Baked Recipes

A quick, versatile savory tart made with puff pastry, ricotta cheese, and vegetables. A highly popular, modern Italian work lunch.

Soft, tender Italian meatballs simmered slowly in a rich tomato sauce. Eaten as a main course with bread, NOT with spaghetti.

A hearty, rustic Tuscan side dish or vegetarian lunch of creamy cannellini beans stewed in tomato sauce, garlic, and fresh sage.

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.

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 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.

Soft potato dumplings baked in a rich, bubbling tomato sauce with fresh basil and molten, stringy mozzarella cheese.

The ultimate Italian summer lunch. Cold, al dente rice tossed with a vibrant, colorful mix of pickled vegetables, tuna, cheese, and olives.

A thick, rustic Italian egg dish loaded with thinly sliced zucchini, parmesan cheese, and fresh mint. Often eaten at room temperature for lunch.

A soft, warm, unleavened Italian flatbread from Emilia-Romagna, folded in half and filled with cured meats, soft cheeses, and greens.