1 country · 20 recipes
Saffron and parmesan rice balls stuffed with minced beef ragù, peas and a cube of mozzarella, coated in breadcrumbs and fried until golden and crisp outside and soft inside.
Two whole sea bass stuffed with lemon, garlic and herbs, baked over sliced potatoes with tomatoes, olives, capers and olive oil.
Layers of lasagna sheets, slow-simmered beef ragù, creamy béchamel and parmesan, baked until golden and bubbling — made without wine.
Toasted slices of bread rubbed with garlic and topped with ripe chopped tomatoes, fresh basil and olive oil.
Browned eggplant cubes cooked with celery, onion, tomato, olives and capers, sweet-and-sour from vinegar, sugar and raisins, served at room temperature.
Slices of ripe tomato and soft fresh mozzarella layered with fresh basil leaves, dressed with olive oil, salt and pepper.
Bone-in chicken pieces browned, then braised slowly in tomato sauce with peppers, mushrooms, olives and rosemary.
Flattened chicken breasts in a parmesan crumb crust, pan-fried, then topped with tomato sauce and mozzarella and baked until bubbling.
Spaghetti with olive oil, garlic and chili, juicy shrimp, lemon and parsley, in a glossy sauce made from the pasta's own cooking water — no wine.
Simple Neapolitan-style pizza: a thin base with puffy edges, raw tomato sauce, melted mozzarella, fresh basil and olive oil.
Soft sweet buns scented with orange and honey, split across the top and filled generously with whipped cream.
A hearty Italian vegetable soup with carrot, zucchini, white beans and small pasta in a light tomato broth, finished with grated parmesan.
Creamy arborio rice cooked by adding hot stock a ladle at a time, with browned mushrooms, butter and parmesan — no cream and no wine.
Bone-in veal shank slices browned and slowly braised with vegetables and tomato until meltingly tender, finished with gremolata of parsley, lemon zest and garlic.
A smooth, creamy vanilla dessert set with plant-based agar-agar instead of gelatin, served with a fresh strawberry sauce.
A summer salad of toasted bread cubes, ripe tomatoes, cucumber, red onion and basil, with the bread soaking up tomato juices and olive oil.
A thick, rustic Italian soup of white beans and small pasta with tomato and rosemary, part of the beans mashed to make it creamy.
Minced beef slow-simmered with vegetables, tomato and milk into a rich, thick sauce, served over spaghetti with parmesan.
Layers of espresso-dipped ladyfingers and light mascarpone cream under a dusting of cocoa — no alcohol, with the egg yolks gently cooked over steam.
A thick Italian omelette of eggs, parmesan and olive-oil-browned zucchini, cooked slowly, finished in the oven and cut into wedges.
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