25 Delicious Best Italian Recipes Authentic

Ah, Italian cuisine—where every bite feels like a warm hug from Nonna herself! Whether you’re craving the comfort of a creamy risotto, the zest of a fresh pasta dish, or the simple perfection of a Margherita pizza, our roundup of 25 Delicious Best Italian Recipes Authentic is your ticket to a culinary adventure. Perfect for home cooks looking to bring a taste of Italy to their table, these recipes promise to delight. Let’s dig in!

Spaghetti Carbonara

Very few dishes can rival the creamy, indulgent simplicity of a well-made Spaghetti Carbonara. Perfect for a quick yet impressive meal, this classic Italian pasta relies on quality ingredients and precise technique.

Ingredients

• 8 oz spaghetti
• 4 oz guanciale, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, finely grated
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti, stirring immediately to prevent sticking. Cook for 8-10 minutes until al dente.
3. While pasta cooks, heat a large skillet over medium heat. Add guanciale, rendering fat until crispy, about 5 minutes.
4. In a bowl, whisk together eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt.
5. Reserve 1/2 cup pasta water, then drain spaghetti. Immediately add to skillet with guanciale, tossing to coat.
6. Remove skillet from heat. Quickly stir in egg mixture, using reserved pasta water to adjust consistency.
7. Serve immediately, garnished with additional Pecorino Romano and black pepper.

Zesty and rich, this Carbonara boasts a velvety sauce clinging to each strand of pasta. For a twist, top with a poached egg or serve alongside a crisp green salad.

Margherita Pizza

Margherita pizza embodies simplicity with its fresh, high-quality ingredients. Mastering this classic requires attention to detail and respect for tradition.

Ingredients

• 1 lb 00 flour
• 0.5 tsp active dry yeast
• 1 tsp fine sea salt
• 1 cup lukewarm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1 cup San Marzano tomato sauce
• 8 oz fresh mozzarella di bufala, thinly sliced
• 10 fresh basil leaves
• 2 tbsp grated Parmigiano-Reggiano

Instructions

1. In a large mixing bowl, combine 00 flour, active dry yeast, and fine sea salt.
2. Gradually add lukewarm water and extra-virgin olive oil, mixing until a dough forms.
3. Knead dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 475°F with a pizza stone or steel inside for at least 30 minutes.
6. Roll out dough on a floured surface to a 12-inch circle, then transfer to a pizza peel dusted with semolina.
7. Spread San Marzano tomato sauce evenly over the dough, leaving a 1-inch border.
8. Arrange fresh mozzarella di bufala slices over the sauce.
9. Bake on the preheated pizza stone for 10-12 minutes until the crust is golden and cheese is bubbly.
10. Remove from oven, immediately top with fresh basil leaves and grated Parmigiano-Reggiano.

Crisp crust meets a soft, chewy interior, with the bright acidity of tomato sauce balancing the creamy mozzarella. Serve with a drizzle of aged balsamic vinegar for an extra layer of flavor.

Lasagna Bolognese

Rustic yet refined, Lasagna Bolognese layers rich meat sauce, creamy béchamel, and tender pasta for a comforting classic. This version balances tradition with precision for foolproof results.

