Favoritos italianos

Main

Main20 min

Carbonara

Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.

Main

Main25 min

Risotto

Northern Italy, especially Lombardy and Veneto. Risotto is famous for a texture that is creamy without needing large qu…

Main

Main35 min

Cacio e Pepe

Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.

Main

Main35 min

Lemon Chicken Pasta

A modern Italian-inspired pasta rather than a single historic regional classic. Its popularity comes from the balance b…

Main

Main35 min

Trofie al Pesto Genovese

Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking…

Main

Main45 min

Gnocchi alla Sorrentina

Sorrento and Campania. It is famous for delivering the flavours of Campania in a particularly comforting form: soft gno…

Main

Main1h

Polenta con Funghi

Northern Italy and Alpine regions. The dish is famous for comfort and contrast: soft, creamy polenta provides a mild ca…

Main

Main1h 20m

Pasta e Fagioli

Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.

Main

Main2h 20m

Bolognese

Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle…

Main

Main25 min

Pasta alla Gricia

Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated che…

Main

Main27 min

Saltimbocca alla Romana

Rome and Lazio. It is famous because three strong ingredients work in a compact preparation: tender veal, salty prosciu…

Main

Main35 min

Spaghetti alle Vongole

Campania and the coastal south, especially Naples. It is famous for tasting intensely of the sea while remaining light.

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…

Main

Main1h 30m

Cacciucco

Livorno, Tuscany. It is famous for intensity and variety: different seafood contributes layers of flavour and texture t…

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…

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…