If you enjoy cooking, why not try to recreate a corner of Italy in your own home, putting your cooking skills to the test with some of the regional and local recipes published here: just follow the recipe (it’s important to have the right ingredients!) and add a sprinkling of imagination. The results will surprise you, even if it is not possible to entirely replace the ambience of a typical family restaurant in Italy, surrounded by the timeless quality of its familial atmosphere.
This pasta dish from Naples makes an irresistible first course.
This was one of the best loved dishes of the Neapoletan aristocracy and is, besides, both very elaborate and pleasing to the eye.
This traditional dish from Friuli is an unusual polenta (yellow maize meal) and spinach soup. Best during winter for its thick warming quality and delicate taste.
Tortellini have become the symbol of Valeggio sul Mincio, in the province of Verona, and are famous all over the world.
A typical Veronese dish, this internationallly famous recipe is obtained from the combination of beans and short kind of pasta like ditalini.
A genovese speciality, dating to at least 2000 years ago when it was first served. Prepared with simple ingredients, it is a flat bread made with chickpeas, water, salt and oil.
The recipe for this traditional first course from the Basilicata region, when the art of making homemade pasta was passed down from mother to daughter.
The recipe for a dish that cannot be left out at Christmas or New Years Eve. Lentils are considered as bearers of luck, wealth and prosperity and help to give a good start to the New Year.
This simple soup is a classic from among the recipes from Romagna and the provinces of Pesaro and Urbino.
A family tradition since ancient times, tigelle are among the best known specialities of the Apennines near Modena.
This delicacy is traditional to Ascoli Piceno and is usually served as a starter followed by a consistent main course.
A recipe for a Christmas side dish which is always served in Naples.
The recipe of the typical dish from Palermo, well-know in different versions in the whole Sicily.
A speciality from the Mountains of Lessinia (malga means a mountain pasture) in the Province of Verona. This simple recipe from Italy’s past makes for a tasty dish and takes only about 40 minutes to prepare.
The recipe of a tasty main course, with bittersweet savours, heritage of ancient populations.
Simple and tasty, peppered mussels are a traditional neapolitan dish. They can be served as a starter or as a main course.
A typical dish from Emilia Romagna.
The recipe of the tipical Tuscan dessert to taste in particular at Carnival time.
A speciality from Cosenza. Wonderful if you have a sweet tooth. Beware however if you’re on diet.
The famouse recipe of the tuscan soup, launched in the sixties in a song.
A classical recipe in restaurants in the region of Alto Adige (Sudtirol), but the simplicity of the recipe also lends itself to home cooking.
The recipe of the most important dessert of Bronte, which reserves to pistachio the main role.
This soup is a variation of Pasta e Fagioli. It is typical of the area of San Zeno di Montagna on Monte Baldo near Verona, an area famous for its chestnuts.
From the hills of Molise all the flavour of a dish that bears witness to the importance of vegetables in the traditional cuisine of Campobasso and Isernia.
This dish marries two much loved foods from the northern region of Piemonte: rice and local red wine.
So called in the Sicilian dialect, the pasta with bread crumbs and anchovies, a recipe reminding the authentic taste of pastasciutta before the arrival of tomatoes.
Part of the culinary tradition from the region around Brescia and Bergamo, this dish is easy to prepare. The pasta filling can be varied according to taste.
The recipe of a tasty dish that fills the typical Florentine roll, once the only cheap protein for the poor ones.
The most typical recipe of Friuli is probably this culinary delight made from carnico cheese. You can serve this dish as both a starter or a main course.
The recipe of the famous special dish of Trapani a town which delight its guests with sea fishes.
A speciality from Liguria with a strong taste. Serve as a second course.
A simple dish of raw fish, excellent for those who love the smells and flavours of the Mediterranean.
This is one of the most famous and typical dishes from Florence, a sort of poor people’s vegetable soup.
The ancient dish of bread and bacon dumplings known in the Tyrolese dialect as ‘knödel’ – or in Italian as ‘canederli’ - is synonomous with Tyrolese cooking, and in particular with the cuisine of the cities of Trento and Bolzano. It is famous for its creative use of stale bread and has its roots in peasant cuisine.
The recipe for a typical starter from the Trentino region, especially the Val di Non that is ideal for Christmas dinner in either the savoury or the sweet version.
The recipe for the traditional typical Christmas cakes from Terni in the Umbria region, a bittersweet homemade bread to celebrate Christmas.
Resulting from the union of rice and amarone, a wine produced in the Valpolicella near Verona, this unique risotto has become a favourite in many local trattorias.
Typical dish from Valdaosta, gnocchi in a fontina cheese sauce are a nutritious main course with a decisive flavour.
The traditional cuisine from the region of Veneto brings together the most original ingredients in a mix of traditional and new flavours.
A surprising first course of pasta, patatoes and green beans blended with the delicate flavour of genovese pesto.
This side-dish of baby marrows in a butter-cheese sauce is both creative and tasty and goes well with other traditional dishes from Abbruzzo.
It is impossible to establish one single recipe for this flat bread from Romagna. Flour, lard, bicarbonate of soda and sugar are the basic ingredients, but we have chosen one with olive oil and have left out the sugar. Some recipes substitute milk for the water.
This traditional dish from Isola della Scala in the Po Valley south of Verona combines the rice from the area, vialone nano veronese IGP, with a meat sauce.
This is one of the specialities from Rome with very old country roots which is always served at Christmas and Easter.