Ingredients

– 1 lb ground beef (80/20 blend)
– 1/2 cup pancetta, finely diced
– 1/2 cup carrot, finely diced
– 1/2 cup celery, finely diced
– 1/2 cup onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup tomato paste
– 1 cup whole milk
– 1/2 cup dry white wine
– 2 cups beef stock
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/4 tsp freshly grated nutmeg
– 12 lasagna noodles, oven-ready
– 1 cup Parmigiano-Reggiano, freshly grated
– Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium heat. Add pancetta; render fat until crisp, about 5 minutes.
2. Add carrot, celery, onion, and garlic; sauté until softened, about 8 minutes. Tip: Sweat vegetables without browning for a sweeter flavor base.
3. Increase heat to medium-high. Add ground beef; cook until browned, breaking into small pieces, about 10 minutes.
4. Stir in tomato paste; cook for 2 minutes to deepen flavor.
5. Deglaze with white wine; simmer until reduced by half, about 3 minutes.
6. Add milk and beef stock; simmer gently for 1.5 hours until sauce thickens. Season with salt and pepper.
7. For béchamel, melt butter in a saucepan over medium heat. Whisk in flour; cook for 2 minutes to remove raw taste.
8. Gradually whisk in warmed milk; cook until thickened, about 5 minutes. Stir in nutmeg; season with salt and pepper.
9. Preheat oven to 375°F. Layer 1/3 meat sauce, 4 noodles, 1/3 béchamel, and 1/3 cheese in a 9×13″ baking dish. Repeat twice.
10. Bake for 25 minutes until bubbly and golden. Tip: Let rest for 10 minutes before slicing for cleaner layers.
11. Broil for 2 minutes for a crisp top, if desired. Tip: Watch closely to prevent burning.
A perfect Lasagna Bolognese boasts a harmonious blend of textures—silky pasta, velvety sauce, and a crisp cheese crust. Serve with a bold red wine to complement its robust flavors.

Risotto alla Milanese

Yieldingly rich and aromatic, Risotto alla Milanese is a luxurious Italian classic. Its golden hue and creamy texture make it a standout dish.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1 small onion, finely minced
• 1/2 teaspoon saffron threads, crushed
• 1/2 cup unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt, to precise taste

Instructions

1. Melt 1/4 cup butter in a heavy-bottomed pot over medium heat. Add minced onion, sauté until translucent, about 3 minutes.
2. Stir in Arborio rice, toast lightly until edges become translucent, about 2 minutes. Tip: Toasting enhances nutty flavors.
3. Pour in white wine, stir continuously until fully absorbed. Tip: Use a wooden spoon to prevent breaking grains.
4. Begin adding simmering chicken stock, one ladle at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process should take about 18 minutes.
5. Halfway through, dissolve crushed saffron in 1/4 cup of stock, then stir into risotto. Tip: Saffron infusion ensures even color distribution.
6. Once rice is al dente and mixture is creamy, remove from heat. Stir in remaining 1/4 cup butter and Parmigiano-Reggiano. Season with salt precisely.

Exquisitely creamy with a subtle saffron aroma, this risotto pairs beautifully with osso buco or stands alone as a decadent main. Serve immediately to enjoy its velvety texture at its peak.

Fettuccine Alfredo

Get ready to indulge in a creamy, comforting bowl of Fettuccine Alfredo. This classic dish is a testament to the magic of simple ingredients coming together.

Ingredients

• 12 oz fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 1/2 cups freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente, 8-10 minutes, stirring occasionally.
2. While pasta cooks, heat heavy cream and butter in a large skillet over medium heat until butter melts and mixture is simmering, about 3 minutes.
3. Reduce heat to low. Gradually whisk in Parmigiano-Reggiano until sauce is smooth and cheese is fully incorporated, about 2 minutes.
4. Season sauce with nutmeg, salt, and pepper. Stir to combine.
5. Drain pasta, reserving 1/2 cup pasta water. Immediately add pasta to skillet with sauce.
6. Toss pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen sauce.
7. Serve immediately. Garnish with additional Parmigiano-Reggiano and black pepper if desired.

Ultra-creamy and rich, this Fettuccine Alfredo boasts a velvety texture that clings perfectly to each strand of pasta. For a twist, top with sautéed wild mushrooms or crispy pancetta.

Chicken Parmesan

Savory and satisfying, Chicken Parmesan is a classic dish that combines crispy, golden breaded chicken with melted cheese and tangy marinara sauce. Perfect for a hearty dinner, it’s a crowd-pleaser that’s surprisingly straightforward to make.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts with salt and pepper on both sides.
3. Place flour in a shallow dish. In another dish, combine beaten eggs with garlic powder and oregano. In a third dish, mix panko breadcrumbs with grated Parmesan.
4. Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then coat with breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Transfer to prepared baking sheet.
6. Top each chicken breast with 1/2 cup marinara sauce and 1/4 cup mozzarella cheese.
7. Bake for 15-20 minutes, until cheese is bubbly and chicken reaches an internal temperature of 165°F.
8. Garnish with fresh basil leaves before serving.

