Boiled Recipes

A grand Northern Italian feast. Various cuts of beef, veal, and sausage slowly simmered in an aromatic broth, served with punchy, vibrant sauces like salsa verde.

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 rich, rib-sticking dish from the Alpine regions of Italy. Creamy polenta heavily enriched with melted butter and copious amounts of local mountain cheeses.

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 pasta dish from the Amalfi Coast featuring fried zucchini, garlic, basil, and a creamy emulsion of Provolone del Monaco cheese.

Soft, crustless, triangular sandwiches bulging with creamy fillings, famously displayed in Venetian bars. Perfect for a light lunch or aperitivo.

A fiercely spicy, garlic-heavy Roman tomato sauce tossed with penne pasta. 'Arrabbiata' means 'angry' in Italian, referring to the heat of the chili peppers.

The ultimate minimalist Italian pasta. Spaghetti tossed in a fiery, garlic-infused olive oil sauce, emulsified with starchy pasta water.

A legendary Roman breakfast pastry. A light, slightly sweet brioche-style bun sliced open and generously stuffed with freshly whipped cream.