant slices with marinara sauce, mozzarella, and Parmesan cheese. Baked until golden and bubbling, this dish is a true celebration of Mediterranean flavors. Although it is a bit time-consuming to prepare, the end result is a rich and satisfying dish perfect for any dinner table.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• Salt, for draining eggplant
• 3 cups marinara sauce (store-bought or homemade)
• 250g fresh mozzarella, sliced
• 100g Parmesan cheese, grated
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Olive oil, for frying
• Fresh basil leaves, for garnish

Instructions:

1. Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes to draw out excess moisture. Pat them dry with paper towels.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Heat olive oil in a large skillet over medium heat. Dredge each eggplant slice in the flour, dip in the egg, and coat with breadcrumbs. Fry the eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
4. Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant on top, followed by a few slices of mozzarella, a sprinkle of Parmesan, and a spoonful of marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake in the oven for 25-30 minutes, until the cheese is melted and bubbly. Let the dish cool for a few minutes before slicing.
6. Garnish with fresh basil leaves and serve.

Melanzane alla Parmigiana is a heartwarming and indulgent dish that showcases the versatility of eggplant. The crispy eggplant is beautifully complemented by the rich marinara sauce, gooey mozzarella, and nutty Parmesan, making each bite a comforting experience. It’s a fantastic option for vegetarians or anyone looking to enjoy the authentic flavors of Italy. Though a bit labor-intensive, the result is absolutely worth the effort, and it’s guaranteed to be a hit at any dinner party.

Risotto alla Milanese

Risotto alla Milanese is a luxurious, creamy Italian dish made with Arborio rice cooked in a rich broth and flavored with saffron, giving it its signature golden hue. This classic Milanese dish is traditionally served with osso buco, but it also makes a perfect standalone meal. The deep, earthy flavor of the saffron combined with the creamy texture of the risotto creates a comforting and sophisticated dish that embodies the essence of Italian cuisine.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ cup dry white wine
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons of warm water
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a small bowl, soak the saffron threads in warm water for about 10 minutes.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly until the rice becomes slightly translucent at the edges.
4. Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
5. Gradually add the warm broth, one ladleful at a time, allowing the rice to absorb the liquid before adding more. Stir constantly to release the starch, which will give the risotto its creamy texture.
6. After about 15 minutes, when the rice is nearly cooked through, stir in the saffron with its soaking liquid.
7. Continue adding broth and stirring until the rice is al dente and creamy, about 18-20 minutes total.
8. Remove the pan from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra Parmesan, if desired.

Risotto alla Milanese is a beautifully indulgent dish that captures the richness of Italian cuisine with every spoonful. The saffron not only adds a stunning golden color but also imbues the risotto with a delicate, fragrant flavor. Creamy, comforting, and versatile, this risotto can be served as a side dish or as a main course for a truly special meal. Perfect for a romantic dinner or a festive gathering, this dish is guaranteed to impress with its sophisticated flavor.

Frittata di Zucchine (Zucchini Frittata)

Frittata di Zucchine, or Zucchini Frittata, is a simple yet delicious Italian egg dish that is often enjoyed for breakfast, lunch, or dinner. The frittata is made with eggs, sautéed zucchini, and a variety of fresh herbs. It’s light, flavorful, and can be served warm or at room temperature. A great option for a quick meal, the frittata showcases the versatility of zucchini, offering a balance of flavors that’s both satisfying and nutritious.

Ingredients:

• 4 large eggs
• 2 medium zucchini, sliced thinly
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini and onion, and sauté until the zucchini is soft and lightly browned, about 5-7 minutes. Season with salt and pepper.
2. In a large bowl, whisk together the eggs, Parmesan cheese, and chopped basil. Add salt and pepper to taste.
3. Pour the egg mixture over the sautéed zucchini in the skillet. Stir gently to combine, ensuring the zucchini is evenly distributed.
4. Reduce the heat to low, and cook the frittata for 10-12 minutes until the edges are set but the center is still slightly runny.
5. Carefully flip the frittata using a plate, or finish cooking it under the broiler for a few minutes until fully set and golden brown on top.
6. Let the frittata cool for a few minutes before slicing and serving. It can be enjoyed warm, or at room temperature, making it a perfect dish for any occasion.

Frittata di Zucchine is the epitome of Italian home-cooked simplicity. This dish highlights the fresh flavors of zucchini and basil, balanced by the richness of eggs and Parmesan cheese. Whether served for a light dinner or a brunch gathering, this frittata offers versatility and ease. Its ability to be enjoyed both warm and at room temperature makes it a fantastic option for meal prepping or casual entertaining. A quick yet flavorful recipe, it’s a perfect way to incorporate vegetables into a meal without sacrificing taste.