Yield: The chicken emerges juicy inside with a crispy, cheesy exterior. Serve over spaghetti or alongside a crisp green salad for a complete meal.

Tiramisu

Here’s how to make a classic Tiramisu that’s rich, creamy, and perfectly balanced. Hands down, it’s a crowd-pleaser.

Ingredients

• 6 large pasture-raised eggs, separated
• 3/4 cup granulated sugar
• 16 oz mascarpone cheese, room temperature
• 1 1/2 cups strong brewed espresso, cooled
• 2 tbsp dark rum
• 24 ladyfingers
• 2 tbsp unsweetened cocoa powder

Instructions

1. In a large bowl, whisk egg yolks and 1/2 cup sugar until pale and thick, about 5 minutes.
2. Add mascarpone to the yolk mixture, beat until smooth and creamy.
3. In another bowl, beat egg whites with remaining sugar until stiff peaks form, about 3 minutes.
4. Gently fold the egg whites into the mascarpone mixture to keep the air in.
5. Combine espresso and rum in a shallow dish.
6. Quickly dip each ladyfinger into the espresso mixture, ensuring they’re moist but not soggy.
7. Arrange a layer of dipped ladyfingers at the bottom of a 9×13 inch dish.
8. Spread half of the mascarpone mixture over the ladyfingers.
9. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
10. Cover and refrigerate for at least 6 hours, preferably overnight.
11. Before serving, dust the top with cocoa powder using a fine sieve.

This Tiramisu sets into a velvety, cloud-like texture with a deep coffee flavor. Try serving it with a drizzle of chocolate sauce for an extra decadent touch.

Osso Buco

Fancy a hearty, slow-cooked dish that’s both rustic and refined? Osso Buco, with its tender veal shanks and rich sauce, is a showstopper.

Ingredients

• 4 veal shanks (about 1 inch thick)
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 1 cup dry white wine
• 2 cups veal stock
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 325°F.
2. Season veal shanks with salt and pepper, then dredge in flour, shaking off excess.
3. Heat clarified butter in a large ovenproof pot over medium-high heat. Brown shanks on all sides, about 3 minutes per side. Remove and set aside.
4. In the same pot, sauté carrots, celery, onions, and garlic until softened, about 5 minutes.
5. Stir in tomato paste and cook for 1 minute to deepen flavor.
6. Deglaze with white wine, scraping up browned bits, and reduce by half.
7. Return shanks to pot. Add veal stock, rosemary, and thyme. Bring to a simmer.
8. Cover and transfer to oven. Braise until meat is fork-tender, about 2 hours.
9. Remove herbs. Adjust seasoning with salt and pepper.

Aromatic and velvety, the sauce clings to the fall-off-the-bone veal. Serve over saffron risotto for a classic pairing.

Bruschetta

Fresh, vibrant, and effortlessly elegant, bruschetta is a timeless appetizer that celebrates simplicity and quality ingredients.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 4 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chiffonade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with olive oil. Toast in oven for 5-7 minutes until edges are golden.
3. While bread toasts, combine diced tomatoes, minced garlic, remaining olive oil, balsamic vinegar, basil, sea salt, and black pepper in a bowl. Let sit for 5 minutes to meld flavors.
4. Remove bread from oven. Rub one side of each toast with a cut garlic clove for extra flavor.
5. Spoon tomato mixture generously onto each toast. Serve immediately.

Rich in texture and bursting with fresh flavors, these bruschetta toasts offer a crisp bite followed by a juicy, aromatic topping. For a twist, top with a drizzle of reduced balsamic glaze or a sprinkle of shaved Parmesan before serving.

Panna Cotta

Oozing elegance and simplicity, Panna Cotta is a silky Italian dessert that’s surprisingly easy to master. Its creamy texture and delicate flavor make it a favorite for any occasion.

