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Italian Complete Recipe Collection

The Wise Men Almanac — 04 Human Hearth

ANTIPASTI

Bruschetta al Pomodoro

Region: Tuscany/National - 4 slices country bread - 3 ripe tomatoes, diced - 2 cloves garlic - 6 tbsp olive oil - Salt, fresh basil

  1. Grill bread until charred.
  2. Rub hot bread with cut garlic clove.
  3. Toss tomatoes with oil, salt, torn basil.
  4. Top bread with tomato mixture. Serve immediately.

Crostini con Fegatini

Region: Tuscany - 8 chicken livers, cleaned - 1 onion, diced - 2 tbsp capers - 4 anchovy fillets - 100ml vin santo or white wine - 50g butter - 8 baguette slices, toasted

  1. Sauté onion in butter until soft.
  2. Add livers, cook until just pink inside.
  3. Add wine, reduce by half.
  4. Blend livers with capers and anchovies to a rough paste.
  5. Spread on toasted crostini.

Vitello Tonnato

Region: Piedmont - 600g veal loin, rolled and tied - 200g canned tuna in oil - 4 anchovy fillets - 3 tbsp capers - 150ml mayonnaise - 1 lemon, juiced - 1 carrot, 1 celery stalk, 1 onion (for poaching)

  1. Poach veal in salted water with carrot, celery, onion, 45 min.
  2. Cool completely; slice thin.
  3. Blend tuna, anchovies, 2 tbsp capers, mayonnaise, lemon juice until smooth.
  4. Spread sauce over veal; garnish with remaining capers.

Carpaccio di Manzo

Region: Venice - 300g beef fillet, frozen 1 hour - 60g Parmesan shavings - 60g rocket - 3 tbsp olive oil - 1 lemon, juiced - Salt, black pepper

  1. Slice frozen beef paper-thin.
  2. Arrange on plate; drizzle with oil and lemon.
  3. Season; top with rocket and Parmesan shavings.

Prosciutto e Melone

Region: Emilia-Romagna/National - 200g prosciutto crudo, thin slices - 1 cantaloupe melon - Black pepper

  1. Cut melon into wedges; remove rind.
  2. Wrap each wedge with prosciutto.
  3. Season with pepper.

Mozzarella in Carrozza

Region: Naples/Campania - 8 slices white sandwich bread - 250g mozzarella, sliced - 2 eggs, beaten - 100ml milk - Breadcrumbs for coating - Olive oil for frying

  1. Make sandwiches with mozzarella inside, edges pressed to seal.
  2. Dip in egg mixed with milk; coat in breadcrumbs.
  3. Fry in hot oil 2 min each side until golden.

Insalata Caprese

Region: Campania - 4 large ripe tomatoes, sliced - 250g buffalo mozzarella, sliced - Fresh basil leaves - 4 tbsp olive oil - Salt, black pepper

  1. Alternate tomato and mozzarella slices on plate.
  2. Tuck basil between slices.
  3. Drizzle with oil; season.

Supplì al Telefono

Region: Rome/Lazio - 300g risotto rice (cooked, cooled) - 100g mozzarella, cut in cubes - 2 eggs - Breadcrumbs - Oil for deep frying

  1. Shape cooled risotto around a cube of mozzarella into oval balls.
  2. Dip in beaten egg; coat with breadcrumbs.
  3. Deep fry at 180°C until golden. Serve hot so cheese stretches like a telephone wire.

Arancini di Riso

Region: Sicily - 400g arborio rice - 200g meat ragù - 100g mozzarella, diced - 100g peas, cooked - 3 eggs - Breadcrumbs, oil for frying - Pinch saffron

  1. Cook rice with saffron; mix with 1 egg and Parmesan. Cool.
  2. Shape rice around ragù, peas, and mozzarella.
  3. Coat in egg and breadcrumbs; deep fry until golden.

Antipasto Misto

Region: National - Assorted cured meats (salami, coppa, mortadella) - Olives, marinated - Pickled vegetables (giardiniera) - Grissini, focaccia - Pecorino or Parmigiano

  1. Arrange all components on a large board.
  2. Serve at room temperature.

Fagioli all'Uccelletto

Region: Tuscany - 400g cannellini beans, cooked - 3 cloves garlic - 4 sage leaves - 200g canned tomatoes - 4 tbsp olive oil

  1. Sauté garlic and sage in oil until fragrant.
  2. Add tomatoes; cook 5 min.
  3. Add beans; simmer 15 min. Season.

Peperonata

Region: National - 4 bell peppers (mixed colors), sliced - 1 onion, sliced - 2 cloves garlic - 400g canned tomatoes - 4 tbsp olive oil - Salt, basil

  1. Sauté onion and garlic in oil.
  2. Add peppers; cook 10 min.
  3. Add tomatoes; simmer 20 min until soft. Season with basil.

SALSE (SAUCES)

Ragù Bolognese

Region: Emilia-Romagna - 300g beef mince - 150g pork mince - 100g chicken livers (optional) - 1 onion, 1 carrot, 1 celery stalk — finely diced - 150ml white wine - 200ml whole milk - 400g canned tomatoes - 3 tbsp butter, olive oil - Salt, nutmeg

  1. Render diced pancetta in butter and oil.
  2. Add soffritto (onion, carrot, celery); cook until soft.
  3. Brown meat thoroughly; season.
  4. Add wine; reduce.
  5. Add milk; reduce.
  6. Add tomatoes; simmer on lowest heat 2–4 hours.

Carbonara

Region: Rome/Lazio - 400g spaghetti or rigatoni - 200g guanciale, diced - 4 egg yolks + 1 whole egg - 100g Pecorino Romano, grated - 50g Parmesan, grated - Black pepper

  1. Cook pasta al dente; reserve 200ml pasta water.
  2. Render guanciale in dry pan until crisp.
  3. Whisk eggs with cheese and generous pepper.
  4. Remove pan from heat; add pasta to guanciale.
  5. Add egg mixture off heat; toss vigorously, adding pasta water to achieve creamy sauce. Never scramble.

Pesto Genovese

Region: Liguria - 60g fresh basil leaves - 2 cloves garlic - 40g pine nuts - 60g Parmesan, grated - 30g Pecorino, grated - 150ml olive oil - Pinch coarse salt

  1. Pound garlic and salt in mortar.
  2. Add basil in batches; pound to paste.
  3. Add pine nuts; pound.
  4. Incorporate cheeses; stir in oil gradually.
  5. Alternatively: blend all, but mortar gives better texture.

Arrabbiata

Region: Rome/Lazio - 400g penne - 400g canned tomatoes - 4 cloves garlic - 2–4 dried chillies, crumbled - 4 tbsp olive oil - Fresh parsley

  1. Sauté garlic and chilli in oil until fragrant.
  2. Add tomatoes; simmer 15 min. Season.
  3. Cook pasta; toss with sauce. Garnish with parsley.

Puttanesca

Region: Naples/Campania - 400g spaghetti - 400g canned tomatoes - 4 anchovy fillets - 3 tbsp capers - 100g black olives, pitted - 3 cloves garlic - 1 tsp chilli flakes - 4 tbsp olive oil

  1. Sauté garlic and anchovies in oil until anchovies dissolve.
  2. Add tomatoes, capers, olives, chilli. Simmer 15 min.
  3. Toss with cooked pasta.

Cacio e Pepe

Region: Rome/Lazio - 400g spaghetti or tonnarelli - 150g Pecorino Romano, finely grated - 50g Parmesan, grated - 2 tsp black pepper, freshly cracked

  1. Toast pepper in dry pan; set aside.
  2. Cook pasta; reserve 300ml pasta water.
  3. In serving bowl, mix cheeses with enough pasta water to make thick cream.
  4. Add pasta; toss vigorously. Add pepper. Adjust with pasta water. No heat required.

Amatriciana

Region: Lazio/Amatrice - 400g bucatini or rigatoni - 200g guanciale, diced - 400g canned San Marzano tomatoes - 100g Pecorino Romano, grated - 1 dried chilli - Dry white wine - Black pepper

  1. Render guanciale in dry pan until edges crisp; deglaze with splash of white wine.
  2. Add chilli and tomatoes; simmer 15 min.
  3. Cook pasta; toss with sauce.
  4. Serve topped with grated Pecorino.