Tiramisu

Tiramisu is perhaps one of Italy’s most iconic desserts, adored for its layers of espresso-soaked ladyfingers, mascarpone cream, and dusting of cocoa powder. The dessert is a perfect balance of rich, creamy, and slightly bitter flavors. Its simplicity and decadent taste make it an irresistible treat, ideal for any special occasion or as a sweet ending to a meal.

Ingredients:

• 250g mascarpone cheese
• 200ml heavy cream
• 3 large eggs (separated into whites and yolks)
• 100g sugar
• 1 teaspoon vanilla extract
• 2 cups strong brewed coffee, cooled
• 3 tablespoons coffee liqueur (optional)
• 200g ladyfinger biscuits (savoiardi)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional)

Instructions:

1. In a mixing bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale. Add the mascarpone cheese and vanilla extract, whisking until fully combined.
2. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, making sure to maintain its airy texture.
3. In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the mascarpone cream mixture, making sure it’s smooth and fluffy.
4. In a shallow dish, combine the cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, ensuring they don’t become too soggy.
5. Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch dish. Spread half of the mascarpone cream mixture over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
6. Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up.
7. Before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired.

Tiramisu is a classic Italian dessert that combines the bold flavors of coffee and chocolate with the creamy richness of mascarpone. Each bite is a luxurious experience, with the delicate layers of espresso-soaked ladyfingers and the light yet indulgent cream. Tiramisu is perfect for any occasion, from a casual dinner to a festive gathering, and can be made ahead of time for added convenience. This dessert is a timeless favorite, offering a sweet and satisfying end to a delicious Italian meal.

Gnocchi di Patate (Potato Gnocchi)

Gnocchi di Patate, or potato gnocchi, are soft, pillowy dumplings that melt in your mouth. This classic Italian dish is made with mashed potatoes, flour, and eggs, then boiled until they float to the top. Gnocchi can be served with a variety of sauces, from simple butter and sage to rich tomato sauce. Their light texture and delicate flavor make them a beloved comfort food throughout Italy.

Ingredients:

• 1 kg (2.2 lbs) potatoes (preferably waxy varieties like Yukon Gold)
• 300g (2 ½ cups) all-purpose flour, plus extra for dusting
• 1 large egg
• Salt, to taste
• Freshly grated Parmesan cheese, for serving
• Butter and fresh sage (optional, for serving)

Instructions:

1. Boil the potatoes in their skins in a large pot of salted water until tender, about 25-30 minutes. Drain and let them cool slightly before peeling.
2. Mash the potatoes thoroughly until smooth and free of lumps. Spread them out on a clean surface to cool completely.
3. Once cooled, make a well in the center of the mashed potatoes and add the egg and a pinch of salt. Slowly incorporate the flour, starting from the edges and working towards the center, until a soft dough forms. Be careful not to overwork the dough.
4. Divide the dough into 4 portions and roll each into a long rope, about 1 inch thick. Cut the ropes into small, bite-sized pieces.
5. To shape the gnocchi, use a fork to gently press each piece, creating a slight indentation on one side and a ridge on the other.
6. Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon and place them in a bowl.
7. Serve the gnocchi with your choice of sauce, such as a simple sage butter sauce (melt butter in a pan, add fresh sage leaves, and cook until the butter turns golden) or a rich tomato sauce. Sprinkle with freshly grated Parmesan before serving.

Gnocchi di Patate is a comforting, versatile dish that celebrates the humble potato. With their light and fluffy texture, these gnocchi absorb any sauce beautifully, whether you prefer the elegance of sage butter or the heartiness of a meat sauce. Although making gnocchi requires a bit of time and care, the end result is a satisfying, rewarding dish that will become a staple in your Italian repertoire. Whether as a main course or a side dish, these potato gnocchi are sure to impress.

Focaccia al Rosmarino (Rosemary Focaccia)

Focaccia al Rosmarino is a rustic Italian flatbread, renowned for its rich, olive oil-infused flavor and the fragrant aroma of fresh rosemary. The dough is soft and airy, with a slightly crispy exterior. This simple yet satisfying bread is perfect on its own, or served as an accompaniment to soups, stews, or salads. The key to great focaccia is allowing the dough to rise properly and generously using high-quality olive oil.

