Starter
Starter40 mins
Crostini Toscani
Tuscany. They are famous for a deep, earthy topping that contrasts with crisp grilled bread.
Italian favourites
A curated Food Glory collection for Italian favourites, with practical recipes chosen for dependable home cooking.
Italian favourites
Showing 24 / 48
Starter
Main
Main40 mins
Orecchiette con Cime di Rapa
Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.
Main
Main40 mins
Fegato alla Veneziana
Venice and Veneto. It is famous for converting an assertive offal flavour into something rounded and approachable.
Main
Main50 mins
Bagna Cauda
Piedmont. It is famous for its unapologetically intense flavour: anchovy and garlic create a salty, savoury sauce that…
Main
Main55 mins
Pasta alla Norma
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salt…
Dessert
Dessert1h
Cassata Siciliana
Sicily, especially Palermo. It is famous for visual extravagance as much as flavour.
Dessert
Dessert1h
Torta Caprese
Capri and Campania. It is famous for a texture that sits between cake and torte, with a delicate crust and a rich, fudg…
Dessert
Dessert1h 5m
Baba al Rum
Naples and Campania, adapted from a Central European pastry. It is famous for an extraordinary sponge that is light yet…
Starter
Starter1h 10m
Caponata Siciliana
Sicily. It is famous for complexity rather than freshness alone: fried or sautéed aubergine absorbs a sauce that is sim…
Dessert
Dessert1h 10m
Struffoli
Naples and Campania. They are famous for the contrast between tiny crisp-soft dough pieces and sticky aromatic honey.
Dessert
Dessert1h 15m
Budino di Riso
Tuscany, especially Florence. It is famous for an unusual but comforting texture: creamy rice sits inside crisp pastry,…
Starter
Starter1h 20m
Suppli al Telefono
Supplì al Telefono is a distinctive Italian recipe associated with Rome and Lazio. They are famous for that dramatic mo…
Starter
Starter1h 20m
Insalata di Mare
Coastal regions throughout Italy. It is famous for tasting clean and maritime rather than heavy.
Main
Main1h 30m
Cacciucco
Livorno, Tuscany. It is famous for intensity and variety: different seafood contributes layers of flavour and texture t…
Starter
Starter1h 35m
Vitello Tonnato
Piedmont. It is famous for a pairing that sounds unusual until tasted: delicate cold veal gains salinity, acidity and r…
Main
Main1h 35m
Coniglio all’Ischitana
Ischia, Campania. It is famous for robust island flavour rather than delicate presentation.
Main
Main1h 45m
Melanzane alla Parmigiana
Southern Italy, especially Sicily and Campania. It is famous for turning aubergine into a deeply savoury centrepiece: s…
Starter
Starter1h 50m
Arancini di Riso
Sicily. They are famous for the combination of a crisp fried coating, seasoned rice and a rich centre, often containing…
Dessert
Dessert1h 50m
Sfogliatelle
Naples and Campania. They are famous for dramatic texture: brittle pastry flakes outward while the filling remains soft…
Main
Main1h 55m
Ribollita
Tuscany. It is famous for becoming more than the sum of inexpensive ingredients.
Main
Main2h 25m
Agnolotti del Plin
Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.
Main
Main2h 30m
Osso Buco alla Milanese
Milan, Lombardy. It is famous for the combination of melting veal, marrow-rich sauce and the fresh lift of lemon, parsl…
Main
Main3h 20m
Baccalà alla Vicentina
Vicenza, Veneto. It is famous for the transformation produced by slow cooking: firm dried fish becomes soft and rich wh…
Main
Main4h 5m
Lasagne alla Bolognese
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù bring…