35+ Classic Italian Sunday Lunch Recipes to Bring Family Together

Italian Sunday lunches are a timeless tradition that bring family and friends together around a table full of delicious food, laughter, and joy.

The Italian culture places great emphasis on sharing meals as a way to bond, and Sunday lunch is often the highlight of the week.

If you’re looking to recreate this warm and inviting experience, look no further!

In this blog, we’ve compiled over 35 mouthwatering Italian Sunday lunch recipes that will transport you to the heart of Italy.

From classic pasta dishes to succulent roasts, and indulgent desserts, these recipes are perfect for any Sunday gathering.

Whether you’re planning a cozy family meal or an extravagant feast, there’s something here for everyone.

Let’s dive into the irresistible world of Italian cuisine and discover how to make your Sunday meal unforgettable!

35+ Classic Italian Sunday Lunch Recipes to Bring Family Together

A traditional Italian Sunday lunch is more than just a meal – it’s an experience, a celebration of family, food, and heritage.
With these 35+ Italian recipes, you now have all the tools you need to recreate the magic of Italy in your own home.

From savory starters to indulgent mains and sweet endings, each dish is designed to bring joy to your table.

So gather your loved ones, roll up your sleeves, and get ready to make lasting memories over these delicious Italian creations.

Risotto alla Milanese

Risotto alla Milanese is a classic Italian dish known for its rich, golden color and aromatic flavor. This dish hails from Milan and is made with saffron, butter, and Parmesan cheese, creating a creamy and comforting meal. It’s the perfect dish for a Sunday lunch, providing both elegance and warmth to the table.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable stock (hot)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 pinch of saffron threads
• ½ cup dry white wine
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Soak the saffron threads in a tablespoon of warm water for about 10 minutes to release their color and aroma.
2. In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent.
3. Add the Arborio rice and cook, stirring constantly, for about 2-3 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir until it’s fully absorbed by the rice.
5. Begin adding the hot stock, one ladleful at a time, stirring continuously. Let each addition of stock absorb before adding the next.
6. Once the rice is cooked al dente (about 18-20 minutes), stir in the saffron water and the grated Parmesan cheese.
7. Season with salt and pepper to taste and stir until the risotto reaches a creamy consistency.

Risotto alla Milanese is a luxurious dish that delivers both flavor and texture in every bite. The infusion of saffron adds a unique aromatic depth, and the Parmesan brings a delightful creaminess. This dish is perfect as a main course for a festive Sunday lunch, bringing a taste of northern Italy to your table. Paired with a glass of dry white wine, this risotto is sure to impress guests and family alike.

Pollo al Forno con Patate (Roast Chicken with Potatoes)

Pollo al Forno con Patate is a traditional Italian Sunday roast that is both simple and full of flavor. Roasting a whole chicken with garlic, rosemary, and potatoes allows the flavors to meld, creating a crispy skin and tender meat. It’s an easy and satisfying dish that requires minimal prep but yields maximum flavor.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 4 large potatoes, peeled and cut into wedges
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 1 lemon, halved
• Salt and pepper to taste
• 1 cup white wine (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken generously with salt and pepper, inside and out. Stuff the cavity with the garlic cloves, rosemary sprigs, and lemon halves.
3. Drizzle the olive oil over the chicken and rub it into the skin.
4. Place the chicken on a roasting rack in a large roasting pan. Arrange the potato wedges around the chicken.
5. Season the potatoes with salt, pepper, and a little more olive oil. If desired, add a splash of white wine to the pan for extra flavor.
6. Roast the chicken and potatoes in the oven for about 1.5 to 2 hours, basting the chicken every 30 minutes with its own juices. The chicken should be golden and crispy, and the potatoes tender and caramelized.
7. Let the chicken rest for 10 minutes before carving.

Pollo al Forno con Patate is the epitome of an Italian Sunday lunch. The golden, crispy skin of the chicken combined with the savory roasted potatoes is a satisfying meal that brings comfort to any table. The aroma of rosemary and garlic fills the home, creating a welcoming atmosphere for a family gathering. With its simplicity and flavor, this roast chicken dish is sure to become a family favorite.