Ingredients

– 2 cups heavy cream
– 1/2 cup whole milk
– 1/2 cup granulated sugar
– 1 vanilla bean, split and scraped
– 2 1/4 tsp unflavored gelatin
– 3 tbsp cold water

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat.
2. Add the scraped vanilla bean seeds and pod to the saucepan. Stir until sugar dissolves, about 5 minutes. Do not boil.
3. In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.
4. Remove vanilla pod from the cream mixture. Whisk in bloomed gelatin until fully dissolved.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup for easy pouring.
6. Divide the mixture among 6 ramekins. Chill in the refrigerator for at least 4 hours, until set.
7. To serve, run a knife around the edge of each ramekin. Invert onto a plate and gently shake to release.

Creamy and luxurious, Panna Cotta melts in your mouth with a pure vanilla flavor. Serve with fresh berries or a drizzle of caramel for an extra touch of indulgence.

Minestrone Soup

Ultimate comfort in a bowl, this Minestrone Soup blends hearty vegetables and beans in a rich tomato broth. Perfect for any season, it’s a versatile dish that welcomes variations.

Ingredients

– 2 tbsp extra-virgin olive oil
– 1 cup diced yellow onion
– 1/2 cup diced celery
– 1/2 cup diced carrot
– 2 cloves garlic, minced
– 4 cups vegetable stock
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup diced zucchini
– 1 cup chopped green beans
– 1/2 cup small pasta shells
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and freshly ground black pepper to precise taste
– 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, celery, and carrot. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Pour in vegetable stock and diced tomatoes. Bring to a boil.
5. Reduce heat to a simmer. Add cannellini beans, zucchini, green beans, pasta, basil, and oregano.
6. Simmer uncovered until pasta is al dente and vegetables are tender, about 10 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper precisely to taste. Tip: Start with 1/2 tsp salt and adjust as needed.
8. Ladle into bowls and sprinkle with Parmesan cheese. Tip: For extra flavor, toast the cheese under a broiler for 1-2 minutes.
Just ladled, this soup boasts a robust texture with a harmonious blend of flavors. Serve with crusty bread for dipping, or top with a dollop of pesto for an herby twist.

Caprese Salad

Just about everyone loves a fresh Caprese Salad, especially during peak tomato season. Juicy, ripe tomatoes paired with creamy mozzarella and fragrant basil make for a simple yet stunning dish.

Ingredients

• 2 large heirloom tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange tomato and mozzarella slices alternately on a large platter, slightly overlapping for visual appeal.
2. Scatter torn basil leaves evenly over the arranged tomatoes and mozzarella.
3. Drizzle extra-virgin olive oil and balsamic glaze over the salad in a zigzag pattern for even distribution.
4. Sprinkle flaky sea salt and freshly ground black pepper over the top to season.
5. Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.

Yield a salad with a perfect balance of textures, from the juicy tomatoes to the creamy mozzarella. You can elevate this dish by adding a drizzle of aged balsamic vinegar or serving it with a side of crusty artisan bread.

Gnocchi with Pesto

This gnocchi with pesto dish is a vibrant, flavorful meal that’s surprisingly simple to make. Tender potato gnocchi meets a fresh, herby pesto for a dish that’s both comforting and bright.

Ingredients

• 1 lb store-bought or homemade potato gnocchi
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, combine basil, olive oil, pine nuts, garlic, Parmigiano-Reggiano, and salt in a food processor. Pulse until smooth, scraping down the sides as needed.
3. Add gnocchi to boiling water. Cook until they float to the surface, about 2-3 minutes, then drain immediately.
4. Toss cooked gnocchi with pesto in a large bowl until evenly coated. Serve warm.

Fluffy gnocchi coated in a vibrant pesto offers a perfect balance of textures and flavors. For an extra touch, garnish with additional pine nuts and a drizzle of olive oil.

Cannoli

Tantalizingly crisp and creamy, cannoli are a classic Italian dessert that’s surprisingly simple to make at home. This recipe focuses on authenticity with a few professional twists to elevate your cannoli game.

