Favoritos italianos

Starter

Starter40 min

Crostini Toscani

Tuscany. They are famous for a deep, earthy topping that contrasts with crisp grilled bread.

Main

Main40 min

Orecchiette con Cime di Rapa

Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.

Main

Main40 min

Fegato alla Veneziana

Venice and Veneto. It is famous for converting an assertive offal flavour into something rounded and approachable.

Main

Main50 min

Bagna Cauda

Piedmont. It is famous for its unapologetically intense flavour: anchovy and garlic create a salty, savoury sauce that…

Main

Main55 min

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…