This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
In this inspired Italian creation, traditional lasagna noodles are supplanted by polenta. Trust us, you’ll feel no guilt nor regret over forsaking custom.
This loosely defined “lasagna” is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
This basic polenta recipe is the perfect base for so many Italian dishes. Add cheese, top it with sauce or meat, cut it into squares and fry it. Shall we go on?
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
Elegance was never achieved with such ease. Simply stack cooked lasagna noodles with sautéed ‘shrooms and smother with a luxurious cream sauce for some everyday extravagance.
The Feast of the Seven Fishes in Domenica Marchetti’s home stars one fish: calamari. It’s the centerpiece of her Christmas Eve dinner.
A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Don’t you love a dish that can be tossed together at the last second yet tastes like someone’s Italian grandmother slaved over it for hours? Us, too.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail