Apple strudel

This is a typical dessert from the Alto Adige region. Ideally, Renetta Ruggine apples should be used because they contain little water and do not soften the dough during cooking. Apple strudel is both a summer and winter dish.

Baby octopus smothered in prickly lettuce

Bensone cake

This is a cake which can be kept for some days, and it is possible to consume it all year round. Equally suitable for breakfast or afternoon tea. A typical sweet cake from the classic cuisine.

Bigoli with duck sauce

A first course typical of the Veneto region traditionally served accompanied with a duck-meat sauce. A fine and delicate recipe for your table

Bite-sized morsels of venison with orange fragrance

Bonet (typical sweet from Piedmont)

Bonet is traditionally served during the colder months of the year. It is a soft, rich dessert, that can be eaten with a spoon.

Bucatini with red pepper sauce

In this recipe, the delicate flavor of the pepper sauce pairs perfectly with the spice of the peperoncini, making for a savory, lively mix.

Cacciucco Livorno-style

One of the most famous fish soups, always served with slices of Tuscan bread brushed with garlic.

Calzone

Light and flavorful, a calzone is a variation on the typical Italian pizza. This is the basic recipe, which you build upon, adding your favorite ingredients.

Cantucci biscuits

These are very famous biscuits, with a dry texture, and are highly suitable to round off a meal as an accompaniment to fine “passito” wines. A dry biscuit suitable all year round. A typical recipe from the classic cuisine.

Caponata with vegetables

Caponata is one of the most typical dishes of Sicily and can be served both as a side or as an appetizer. With it sweet-sour flavor, it is in a sense the essence of Sicily.

Caprese with sauteed vegetables with thyme

Various fresh ingredients for a typical Italian cheese-salad. It can be served as a cold hors-d’oeuvre or a main dish

Cartellate con vin cotto (fritters in 'cooked wine')

Cassata siciliana

From our collection of regional Italian cuisine, a typical dessert from Sicily, rich in flavor and history. A step by step recipe to learn how to prepare this masterpiece of Italian culinary tradition. Typical dessert preferably consumed in the cold seasons. This is not only because it allows for careful preparation, but also because the dessert is particularly energy-giving. A recipe from the classic cuisine.

Codfish Vicenza-style

A delicious fish recipe from Veneto, typical of the the beautiful city of Vicenza: learn how to prepare it from our chefs step by step

Crostini with pork stew

This recipe is a lighter, simplified version of morzello, one of the most traditional recipes of Calabria and usually prepared with veal tripe.

Crostoni with liver

A hot hors-d’oeuvre with entrails, a typical dish in central Italy, in particular in Tuscany. Use liver from freshly slaughtered chickens and serve on thick slices of traditional Tuscan bread.

Curled octopus in tecia with polenta with arugula pesto

Cuttlefish on polenta with black sauce

Dumplings with tuna and bottarga

This is a small dumpling typical of Sardinia. In fact, this dumpling is typically consumed with any type of sauce, precisely because of its shape and because it is made quite simply from hard wheat mixed with water. In Sardinia they are also called ‘aidos cicones’ or ‘maccarones cravaos’.

Fillets of scorpion fish in "Acqua Pazza"

Sweet cherry tomatoes and fresh fish for a delicate Mediterranean-style second course.

Fish soup with soft ascolane olives

A traditional dish from Marche, a region on the Adriatic coast. The trick for this recipe is the variety of fish and shellfish used, all, needless to say, fresh from the sea.

Focaccia with onions

From Puglia, a region with age-old traditional gastronomy, a simple yet tasty hors d’oeuvre: our Master Chefs will guide you step by step through the preparation of one of the most classical and mouth-watering dishes of Italian cuisine

Focaccia with potatoes

Light and flavorful, this delicious recipe for focaccia with potatoes is enriched with cherry tomatoes. It can be served as a quick snack or as an appetizer.

Frico with asparagus tips and quail eggs

This specialty comes from the Friuli region and includes the traditional local cheese. A hot tasty hors-d’oeuvre which can be served with egg-dishes or salami.