Lasagna alla Bolognese

Lasagna alla Bolognese is a quintessential Italian dish that combines rich layers of pasta, savory meat sauce, béchamel, and cheese. This hearty, comforting dish originates from Bologna and is the perfect Sunday lunch option when you’re in the mood for something indulgent. It requires time to prepare but the result is a deliciously satisfying meal.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 2 cups milk
• 4 tbsp butter
• 4 tbsp flour
• 1 box lasagna noodles (pre-cooked or uncooked)
• 2 cups grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pan, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, and sauté until soft.
2. Add the ground beef and pork to the pan. Cook, breaking up the meat, until browned. Season with salt and pepper.
3. Pour in the red wine and let it simmer for a few minutes until reduced.
4. Stir in the crushed tomatoes and tomato paste. Let the sauce simmer on low heat for about 1 hour, stirring occasionally.
5. While the sauce is simmering, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes.
6. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper.
7. Preheat the oven to 375°F (190°C).
8. In a large baking dish, layer the lasagna: Start with a layer of meat sauce, followed by a layer of pasta, béchamel sauce, and a sprinkle of Parmesan and mozzarella. Repeat the layers, finishing with a layer of meat sauce and a generous amount of mozzarella on top.
9. Bake for 30-40 minutes, or until the top is golden and bubbly. Let the lasagna cool for 10 minutes before serving.

Lasagna alla Bolognese is the ultimate indulgence in Italian comfort food. The combination of savory meat sauce, creamy béchamel, and melty cheese in every bite creates a dish that’s both rich and satisfying. Though it takes time to prepare, the layers of flavor make every moment in the kitchen worthwhile. This dish is ideal for a Sunday lunch with family, providing a hearty meal that’s sure to please even the pickiest of eaters.

Gnocchi al Pesto

Gnocchi al Pesto is a vibrant and flavorful dish that combines soft, pillowy potato gnocchi with a rich and aromatic pesto sauce. Originating from the northern regions of Italy, particularly Liguria, this dish is perfect for a relaxed Sunday lunch. The creamy pesto sauce complements the delicate texture of the gnocchi, creating a satisfying and refreshing meal.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 2 cups fresh basil leaves
• 2 cloves garlic
• ¼ cup pine nuts
• ½ cup Parmesan cheese, grated
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions (about 2-3 minutes or until they float to the surface). Drain and set aside, reserving some cooking water.
2. In a food processor, combine the basil, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
3. With the processor running, gradually add the olive oil to form a smooth pesto sauce. Season with salt and pepper to taste.
4. Toss the cooked gnocchi with the pesto, adding a little reserved pasta water if needed to help coat the gnocchi.
5. Serve immediately, topped with extra grated Parmesan cheese.

Gnocchi al Pesto is a dish that perfectly balances simplicity and elegance. The soft, pillowy gnocchi pairs wonderfully with the fresh, herbaceous pesto sauce, creating a comforting yet refreshing meal. This dish is quick to make and requires minimal ingredients, making it a perfect choice for a relaxed Sunday afternoon. Whether served as a main course or a side dish, it will bring a taste of Liguria to your table.

Osso Buco alla Milanese

Osso Buco alla Milanese is a hearty and flavorful dish made with braised veal shanks, slow-cooked in a rich tomato-based sauce with white wine, broth, and aromatic vegetables. This traditional Milanese recipe is a perfect Sunday meal, offering deep flavors and a tender, fall-off-the-bone texture. It’s traditionally served with gremolata, a fresh herb topping that adds brightness to the dish.

Ingredients:

• 4 veal shanks (about 2 inches thick)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or vegetable broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 bay leaf
• 1 sprig rosemary
• Salt and pepper to taste
• For the gremolata: 1 lemon, zest only; 2 tbsp fresh parsley, chopped; 1 clove garlic, minced

Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Season the veal shanks with salt and pepper and brown them on all sides. Remove the shanks from the pot and set aside.
2. In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Deglaze the pot with white wine, scraping up any browned bits. Stir in the crushed tomatoes, tomato paste, broth, bay leaf, and rosemary. Return the veal shanks to the pot.
4. Cover and simmer on low heat for about 2 to 2.5 hours, or until the meat is tender and falling off the bone. Add more broth if necessary to keep the meat partially submerged.
5. While the osso buco is cooking, prepare the gremolata by mixing the lemon zest, chopped parsley, and minced garlic in a small bowl.
6. Serve the osso buco with a generous spoonful of gremolata on top.

