This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese.
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
An Italian classic, this simple side is far more impressive than the usual mixed green salad.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
Pizzoccheri is a hearty, flat, buckwheat noodle commonly tossed with a butter sauce of some sort. You can thank the Lombardy region of Italy for it.
Easy yet elegant, this simple pasta dish calls for any long, narrow, flat pasta, garlic, olive oil, seafood, and parsley. Dinner is done.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.