Ingredients

– 1 1/2 cups all-purpose flour, sifted
– 1 tbsp granulated sugar
– 1/4 tsp fine sea salt
– 1 tbsp unsalted butter, chilled and cubed
– 1/4 cup Marsala wine
– 1 large pasture-raised egg, lightly beaten
– 1 quart vegetable oil, for frying
– 1 cup ricotta cheese, drained
– 1/2 cup powdered sugar, sifted
– 1/2 tsp pure vanilla extract
– 1/4 cup mini chocolate chips
– 1/4 cup candied orange peel, finely chopped

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, and fine sea salt.
2. Cut in the chilled, cubed unsalted butter until the mixture resembles coarse crumbs.
3. Gradually add the Marsala wine and lightly beaten pasture-raised egg, mixing until a dough forms. Tip: The dough should be firm but pliable; adjust with a teaspoon of water if too dry.
4. Wrap the dough in plastic and refrigerate for 30 minutes to relax the gluten.
5. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles.
6. Heat the vegetable oil to 375°F in a deep fryer or heavy pot. Fry the dough circles until golden, about 2 minutes per side. Tip: Use cannoli forms for the classic shape or fold free-form for a rustic look.
7. Drain on paper towels and cool completely.
8. In a medium bowl, mix the drained ricotta, sifted powdered sugar, and pure vanilla extract until smooth. Fold in the mini chocolate chips and finely chopped candied orange peel.
9. Pipe the filling into the cooled shells using a pastry bag. Tip: Fill cannoli just before serving to maintain shell crispness.
Luxuriously creamy with a satisfying crunch, these cannoli are a textural delight. Serve with a dusting of powdered sugar and a drizzle of melted chocolate for an extra decadent touch.

Veal Saltimbocca

Just when you thought veal couldn’t get any more luxurious, Veal Saltimbocca steps in. This Roman classic combines tender veal, prosciutto, and sage in a buttery white wine sauce.

Ingredients

• 4 veal cutlets, pounded to 1/4-inch thickness
• 4 thin slices prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 2 tbsp clarified butter
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• Salt and freshly ground black pepper

Instructions

1. Season veal cutlets with salt and pepper on both sides.
2. Lay a slice of prosciutto and a sage leaf on each cutlet, securing with a toothpick.
3. Dredge each cutlet lightly in flour, shaking off excess.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Add veal cutlets, prosciutto side down first, and cook for 3 minutes per side until golden. Remove and set aside.
6. Deglaze the skillet with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Add chicken stock and simmer until slightly thickened, about 3 minutes.
8. Return veal to the skillet, spooning sauce over, and heat through for 1 minute.

Succulent veal pairs perfectly with the salty prosciutto and aromatic sage. Serve over a bed of creamy polenta for a comforting meal.

Penne alla Vodka

Penne alla Vodka is a creamy, tomato-based pasta dish with a kick of vodka that enhances the sauce’s flavor. Perfect for a weeknight dinner or entertaining guests.

Ingredients

• 1 lb penne pasta
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup vodka
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 cup heavy cream
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/4 cup fresh basil leaves, torn
• Kosher salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, about 11 minutes. Drain, reserving 1 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 30 seconds.
3. Pour in vodka; simmer until reduced by half, about 3 minutes. Tip: Ensure your kitchen is well-ventilated when reducing vodka.
4. Add crushed tomatoes; simmer for 10 minutes, stirring occasionally.
5. Stir in heavy cream and simmer for another 5 minutes until sauce thickens slightly. Tip: For a smoother sauce, blend with an immersion blender before adding cream.
6. Add cooked penne to the skillet, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
7. Remove from heat; stir in Pecorino Romano and basil. Season with salt. Tip: Freshly grated cheese melts better and integrates smoothly into the sauce.

Kick up the flavor by serving with a sprinkle of extra Pecorino Romano and a drizzle of olive oil. The sauce should cling to the pasta, offering a creamy texture with a hint of spice. For a twist, top with crispy pancetta or serve alongside a crisp green salad.

Zabaglione

Perfect for a sophisticated dessert, Zabaglione is a light, frothy Italian custard made with egg yolks, sugar, and sweet wine. It’s traditionally served warm but can also be chilled for a refreshing treat.