Salsa di Noci (Walnut Sauce)

Region: Liguria - 200g walnuts, shelled - 1 clove garlic - 50g ricotta - 4 tbsp olive oil - 50g Parmesan - Marjoram, pinch nutmeg

  1. Soak walnuts in hot water 5 min; peel.
  2. Blend walnuts, garlic, ricotta, Parmesan to paste.
  3. Thin with oil and pasta water to sauce consistency.
  4. Toss with pansotti or pasta.

Sugo al Pomodoro Semplice

Region: National - 800g canned San Marzano tomatoes - 4 cloves garlic - 6 tbsp olive oil - 10 fresh basil leaves - Salt

  1. Heat oil; add garlic until fragrant (don't brown).
  2. Add tomatoes, crushing by hand. Season.
  3. Simmer 20 min; add basil at end.

PRIMI — PASTA

Pasta al Forno (Baked Pasta)

Region: Sicily/National - 400g rigatoni, cooked - 400g ragù bolognese - 200g mozzarella, diced - 100g Parmesan, grated - 300ml béchamel

  1. Mix pasta with ragù and half the mozzarella.
  2. Layer in baking dish with béchamel.
  3. Top with remaining mozzarella and Parmesan.
  4. Bake 200°C, 25 min until bubbling and golden.

Lasagne alla Bolognese

Region: Emilia-Romagna - 400g fresh lasagne sheets - 600g ragù bolognese - 600ml béchamel - 150g Parmesan, grated - Butter

  1. Layer lasagne sheets with ragù and béchamel alternately; 4 layers minimum.
  2. Top with béchamel and Parmesan; dot with butter.
  3. Bake 180°C, 35–40 min. Rest 10 min before cutting.

Fettuccine Alfredo

Region: Rome - 400g fettuccine - 150g butter - 150g Parmesan, finely grated - Black pepper

  1. Cook pasta; reserve pasta water.
  2. Toss hot pasta with butter in warm pan.
  3. Off heat, add Parmesan; toss adding pasta water until silky.

Orecchiette con Cime di Rapa

Region: Puglia - 400g orecchiette - 600g cime di rapa (broccoli rabe), trimmed - 4 anchovy fillets - 3 cloves garlic - Chilli flakes, olive oil

  1. Blanch cime di rapa in pasta water 2 min; remove.
  2. Cook pasta in same water.
  3. Meanwhile, sauté garlic, anchovies, chilli in oil.
  4. Add cime di rapa; toss. Add pasta and pasta water; toss well.

Pasta e Fagioli

Region: Veneto/National - 300g ditalini or short pasta - 400g borlotti beans, cooked - 1 onion, 1 carrot, 1 celery stalk - 2 cloves garlic - 100g pancetta - 400g canned tomatoes - Rosemary, olive oil

  1. Sauté pancetta with soffritto until soft.
  2. Add garlic, rosemary, tomatoes. Cook 5 min.
  3. Add beans; mash half to thicken.
  4. Add pasta; cook in soup until done. Adjust consistency.

Spaghetti alle Vongole

Region: Naples/Campania - 400g spaghetti - 1kg clams, cleaned - 4 cloves garlic - 150ml dry white wine - Chilli flakes, parsley - 5 tbsp olive oil

  1. Sauté garlic in oil; add clams and wine.
  2. Cover; cook until clams open (3–4 min). Discard unopened.
  3. Cook pasta; toss with clam sauce and pasta water.
  4. Garnish with parsley.

Tagliatelle al Ragù

Region: Emilia-Romagna - 400g fresh tagliatelle - 600g bolognese ragù - Parmesan to serve

  1. Cook tagliatelle in boiling salted water 2–3 min.
  2. Heat ragù; toss with pasta and splash of pasta water.
  3. Serve with Parmesan.

Pasta al Pesto con Trofie

Region: Liguria - 400g trofie pasta - 1 batch pesto genovese - 200g green beans - 200g new potatoes, diced

  1. Cook potatoes 5 min; add green beans and pasta.
  2. Cook together until pasta is done.
  3. Drain; toss immediately with pesto (off heat).

Rigatoni all'Amatriciana

Region: Lazio - (see Amatriciana sauce recipe above)

Spaghetti Aglio e Olio

Region: Naples/National - 400g spaghetti - 6 cloves garlic, sliced thin - 100ml olive oil - 1 tsp chilli flakes - Fresh parsley

  1. Cook pasta; reserve 200ml water.
  2. Gently fry garlic in oil until just golden; add chilli.
  3. Toss pasta with oil, garlic, pasta water. Garnish with parsley.

Pasta con le Sarde

Region: Sicily - 400g bucatini - 400g fresh sardines, cleaned - 1 onion, sliced - 50g pine nuts - 50g raisins, soaked - 1 tsp fennel seeds - Saffron, fennel fronds - Breadcrumbs, toasted

  1. Sauté onion; add fennel seeds, saffron, pine nuts, raisins.
  2. Add sardines; cook until flaked. Season.
  3. Toss with pasta; top with toasted breadcrumbs.

Pappardelle al Cinghiale

Region: Tuscany - 400g pappardelle - 600g wild boar shoulder, cubed - 1 bottle red wine - 1 onion, 2 carrots, 2 celery stalks - 400g canned tomatoes - Juniper berries, bay, rosemary

  1. Marinate boar overnight in wine with vegetables and aromatics.
  2. Remove boar; sauté soffritto, brown meat.
  3. Return marinade; add tomatoes. Braise 2 hours.
  4. Shred meat; toss with pasta.

Bigoli in Salsa

Region: Venice/Veneto - 400g bigoli (thick wholegrain pasta) - 8 salted anchovies, rinsed and filleted - 2 large onions, finely sliced - 150ml dry white wine - Olive oil

  1. Slow-cook onions in oil over very low heat 45 min until melting.
  2. Add anchovies; stir until dissolved. Add wine; reduce.
  3. Toss with cooked bigoli.

Linguine al Nero di Seppia

Region: Venice/Sardinia - 400g linguine - 400g cuttlefish with ink sacs - 1 onion, 2 cloves garlic - 200ml white wine - 2 squid ink sachets - 400g canned tomatoes - Olive oil, parsley

  1. Sauté onion and garlic; add cuttlefish pieces.
  2. Add wine; reduce. Add tomatoes and ink.
  3. Simmer 20 min. Season.
  4. Toss with pasta; garnish with parsley.

Gnocchi al Ragù di Pomodoro

Region: National - 1kg potatoes, floury - 200g flour - 1 egg - Salt, nutmeg - 400g simple tomato sauce

  1. Boil potatoes; rice while hot.
  2. Mix with flour, egg, salt, nutmeg.
  3. Roll into logs; cut into 2cm pieces. Roll over fork tines.
  4. Cook in boiling salted water until they float.
  5. Toss with sauce; serve with Parmesan.

Maltagliati con Ragù d'Anatra

Region: Emilia-Romagna/Veneto - 400g maltagliati or pappardelle - 600g duck legs - 1 onion, 1 carrot, 1 celery - 200ml red wine - 400g canned tomatoes - Sage, rosemary

  1. Brown duck legs; remove.
  2. Sauté soffritto; deglaze with wine.
  3. Return duck; add tomatoes and herbs. Braise 1.5 hours.
  4. Shred duck; toss with pasta.

Strozzapreti al Sugo di Salsiccia

Region: Emilia-Romagna/Umbria - 400g strozzapreti - 300g Italian sausage, crumbled - 1 onion - 200ml white wine - 400g canned tomatoes - Fennel seeds, chilli

  1. Brown sausage with fennel seeds.
  2. Add onion; cook until soft.
  3. Deglaze with wine; add tomatoes. Simmer 20 min.
  4. Toss with pasta.

Bucatini al Pomodoro

Region: Rome/Lazio - 400g bucatini - 800g San Marzano tomatoes, hand-crushed - 1 onion, halved - 6 tbsp olive oil - Fresh basil

  1. Simmer tomatoes with halved onion in oil, 25 min.
  2. Remove onion; season.
  3. Toss with cooked bucatini; garnish with basil.