Gnudi profumati agli odori dell’orto (vegetable dumplings)

Typical first course from Central Italy, considered a lean dish because of the absence of meat products.

Grouper Matalotta-Style

A delicious and tasty dish from Sicily.

Hare loin

Lasagna with chickpeas

This is a first course from the Calabria region, with its characteristic sheets of pasta reflecting an age-old tradition.

Ligurean focaccia with aromatic herbs

In recipe is a play on the traditional recipe for focaccia of Liguria, which is seasoned with aromatic herbs to bring to give the dish more lively flavors. 

Liver venetian-style with polenta quenelles

Marches-style lasagne

From Marche, a traditional first course rich in flavor. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.

Marinated anchovies with wild fennel

This hors-d’oeuvre is served cold and the main ingredient is oily fish.
This is a traditional dish in the Mediterranean cuisine: it was already popular in ancient times and today is commonly found in areas along the Tyrrhenian sea.
The main feature of the dish is the marinade, which includes various aromatic herbs.

Milanese-style risotto

This is the dish that symbolizes the whole Padana Plain; the local cereal simply flavored with saffron. It can be considered a first course or a side dish. In fact it is often consumed as an accompaniment to veal dishes, as in the case of the Milanese "Ossobuco".

Milanese-style vegetable soup

This is the best-known soup in Italy. A first course which is rich and nutritious containing all kinds of vegetable. It is called “Milanese-style” because of the addition of the rice, a grain very widespread in the Lombardy region.

Mimosa cake

Mimosa Cake, a sweet treat filled with a delicious cream and flavored with Italian lemon.

Mixed fried meat and vegetables piedmontese-style

This is undoubtedly the most well-known traditional Piedmontese dish, also called ‘fricia’. It is a tasty single course which contains a series of ingredients, both salty and sweet. Some of these are indispensable.

Monkfish in onion-leek broth and Italian olives

A delicious and aromatic second course.

Neapolitan-style lasagne

A particularly rich and tasty first course for the Carnival season. In Neapolitan tradition, this lasagna was made for Mardi Gras, filled with various ingredients, the same ingredients that from Ash Wednesday were banned from the table during Lent.

Ossobuco milanese-style

Oven-baked rice with mussels

A complete dish, famous in the Bari region, traditionally served in a “Tiella”, a typical container used both for baking and serving the dish up.

Pan dolce (fruit loaf)

From Liguria, a nut cake with all the aroma of Italian fruits. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.

Pan pepato (fruit bread)

A fragrant dessert from Umbria tradition to your Christmas table. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.

Panadas

This is a hot hors-d’oeuvre, considered “lean” because it contains cheese, not meat, It looks like a large stuffed ‘raviolo’, but it is deep fried before being served.

Paniscia soup from Novara

This is a peasant dish from the cuisine of the Piedmont region. A first or main course which is particularly rich and nutritious because of the wide range of ingredients it contains. In fact it used to be consumed by the poorer families of both the Novara and Vercelli regions on national holidays.

Parrozzo (chocolate covered cake)

This is a soft cake, preferably eaten in the winter so that the chocolate does not run.

Pasta with broccoli, tomatoes and almonds

This is a typical hard wheat pasta dish from the Puglia region. They are known as “strascinati” (lit. “dragged out”), and are accompanied by gravies or fairly liquid sauces, since they absorb a lot of liquid.

Pastiera (traditional neapolitan cake)

Typical Easter cake from Campania, very energy-giving and nutritious.

Penne with eggplant and swordfish

In this recipe, one of the most prized fish in Sicily is paired with the most typical vegetable of the island cuisine, creating an intreguing, delicate dish.

Pizza Margherita

Based on the simplest ingredients, a real triumph of Italian cuisine. The Chefs from Academia Barilla present the typical recipe from Naples.

Pizza with potatoes

This particularly nourishing dish is typical of the Campania region, where it is called 'potato gattò'. It is prepared using the leftover salami and cheese that would otherwise be thrown away.