Osso Buco alla Milanese is a rich, flavorful dish that offers comfort and satisfaction with every bite. The slow-braised veal shanks melt in your mouth, and the bright gremolata contrasts beautifully with the savory depth of the sauce. This dish requires patience and time but rewards you with a rich, memorable meal that’s perfect for a special Sunday lunch with family and friends.

Frittata di Patate (Potato Frittata)

Frittata di Patate is a simple yet delicious Italian dish made with eggs, potatoes, and onions. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and is a popular choice for Sunday meals, especially when you have leftover ingredients. This frittata is hearty and satisfying, with a creamy texture inside and crispy edges outside.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• 2 tbsp olive oil
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown (about 15-20 minutes).
2. In a large bowl, whisk the eggs with the grated Parmesan cheese, salt, and pepper.
3. Once the potatoes and onions are cooked, spread them evenly in the skillet. Pour the egg mixture over the potatoes, ensuring the eggs are evenly distributed.
4. Cook the frittata on low heat for about 10-15 minutes until the edges are set. To cook the top, either flip the frittata over using a plate or place the skillet under the broiler for 3-5 minutes until golden brown.
5. Let the frittata rest for a few minutes, then slice and garnish with fresh parsley if desired.

Frittata di Patate is a comforting, flavorful dish that embodies the essence of Italian home cooking. It’s a great way to use simple ingredients and turn them into a satisfying meal. The creamy eggs, tender potatoes, and savory onions come together perfectly, making it a beloved choice for a casual Sunday lunch. Whether enjoyed warm or at room temperature, it’s a dish that brings a smile to anyone’s face.

Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish that combines pasta with a rich tomato sauce, fried eggplant, and a generous sprinkle of ricotta salata cheese. It’s a wonderfully flavorful and satisfying dish that brings the taste of southern Italy to your table. The balance of sweet, savory, and umami flavors makes it an ideal choice for a Sunday lunch.

Ingredients:

• 1 lb pasta (such as spaghetti, rigatoni, or penne)
• 2 medium eggplants, cut into cubes
• 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)
• 2 cloves garlic, minced
• ¼ cup olive oil
• ½ cup ricotta salata cheese, grated
• Fresh basil leaves, torn
• Salt and pepper to taste

Instructions:

1. Begin by frying the eggplant. Heat the olive oil in a large pan over medium heat. Add the cubed eggplant and cook until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside on a paper towel to drain any excess oil.
2. In the same pan, add a little more olive oil if needed and sauté the garlic until fragrant (about 1 minute).
3. Add the chopped tomatoes to the pan, season with salt and pepper, and simmer for about 15-20 minutes until the sauce thickens and the tomatoes break down.
4. Meanwhile, cook the pasta in salted water according to package instructions. Drain, reserving a cup of pasta water.
5. Toss the pasta with the tomato sauce, adding some reserved pasta water if needed to achieve your desired sauce consistency.
6. Add the fried eggplant to the pasta and stir gently to combine.
7. Serve the pasta topped with grated ricotta salata and fresh basil.

Pasta alla Norma is a dish that embodies the flavors of Sicily: the sweetness of ripe tomatoes, the earthiness of fried eggplant, and the sharpness of ricotta salata. It’s a simple yet indulgent meal that’s perfect for a Sunday lunch, especially in the summer when tomatoes are in peak season. The dish is not only delicious but also visually appealing, with the rich colors of the sauce and eggplant creating an inviting, comforting meal.

Vitello Tonnato (Veal with Tuna Sauce)

Vitello Tonnato is a traditional Piedmontese dish that features tender, slow-cooked veal served cold with a creamy, savory tuna sauce. This dish is often served as a starter for a festive Italian meal, but it can easily stand as the centerpiece of a Sunday lunch. Its unique combination of flavors makes it both refreshing and indulgent, and it’s perfect for a warm afternoon.