PRIMI — RISOTTO

Risotto alla Milanese

Region: Milan/Lombardy - 350g arborio rice - 1 onion, finely diced - 100g butter - 150ml dry white wine - 1.2L beef stock, hot - 1g saffron, dissolved in warm stock - 100g Parmesan, grated

  1. Sauté onion in half the butter until translucent.
  2. Toast rice 2 min.
  3. Add wine; stir until absorbed.
  4. Add hot stock ladle by ladle, stirring constantly.
  5. Add saffron with last ladle.
  6. Finish with remaining butter and Parmesan (mantecatura).

Risotto ai Funghi Porcini

Region: National - 350g arborio rice - 30g dried porcini, soaked in 500ml hot water - 300g fresh mushrooms, sliced - 1 onion, diced - 1L vegetable or chicken stock - 100g butter, 100g Parmesan - Thyme, white wine

  1. Strain porcini soaking water; use as stock.
  2. Sauté onion; add fresh mushrooms and porcini.
  3. Toast rice; add wine.
  4. Build risotto with stock as usual.
  5. Finish with butter and Parmesan.

Risotto al Nero di Seppia

Region: Venice/Sardinia - 350g arborio rice - 400g cuttlefish, cleaned and sliced - 2 squid ink sachets - 1 onion, 2 garlic cloves - 150ml white wine - 1L fish stock - 4 tbsp olive oil

  1. Sauté onion and garlic; add cuttlefish.
  2. Toast rice; add wine.
  3. Build with fish stock; add ink during cooking.
  4. Finish without cheese (not traditional with fish).

Risotto al Radicchio e Gorgonzola

Region: Veneto/Lombardy - 350g arborio rice - 1 head Treviso radicchio, shredded - 150g Gorgonzola - 1 onion - 100g butter - 100ml red wine - 1L chicken stock

  1. Sauté onion; add radicchio until wilted.
  2. Toast rice; add red wine.
  3. Build risotto with stock.
  4. Finish with butter and Gorgonzola.

Risotto alla Zucca

Region: Lombardy/Veneto - 350g arborio rice - 600g pumpkin, diced small - 1 onion - 100g butter - 100g Parmesan - 1L chicken stock - Amaretti biscuits, crumbled (optional, Mantovan style)

  1. Sauté onion; add pumpkin, cook until soft.
  2. Mash half the pumpkin.
  3. Toast rice; build risotto with stock.
  4. Finish with butter and Parmesan. Optional: crumble amaretti on top.

Risotto ai Frutti di Mare

Region: Coastal/National - 350g arborio rice - 500g mixed seafood (mussels, clams, squid, prawns) - 1 onion, 3 garlic cloves - 200ml white wine - 1L fish stock - Parsley, chilli, olive oil

  1. Steam mussels and clams; set aside. Reserve cooking liquid.
  2. Sauté onion and garlic; sear squid and prawns briefly.
  3. Toast rice; add wine.
  4. Build with fish stock and mussel liquid.
  5. Fold in shellfish at end; finish with parsley and olive oil.

Risotto al Limone

Region: Amalfi/Campania - 350g arborio rice - 2 lemons, zest and juice - 100g butter - 100g Parmesan - 1L chicken stock - Basil or mint

  1. Sauté shallot in butter; toast rice.
  2. Build risotto with stock.
  3. Finish with butter, Parmesan, lemon zest, and juice. Garnish with basil.

Risotto con Asparagi

Region: Veneto - 350g arborio rice - 500g asparagus, tips reserved, stalks chopped - 1 shallot - 100g butter - 100g Parmesan - 1L chicken stock - White wine

  1. Blend asparagus stalks with stock.
  2. Sauté shallot; toast rice; add wine.
  3. Build risotto with asparagus stock.
  4. Add tips last 5 min. Finish with butter and Parmesan.

PRIMI — ZUPPA/SOUP

Ribollita

Region: Tuscany - 400g cavolo nero (lacinato kale), roughly chopped - 400g cannellini beans, cooked - 2 potatoes, diced - 1 onion, 1 carrot, 1 celery, 2 garlic cloves - 400g canned tomatoes - 4 thick slices day-old bread - 100ml olive oil, salt, pepper

  1. Sauté soffritto in oil.
  2. Add potatoes, tomatoes; cook 10 min.
  3. Add cavolo nero and beans with water to cover.
  4. Simmer 40 min; stir in bread to thicken.
  5. Re-boil next day (ribollita = "reboiled").

Minestrone

Region: National/Liguria - Seasonal vegetables (zucchini, carrot, potato, celery, onion, leek, cabbage) - 400g canned tomatoes - 200g borlotti beans - 100g small pasta or rice - Parmesan rind - 4 tbsp olive oil, pesto to finish

  1. Sauté onion and leek; add harder vegetables first.
  2. Add tomatoes, beans, Parmesan rind; cover with water.
  3. Simmer 30 min; add pasta. Cook 10 min more.
  4. Stir in pesto; serve with Parmesan.

Zuppa di Ceci

Region: Tuscany/National - 400g chickpeas, soaked and cooked - 3 cloves garlic - 1 sprig rosemary - 4 tbsp olive oil - Salt, black pepper - Toasted bread to serve

  1. Sauté garlic and rosemary in oil.
  2. Add chickpeas with their cooking liquid.
  3. Simmer 20 min; blend half to thicken.
  4. Season; serve over bread with olive oil drizzle.

Acquacotta

Region: Tuscany (Maremma) - 1 onion, 2 celery stalks, 2 tomatoes — chopped - 4 eggs - 4 slices stale bread - Pecorino, grated - 4 tbsp olive oil - 1L water

  1. Sauté onion and celery in oil until soft.
  2. Add tomatoes; simmer 10 min.
  3. Add water; bring to simmer.
  4. Poach eggs directly in broth.
  5. Serve over bread with Pecorino.

Pappa al Pomodoro

Region: Tuscany - 600g ripe tomatoes, chopped - 300g day-old Tuscan bread, cubed - 3 garlic cloves - 10 basil leaves - 150ml olive oil - Salt, pepper

  1. Sauté garlic in oil; add tomatoes. Cook 15 min.
  2. Add bread and water to cover; stir until mushy.
  3. Stir in basil and remaining oil. Serve warm or at room temperature.

Zuppa di Pesce

Region: Coastal/Liguria/Sicily - 1.5kg mixed fish and shellfish (monkfish, sea bream, mussels, prawns) - 1 onion, 2 garlic cloves, 1 fennel bulb - 400g canned tomatoes - 200ml white wine - Saffron, parsley, chilli - Toasted bread to serve

  1. Sauté soffritto until soft; add wine.
  2. Add tomatoes, saffron; simmer 10 min.
  3. Add firmest fish first; then shellfish.
  4. Cover; cook until all is done.
  5. Serve over toasted bread.

Pasta e Ceci

Region: Rome/Lazio - 300g ditalini - 400g chickpeas, cooked - 3 garlic cloves - 1 sprig rosemary - 200g canned tomatoes - 4 tbsp olive oil - Parmesan

  1. Sauté garlic and rosemary; add tomatoes; cook 5 min.
  2. Add chickpeas; simmer 15 min. Mash some beans.
  3. Cook pasta in the soup; adjust consistency.

Stracciatella

Region: Rome/Lazio - 1L chicken stock - 4 eggs - 4 tbsp Parmesan, grated - Pinch nutmeg

  1. Bring stock to simmer.
  2. Beat eggs with Parmesan and nutmeg.
  3. Pour egg mixture in slow stream into simmering stock, stirring.
  4. Cook 1 min; serve immediately.

PIZZA & FOCACCIA

Pizza Napoletana (Margherita)

Region: Naples/Campania Dough: - 500g 00 flour - 7g dry yeast - 325ml water (lukewarm) - 10g salt, 1 tsp sugar Topping: - 200g San Marzano tomato passata - 200g fior di latte mozzarella - Fresh basil, olive oil

  1. Dissolve yeast in water; mix with flour, salt, sugar. Knead 10 min.
  2. Rise 2 hours; divide into 250g balls. Cold-prove 24 hours for best results.
  3. Stretch by hand to 30cm disc; do not roll.
  4. Top with passata; bake at highest oven temp (300°C+, stone if possible) 7–9 min.
  5. Add mozzarella midway; finish with basil and oil.

