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Cassoeula

This Milanese pork and cabbage stew braises ribs and sausage with Savoy cabbage until tender in a Dutch oven for a savory, comforting winter supper.

3 h 5 min · Medium · Serves 4

Mains · Lombardy

Cotoletta alla Milanese

A bone-in Milanese veal chop gets a crisp, even breadcrumb crust from careful breading, shallow-frying in clarified butter, and a brief oven finish.

50 min · Medium · Serves 2

Pasta · Lazio

Bucatini all’Amatriciana

This authentic bucatini all’amatriciana recipe pairs crisp guanciale, bright tomato, chile, and pecorino; pasta water brings the savory sauce into balance.

40 min · Easy · Serves 4

Pasta · Piedmont

Tajarin with Porcini Mushrooms

Tajarin with porcini mushrooms combines fine Piedmontese egg noodles and earthy mushrooms, with clear directions for fresh or dried porcini.

40 min · Easy · Serves 4

Breads · Liguria

Ligurian Farinata

This Ligurian chickpea flatbread uses a long-rested batter and a hot oven for a crisp, bronzed top and a tender center, with no special oven needed.

2 h 32 min · Easy · Serves 4

Desserts · Puglia

Fresh Fig Crostata

A buttery Puglian tart with ripe September figs, a crisp almond-dusted crust, and simple press-in pastry that keeps the fruit in focus, no rolling needed.

2 h 35 min · Easy · Serves 8

Vegetables · Liguria

Stuffed Ligurian Zucchini

Tender zucchini boats hold a savory Ligurian filling of sautéed squash, mortadella, Parmesan, marjoram, and breadcrumbs, then bake until golden and tender.

1 h 7 min · Medium · Serves 4

Vegetables · Campania

Neapolitan Stuffed Peppers

These Neapolitan stuffed peppers pair sweet late-summer peppers with bread, olives, capers, and anchovies for a savory vegetable supper that reheats well.

1 h 25 min · Easy · Serves 4

Breads · Puglia

Focaccia Barese with Tomatoes

This Puglian focaccia has a tender potato-enriched crumb, juicy ripe tomatoes, and a crisp olive-oil bottom; a patient rise keeps it light and flavorful.

3 h 10 min · Medium · Serves 6

Risotto · Piedmont

Porcini Mushroom Risotto

Fresh porcini, toasted rice, and warm stock make this Piedmont-inspired risotto deeply savory, creamy, and full of autumn flavor without turning mushy.

55 min · Medium · Serves 4

Breads · Emilia-Romagna

Emilian Pumpkin Erbazzone

This Emilian pumpkin erbazzone layers roasted squash, greens, and Parmigiano in a crisp olive-oil crust that slices neatly warm or cold for lunch.

1 h 40 min · Medium · Serves 6

Pasta · Liguria

Pesto Genovese

This homemade pesto Genovese recipe pairs fragrant Ligurian basil with pine nuts and cheese, then keeps the sauce vivid by grinding gently and never cooking it.

30 min · Medium · Serves 4

Agnolotti del Plin Recipe with Roast Meat

Pasta · Piedmont

Agnolotti del Plin with Roast Meat

Agnolotti del plin are tiny Piedmontese pasta parcels filled with roast meat; a pinch-and-fold method keeps shaping manageable and the filling tender.

1 h 30 min · Medium · Serves 4

Desserts · Piedmont

Italian Panna Cotta

This easy Italian panna cotta recipe uses a simple cream-to-milk ratio and just enough gelatin for a silky, gently set dessert you can make ahead.

4 h 35 min · Easy · Serves 6

Breads · Campania

Neapolitan Pizza Margherita

Slow-rise dough and a hot home-oven steel give this Neapolitan Margherita a tender center, crisp edge, and balanced tomato, mozzarella, and basil at home.

