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Fava Beans with Guanciale
Polenta with Butter and Fontina
Costoletta alla Valdostana (Veal Chops with Fontina)
Sardinian Cabbage Rolls
Beef Steaks with Onions
Fava Beans with Anchovies
Arrosticini (Grilled Lamb Skewers)
Caprese Salad with Sautéed Vegetables and Thyme
Ligurian Herb Focaccia
A special side dish made with very tasty ingredients.
Warm up this winter with this traditional dish from Northern Italy: it is a substantial meal, rich with Fontina, Parmigiano-Reggiano and melted butter.
This intensely flavored meat dish is a classic from the Aosta Valley.
From Sardinia, an appetizing, simple yet elegant dish: delicate meat-filled cabbage rolls
This classic steak recipe is enhanced by the addition of onions and should be paired with a full-bodied red wine, like Chianti or Teroldego.
Simple ingredients in an easy-to-make, tasty recipe.
Simple ingredients in this tasty appetizer.
From Abruzzo, a recipe for preparing delicious skewers for the grill, to be served with bruschetta made with rustic bread.
Follow these step-by-step directions to make this traditional thin and crispy Roman-style pizza from Lazio, topped with anchovies and capers.
A hot fish appetizer, typically Venetian but popular throughout the Northern Adriatic area. In Venice, scallops are served both as an appetizer as well as a main course.
A simple Neapolitan classic revisited.
This cold meat appetizer is nourishing and very appetizing.
In this recipe, traditional Ligurian focaccia is seasoned with herbs that give it a lively flavor.
This especially nourishing dish is typical of Campania, where it is called “Potato Gattò.” It is usually prepared using cured meats and cheeses that would not otherwise be used.
This triumph of Italian cuisine is based on simple ingredients. The Academia Barilla chefs present this traditional recipe from Naples.