Spaghetti alla carbonara
Spaghetti alla carbonara
Roman carbonara with guanciale, egg yolks, pecorino, a little Grana Padano, and plenty of black pepper.
Cuisine
43 recipes in italian style — from quick weeknight dinners to weekend classics and sweet finishes. Browse freely or filter by time and meal type.
Fast
Useful when you know the cuisine and want something quicker to cook.
Weekend
For recipes that reward a slower pace and a little more attention.
Sweet
Dessert when it exists, otherwise more recipes from the same cuisine.
Roman carbonara with guanciale, egg yolks, pecorino, a little Grana Padano, and plenty of black pepper.
Creamy Milanese risotto where butter, saffron, hot stock, and Parmigiano Reggiano are worked in gradually until the rice is glossy, fluid, and still slightly firm.

Spaghetti with a classic meat sauce made with beef, onion, garlic, carrot, and tomato. A straightforward everyday dinner.

Classic lasagne with meat sauce, cheese sauce, and pasta sheets in clear layers, baked until the top turns golden.

Aperol Spritz with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
Negroni with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.

The sweetness of almond meets the acidity of lemon in a smooth and sophisticated cocktail with character.
Venice's signature drink, combining luxurious prosecco with silky white peach purée.
A sophisticated non-alcoholic bitter drink that mimics the complexity of the classic Negroni.

Chicken Alfredo made with everyday ingredients and a method that is easy to follow at home.
A Roman pasta classic with penne, tomato, garlic, and dried chilli where the sauce stays bright and tomato-led while still delivering real heat.
Gnocchi with Butter and Sage made with everyday ingredients and a method that is easy to follow at home.

A rustic Italian vegetable soup with onion, carrot, celery, potatoes, courgette, cabbage, beans, and small pasta.

A simple salad from Capri with ripe tomatoes, fresh mozzarella, basil, and good olive oil where temperature and excess moisture make the difference between fine and excellent.
Creamy penne alla vodka with tomato, cream and parmesan. A trendy classic that is surprisingly easy and quick to make.
Classic Italian tiramisu with mascarpone, coffee and savoiardi biscuits. Creamy and airy, best prepared the evening before serving.
Classic Italian pizza dough with yeast and olive oil. Gives a thin and crispy base with great flavour – the foundation of a really good homemade pizza.
The classic Neapolitan pizza with tomato sauce, fresh mozzarella, and basil. Simplicity at its best.
Simple and elegant Italian appetizers. Toasted bread topped with a fresh mix of tomatoes, basil, and olive oil.
Authentic Roman carbonara with guanciale, egg yolk, pecorino romano and black pepper – no cream, just silky emulsification technique.
Creamy mushroom risotto with mixed mushrooms, gradually added stock and finished with butter and Parmesan for a velvety texture.
Classic Italian bruschetta with grilled sourdough, ripe tomatoes, fresh basil and a generous drizzle of olive oil. Simple and full of flavour.
Crispy on the outside, airy and dimpled on the inside – Italian focaccia with olive oil, rosemary and flaky sea salt.
Crispy Sicilian rice balls stuffed with ragù and mozzarella, coated in breadcrumbs and deep fried until golden.
Light and fluffy Italian potato gnocchi that melt in the mouth. Serve with tomato sauce, pesto or butter and sage.
Fiery Roman pasta with a spicy tomato sauce, garlic, chilli and parsley. Quick to make and full of intense flavour.
Classic Pugliese pasta with broccoli, anchovies, garlic and chilli. The anchovies dissolve into the sauce giving depth without any fishy taste.
The simplest Italian pasta – linguine with golden garlic, chilli, olive oil and parsley. Ready in under 20 minutes and utterly delicious.
Bold and flavourful Neapolitan pasta with olives, capers, anchovies, tomatoes and chilli. Quick to cook and packed with umami.
Hearty Tuscan peasant soup with cannellini beans, cavolo nero, stale bread and vegetables. Gets better when reheated the next day.
Simple and hearty Tuscan soup with cannellini beans, kale, garlic and olive oil. A nourishing Italian classic that comes together quickly.
The Roman pasta masterpiece with just three ingredients – spaghetti, aged Pecorino Romano and coarsely ground black pepper. Technique over complexity.
Classic Roman veal escalopes wrapped with Parma ham and fresh sage, pan-fried in butter and white wine. The name means 'jumps in the mouth'.
Braised Milanese veal shanks with white wine, vegetables and gremolata. Traditionally served with saffron risotto (risotto giallo).
Refreshing Tuscan salad with stale bread soaked in tomato juices, ripe tomatoes, cucumber, red onion and basil. A summer classic.
The iconic Roman sauce from Amatrice with guanciale, San Marzano tomatoes, Pecorino Romano and a touch of chilli. One of Rome's four classic pasta dishes.
Italian baked omelette with seasonal vegetables, herbs and cheese. Started on the hob and finished in the oven for a perfect set.
Ancient Tuscan tomato and bread soup where stale bread is dissolved into a thick, flavourful tomato base with garlic, basil and good olive oil.
The authentic Bolognese meat sauce from Bologna with beef, pork, white wine and milk, slowly braised for 3 hours. Served with fresh egg tagliatelle.
The legendary Sicilian pasta with fresh sardines, fennel, raisins, pine nuts and saffron. An ancient Arab-influenced Palermo classic.
An indulgent and simple Italian pasta with fresh tagliatelle, high-quality truffle butter, Parmesan and just a little pasta water. Luxury in minutes.
Creamy risotto with fresh asparagus, white wine and Parmesan. A classic Italian spring dish where arborio rice is slowly cooked with warm broth and asparagus added at the end to stay crisp.
Classic pasta with homemade basil pesto of fresh basil, pine nuts, Parmesan, garlic and olive oil. A simple and quick weeknight dish with authentic Genoese flavor.