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Traditional Umbrian Zuppa Imperiale from Emilia-Romagna

A historic, elegant soup from Bologna's high cuisine: a clear, comforting meat broth featuring floating, spongy baked cubes crafted from semolina, eggs, melted butter, and rich Parmigiano-Reggiano cheese.

35 min Easy Italiana (Emilia-Romaña)

Traditional Umbrian Torta al Testo

The ancestral unleavened flatbread from the Umbria region: a rustic dough, crispy on the outside and soft inside, traditionally cooked on a hot cast-iron disc and perfect for stuffing with cured meats, cheeses, or greens.

30 min Easy Italiana (Umbria)

Scialatielli ai Frutti di Mare

The quintessential summer classic from the Amalfi Coast: thick, fresh scialatielli pasta tossed with an abundance of fresh mussels, sweet clams, and burst cherry tomatoes in a glossy white wine and garlic sea reduction.

35 min Easy Italiana (Campania / Amalfitana)

Ragutino di Cinghiale

A rustic masterpiece from the hills of Siena: wide ribbons of fresh egg pasta (pappardelle) smothered in a rich, deeply concentrated wild boar ragù slow-cooked for hours with red Chianti wine, juniper berries, and savory tomatoes.

200 min Italiana (Toscana)

Traditional Italian Pollo alla Diavola

A rustic Italian tavern classic: whole spatchcock chicken marinated in olive oil, lemon, rosemary, and plenty of crushed red pepper, pressed flat under a weight on the grill to achieve an ultra-crispy skin.

55 min Easy Italiana

Traditional Tuscan Pici all'Aglione

A masterpiece of rustic Tuscan culinary simplicity: thick, hand-rolled pasta strands swirled together and smothered in a rich, textured tomato sauce infused with the sweet, velvety depth of local giant 'aglione' garlic.

55 min Italiana (Toscana)

Traditional Neapolitan Pasta alla Genovese

One of Naples' most glorious and historic meat sauces: a rustic, slow-braised ragù where a mountain of onions and tender beef chunks simmer for hours until caramelizing into a dense, sweet, and deeply savory amber glaze.

170 min Italiana (Campania / Napolitana)

Garmugia Lucchese

An aristocratic and historic soup from the city of Lucca, Italy: a comforting, clear golden broth celebrating early spring vegetables like artichokes, asparagus, and peas, enriched with tender beef cubes and rustic pancetta.

55 min Italiana (Toscana)

Frittelle di Baccalà

The ultimate coastal Italian street food appetizer: fiercely crispy and golden on the outside, incredibly airy and fluffy on the inside, packed with tender desalted cod, fresh garlic, and parsley.

35 min Easy Italiana

Crespelle alla Fiorentina

Tuscany's elegant answer to cannelloni: delicate Italian-style crepes stuffed with a velvety mixture of fresh ricotta cheese, tender spinach, and nutmeg, baked under a rich tomato sauce and creamy béchamel blanket.

50 min Italiana (Toscana)

Cappon Magro

The crown jewel of Ligurian cuisine: a breathtaking visual pyramid of alternating layers of fresh white fish, succulent shellfish, garlic-rubbed sea biscuits, and garden vegetables, all bound together by a rich, savory pine nut green sauce.

75 min Italiana (Liguria)

Baccalà alla Livornese

An indisputable classic of coastal Tuscan cuisine from Livorno: succulent chunks of desalted cod simmered to flaky perfection in a rich, rustic tomato sauce infused with black olives, capers, and fresh rosemary.

35 min Easy Italiana (Toscana)

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