Ravioli with light pesto

A first course consisting of filled fresh pasta. This dish comes from a time-worn tradition, and is especially characteristic for its use of aromatic herbs typical of the Tyrrhenian coastal area.

Reginette with genovese pesto

Risotto with peas, tomato and mint

A typical dish from Venice, usually served up creamy

Roast saddle of pork tuscan-style with dried mushrooms and beans with fresh olive oil

This is a typical Tuscan dish most often served as a second source. It embodies the classic, strong flavors of central Italy.

Roman-style pizza

Pizza from Lazio and the region’s capital, Rome, is traditionally thin and crisp. Follow our step-by-step instructions to prepare Roman-style pizza at home, with toppings like anchovies and capers.

Rose carpaccio

This is a cold hors-d’oeuvre with meat, nourishing and very appetizing

Saltimbocca roman-style

From the traditional cuisine of Rome comes a simple, tasty meat main dish.
It’s a quick recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.

Sardines beccafico with vegetable tartare and mint sauce

An hors-d’oeuvre particularly appetizing, to serve preferably hot.

Sbrisolona (traditional crunchy tart)

Great served with a cup of coffee or a glass of sweet dessert wine, sbrisolona will win your favor with its crumbly texture and simple, yet irresistible flavor.

Seadas (traditional sardinian fritter)

This Sardinian sweet, famous throughout the world, pairs divinely the sweetness of the honey with the saltiness of the pecorino cheese, making for an intriguing and intense flavor.

Semolina dumplings with pecorino romano

A typical first course from Rome, of longstanding tradition, and particularly succulent. Certainly the oldest kind of “gnocchi” since it sees the use of hard wheat semolina.

Small eel rolls with balsamic vinegar

Spaghetti with truffle

All the flavor of the black truffle from Norcia and Spoleto.

Spring-lamb roman-style with ginger fragrance

From Lazio, a typical and traditional dish reinterpreted for the occasion with a new vibe of ginger aroma and flavor. Follow our Chefs’ directions step by step and you will make a true gourmet delicacy

Stewed leg of lamb

Strudel with broccoli in anchovy broth

A delicious and aromatic appetizer from Liguria. Learn from our chefs how to prepare step by step this dish, fresh and sea-flavored

Struffoli (small traditional fritters)

Typical Christmas dessert. These are small hard fritters, flavored with honey. According to tradition this is a dessert which promises good omens, since it consists of lots of small balls symbolizing abundance, a perfect dish for Christmas and New Year wishes!
Struffoli are usually prepared using the same ingredients, but every family has its own guarded secrets for this recipe.
Here is our chefs’ choice.

Tagliatelle bolognese with thyme and grana cheese

One of the most symbolic first courses of Italian cuisine, characterized by the use of egg tagliatelle and the sauce, popularly known as “Ragù alla Bolognese”.

Tirolese Canederli (traditional dumpling soup)

“Knodel” are one of the typical bread “gnocchi” from Alto Adige. A typical first course which can be eaten in soup or dry. It is considered a dish typical of peasant cooking because it made use of stale bread.

Tortelli with pigeon and chanterelle mushrooms

Trastevere-style risotto

Trout piedmontese-style

Veal Cutlet Palermo-style

A quick and easy Italian traditional recipe: discover the taste.

Venetian style fried custard

A dessert from age-old tradition, traditionally eaten during Yuletide and Carnival, which can be consumed either hot or cold. Traditionally, these fritters, cooked at the very last minute, round off the meal with a “passito” wine.

Venetian-style Scallops

A hot fish hors d'oeuvre, typically Venetian but popular along the North Adriatic coast. In Venice, scallops are served both as appetizers and as tasty second course.

Warm salad with rabbit and porcini mushrooms

This warm hors-d’oeuvre with white meat requires skill in the preparation. It might be considered a typical mountain dish because of the Porcini mushrooms, and hare can be used instead of rabbit.