Pizza Marinara

Region: Naples - Pizza dough (as above) - Tomato passata - Garlic, sliced - Dried oregano - Olive oil - No cheese

  1. Stretch dough; top with passata.
  2. Scatter garlic and oregano; drizzle oil.
  3. Bake at maximum heat.

Pizza Diavola

Region: National - Pizza dough - Tomato sauce - Mozzarella - Spicy salami (Calabrian 'Nduja or pepperoni) - Chilli flakes

  1. Top dough with sauce and mozzarella.
  2. Add salami slices; sprinkle chilli.
  3. Bake at maximum heat.

Focaccia Genovese

Region: Liguria - 500g strong flour - 7g dry yeast - 350ml water - 6 tbsp olive oil - 10g salt - Coarse sea salt and olive oil for top

  1. Mix flour, yeast, water, 3 tbsp oil, salt. Knead 8 min.
  2. Rise 1 hour; press into oiled 30×40 baking tin.
  3. Dimple surface with fingers; drizzle with remaining oil and sea salt.
  4. Rise 30 min; bake 220°C, 20 min until golden.

Focaccia Pugliese (with Tomatoes)

Region: Puglia - Focaccia dough (as above) - Cherry tomatoes, halved - Olives - Dried oregano

  1. Press tomatoes cut-side down into dimpled focaccia.
  2. Add olives; scatter oregano.
  3. Bake as above.

Schiacciata Toscana

Region: Tuscany - Focaccia-style dough - Fresh rosemary - Coarse salt - Extra virgin olive oil

  1. Stretch thin onto oiled sheet (thinner than focaccia).
  2. Drizzle generously with oil; press rosemary in; scatter salt.
  3. Bake 220°C, 15 min.

Pizza Quattro Stagioni

Region: National - Pizza dough, tomato sauce, mozzarella - Artichoke hearts (1/4) - Ham (1/4) - Mushrooms sautéed (1/4) - Black olives and anchovies (1/4)

  1. Divide pizza into quarters; top each with different toppings.
  2. Bake at maximum heat.

Calzone

Region: Naples/National - Pizza dough - 200g ricotta - 150g mozzarella - 100g salami or ham - Tomato sauce on side for dipping

  1. Stretch dough; fill half with ricotta, mozzarella, salami.
  2. Fold over; seal edges by pressing.
  3. Brush with oil; cut vent.
  4. Bake 220°C, 20 min.

SECONDI — CARNE (MEAT)

Osso Buco alla Milanese

Region: Milan/Lombardy - 4 veal cross-cut shanks - 1 onion, 1 carrot, 1 celery stalk - 200ml white wine - 400g canned tomatoes - 500ml veal stock - Gremolata: zest 1 lemon, 1 garlic clove minced, parsley

  1. Flour and brown shanks; remove.
  2. Sauté soffritto; deglaze with wine.
  3. Return shanks; add tomatoes and stock.
  4. Braise covered 1.5 hours until tender.
  5. Make gremolata; scatter over before serving with risotto Milanese.

Bistecca alla Fiorentina

Region: Tuscany - 1 large T-bone steak (Chianina beef, 1kg+), 4–5cm thick - Olive oil, salt, rosemary - Lemon wedge to serve

  1. Bring steak to room temperature; season only with salt.
  2. Grill over intense charcoal heat, 4–5 min per side.
  3. Rest on bone side 5 min.
  4. Never cook beyond medium-rare. Slice and drizzle with oil and lemon.

Saltimbocca alla Romana

Region: Rome/Lazio - 4 veal escalopes, thin - 4 sage leaves - 4 slices prosciutto crudo - 50g butter - 150ml dry Marsala or white wine

  1. Layer sage then prosciutto on each escalope; secure with toothpick.
  2. Sear prosciutto-side down in butter, 2 min; flip 1 min.
  3. Deglaze with Marsala; reduce into sauce.

Cotoletta alla Milanese

Region: Milan/Lombardy - 4 bone-in veal chops, pounded thin - 2 eggs, beaten - Breadcrumbs - 150g clarified butter - Salt, lemon

  1. Season chops; dip in egg then breadcrumbs; press to adhere.
  2. Fry in hot clarified butter 3–4 min each side until deep gold.
  3. Drain; serve with lemon.

Involtini di Vitello

Region: National - 4 thin veal escalopes - 100g prosciutto - 50g Parmesan, grated - Sage, 1 garlic clove - 200ml white wine - Olive oil

  1. Lay prosciutto, Parmesan, sage on each escalope; roll and secure.
  2. Brown in oil with garlic.
  3. Deglaze with wine; simmer covered 15 min.

Pollo alla Cacciatora

Region: Tuscany/National - 1 chicken, jointed - 1 onion, 2 garlic cloves - 1 red bell pepper, sliced - 400g canned tomatoes - 200ml white wine - Capers, olives, rosemary, bay

  1. Brown chicken pieces; remove.
  2. Sauté onion, garlic, pepper.
  3. Add wine, tomatoes, capers, olives, herbs.
  4. Return chicken; braise 40 min.

Pollo al Limone

Region: National - 1 chicken, jointed - 2 lemons, juice and zest - 4 garlic cloves - Olive oil, rosemary

  1. Marinate chicken 1 hour in lemon, garlic, oil, rosemary.
  2. Roast 200°C, 45 min basting with juices.

Arista di Maiale

Region: Tuscany - 1.5kg pork loin, bone-in - 4 garlic cloves, slivers - Rosemary, sage - Olive oil, salt, pepper

  1. Stud meat with garlic slivers and herbs.
  2. Season; roast 180°C, 1.5 hours. Rest 20 min.

Porchetta

Region: Lazio/Umbria - 2kg pork belly, skin on, deboned - Garlic, rosemary, sage, fennel seeds - Chilli, salt, olive oil

  1. Score skin; spread paste of garlic, herbs, spices over meat side.
  2. Roll tightly; tie with string.
  3. Roast 220°C, 30 min; reduce to 180°C, 1.5 hours.
  4. Rest; slice thinly.

Maiale al Latte

Region: Emilia-Romagna - 1.2kg pork loin - 600ml whole milk - 3 garlic cloves, sage, bay - Butter, olive oil - Salt, pepper

  1. Brown pork all over in butter and oil.
  2. Add milk, garlic, sage, bay.
  3. Simmer covered on low heat 1.5 hours; milk will curdle into sauce.
  4. Remove pork; blend curds into sauce. Slice pork; serve with sauce.

Agnello alla Scottadito

Region: Rome/Lazio - 8 lamb cutlets, thin - Olive oil, rosemary, garlic - Salt, lemon

  1. Marinate cutlets in oil, rosemary, garlic 30 min.
  2. Grill over high heat 2 min per side — eat with fingers while hot.

Trippa alla Romana

Region: Rome/Lazio - 800g honeycomb tripe, cleaned and sliced - 1 onion, 2 garlic cloves - 400g canned tomatoes - Chilli, mint - Pecorino Romano

  1. Parboil tripe 30 min; drain.
  2. Sauté onion and garlic; add tripe.
  3. Add tomatoes and chilli; simmer 40 min.
  4. Scatter fresh mint and Pecorino before serving.

Abbacchio alla Romana

Region: Rome/Lazio - 1.5kg young lamb, jointed - 4 anchovy fillets - 4 garlic cloves - Rosemary, white wine vinegar - White wine, olive oil

  1. Brown lamb pieces; add garlic and rosemary.
  2. Add wine and vinegar; reduce.
  3. Add anchovies; melt into sauce.
  4. Cover; braise 45 min.

Brasato al Barolo

Region: Piedmont - 1.5kg beef chuck - 1 bottle Barolo wine - 1 onion, 2 carrots, 2 celery stalks - Juniper, cloves, bay, peppercorns - Butter, olive oil

  1. Marinate beef overnight in wine with vegetables and spices.
  2. Drain; brown beef thoroughly.
  3. Return marinade; braise covered 2.5 hours.
  4. Reduce braising liquid; serve as sauce.

