Roasted Recipes

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

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.

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.

A delicate, aromatic rabbit stew from the Italian Riviera, flavored with pine nuts, Taggiasca olives, white wine, and fresh thyme.

A show-stopping roast. Pork belly wrapped around pork loin, heavily seasoned with garlic, fennel, and rosemary, slow-roasted until the meat is melting and the skin is crackling like glass.

A rustic, robust 'hunter-style' chicken braise, cooked with tomatoes, onions, herbs, and wine. A staple of countryside Italian cooking.

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 savory, healthy breakfast option common in rural Italy, featuring a tray of leftover roasted vegetables reheated with olive oil and topped with poached eggs.