Italian Recipes

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

Crispy, savory ring-shaped crackers from Puglia. Made with olive oil and white wine, and often flavored with fennel seeds, they are dangerously addictive.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

The classic Italian antipasto or snack. Grilled rustic bread rubbed with raw garlic and topped with heavily seasoned, juicy ripe tomatoes.

A majestic, rustic coastal soup loaded with a variety of fish, shellfish, and crustaceans, simmering in a saffron and tomato-infused broth. Served over toasted garlic bread.

The traditional Roman Easter centerpiece. Young spring lamb, deeply marinated in garlic, rosemary, and white wine, slow-roasted with potatoes.

A comforting seafood stew. Tender cuttlefish braised in a light tomato sauce, paired with the sweetness of green peas.

The pride of Venice. Incredibly tender calf's liver sliced thinly and quickly sautéed with a massive amount of sweet, slow-cooked white onions.