Coda alla Vaccinara

Region: Rome/Lazio - 1.5kg oxtail, jointed - 1 onion, 2 celery stalks, 1 carrot - 400g canned tomatoes - 50g dark chocolate, grated - Pine nuts, raisins - 200ml white wine

  1. Brown oxtail; sauté soffritto.
  2. Add wine, tomatoes; braise 2.5–3 hours.
  3. Add chocolate, pine nuts, raisins for last 30 min.

Costata di Vitello Valdostana

Region: Val d'Aosta - 4 veal chops - 4 slices fontina cheese - 4 slices prosciutto - Flour, egg, breadcrumbs - Butter for frying

  1. Cut pocket in each chop; fill with fontina and prosciutto.
  2. Pound closed; bread in flour, egg, breadcrumbs.
  3. Fry in butter until golden and cheese melts.

Piccata al Limone

Region: Milan/National - 4 veal or chicken escalopes - Flour - 50g butter - 150ml white wine - 1 lemon, juice - Capers, parsley

  1. Flour and sear escalopes in butter.
  2. Deglaze with wine; add lemon juice.
  3. Add capers; reduce sauce. Garnish with parsley.

SECONDI — PESCE (FISH)

Branzino al Forno con Patate

Region: National - 2 sea bass (branzino), whole, cleaned - 4 potatoes, thinly sliced - 4 garlic cloves - Rosemary, olive oil, white wine - Cherry tomatoes, olives

  1. Layer potatoes in oiled dish; season.
  2. Place fish on top; scatter garlic, rosemary, tomatoes, olives.
  3. Drizzle wine and oil; roast 200°C, 30 min.

Baccalà alla Vicentina

Region: Veneto - 600g salt cod (baccalà), soaked 3 days - 2 onions, sliced - 4 anchovy fillets - 500ml milk - Olive oil, parsley, grana padano

  1. Layer onions, anchovies, and cod in casserole.
  2. Pour milk and oil over; cover.
  3. Cook very slowly 4–5 hours without stirring.
  4. Serve with polenta.

Fritto Misto di Mare

Region: Coastal/National - Mixed seafood: prawns, squid, whitebait, sole fillets - 200g flour - Ice cold sparkling water - Oil for deep frying - Lemon wedges

  1. Make batter with flour and cold sparkling water; don't overmix.
  2. Dip seafood; fry in hot oil (180°C) in batches.
  3. Drain; season with salt. Serve with lemon.

Salmone al Cartoccio

Region: National - 4 salmon fillets - 1 lemon, sliced - Dill, capers - Olive oil, white wine

  1. Place each fillet on foil; top with lemon, dill, capers.
  2. Drizzle oil and splash wine; seal foil packets.
  3. Bake 200°C, 15–18 min.

Polpo alla Luciana

Region: Naples/Campania - 1.2kg octopus, cleaned - 400g canned tomatoes - 4 garlic cloves - Capers, olives, chilli - Parsley, olive oil

  1. Place octopus in pot with all ingredients.
  2. Cook covered on lowest heat 45–60 min (no added water; octopus releases liquid).
  3. Serve with bread or polenta.

Acciughe Marinate

Region: Liguria - 400g fresh anchovies, cleaned - Juice of 4 lemons - 3 tbsp olive oil - Garlic, parsley, chilli

  1. Cover anchovies in lemon juice; marinate 4 hours until "cooked" (ceviche method).
  2. Drain; dress with oil, garlic, parsley, chilli.

Tonno alla Palermitana

Region: Sicily - 4 tuna steaks - Breadcrumbs - Garlic, parsley - Lemon, olive oil - Capers, olives

  1. Mix breadcrumbs with garlic, parsley, capers, oil.
  2. Press mixture onto tuna steaks.
  3. Pan-fry or grill 2–3 min per side. Serve with olives and lemon.

Seppie in Umido

Region: Venice/Veneto - 800g cuttlefish, cleaned - 1 onion, 2 garlic cloves - 200ml white wine - Squid ink (optional) - Parsley, olive oil

  1. Sauté onion and garlic; add cuttlefish.
  2. Add wine and ink; simmer 30 min until tender.
  3. Garnish with parsley; serve with polenta.

Sgombro alla Griglia

Region: Coastal/National - 4 whole mackerel, cleaned - Olive oil, lemon - Rosemary, garlic - Salt

  1. Score mackerel; rub with oil, garlic, rosemary.
  2. Grill 4–5 min per side. Serve with lemon.

CONTORNI (SIDES)

Patate al Forno

Region: National - 1kg potatoes, cut into wedges - 4 garlic cloves, unpeeled - Rosemary, olive oil - Salt

  1. Toss potatoes with oil, garlic, rosemary, salt.
  2. Roast 200°C, 45 min, turning once.

Melanzane alla Parmigiana

Region: Naples/Sicily - 3 large aubergines, sliced 1cm - 800g tomato sauce - 300g mozzarella - 100g Parmesan, grated - Basil, olive oil

  1. Salt aubergine slices; drain 30 min; rinse and dry.
  2. Fry in oil until golden; drain.
  3. Layer: sauce, aubergine, mozzarella, Parmesan, basil.
  4. Bake 180°C, 30 min.

Spinaci Saltati

Region: National - 800g fresh spinach - 2 garlic cloves - 3 tbsp olive oil - Salt, lemon juice (optional)

  1. Wilt spinach in dry pan; squeeze out moisture.
  2. Sauté garlic in oil; add spinach; toss. Season.

Caponata

Region: Sicily - 2 aubergines, diced - 3 celery stalks, diced - 2 onions, diced - 200g canned tomatoes - 50g capers, 100g green olives - 50ml red wine vinegar, 1 tbsp sugar - Toasted pine nuts, raisins

  1. Salt and drain aubergine; fry until golden; drain.
  2. Sauté celery and onion; add tomatoes, capers, olives.
  3. Add vinegar and sugar; stir in aubergine.
  4. Simmer 10 min; add pine nuts and raisins.
  5. Serve at room temperature.

Finocchi Gratinati

Region: National - 4 fennel bulbs, quartered and boiled until tender - 200ml béchamel - 60g Parmesan - Butter

  1. Place fennel in buttered baking dish.
  2. Pour béchamel over; top with Parmesan and butter.
  3. Bake 200°C, 20 min until golden.

Cicoria Ripassata

Region: Rome/Lazio - 800g chicory or bitter greens - 3 garlic cloves - Chilli flakes - Olive oil, salt

  1. Boil chicory until tender; drain and squeeze.
  2. Sauté garlic and chilli in oil; add chicory.
  3. Toss over high heat 5 min.

Insalata di Rucola e Parmigiano

Region: National - 200g rocket - 60g Parmesan, shaved - Lemon juice, olive oil - Salt, black pepper

  1. Dress rocket with lemon and oil.
  2. Top with Parmesan shavings. Season.

Fagiolini al Burro

Region: National - 600g green beans, trimmed - 50g butter - 1 garlic clove - Salt, lemon

  1. Blanch beans 4 min; drain.
  2. Toss in butter with garlic; season.

DOLCI (DESSERTS)

Tiramisu

Region: Veneto - 4 eggs, separated - 100g sugar - 500g mascarpone - 200ml strong espresso, cooled - 200ml Marsala wine - 200g savoiardi (ladyfinger) biscuits - Cocoa powder

  1. Beat yolks with sugar until pale; fold in mascarpone.
  2. Whip whites to stiff peaks; fold into mascarpone mixture.
  3. Mix espresso with Marsala.
  4. Dip biscuits briefly; layer in dish.
  5. Cover with cream; repeat layers. Top with cocoa.
  6. Refrigerate 4 hours minimum.

Panna Cotta

Region: Piedmont - 500ml double cream - 100ml milk - 100g sugar - 3g leaf gelatine (1.5 sheets) - 1 vanilla pod

  1. Soak gelatine in cold water 5 min.
  2. Heat cream, milk, sugar, vanilla to just below boil.
  3. Squeeze gelatine; dissolve in hot cream.
  4. Pour into moulds; refrigerate 4 hours.
  5. Serve with berry coulis or caramel.