Ingredients:

• 2 lbs veal roast (preferably round or top side)
• 1 cup white wine
• 1 onion, quartered
• 1 carrot, cut into chunks
• 2 celery stalks, cut into chunks
• 1 bay leaf
• 6 black peppercorns
• 1 tbsp olive oil
• 2 cans (5 oz each) tuna packed in oil, drained
• 4 tbsp mayonnaise
• 2 tbsp capers
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, place the veal roast along with the onion, carrot, celery, bay leaf, and peppercorns. Cover with water and bring to a boil.
2. Lower the heat and let the veal simmer gently for about 1.5-2 hours, until tender. Once done, remove the veal from the pot and let it cool completely.
3. For the sauce, blend the tuna, mayonnaise, capers, mustard, lemon juice, salt, and pepper in a food processor until smooth. If the sauce is too thick, add a bit of olive oil or water to reach the desired consistency.
4. Once the veal is cooled, thinly slice it against the grain and arrange the slices on a serving platter.
5. Spoon the tuna sauce over the veal slices, ensuring they are fully covered. Garnish with fresh parsley and extra capers, if desired.
6. Chill the dish in the fridge for at least an hour before serving to allow the flavors to meld.

itello Tonnato is an elegant and unique dish that showcases the versatility of veal and tuna. The tender veal contrasts beautifully with the rich, tangy tuna sauce, making it a refreshing choice for a warm Sunday afternoon. While the dish requires some preparation time, the end result is a sophisticated yet simple meal that will surely impress guests and family members alike. It’s a perfect dish for special occasions or just an elevated Sunday lunch.

Tiramisu

Tiramisu is one of Italy’s most beloved desserts, known for its layers of coffee-soaked ladyfingers, creamy mascarpone mixture, and dusting of cocoa powder. This no-bake dessert is a great way to end a Sunday lunch, offering a balance of sweetness and a slight bitterness from the coffee. Tiramisu is loved for its rich, indulgent flavor and creamy texture.

Ingredients:

• 6 large egg yolks
• 1 cup heavy cream
• 1 cup mascarpone cheese
• ½ cup sugar
• 1 cup strong coffee or espresso, cooled
• 1 tbsp coffee liqueur (optional)
• 2 packages (7 oz each) ladyfingers
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions:

1. In a large bowl, whisk together the egg yolks and sugar until pale and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the mascarpone into the egg mixture, then fold in the whipped cream until smooth and well combined.
4. In a shallow dish, mix the cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, making sure they are not too soggy.
5. Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch baking dish. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
6. Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
7. Refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
8. Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

Tiramisu is a dessert that perfectly captures the essence of Italian indulgence—rich, creamy, and full of flavor. The combination of coffee and cocoa creates a balanced sweetness, while the layers of mascarpone and ladyfingers offer a melt-in-your-mouth texture. It’s the perfect way to round off a Sunday lunch, leaving your guests satisfied and with a smile on their faces. Make sure to prepare it ahead of time, as it’s even better after it has had time to set and chill.

Frittata di Zucchine (Zucchini Frittata)

Frittata di Zucchine is a light yet satisfying dish that highlights the delicate flavors of fresh zucchini. This versatile Italian egg-based dish is simple to prepare and can be enjoyed at any time of day, but it’s especially perfect for a leisurely Sunday lunch. The soft texture of the frittata pairs beautifully with the sweetness of the zucchini, making this a dish that’s both nutritious and comforting.

Ingredients:

• 4 medium zucchini, thinly sliced
• 6 large eggs
• 1 small onion, finely chopped
• 2 tbsp olive oil
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
2. Add the zucchini slices to the skillet and cook, stirring occasionally, until tender and lightly golden (about 8-10 minutes). Season with salt and pepper to taste.
3. In a bowl, whisk the eggs and add the grated Parmesan cheese. Season with salt and pepper.
4. Pour the egg mixture over the cooked zucchini and onions, ensuring the vegetables are evenly distributed.
5. Lower the heat and cook gently for 10-12 minutes, until the eggs are set around the edges but still slightly runny in the center.
6. To finish cooking the top, either flip the frittata using a plate or place the skillet under the broiler for 2-3 minutes until golden and fully set.
7. Let the frittata cool for a few minutes, then slice and garnish with fresh basil leaves, if desired.

Frittata di Zucchine is a simple, healthy dish that’s bursting with the fresh flavors of zucchini and eggs. The addition of Parmesan cheese adds richness and depth to the flavor, while the texture remains light and fluffy. It’s the perfect dish for a Sunday lunch, offering a balance of simplicity and flavor that will satisfy without being too heavy. This frittata can be served warm or at room temperature, making it versatile and easy to enjoy with friends and family.

Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragu)

Pappardelle al Cinghiale is a rustic and hearty dish from Tuscany that pairs broad, ribbon-like pappardelle pasta with a rich wild boar ragu. The slow-cooked boar is infused with red wine, tomatoes, and aromatic herbs, creating a deeply flavorful sauce that clings perfectly to the wide pappardelle. This dish is perfect for a Sunday lunch, offering a rich, satisfying meal that is perfect for cooler months.

Ingredients:

• 1 lb pappardelle pasta (fresh or dried)
• 2 lbs wild boar shoulder or stew meat, cut into chunks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the wild boar chunks and brown on all sides. Remove the meat and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté until softened (about 5-7 minutes). Add the garlic and cook for another minute.
3. Return the boar to the pot and pour in the red wine. Allow it to reduce for about 5 minutes.
4. Stir in the crushed tomatoes, tomato paste, rosemary, thyme, salt, and pepper. Add enough water or broth to cover the meat, then bring to a simmer.
5. Cover the pot and cook on low heat for about 2-3 hours, stirring occasionally, until the boar is tender and the sauce is rich and thick.
6. Meanwhile, cook the pappardelle in salted water according to package instructions. Drain and set aside, reserving a bit of pasta water.
7. Toss the cooked pappardelle with the wild boar ragu, adding reserved pasta water if needed to achieve the desired sauce consistency.
8. Serve the pappardelle al cinghiale topped with freshly grated Parmesan cheese and chopped parsley.

Pappardelle al Cinghiale is the perfect dish for a Sunday lunch, offering a rich and satisfying meal that combines the depth of slow-cooked wild boar with the hearty texture of pappardelle. The ragu is full of robust flavors from the red wine and herbs, creating a comforting and memorable meal. This dish is ideal for those looking to try something a bit more adventurous and flavorful, making it an excellent choice for special occasions or family gatherings.

Cannelloni Ripieni (Stuffed Cannelloni)

Cannelloni Ripieni is a traditional Italian dish where large pasta tubes are filled with a savory mixture of ricotta cheese, spinach, and Parmesan, then baked in a rich tomato sauce. This dish is indulgent and comforting, making it a wonderful choice for a Sunday lunch. The creamy filling inside the tender pasta creates a satisfying bite, while the tomato sauce adds a burst of tangy flavor.

Ingredients:

• 1 package of cannelloni tubes
• 1 lb fresh spinach, washed and chopped
• 15 oz ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce (homemade or store-bought)
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat and sauté the garlic until fragrant. Add the spinach and cook until wilted and any excess moisture evaporates (about 5-7 minutes). Let the spinach cool.
3. In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, and cooked spinach. Season with salt and pepper, and mix until smooth and well-combined.
4. Carefully stuff the cannelloni tubes with the ricotta-spinach mixture using a spoon or piping bag.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed cannelloni in the dish and cover them with the remaining sauce.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbling.
7. Garnish with fresh basil before serving.

Cannelloni Ripieni is a comforting and flavorful dish that brings together the creamy richness of ricotta and spinach with the tangy goodness of marinara sauce. The tender pasta tubes are the perfect vessel for this indulgent filling, and the dish is elevated by the addition of Parmesan and fresh basil. It’s a great choice for a Sunday lunch, offering both a satisfying meal and the opportunity to share an authentic Italian experience with loved ones.

Risotto ai Funghi (Mushroom Risotto)

Risotto ai Funghi is a classic Italian dish that combines the creamy richness of risotto with the earthy flavor of mushrooms. The slow cooking process of the risotto allows the rice to absorb all the savory flavors from the mushrooms and broth, creating a comforting and luxurious dish. This is an ideal choice for a Sunday lunch, especially in the fall when mushrooms are in season.