Ingredients

• 6 large pasture-raised egg yolks
• 1/2 cup granulated sugar
• 1/2 cup Marsala wine
• 1/4 tsp fine sea salt

Instructions

1. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. Reduce heat to maintain a gentle simmer.
2. In a large heatproof bowl, whisk together 6 large pasture-raised egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
3. Gradually whisk in 1/2 cup Marsala wine and 1/4 tsp fine sea salt until fully incorporated.
4. Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly for 8-10 minutes until the mixture is thick, creamy, and tripled in volume.
5. Remove from heat immediately if the mixture starts to scramble. Tip: Use a timer to prevent overcooking.
6. Continue whisking off the heat for 1 minute to slightly cool the mixture. Tip: The zabaglione should coat the back of a spoon when ready.
7. Serve warm in glasses or over fresh berries. Tip: For a chilled version, refrigerate for 2 hours before serving.

A velvety texture and rich, wine-infused flavor make zabaglione a standout dessert. Try it layered with fresh figs and a drizzle of honey for an elegant twist.

Arancini

Savor the crispy exterior and creamy interior of Arancini, a Sicilian delight that transforms leftover risotto into golden, bite-sized treasures. Perfect for appetizers or a hearty snack, these rice balls are a testament to the magic of simple ingredients.

Ingredients

– 2 cups Arborio rice, cooked and cooled
– 1/2 cup whole milk mozzarella, diced into 1/4-inch cubes
– 1/4 cup Parmigiano-Reggiano, finely grated
– 2 pasture-raised eggs, lightly beaten
– 1 cup Italian-style breadcrumbs
– 1/2 cup clarified butter
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper
– 1 qt peanut oil, for frying

Instructions

1. Combine cooled Arborio rice, mozzarella, Parmigiano-Reggiano, 1 beaten egg, sea salt, and black pepper in a large bowl. Mix until evenly incorporated.
2. Scoop 2 tbsp of the rice mixture and form into a tight ball. Repeat with remaining mixture.
3. Dip each ball into the remaining beaten egg, then roll in breadcrumbs until fully coated.
4. Heat peanut oil in a deep fryer or heavy-bottomed pot to 375°F. Use a thermometer for accuracy.
5. Fry arancini in batches of 4-5, turning occasionally, until golden brown, about 3-4 minutes. Avoid overcrowding to maintain oil temperature.
6. Transfer fried arancini to a paper towel-lined plate to drain excess oil.
7. Serve immediately with a side of marinara sauce for dipping.
Oozing with melted mozzarella and rich with the savory depth of Parmigiano-Reggiano, these arancini offer a satisfying crunch with every bite. For an elegant twist, garnish with a sprinkle of truffle salt or serve atop a pool of saffron-infused aioli.

Polenta

Humble yet versatile, polenta serves as a creamy base or a firm slice, adapting to any meal. Its simplicity belies the depth of flavor it can carry, making it a staple in savvy kitchens.

Ingredients

– 4 cups water
– 1 cup coarse-ground polenta
– 1 tsp fine sea salt
– 2 tbsp unsalted butter
– 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Bring 4 cups of water to a rolling boil in a heavy-bottomed saucepan over high heat.
2. Gradually whisk in 1 cup of coarse-ground polenta to prevent clumping.
3. Reduce heat to low, stirring constantly with a wooden spoon for 2 minutes to ensure smooth texture.
4. Add 1 tsp of fine sea salt, stirring to incorporate.
5. Cover and simmer for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: A slow simmer is key to avoiding gritty texture.
6. Remove from heat; stir in 2 tbsp of unsalted butter until fully melted.
7. Fold in 1/2 cup of freshly grated Parmigiano-Reggiano for a rich, savory note. Tip: For a lighter version, substitute with Pecorino Romano.
8. Let stand covered for 5 minutes to thicken. Tip: For firmer polenta, spread onto a baking sheet to cool before slicing.
Velvety when warm, polenta offers a comforting creaminess that pairs beautifully with robust sauces or grilled vegetables. Try topping with a slow-cooked ragu or a drizzle of truffle oil for an elevated twist.

Prosciutto e Melone

Combine the simplicity of summer with the elegance of Italian cuisine in this Prosciutto e Melone dish. Crisp, sweet melon pairs perfectly with salty, delicate prosciutto for a refreshing appetizer.

