Vegetarian Squash Risotto
Butternut squash risotto is the quintessential autumn risotto: roasted squash is stirred into arborio rice as a purée, worked with hot stock, white wine, and butter until silky and creamy. Parmesan and nutmeg finish the dish. It needs 18-20 minutes of steady stirring — every minute is worth it.
Classic Bolognese Lasagna
Bolognese lasagne is the great baked pasta dish of Emilia-Romagna: layers of fresh pasta alternating between a slow-cooked meat ragù with tomato, onion, carrot and wine, and a creamy béchamel, all covered in Parmesan gratin. The ragù needs at least two hours for the meat to meld with the tomato and…
Classic Italian Tiramisu
Have you ever found that, upon seeing a serving of tiramisu, the aroma of coffee and cocoa compels you to take a bite instantly? This impulse is the reason why this dessert has become the favorite finale of Italians and pastry lovers worldwide. The classic tiramisu was born in the Veneto region in…
Porcini Mushroom Risotto
Would you like a dish that evokes autumn without leaving the kitchen? Imagine the aroma of northern Italy's forests filling your room as the arborio rice becomes creamy, and each bite carries the earthy intensity of rehydrated porcini. That's the heart of porcini mushroom risotto, a recipe that, in…
Authentic Roman Carbonara Pasta
Authentic Roman carbonara is one of Rome's most coveted pasta dishes and one of the most misunderstood outside Italy. Its secret lies in the emulsion of egg yolks with pecorino romano and sizzling guanciale — no cream, no onion, no garlic. The result is silky, intensely savory pasta that comes…
Genovese Focaccia with Olives and Rosemary
Genovese Focaccia: the bread that smells of sea and rosemary The first bite transports you. It's not pizza, although it may seem like it. It's not sandwich bread, although its crumb is spongy. It's Genovese focaccia, a marvel of Italian cuisine born where the Mediterranean kisses the docks of…
Pasta with Genovese Pesto and Prawns
Linguine with freshly made Genovese pesto and sautéed prawns: a combination that comes together in the time it takes to cook the pasta. Real pesto is made in a mortar with fresh basil, pine nuts, Parmesan, garlic, and Ligurian olive oil; the prawns take just one minute in a hot pan to stay juicy. A…
Roman Carbonara Pasta
Roman Carbonara Pasta: Rome's Capital Sin The first bite breaks you in two. The pasta, al dente and steaming, melts with a sauce that is neither liquid nor solid, but something in between: a creamy hug of egg yolk and Pecorino that clings to each strand as if it didn't want to let go. The…
Eggplant Parmigiana
Parmigiana di melanzane is one of the most satisfying vegetarian dishes from southern Italy: layers of fried aubergine, homemade tomato sauce, fresh mozzarella, and Parmesan baked until everything melts together. Whether it was born in Naples or Sicily — the debate is still open — it's now a…
Classic Roman Carbonara
Carbonara is one of the most misunderstood dishes in Italian cuisine. The original Roman version contains no cream: the creaminess comes from egg and cheese emulsified with the starch from the pasta cooking water.
Mushroom and Parmesan Risotto
Risotto is the jewel of northern Italian cuisine. The key lies in the starch of Arborio rice, which slowly releases into hot broth, creating a velvety texture that captivates with the very first bite.
Caprese Salad with Fresh Mozzarella
Caprese Salad: The Luxury of Simplicity The first bite of a well-made caprese is a reminder that Italian cuisine doesn't need complications. Three ingredients — tomato, buffalo mozzarella, and basil —, a drizzle of extra virgin olive oil, and flaky salt. Nothing more. And yet, this apparent…
Spring Risotto in Thermomix
Spring risotto is the freshest version of Italy's most beloved rice dish: carnaroli rice cooked with ladles of warm stock, finished with seasonal asparagus, peas and courgette. The Thermomix takes over the constant stirring. Butter beaten in off the heat and a generous handful of Parmesan give it…
Homemade Neapolitan Pizza
Neapolitan pizza is the original and strictest of all pizzas: high-protein wheat dough cold-fermented for at least 24 hours, stretched thin with puffed air-bubble edges, topped with barely crushed San Marzano tomatoes and buffalo mozzarella or fior di latte. The Associazione Verace Pizza Napoletana…
Mushroom Risotto
Mushroom risotto is one of the most representative dishes of northern Italy: arborio or carnaroli rice coaxed ladle by ladle with hot stock, fresh mushrooms, and a handful of dried porcini that add deep umami. A final knob of butter and parmesan give it the characteristic creaminess. It demands…
Italian Meat Lasagna
Italian meat lasagna is the quintessential Sunday dish of the Bolognese tradition: fresh pasta sheets layered with a slow-cooked ragù of minced meat and pancetta, velvety béchamel, and generously gratinéed parmesan. The ragù needs time — red wine, carrot, celery — but every minute of simmering…
Neapolitan Pizza at Home
Authentic Neapolitan pizza dough with 24-hour slow fermentation, San Marzano tomatoes, buffalo mozzarella, and fresh basil. The perfect pizza you can make in a domestic oven with pizzeria results.
Mushroom Risotto in Thermomix
Mushroom risotto in the Thermomix brings the Italian risotto technique — with its characteristic continuous stirring and the white wine that deglazes the rice — into the world of smart appliances. The Arborio absorbs the broth gradually until it becomes creamy inside and al dente, while the…
Italian Cuisine: cooking guide
Italian cooking works by its unwritten rules: pasta al dente, tomato sauce that cooks in just 20 minutes, 24-hour fermented pizza dough, risotto stirred without stopping. Simplicity and ingredient quality are its pillars. These Italian recipes respect those principles.