Ingredients:

• 500g (4 cups) all-purpose flour
• 7g (1 packet) active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 300ml (1 ¼ cups) warm water
• 3 tablespoons olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Instructions:

1. In a bowl, dissolve the sugar and yeast in warm water and let it sit for about 5-10 minutes until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and 3 tablespoons of olive oil, mixing until the dough comes together.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 400°F (200°C). Punch the dough down and transfer it to a greased baking sheet. Stretch the dough out to fit the shape of the pan.
5. Use your fingers to dimple the surface of the dough, then drizzle with more olive oil and sprinkle with chopped rosemary and coarse sea salt.
6. Let the dough rest for another 20-30 minutes to rise slightly.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp on the edges.
8. Remove from the oven, cool slightly, and cut into squares or wedges. Serve warm or at room temperature.

Focaccia al Rosmarino is a flavorful, aromatic bread that embodies the essence of Italian baking. The combination of olive oil and fresh rosemary gives the bread an inviting, earthy aroma, while the airy, soft texture makes it an absolute delight to eat. Whether enjoyed on its own, as an accompaniment to a meal, or used for making sandwiches, this focaccia will become a favorite in your kitchen. It’s simple to make and perfect for sharing with friends and family.

Pasta al Pesto Genovese

Pasta al Pesto Genovese is a quintessential Ligurian dish that highlights the vibrant flavors of fresh basil, garlic, pine nuts, Parmesan, and extra virgin olive oil. This fragrant and herbaceous sauce is traditionally made by hand in a mortar and pestle, though a food processor works just as well. Served with pasta, the pesto perfectly coats each strand, providing a burst of fresh, zesty flavor that’s both satisfying and refreshing.

Ingredients:

• 400g pasta (trofie, trenette, or spaghetti are traditional)
• 1 ½ cups fresh basil leaves
• 2 cloves garlic
• ¼ cup pine nuts
• ½ cup grated Parmesan cheese
• ¼ cup grated Pecorino Romano cheese
• ½ cup extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
2. While the pasta cooks, prepare the pesto. In a food processor or mortar and pestle, combine the basil, garlic, and pine nuts. Pulse or grind until a paste forms.
3. Add the grated cheeses and a pinch of salt, and continue processing or grinding until smooth.
4. With the processor running, gradually add the olive oil until the pesto reaches a creamy consistency. Adjust the seasoning with salt and freshly ground black pepper.
5. Drain the pasta, reserving a cup of pasta water. Toss the pasta with the pesto, adding a little pasta water if needed to help coat the pasta evenly.
6. Serve immediately, garnished with extra Parmesan or Pecorino cheese if desired.

Pasta al Pesto Genovese is a fresh, aromatic dish that showcases the best of Italy’s Mediterranean ingredients. The vibrant green pesto, with its balance of herbaceous basil, creamy cheeses, and rich olive oil, provides a burst of flavor in every bite. This dish is perfect for a quick weeknight meal or as a delightful way to impress guests. Simple to make yet incredibly flavorful, pasta al pesto is a celebration of summer flavors that will transport you straight to the heart of Liguria.

Caponata Siciliana

Caponata Siciliana is a quintessential Sicilian dish that beautifully blends sweet, sour, and savory flavors in a vibrant vegetable medley. The main ingredient is eggplant, which is sautéed and combined with tomatoes, olives, capers, and a tangy vinegar and sugar mix. Often served as a side dish or antipasto, Caponata is a true reflection of Sicily’s diverse culinary heritage and offers a delightful contrast of flavors and textures.

Ingredients:

• 2 medium eggplants, cubed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 tomatoes, diced
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, rinsed
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until soft and lightly browned, about 8-10 minutes. Remove from the pan and set aside.
2. In the same skillet, add another tablespoon of olive oil. Sauté the onion and celery until softened, about 5 minutes.
3. Add the tomatoes, olives, and capers, and cook for an additional 5 minutes, allowing the tomatoes to break down.
4. Stir in the vinegar and sugar, and let it cook for 2-3 minutes until the vinegar slightly evaporates.
5. Return the eggplant to the skillet, stirring to combine all the ingredients. Season with salt and pepper and let it simmer for another 10-15 minutes on low heat.
6. Remove from heat and let the caponata cool to room temperature. Serve garnished with fresh basil leaves.

Caponata Siciliana is a complex, flavorful dish that captures the essence of Sicilian cooking. The balance of sweet, sour, and savory notes creates a tantalizing experience with each bite. It’s a versatile dish, whether served as an appetizer, side dish, or even as a topping for toasted bread. The flavors develop even further when allowed to rest for a few hours, making it perfect for preparing in advance for gatherings. This dish is a true celebration of Sicily’s unique culinary traditions.