Cannoli Siciliani

Region: Sicily - Shells: 200g flour, 2 tbsp cocoa, 50g sugar, 30g butter, white wine, egg white - Filling: 500g sheep's milk ricotta, 150g sugar, chocolate chips, candied orange peel

  1. Make stiff dough; rest 1 hour.
  2. Roll thin; cut circles; wrap around metal tubes; seal with egg white.
  3. Deep fry until crisp; cool; remove tubes.
  4. Mix ricotta with sugar, chocolate, peel; pipe into shells. Serve immediately.

Gelato alla Crema

Region: National - 500ml whole milk - 200ml double cream - 150g sugar - 4 egg yolks - 1 vanilla pod

  1. Heat milk and cream with vanilla.
  2. Whisk yolks with sugar; pour hot milk over, stirring.
  3. Return to heat; cook to 82°C, stirring.
  4. Cool; churn in ice cream machine. Freeze.

Semifreddo al Torrone

Region: National - 4 egg yolks - 150g sugar - 300ml double cream, whipped - 150g torrone (nougat), chopped - 3 egg whites

  1. Make zabaglione with yolks and sugar over hot water.
  2. Cool; fold in whipped cream and torrone.
  3. Fold in whipped whites.
  4. Freeze in lined loaf tin, 4 hours.

Panna Cotta al Cioccolato

Region: Piedmont - 500ml double cream - 100g dark chocolate, chopped - 80g sugar - 3g gelatine

  1. Heat cream and sugar; dissolve gelatine.
  2. Pour over chocolate; stir to melt.
  3. Pour into moulds; refrigerate 4 hours.

Zabaglione

Region: Piedmont/National - 4 egg yolks - 80g sugar - 120ml Marsala wine

  1. Whisk yolks and sugar in heatproof bowl.
  2. Set over simmering water; add Marsala gradually, whisking constantly.
  3. Continue 10 min until thick, pale, and tripled in volume.
  4. Serve warm in glasses with savoiardi.

Torta della Nonna

Region: Tuscany - Pastry: 300g flour, 150g butter, 80g sugar, 2 eggs, lemon zest - Filling: 500ml pastry cream, pine nuts for top

  1. Make shortcrust pastry; rest.
  2. Line tart tin; fill with pastry cream.
  3. Cover with pastry lid; press edges; prick; scatter pine nuts.
  4. Bake 180°C, 35 min.

Cassata Siciliana

Region: Sicily - 500g sheep's milk ricotta - 300g sugar - 200g candied fruit - 100g dark chocolate chips - Marzipan and sponge cake to line the mould - Royal icing, candied decorations

  1. Mix ricotta with sugar, candied fruit, chocolate.
  2. Line bowl with marzipan and sponge slices.
  3. Fill with ricotta mixture; chill overnight.
  4. Unmould; coat with royal icing; decorate.

Sfogliatelle

Region: Naples/Campania - Dough: 500g strong flour, 300ml water, 5g salt - Filling: 400g ricotta, 200g semolina cooked in milk, sugar, orange zest, cinnamon, candied peel

  1. Make stiff dough; rest.
  2. Roll paper-thin; brush with lard; roll into log; refrigerate.
  3. Cut discs; shape into cones; fill; press closed.
  4. Bake 200°C, 20 min until crisp.

Bignè di San Giuseppe (Zeppole)

Region: Naples/National - Choux pastry (200ml water, 80g butter, 120g flour, 3 eggs) - Pastry cream - Sour cherry in syrup

  1. Make choux; pipe rings or mounds.
  2. Deep fry until puffed and golden.
  3. Fill with pastry cream; top with sour cherry.

Torta Caprese

Region: Capri/Campania - 200g dark chocolate - 200g butter - 200g ground almonds - 200g sugar - 4 eggs - 1 tsp baking powder

  1. Melt chocolate and butter; cool.
  2. Beat eggs and sugar; fold in chocolate mixture.
  3. Fold in almonds and baking powder.
  4. Bake 180°C, 30–35 min. The centre should stay dense.

Panettone

Region: Milan/Lombardy - 500g strong flour - 180g butter - 150g sugar - 4 eggs + 2 yolks - 15g yeast - Zest of 2 oranges and 1 lemon - 200g mixed candied peel and raisins

  1. Make enriched dough; develop fully.
  2. Knead in butter gradually; add fruit.
  3. Rise 8 hours in panettone mould; bake 180°C, 40 min.

Pandoro

Region: Verona/Veneto - Similar to panettone but without fruit; enriched with butter and eggs - Star-shaped mould; serve dusted with icing sugar

Cantucci (Biscotti di Prato)

Region: Tuscany - 300g flour - 200g sugar - 3 eggs - 200g whole almonds, toasted - Zest 1 orange - 1 tsp baking powder, vanilla

  1. Mix all into stiff dough.
  2. Shape into logs; bake 180°C, 25 min.
  3. Slice diagonally; bake again 15 min until dry. Serve with Vin Santo.

Budino di Cioccolato

Region: National - 500ml whole milk - 150g dark chocolate - 80g sugar - 3 tbsp cornstarch - Pinch salt

  1. Warm milk; add sugar.
  2. Whisk cornstarch into small amount cold milk; add to warm.
  3. Add chocolate; stir over heat until thick.
  4. Pour into cups; refrigerate.

Struffoli

Region: Naples/Campania - 300g flour, 3 eggs, 2 tbsp sugar, butter, lemon zest - Honey, candied orange peel, sprinkles

  1. Make firm dough; roll into thin ropes; cut tiny balls.
  2. Deep fry until golden.
  3. Toss in warm honey; pile high; decorate.

Pastiera Napoletana

Region: Naples/Campania - Pastry: shortcrust - Filling: 300g cooked wheat grain, 500g ricotta, 4 eggs, sugar, orange blossom water, candied citrus, cinnamon

  1. Cook wheat in milk with butter and orange zest.
  2. Mix ricotta, eggs, sugar, spices; fold in wheat.
  3. Line tart tin; fill; add lattice top.
  4. Bake 170°C, 1 hour. Best day 2.

Granita di Limone

Region: Sicily - 500ml water - 200g sugar - 200ml fresh lemon juice - Lemon zest

  1. Make syrup with water and sugar; cool.
  2. Add lemon juice and zest.
  3. Freeze in shallow tray; scrape with fork every 30 min for 3–4 hours.
  4. Serve in glasses.

Frittelle di Ricotta

Region: Tuscany/National - 250g ricotta - 2 eggs - 3 tbsp flour - 2 tbsp sugar - Lemon zest - Oil for frying - Icing sugar

  1. Mix all into batter.
  2. Drop spoonfuls into hot oil; fry until golden.
  3. Drain; dust with icing sugar.

REGIONAL SPECIALTIES

Ribollita (see Zuppa section)

Cacio e Pepe (see Sauce section)

Pesto Trapanese

Region: Sicily (Trapani) - 60g almonds, blanched - 300g ripe tomatoes, peeled - 30g fresh basil - 1 garlic clove - 100ml olive oil - Salt

  1. Blanch almonds briefly; peel.
  2. Blend all ingredients to rough paste.
  3. Toss with pasta (casarecce or spaghetti).

Pasta alla Norma

Region: Sicily (Catania) - 400g rigatoni or penne - 2 aubergines, diced - 400g canned tomatoes - 2 garlic cloves - 100g salted ricotta, grated - Basil, olive oil

  1. Salt and fry aubergine until golden; drain.
  2. Make tomato sauce with garlic and basil.
  3. Add aubergine to sauce; toss with pasta.
  4. Top with grated salted ricotta.

Pane con la Milza (Stigghiola)

Region: Sicily (Palermo) - 500g veal spleen - 100g caciocavallo cheese - 200g fresh ricotta - Sesame bread rolls - Lemon

  1. Cook spleen in lard until tender; slice.
  2. Fill rolls with spleen, cheese, ricotta.
  3. Serve with lemon. (Street food, Palermo)

Pizza Fritta (Montanara)

Region: Naples - Pizza dough - Tomato sauce - Fior di latte mozzarella - Basil - Oil for frying

  1. Deep fry dough rounds until puffed.
  2. Top with warm sauce, mozzarella, basil. Serve immediately.

Trofie al Pesto

Region: Liguria - See Pasta al Pesto con Trofie above.