Ingredients:

• 1 ½ cups Arborio rice
• 1 lb mixed mushrooms (cremini, porcini, shiitake, or button), sliced
• 1 small onion, finely chopped
• 4 cups chicken or vegetable broth (kept warm)
• 1 cup dry white wine
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup Parmesan cheese, grated
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
2. Add the sliced mushrooms to the pan and cook until they release their moisture and become tender, about 10 minutes. Season with salt and pepper.
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 until it is absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more broth. Continue this process for 18-20 minutes, or until the rice is cooked al dente and has a creamy consistency.
6. Once the rice is ready, remove from the heat and stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper if needed.
7. Serve the risotto hot, garnished with fresh parsley.

Risotto ai Funghi is the epitome of comfort food, with its creamy texture and the deep, savory flavor of mushrooms. The slow, careful preparation ensures the rice is perfectly cooked and infused with the rich mushroom essence. This dish is perfect for a leisurely Sunday lunch, providing warmth and satisfaction. Whether served as a side or a main, it is a versatile and impressive meal that celebrates the beauty of simple ingredients.

Polpette al Sugo (Meatballs in Tomato Sauce)

Polpette al Sugo is a quintessential Italian comfort food, where tender meatballs are simmered in a rich, tangy tomato sauce. This dish is beloved for its heartiness and warmth, making it a perfect Sunday lunch. Whether served with pasta, bread, or simply on its own, the savory meatballs and flavorful sauce create a satisfying and nourishing meal for family and friends.

Ingredients:

• 1 lb ground beef (or a mix of beef and pork)
• 1 slice of bread, soaked in milk
• 1 egg
• 2 cloves garlic, minced
• ½ cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 cups marinara sauce (homemade or store-bought)
• 2 tbsp olive oil for frying

Instructions:

1. In a large bowl, combine the ground meat, soaked bread (squeeze out the excess milk), egg, garlic, Parmesan cheese, parsley, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Form the mixture into meatballs, about 1-2 inches in diameter.
3. Heat the olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them to ensure they are browned on all sides. Remove and set aside.
4. In a separate large pot, heat the marinara sauce over medium heat. Once it is simmering, add the meatballs to the sauce and cover. Let them simmer gently for 30 minutes, turning the meatballs occasionally to coat them in the sauce.
5. Serve the meatballs hot, with additional sauce and a sprinkle of Parmesan cheese.

Polpette al Sugo is the ultimate Sunday comfort food, offering rich, tender meatballs paired with a flavorful tomato sauce. The meatballs are perfectly juicy, and the slow simmering in the sauce allows the flavors to meld together beautifully. It’s a dish that brings a sense of home and warmth to any meal, perfect for enjoying with loved ones. Serve it with pasta, bread, or on its own for a truly satisfying Italian feast.

Caponata Siciliana

Caponata Siciliana is a traditional Sicilian eggplant dish made with a mix of sweet, sour, and savory flavors. This vegetable stew is made from eggplant, tomatoes, olives, capers, and vinegar, creating a deliciously complex dish. It’s perfect for a light Sunday lunch or as a side dish. The balance of flavors is what makes this dish unique and refreshing, ideal for warmer days.

Ingredients:

• 2 medium eggplants, peeled and cut into cubes
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 cup green olives, pitted and chopped
• 2 tbsp capers, drained
• 3 tbsp red wine vinegar
• 3 tbsp sugar
• 2 tbsp olive oil
• 1/4 cup pine nuts (optional)
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened (about 5 minutes).
2. Add the cubed eggplant to the skillet and cook, stirring occasionally, until the eggplant becomes tender and golden brown (about 10-12 minutes).
3. Stir in the chopped tomatoes, olives, and capers. Cook for another 5 minutes until the tomatoes soften.
4. In a small bowl, combine the red wine vinegar and sugar, stirring until the sugar dissolves. Pour the mixture over the vegetables and stir to combine.
5. Cook for another 5-7 minutes, allowing the flavors to meld together. Taste and season with salt and pepper.
6. If using, add the pine nuts and cook for a further 2 minutes.
7. Garnish with fresh basil before serving.

Caponata Siciliana is a delightful dish that showcases the unique flavors of Sicilian cuisine. The combination of sweet and sour notes from the sugar and vinegar, paired with the savory richness of eggplant and olives, creates a flavorful dish that can be enjoyed as a main or side. It’s a great choice for a light Sunday lunch, offering fresh, vibrant flavors that are sure to impress. Whether served warm or at room temperature, it brings a taste of Sicily to your table.

Note: More recipes are coming soon!