Pollo alla Cacciatora (Chicken Cacciatore)

Pollo alla Cacciatora, or Chicken Cacciatore, is a comforting Italian dish that translates to “hunter’s chicken.” It is a flavorful, rustic stew made with chicken, tomatoes, onions, garlic, and aromatic herbs. The dish is simmered in a rich red wine and broth base, allowing the chicken to become tender and infused with the deep, savory flavors. Pollo alla Cacciatora is a perfect dish for family dinners and pairs wonderfully with pasta, rice, or crusty bread to soak up the sauce.

Ingredients:

• 1 whole chicken, cut into 8 pieces (or 4-6 bone-in chicken thighs)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup red wine
• 1 can (400g) crushed tomatoes
• 1 cup chicken broth
• 1 tablespoon dried oregano
• 2 sprigs fresh rosemary
• 1/2 cup black olives, pitted
• 1/4 cup capers, rinsed
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper, then brown them on all sides until golden, about 10 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened, about 5 minutes.
3. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
4. Stir in the crushed tomatoes, chicken broth, oregano, rosemary, olives, and capers. Return the chicken to the pot, ensuring the pieces are submerged in the sauce.
5. Bring to a simmer, then cover and cook for 45 minutes to 1 hour, until the chicken is tender and the flavors have melded together.
6. Taste and adjust the seasoning with salt and pepper as needed. Serve hot with pasta, rice, or crusty bread.

Pollo alla Cacciatora is a hearty and flavorful dish that offers a true taste of Italy’s countryside. The rich combination of chicken, tomatoes, olives, and herbs creates a savory, robust sauce that complements the tender chicken perfectly. This dish is ideal for sharing with family and friends, as it’s both satisfying and easy to prepare. Serve it with a side of pasta or bread to soak up the delicious sauce, and enjoy the warmth and comfort of this traditional Italian meal.

Torta Caprese

Torta Caprese is a flourless chocolate cake that originates from the island of Capri. Made with just a few simple ingredients—dark chocolate, almonds, butter, eggs, and sugar—it’s rich, dense, and packed with deep chocolate flavor. Torta Caprese is often served dusted with powdered sugar or topped with whipped cream, making it the perfect dessert for chocolate lovers. This cake is naturally gluten-free, and its intense, fudgy texture makes it both decadent and satisfying.

Ingredients:

• 200g (7 oz) dark chocolate (70% cocoa), chopped
• 150g (¾ cup) unsalted butter
• 100g (½ cup) granulated sugar
• 4 large eggs
• 150g (1 ½ cups) ground almonds (almond flour)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or in the microwave, stirring until smooth.
3. Remove from heat and stir in the sugar and vanilla extract. Allow the mixture to cool slightly before adding the eggs, one at a time, mixing well after each addition.
4. Stir in the ground almonds until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (it should not come out completely clean).
6. Allow the cake to cool completely in the pan before removing it. Dust with powdered sugar just before serving, if desired.

Torta Caprese is an indulgent dessert that brings the richness of chocolate to the forefront. With its dense, fudgy texture and almond base, this cake is both a comforting treat and a sophisticated dessert. The simplicity of the ingredients and the ease of preparation make it a perfect go-to dessert for any occasion. Whether you serve it for a special celebration or as a simple end to a meal, Torta Caprese will undoubtedly satisfy any chocolate lover’s craving.

Lasagna alla Bolognese

Lasagna alla Bolognese is a hearty and comforting Italian dish that layers pasta sheets with a rich, slow-cooked Bolognese sauce, creamy béchamel, and a generous amount of grated cheese. Originating from the Emilia-Romagna region, this classic lasagna is a crowd-pleaser that brings together deep flavors from the beef and pork ragù, the smooth béchamel, and the savory cheese. Perfect for family gatherings or special occasions, it’s a filling, indulgent dish that embodies the essence of Italian home cooking.

Ingredients:

• 12 sheets of lasagna pasta (fresh or dried)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 250g (1/2 lb) ground beef
• 250g (1/2 lb) ground pork
• 1 cup red wine
• 1 can (400g) crushed tomatoes
• 1 cup whole milk
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• 2 cups béchamel sauce (recipe below)
• 2 cups grated Parmesan cheese

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt, to taste
• A pinch of nutmeg

Instructions:

1. To make the Bolognese sauce, heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute. Then add the ground beef and pork, cooking until browned, breaking up the meat as it cooks.
3. Pour in the red wine, and allow it to reduce for 3-4 minutes. Add the crushed tomatoes, tomato paste, milk, salt, and pepper, stirring to combine.
4. Reduce the heat and simmer the sauce uncovered for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken and become rich in flavor.
5. Meanwhile, cook the lasagna pasta in salted boiling water until al dente, according to the package instructions. Drain and set aside.
6. To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
7. Gradually add the milk, whisking constantly until the sauce thickens, about 5-7 minutes. Season with salt and a pinch of nutmeg.
8. Preheat the oven to 375°F (190°C).
9. In a baking dish, layer the lasagna starting with a thin layer of Bolognese sauce, followed by a layer of pasta sheets. Add a layer of béchamel sauce, then another layer of Bolognese. Repeat until all the ingredients are used, finishing with a layer of béchamel sauce.
10. Sprinkle the top with grated Parmesan cheese.
11. Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbling.
12. Let the lasagna rest for 10 minutes before slicing and serving.

Lasagna alla Bolognese is a rich and indulgent dish that brings the flavors of Italy to your table. The layers of tender pasta, savory Bolognese sauce, creamy béchamel, and melted cheese create a satisfying and comforting meal. This is a perfect dish for large gatherings or special celebrations, where the deep, slow-cooked flavors can truly shine. While it requires some effort to prepare, the reward is a mouthwatering, hearty lasagna that will be loved by all.

Frittata di Patate e Cipolle (Potato and Onion Frittata)

Frittata di Patate e Cipolle is a flavorful and satisfying Italian egg dish made with potatoes and onions. This rustic frittata is perfect for breakfast, brunch, or even a light dinner. The tender potatoes and sweet onions pair perfectly with the fluffy eggs, creating a dish that’s both simple and delicious. Versatile and easy to make, this frittata can be served warm or at room temperature, making it a great option for any occasion.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced potatoes and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes. Remove the potatoes and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the onions until soft and golden, about 5-7 minutes. Season with salt and pepper.
3. In a bowl, whisk the eggs and season with salt and pepper.
4. Return the potatoes to the skillet with the onions, spreading them evenly. Pour the beaten eggs over the potatoes and onions, tilting the pan to ensure the eggs cover all the ingredients.
5. Cook over low heat for about 10 minutes, allowing the edges to set. You can cover the pan to speed up the process.
6. When the frittata is mostly set but still slightly runny on top, carefully flip it using a plate or by inverting the frittata onto another pan, and cook for another 5 minutes until fully set.
7. Serve hot, or allow the frittata to cool and serve at room temperature. Garnish with chopped fresh parsley if desired.

Frittata di Patate e Cipolle is a simple yet flavorful dish that highlights the natural sweetness of onions and the heartiness of potatoes, all held together by rich, fluffy eggs. It’s a versatile meal that can be enjoyed at any time of day and is perfect for using up leftovers. Whether served for a family meal or at a brunch gathering, this frittata is sure to be a crowd-pleaser, offering both comfort and taste in every bite.

Risotto ai Funghi Porcini (Porcini Mushroom Risotto)

Risotto ai Funghi Porcini is a rich, earthy Italian rice dish that features the deep flavors of porcini mushrooms. The creamy, delicate risotto is made with Arborio rice and cooked in a flavorful mushroom broth, creating a luxurious dish that perfectly highlights the umami of the mushrooms. This dish is ideal for autumn and winter meals when mushrooms are in season and offers a sophisticated yet comforting option for any occasion.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dried porcini mushrooms, rehydrated in warm water and chopped (or fresh porcini mushrooms, sliced)
• ½ cup dry white wine
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a small bowl, soak the dried porcini mushrooms in warm water for about 20 minutes. Drain, reserving the soaking liquid, and chop the mushrooms into small pieces. If using fresh mushrooms, skip this step and slice them.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Add the chopped porcini mushrooms (both dried and fresh) and cook for an additional 5 minutes until they release their aroma.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and cook, stirring, until it is mostly absorbed by the rice.
6. Gradually add the warm broth, one ladleful at a time, stirring constantly until the rice absorbs the liquid before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Once the risotto is cooked, stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped fresh parsley, if desired.

Risotto ai Funghi Porcini is a comforting and flavorful dish that brings out the earthy richness of the mushrooms, creating a creamy and satisfying meal. The slow cooking process allows the rice to absorb the flavors of the broth and mushrooms, resulting in a dish that’s both indulgent and warming. Perfect for a cozy dinner or as a first course at a dinner party, this risotto is a true celebration of the natural flavors of Italy’s forests.

Note: More recipes are coming soon!