Ingredients

• 1 ripe cantaloupe, chilled
• 8 thin slices of prosciutto di Parma
• 1 tbsp extra virgin olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp flaky sea salt

Instructions

1. Cut the cantaloupe in half. Use a spoon to remove and discard the seeds.
2. Slice each cantaloupe half into 8 even wedges. Peel the skin off each wedge carefully to maintain the shape.
3. Arrange the cantaloupe wedges on a serving platter. Drizzle lightly with extra virgin olive oil.
4. Wrap each cantaloupe wedge with a slice of prosciutto di Parma, ensuring the melon is fully covered.
5. Sprinkle the wrapped melon with freshly ground black pepper and flaky sea salt just before serving.

The contrast between the juicy, sweet cantaloupe and the savory, silky prosciutto creates a harmonious balance. Serve chilled on a hot day for an instant crowd-pleaser.

Tagliatelle al Ragu

You’ve likely craved a hearty, comforting pasta dish that feels both rustic and refined. Tagliatelle al Ragu delivers with its rich, meaty sauce clinging to perfectly al dente ribbons of pasta.

Ingredients

– 1 lb fresh tagliatelle pasta
– 2 tbsp extra virgin olive oil
– 1 medium onion, finely diced
– 1 carrot, finely diced
– 1 celery stalk, finely diced
– 2 cloves garlic, minced
– 1 lb ground beef (80/20 blend)
– 1/2 lb ground pork
– 1/2 cup dry red wine
– 2 cups San Marzano tomatoes, crushed by hand
– 1 cup beef stock
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup whole milk
– 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 8 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high. Add ground beef and pork. Cook, breaking up meat with a wooden spoon, until browned, about 10 minutes.
5. Pour in red wine. Scrape up any browned bits from the bottom of the pot. Simmer until wine is reduced by half, about 5 minutes.
6. Add crushed tomatoes, beef stock, salt, and pepper. Bring to a simmer.
7. Reduce heat to low. Cover and simmer gently, stirring occasionally, for 2 hours.
8. Stir in milk. Simmer uncovered for an additional 30 minutes, until sauce is thick and rich.
9. Meanwhile, cook tagliatelle in a large pot of boiling salted water until al dente, about 3 minutes for fresh pasta.
10. Drain pasta, reserving 1/2 cup of pasta water.
11. Toss pasta with ragu, adding reserved pasta water as needed to loosen the sauce.
12. Serve immediately, garnished with Parmigiano-Reggiano.
Unmistakably rich and deeply flavorful, this ragu coats each strand of tagliatelle with a velvety texture. For an extra touch of luxury, finish with a drizzle of truffle oil or a sprinkle of chopped fresh basil.

Panettone

Fancy a festive treat that’s as delightful to make as it is to eat? Panettone, the Italian Christmas classic, is your answer. This sweet bread, studded with candied fruits and nuts, is a holiday staple that brings warmth to any table.

Ingredients

– 1 cup warm whole milk (110°F)
– 2 1/4 tsp active dry yeast
– 1/2 cup granulated sugar
– 4 pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, melted
– 1 tsp fine sea salt
– 4 cups all-purpose flour, sifted
– 1 cup mixed candied citrus peel
– 1/2 cup golden raisins
– 1/4 cup pine nuts

Instructions

1. In a large bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until frothy.
2. Add remaining sugar, eggs, clarified butter, and salt to the yeast mixture. Whisk until smooth.
3. Gradually incorporate sifted flour, mixing until a sticky dough forms.
4. Knead dough on a floured surface for 10 minutes until elastic and smooth.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 2 hours until doubled in size.
6. Punch down dough and fold in candied citrus peel, golden raisins, and pine nuts until evenly distributed.
7. Transfer dough to a panettone mold, filling halfway. Cover and let rise for 1 hour until it reaches the mold’s rim.
8. Preheat oven to 350°F. Bake panettone for 45 minutes until golden brown and a skewer inserted comes out clean.
9. Cool upside down on a wire rack to maintain its tall shape.
Just out of the oven, panettone boasts a light, airy texture with a buttery richness. The candied fruits and nuts add a chewy contrast and bursts of sweetness. Serve toasted with a dollop of mascarpone for an indulgent breakfast or dessert.