Cacciucco alla Livornese

Region: Tuscany (Livorno) - 1.5kg mixed fish (scorpionfish, octopus, cuttlefish, prawns, clams) - 1 onion, 4 garlic, 1 hot chilli - 400g canned tomatoes - 200ml red wine - Toasted bread rubbed with garlic

  1. Cook cephalopods first (30 min); then firm fish (10 min); then delicate fish and shellfish (5 min).
  2. Sauté soffritto; deglaze with wine.
  3. Add tomatoes; simmer 15 min.
  4. Layer fish back in; barely simmer.
  5. Ladle over garlicky toast.

Baccalà alla Napoletana

Region: Naples/Campania - 600g salt cod (soaked 2 days) - 400g canned tomatoes - 50g pine nuts, 50g raisins - 50g olives - Capers, garlic, chilli - Olive oil

  1. Flour and fry cod pieces; drain.
  2. Make tomato sauce with garlic and chilli.
  3. Add pine nuts, raisins, olives, capers.
  4. Add cod; simmer 15 min.

Sardine in Saor

Region: Venice/Veneto - 600g fresh sardines, cleaned - 3 large onions, sliced - 150ml white wine vinegar - 50g pine nuts, 50g raisins - Olive oil, flour

  1. Flour and fry sardines; drain.
  2. Sauté onions in oil until golden; add vinegar; reduce.
  3. Add pine nuts and raisins.
  4. Layer sardines and onion mixture; refrigerate 24 hours.

Cialzons (Filled Pasta)

Region: Friuli - Pasta dough - Filling: spinach, ricotta, raisins, cinnamon, nutmeg, candied peel - Brown butter, smoked ricotta

  1. Make filling; fill half-moon pasta; seal.
  2. Cook in salted water; dress with brown butter.
  3. Grate smoked ricotta over top.

Jota

Region: Friuli - 400g sauerkraut - 400g borlotti beans - 200g smoked pork ribs - 2 potatoes - Garlic, bay, cumin

  1. Cook beans; sauté garlic.
  2. Add sauerkraut, beans, pork, potatoes.
  3. Cover with water; simmer 45 min. Thick, robust stew.

Canederli in Brodo

Region: Alto Adige/Trentino - 300g stale bread, cubed - 150ml milk - 100g speck, diced - 2 eggs - Flour, parsley - 1L beef or chicken broth

  1. Soak bread in milk; add eggs, speck, parsley, flour.
  2. Shape into balls (70g each); refrigerate 30 min.
  3. Poach in simmering broth 15 min.

Strudel di Mele

Region: Alto Adige/Trentino - Dough: 300g flour, 1 egg, water, oil - Filling: 1kg apples, sugar, cinnamon, raisins, pine nuts, breadcrumbs toasted in butter

  1. Make elastic dough; rest 30 min.
  2. Stretch paper-thin on cloth.
  3. Brush with melted butter; spread filling along one edge.
  4. Roll using cloth; bake 180°C, 40 min.

Brasato di Manzo alla Toscana

Region: Tuscany - 1.5kg beef shin or chuck - 1 bottle Chianti Classico - Soffritto (onion, carrot, celery) - Juniper, sage, rosemary, bay - Tomato paste

  1. Marinate meat 24 hours in wine with herbs.
  2. Brown meat; sauté soffritto.
  3. Add marinade; tomato paste; braise 3 hours.

Fiorentina con Fagioli all'Uccelletto

Region: Tuscany - Bistecca alla Fiorentina (see above) - Served alongside Fagioli all'Uccelletto (see above)

Frittata di Pasta

Region: Naples/National - 300g leftover spaghetti - 4 eggs, beaten - 60g Parmesan - Olive oil

  1. Mix cold pasta with eggs and Parmesan.
  2. Fry in oiled pan over medium heat until set on bottom.
  3. Flip with plate; slide back; cook other side.

Sarde a Beccafico

Region: Sicily - 600g fresh sardines, butterflied - 100g breadcrumbs, toasted - 50g pine nuts, 50g raisins - Parsley, garlic, lemon - Orange juice and zest - Bay leaves

  1. Mix breadcrumbs, pine nuts, raisins, parsley, garlic, lemon zest.
  2. Place filling on each sardine; roll up.
  3. Pack tightly in oiled dish alternating with bay leaves.
  4. Drizzle orange juice; bake 180°C, 20 min.

Carciofi alla Romana

Region: Rome/Lazio - 6 large artichokes - 4 garlic cloves - Fresh mint and parsley - Olive oil, white wine - Salt

  1. Clean artichokes; stuff with garlic and herbs.
  2. Stand upright in pot; add oil and wine to cover halfway.
  3. Cover; braise on low heat 45 min.

Carciofi alla Giudia

Region: Rome (Jewish Ghetto) - 6 artichokes, tough outer leaves removed - Oil for deep frying - Salt, lemon

  1. Open artichoke like a flower by pressing upside-down.
  2. Fry in deep oil, stem up, 10 min.
  3. Press flat; fry again head-down until crisp.
  4. Drain; season with salt and lemon.

Puntarelle in Salsa di Alici

Region: Rome/Lazio - 600g puntarelle (chicory shoots), soaked in ice water until curled - 4 anchovy fillets - 1 garlic clove - 2 tbsp white wine vinegar - 4 tbsp olive oil

  1. Pound anchovies and garlic to paste.
  2. Whisk with vinegar and oil.
  3. Drain puntarelle; dress with anchovy sauce.

Burrida

Region: Sardinia - 800g catshark (gattuccio) or dogfish, boiled and sliced - 2 garlic cloves - 3 tbsp vinegar - 2 tbsp toasted walnuts, ground - Parsley

  1. Boil fish; slice and lay in dish.
  2. Pound garlic; mix with vinegar, walnuts, parsley.
  3. Pour over fish; marinate overnight.

Malloreddus alla Campidanese

Region: Sardinia - 400g malloreddus (Sardinian gnocchi pasta) - 300g Sardinian sausage, crumbled - 400g tomato passata - 1 onion - Saffron, pecorino sardo

  1. Sauté onion; brown sausage.
  2. Add passata and saffron; simmer 20 min.
  3. Cook malloreddus; toss with sauce and pecorino.

Fregola con Arselle

Region: Sardinia - 400g fregola (toasted semolina pasta) - 1kg clams (arselle), cleaned - 1 onion, 2 garlic cloves - 400g canned tomatoes - Saffron, parsley, white wine

  1. Steam clams; reserve broth.
  2. Sauté onion and garlic; add tomatoes, saffron.
  3. Toast fregola briefly; cook risotto-style with clam broth.
  4. Add clams at end; garnish with parsley.

Torta Pasqualina

Region: Liguria - 16 layers of thin pastry (or filo) - Filling: 1kg silverbeet/chard, 500g ricotta, 6 whole eggs, Parmesan, marjoram

  1. Layer pastry sheets, brushing each with oil.
  2. Fill with chard-ricotta mixture; make 6 wells for eggs.
  3. Cover with remaining pastry; bake 180°C, 45 min.

Focaccia di Recco

Region: Liguria (Recco) - 300g flour - 300g stracchino or crescenza cheese - Water, olive oil, salt

  1. Make very thin dough (no yeast); rest 1 hour.
  2. Stretch thin; lay on oiled tin.
  3. Dot cheese; cover with second layer stretched even thinner.
  4. Seal edges; drizzle oil; bake 250°C, 10–12 min.

Vitello Tonnato (see Antipasti)

Bagna Cauda

Region: Piedmont - 10 garlic cloves - 8 anchovy fillets - 150g butter - 100ml olive oil - Raw and cooked vegetables for dipping

  1. Simmer garlic in milk 20 min; drain.
  2. Mash garlic; add anchovies; melt in butter and oil on low heat.
  3. Keep warm; serve as fondue with vegetables.