20 h 37 min · Medium · Serves 2

Pasta · Campania

Spaghetti alle Vongole

This spaghetti alle vongole recipe coats pasta in briny clam liquor, garlic, olive oil, white wine, and parsley for a silky seafood supper at home.

45 min · Medium · Serves 4

Soups · Emilia-Romagna

Tortellini in Brodo

This tortellini in brodo recipe pairs tender filled pasta with clear chicken-and-beef broth, gently simmered with vegetables for deep, clean flavor.

2 h · Medium · Serves 4

Pasta · Emilia-Romagna

Lasagna Bolognese

This lasagna Bolognese layers fresh spinach pasta, slow-cooked ragù, béchamel, and Parmesan, with make-ahead steps that keep dinner manageable.

4 h · Hard · Serves 8

Mains · Veneto

Fegato alla Veneziana

This Venetian liver and onions pairs tender veal liver with sweet, slowly softened onions; thin slices and a quick, hot finish make it manageable at home.

50 min · Medium · Serves 4

Pasta · Veneto

Bigoli in Salsa

This bigoli in salsa recipe coats thick Venetian pasta in soft onions and anchovies; a slow, gentle cook builds savory flavor from pantry staples.

1 h 10 min · Easy · Serves 4

Desserts · Veneto

Tiramisu

This easy tiramisu recipe has no alcohol, with coffee-dipped ladyfingers and a fluffy mascarpone cream that chills into clean, make-ahead layers.

6 h 25 min · Easy · Serves 8

Vegetables · Sicily

Sicilian Caponata

Sicilian caponata pairs fried eggplant, celery, olives, and capers in sweet-sour tomato-vinegar sauce. Serve it as an antipasto or make-ahead lunch.

1 h 40 min · Medium · Serves 6

Pasta · Sicily

Pasta alla Norma

This pasta alla Norma recipe pairs tender tomato sauce and basil with crisp fried eggplant and salty ricotta salata for a balanced Sicilian supper.

50 min · Medium · Serves 4

Soups · Tuscany

Tuscan Ribollita

A hearty Tuscan bean, kale, cabbage, and bread soup, ribollita is reheated so its broth turns rich and stale bread gives the pot body and substance.

1 h 40 min · Medium · Serves 6

Mains · Tuscany

Bistecca alla Fiorentina

This bistecca alla fiorentina recipe seasons a thick T-bone simply, then sears it hard and finishes it in the oven for a deeply browned crust at home.

53 min · Medium · Serves 2

Soups · Tuscany

Pappa al Pomodoro

This authentic pappa al pomodoro recipe turns ripe tomatoes and day-old bread into a thick Tuscan soup, finished with basil and good olive oil for dinner.

1 h 10 min · Easy · Serves 4

Pasta · Lazio

Cacio e Pepe

This easy cacio e pepe recipe uses finely grated Pecorino Romano, toasted black pepper, and starchy pasta water for a smooth, clingy Roman sauce without cream.

25 min · Medium · Serves 4

Mains · Lombardy

Ossobuco alla Milanese

This ossobuco alla Milanese recipe braises veal shanks gently in a Dutch oven until tender, then adds lemon-parsley gremolata for a fresh, balanced finish.

3 h 10 min · Medium · Serves 4

Risotto · Lombardy

Risotto alla Milanese

This easy Risotto alla Milanese gets its golden color from bloomed saffron and its silky finish from warm broth, steady stirring, butter, and Parmesan.

40 min · Medium · Serves 4

Mains · Lazio

Saltimbocca alla Romana

This saltimbocca alla romana recipe pairs thin veal with prosciutto and sage, then finishes in a quick white-wine butter sauce for a fast, polished main.

27 min · Medium · Serves 4

Pasta · Lazio

Spaghetti Carbonara

This Roman spaghetti carbonara coats pasta in a silky egg, Pecorino Romano, and guanciale sauce; a gentle water bath cooks the eggs without adding cream.

35 min · Medium · Serves 4