Sugo con pomodorini gratinati alla Calabrese. That's how you say the proper title of this recipe in Italian. Uh. We'll just say "More pasta, please." Because you're definitely to be requesting second helpings.
A traditionally Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness. You're welcome.
Acquacotta. It may become your new favorite word after you take a taste of it. Sorta like shakshuka, it's Italian bread soup from southern Tuscany that's essentially tomatoes, onions, and chiles gilded with poached eggs and a little Parmesan.
Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.
The classic Italian dessert, made the old fashioned way with crisp pastry shells, sweetened ricotta, and chocolate chips.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
Peachy keen takes on new meaning with this lovely little stunner of a starter. Perfection on a plate.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
We don't know Italian, but we're pretty certain this tart, with its molten filling and brownie crust, translates to "Damn good!"