This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Cook veal shanks slowly a day ahead for better flavor and tender meat. Olives, anchovies, and sage give this recipe Italian flavor. Serve with polenta.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
All meaty pistachios and sweet creaminess, this is true Italian gelato. Don’t mind the drab green color; it’s a sign of authenticity.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
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