Tajarin al Tartufo

Region: Piedmont - 400g tajarin (thin egg pasta — 30+ egg yolks per kg flour) - 50g butter - 1 fresh white truffle (or 20g black truffle) - Parmesan

  1. Make egg-rich tajarin; roll paper thin.
  2. Toss with melted butter and Parmesan.
  3. Shave fresh truffle generously over top.

Agnolotti dal Plin

Region: Piedmont - Pasta dough - Filling: mixed braised meats (veal, pork, rabbit), Parmesan, egg, spinach

  1. Make filling from braised and minced meats.
  2. Pipe tiny amounts of filling in a row on pasta sheet.
  3. "Plin" = pinch between each filling.
  4. Cut; serve in broth or with meat juices.

Bollito Misto

Region: Piedmont/Emilia-Romagna - Beef shin, cotechino sausage, capon, veal tongue, calf's head - Classic broth: onion, carrot, celery, bay, peppercorns - Served with: salsa verde, mostarda, giardiniera

  1. Cook each meat separately in rich broth.
  2. Keep warm; slice at table.
  3. Serve with accompaniments.

Cotechino con Lenticchie

Region: Emilia-Romagna - 1 cotechino sausage (pre-cooked) - 400g lentils (Castelluccio) - 1 onion, 1 carrot, 1 celery - Bay, sage - Olive oil, salt

  1. Simmer lentils with soffritto and herbs 30 min.
  2. Warm cotechino per packet instructions.
  3. Serve sliced over lentils. (Traditional New Year's dish)

Risotto alla Pilota

Region: Mantua/Lombardy - 350g vialone nano rice - 200g salamella sausage, crumbled - 1L water or light stock - 100g butter, 80g Parmesan

  1. Bring water to boil; add rice and salt.
  2. Cover; cook on low until water absorbed.
  3. Meanwhile, cook sausage in butter.
  4. Pour sausage butter over rice; add Parmesan.
  5. Wrap pot in towel; rest 10 min. Mix vigorously.

Tagliatelle al Tartufo Nero

Region: Umbria/Marche - 400g tagliatelle - 50g black truffle, grated or shaved - 2 garlic cloves - 6 tbsp olive oil - Anchovy fillet (optional) - Parsley

  1. Gently warm oil with garlic and anchovy.
  2. Add truffle; warm through (don't overcook).
  3. Toss with cooked pasta; garnish with parsley.

Stringozzi alla Spoletina

Region: Umbria - 400g stringozzi (hand-cut thick pasta) - 400g tomato sauce - Chilli, garlic, black truffle (if available)

  1. Make thick hand-cut pasta.
  2. Simmer tomato sauce with chilli and garlic.
  3. Toss; shave truffle if available.

Polenta Taragna

Region: Lombardy (Valtellina) - 300g buckwheat polenta flour - 100g regular polenta flour - 1.5L water - 200g Bitto or casera cheese - 100g butter

  1. Bring water to boil; add polenta, stirring constantly.
  2. Cook 40 min on low heat.
  3. Stir in cheese and butter; serve immediately.

Piadina Romagnola

Region: Romagna/Emilia-Romagna - 500g flour - 200g lard or olive oil - 200ml warm water - 10g salt, 1 tsp baking soda

  1. Mix all into smooth dough; rest 30 min.
  2. Divide; roll thin (3mm).
  3. Cook on hot griddle 2–3 min per side.
  4. Fill with squacquerone cheese, prosciutto, rocket.

Passatelli in Brodo

Region: Emilia-Romagna - 200g breadcrumbs - 200g Parmesan, grated - 3 eggs - Nutmeg, lemon zest - 1.5L good beef broth

  1. Mix breadcrumbs, Parmesan, eggs, nutmeg, lemon zest to stiff paste.
  2. Press through potato ricer with large holes into simmering broth.
  3. Cook 2 min; serve in broth with more Parmesan.

Brodetto di Pesce Marchigiano

Region: Marche - Mixed fish and shellfish - Onion, garlic, vinegar, saffron - White wine, olive oil

  1. Sauté onion; deglaze with vinegar.
  2. Add fish in order of cooking time.
  3. No tomato — more rustic/northern style.
  4. Serve over grilled bread.

Vincigrassi

Region: Marche - Rich lasagne with chicken livers, giblets, and béchamel - Truffles in season - Similar to lasagne but richer sauce base

Carbonara di Zucchine

Region: Campania/National (variation) - 400g rigatoni - 3 zucchini, diced and fried - 4 egg yolks, 1 whole egg - Pecorino and Parmesan - Black pepper

  1. Fry zucchini until golden; cool slightly.
  2. Cook pasta; reserve water.
  3. Mix eggs, cheese, pepper; add zucchini.
  4. Toss pasta off heat; adjust with pasta water.

Zuppa di Cipolle alla Toscana

Region: Tuscany - 6 large onions, sliced - 1L chicken stock - 200ml white wine - Thyme, bay - Bread, Parmesan or Pecorino

  1. Caramelize onions in oil and butter 45 min.
  2. Add wine; reduce.
  3. Add stock; simmer 20 min.
  4. Pour into ovenproof bowls over bread; top with cheese; grill until golden.

Frittura di Gamberi

Region: Coastal/National - 500g large prawns, shelled and deveined - Flour, egg, breadcrumbs - Oil for frying - Lemon

  1. Coat prawns in flour, egg, breadcrumbs.
  2. Deep fry until golden. Serve with lemon.

Tonno in Scatola con Fagioli

Region: Tuscany - 400g canned tuna in oil - 400g cannellini beans - 1 red onion, thinly sliced - Olive oil, parsley - Salt, pepper

  1. Drain tuna and beans.
  2. Combine with onion, oil, parsley. Season. Serve.

Pasta al Forno con Ricotta e Spinaci

Region: Sicily/National - 400g penne, cooked - 400g ricotta - 400g spinach, wilted and chopped - 200g mozzarella - 100g Parmesan - Tomato sauce

  1. Mix ricotta, spinach, half the mozzarella.
  2. Combine with pasta and tomato sauce.
  3. Top with remaining mozzarella and Parmesan.
  4. Bake 200°C, 25 min.

Gnocchi alla Sorrentina

Region: Campania (Sorrento) - 1kg potato gnocchi (see above) - 400g tomato sauce - 250g mozzarella, diced - Basil, Parmesan

  1. Toss gnocchi with sauce; add mozzarella.
  2. Pour into baking dish; top with Parmesan.
  3. Bake 200°C, 15 min until bubbling.

Pizzoccheri della Valtellina

Region: Lombardy (Valtellina) - 300g buckwheat pasta (pizzoccheri) - 300g Savoy cabbage, roughly chopped - 200g potatoes, diced - 200g casera or Fontina cheese - 100g butter - 2 garlic cloves - Sage leaves

  1. Cook potatoes and cabbage in pasta water.
  2. Add pizzoccheri; cook together.
  3. Drain; layer with cheese.
  4. Fry garlic and sage in butter until golden; pour over.

Pasta con Ragù di Agnello

Region: Abruzzo/Lazio - 400g pasta (spaghetti alla chitarra) - 600g lamb shoulder, cubed - 1 onion, garlic, rosemary - 200ml white wine - 400g canned tomatoes - Pecorino

  1. Brown lamb; sauté soffritto.
  2. Add wine, tomatoes; braise 1.5 hours.
  3. Toss with spaghetti alla chitarra; top with Pecorino.

Sagne 'Mpastulate (Pasta with Chickpeas and Pork)

Region: Calabria - 400g broad/flat pasta - 400g chickpeas - 200g pork ribs or nduja - Chilli, garlic, tomatoes

  1. Cook chickpeas with pork and aromatics.
  2. Add pasta; cook in thick soup.

Nduja Toast / Nduja Pasta

Region: Calabria - 100g nduja (spicy spreadable salami) - 400g penne or rigatoni - 400g canned tomatoes - Garlic, olive oil

  1. Melt nduja in hot pan — fat renders, heat blooms.
  2. Add garlic; add tomatoes; simmer.
  3. Toss with pasta.

End of Italian Complete Recipe Collection — 200+ recipes covering all major regions and categories.