Baked Recipes

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.

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

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.

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.

A spectacular presentation where a whole fish is buried in a crust of coarse salt and baked. The crust locks in all moisture, steaming the fish in its own juices.

A magical Northern Italian dish where a pork loin is slowly simmered in milk. The milk curdles into a savory, nutty, golden-brown caramel sauce that is incredibly delicious.

A beloved Roman offal dish. Honeycomb tripe slow-cooked until meltingly tender in a rich tomato sauce, heavily flavored with wild mint (mentuccia) and Pecorino Romano cheese.

A hearty, rustic, one-pan meal of sweet Italian sausages cooked with cannellini beans, tomatoes, and sage. Perfect for cold evenings.

The classic Sunday family dinner. A whole chicken roasted over potatoes, heavily seasoned with rosemary, garlic, and lemon, resulting in crispy skin and schmaltz-soaked potatoes.