Tortellini in Brodo

Hearty and comforting, Tortellini in Brodo is a classic Italian soup that combines delicate pasta with a rich, savory broth. Perfect for chilly evenings, this dish is both simple to make and deeply satisfying.

Ingredients

• 8 cups homemade chicken stock, preferably bone broth
• 1 lb fresh cheese tortellini
• 2 tbsp extra-virgin olive oil
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add carrot, celery, and onion. Sauté until vegetables are softened, about 5 minutes.
3. Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
4. Pour in chicken stock. Bring to a boil over high heat, then reduce to a simmer.
5. Add tortellini to the pot. Cook according to package instructions, usually 3-4 minutes, until al dente.
6. Season with black pepper. Avoid adding salt as the broth and cheese will provide enough.
7. Ladle into bowls. Garnish with Parmigiano-Reggiano and parsley.

Tender tortellini swim in a golden, aromatic broth that’s both light and deeply flavorful. Serve with a crusty baguette for dipping, or add a sprinkle of red pepper flakes for a spicy kick.

Sfogliatella

Delve into the crisp, flaky layers of Sfogliatella, a classic Italian pastry that’s as delightful to make as it is to eat. Perfect for a morning treat or an afternoon snack, its rich filling and delicate texture will impress.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup cold water
• 1 cup ricotta cheese, drained
• 1/2 cup semolina flour
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp ground cinnamon
• Powdered sugar, for dusting

Instructions

1. In a large bowl, combine sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Cut in chilled clarified butter until mixture resembles coarse crumbs.
3. Gradually add cold water, stirring until dough comes together. Tip: Handle dough minimally to keep layers distinct.
4. Wrap dough in plastic and refrigerate for 1 hour to relax gluten.
5. Roll dough into a thin rectangle on a floured surface. Fold into thirds, like a letter, and roll out again. Repeat 3 times for flaky layers.
6. In another bowl, mix ricotta cheese, semolina flour, honey, vanilla extract, and ground cinnamon until smooth.
7. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Cut dough into 4-inch squares. Spoon 2 tbsp filling onto each square.
9. Fold dough over filling to form triangles, sealing edges with beaten egg. Tip: Use a fork to crimp edges for a decorative touch.
10. Brush pastries with remaining beaten egg. Bake for 25 minutes or until golden brown. Tip: Rotate baking sheet halfway for even browning.
11. Cool on a wire rack. Dust with powdered sugar before serving.

Flaky and rich, Sfogliatella offers a satisfying crunch with each bite. Serve warm with a drizzle of honey or alongside a strong espresso for an authentic experience.

Limoncello

Dive into the vibrant world of homemade Limoncello, a zesty Italian liqueur that’s surprisingly simple to craft. Perfect for sipping on warm evenings or gifting to fellow citrus lovers.

Ingredients

• 10 organic lemons, thoroughly washed
• 1 liter 100-proof vodka
• 3 cups granulated sugar
• 4 cups filtered water

Instructions

1. Using a vegetable peeler, remove the zest from the lemons, avoiding the white pith to prevent bitterness.
2. In a large glass jar, combine the lemon zest and vodka. Seal tightly and store in a cool, dark place for 30 days, shaking gently every few days.
3. After infusing, strain the liquid through a fine-mesh sieve into a clean container, pressing on the zest to extract all flavor.
4. In a medium saucepan, combine sugar and water. Heat over medium until sugar dissolves completely, about 5 minutes, then cool to room temperature.
5. Mix the cooled sugar syrup with the infused vodka. Stir well to combine.
6. Transfer the Limoncello to clean bottles and refrigerate for at least 4 hours before serving.

Serve this luminous liqueur ice-cold in small glasses to appreciate its silky texture and bright, lemony sweetness. Savor it as a digestif or drizzle over vanilla gelato for a decadent twist.

Conclusion

Lovingly curated, this roundup of 25 authentic Italian recipes is your ticket to a culinary adventure right from your kitchen. Whether you’re craving pasta, pizza, or something sweet, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this article on Pinterest to spread the joy of Italian cooking!

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