Lunch Recipes

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

The ultimate pairing of sweet and salty. Ripe, juicy cantaloupe melon wrapped in paper-thin, savory Prosciutto di Parma. Requires zero cooking.

The ubiquitous side salad found in every Italian home and restaurant. Crisp, refreshing greens dressed simply with olive oil and vinegar.

A soul-warming, thick, starchy Roman classic. Part soup, part pasta dish, cooked entirely in one pot with rosemary and garlic.

A classic Neapolitan folded pizza, baked until the crust is blistered and puffed, filled with a molten core of ricotta, salami, and mozzarella.

A hearty, thick, comforting soup made with seasonal vegetables, beans, and small pasta, topped with a generous grating of Parmesan cheese.

An elegant Piedmontese classic. Thinly sliced cold roast veal draped in a creamy, savory, umami-rich mayonnaise sauce made with tuna, capers, and anchovies.

A legendary dish from Milan. A bone-in veal rib chop, pounded thin, breaded, and fried in clarified butter until perfectly golden and crispy.

A vibrant, briny potato salad from the volcanic island of Pantelleria, featuring capers, olives, tomatoes, and red onions.

A spectacular savory pie from Genoa, traditionally made with 33 incredibly thin layers of pastry, filled with ricotta, spinach, and whole eggs baked inside.

Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.

A robust, classic Roman pasta dish featuring thick, hollow bucatini noodles in a sauce of sweet tomatoes, crispy guanciale, and sharp Pecorino cheese.