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47 Classic Italian Dishes From the Old Country

By The Bon Appétit Staff & Contributors

There’s a distinction (well, many distinctions) between Italian dishes and Italian American dishes. In the latter camp, you’ll find shrimp scampi , chicken Parmesan , and meatballs in marinara sauce . Italian food, as in the Italian cuisine you’ll find in Italy, is a little different. It varies from region to region and generally involves more beans , greens, fresh veggies, and stews; less meat and mozzarella cheese.

That doesn’t mean you can’t love both! We do. (And it’s okay to lean on jarred tomato sauce . We do too.) But for this particular recipe roundup, we’re focusing on the traditions you’ll find in Milan, Tuscany, Rome, Sicily, and beyond. Here are our 47 best  Italian Italian dishes.

BA’s Best Bolognese

We begin this list of Italian dishes as we should: with pasta . A classic meat sauce that hails from its namesake Bologna, Bolognese requires a lot of patience and the best Parmesan cheese you can find.

Cherry and Dark Chocolate Crostata

Piedmont is a region known for its many varieties of cherries . This crostata—an open-faced fruit tart that’s a classic Italian dessert, often with a decorative lattice top—makes the most of them.

Pork Ragù Over Creamy Polenta

We love this pork ragù with buttery, Parmesan-y polenta, but if you’ve got leftover sauce, go ahead and bring a pot of water to boil and cook some fettuccine. In other words, it’s pasta night later this week.

BA’s Best Caprese Salad

Arguably the most famous Italian salad, Caprese should only be served in summer when tomatoes and basil are at their peak. Imagine this heirloom version alongside veal Milanese, in place of the more traditional arugula salad. Magnifico.

Okay, okay, this version’s a  little different from the classic negroni, a.k.a. the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari ). Here, the ratios have been slightly tweaked to make the drink less sweet, less bitter, and more gin-forward.

BA’s Best Eggplant Parmesan

In Italy, eggplant Parmesan is called Parmigiana di melanzane, melanzane alla Parmigiana, or simply Parmigiana— not Parmigiano, because despite what the emoji may imply, eggplant is a feminine noun in the Italian language.

Stuffed Peppers

If it’s your first time filling vegetables, this is a good place to start. Red, yellow, or green bell peppers all work—just trim the bottom of each so it sits flat in the baking dish .

Old-School Tiramisù

As one legend would have it, tiramisù was developed in Treviso as an aphrodisiac dessert . (It translates to “pick me up.”) There’s only one way to find out if it works.

Fettuccine Alfredo

If you’re expecting a rich cream sauce, you’ve got the wrong Alfredo in mind. This version is closer to the Roman dish sometimes called pasta al burro, or butter and Parmesan emulsified into a creamy sauce by the power of pasta water .

Spinach Lasagna With Ricotta

If you don’t have spinach on hand, you’re not doomed; use any leftover vegetables, such as grilled zucchini or sautéed mushrooms , instead.

All-Purpose Pizza Dough

Do you like a Margherita or a fully loaded pie? Do you prefer Neapolitan-style or a more rectangular shape? This homemade pizza dough recipe can go anywhere you want it to.

Marinated Zucchini With Hazelnuts and Ricotta

Zucchini is anything but boring when bathed in a mixture of fresh mint, garlic, white wine vinegar, red pepper flakes, and olive oil, then plated with lemony ricotta cheese .

One-Pot Puttanesca

This gives us an opportunity to talk about capers. Did you know they’re flower buds? Because they’re extremely bitter when eaten right off the bush, they’re usually salted or pickled after harvesting. If you have the brined kind, go right ahead. Salted? Rinse them first.

Cuccidati (“little bracelet”) are small, buttery Sicilian Christmas cookies—but we see no reason you can’t enjoy them all year round. Depending on the color of the nonpareils you use, they could be giving spring, summer, or fall.

Squid, Lemon, and Zucchini Blossom Fritto Misto

Few Italian dishes appear in our dreams more than crispy, salty fritto misto. In the summer, find zucchini blossoms at specialty grocers or farmers markets. Otherwise, halved scallions can be used instead.

Cacio e Pepe Chips

Okay, we lied: Not  every recipe on this list is an Italian classic. If you want traditional cacio e pepe pasta , we have that, but cacio e pepe–ifying chips is just too good not to include.

Simple Pasta Carbonara

Humble ingredients— eggs , pasta, cheese, and pork—combine to create glossy, glorious spaghetti carbonara. Also, we did our research and can confidently say it’s just as good for breakfast as it is for dinner.

Panna Cotta With Cherries and Lemon

That’s not balsamic vinegar you see atop this panna cotta (although a small drizzle would be delicious); it’s the sweet syrup from a jar of maraschino cherries mixed with a little lemon juice.

Slow-Cooked Cherry Tomatoes With Coriander and Rosemary

Use these slow-roasted tomatoes as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs ...we could go on and on.

Cod Arracanato

Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious. And that’s all we really want, right?

Braised Artichokes With Tomatoes and Mint

Here’s a great way to use up that jar of salt-packed anchovy fillets in your pantry. Pulsed into a mint pesto and rubbed all over artichokes before they get submerged in tomato sauce, this method may change the way you cook vegetables forever.

Giardiniera Antipasto Platter

The pickled and raw vegetables here keep things light before a heavy meal (as in this pork roast , polenta , and red wine spaghetti ), but feel free to mix and match depending on whatever’s your favorite.

Tortellini With Brown Butter and Sage

Any variety of stuffed pasta will work here (ravioli, agnolotti, etc.), though we’re partial to a classic cheese filling regardless of shape. It really lets that sage-infused sauce shine.

Ricotta Gnudi With Pomodoro Sauce

Ricotta gnudi is a bit redundant, because its main ingredient (ricotta) is what distinguishes gnudi from gnocchi. The other difference is that, while gnocchi rely on potatoes, gnudi are usually made with wheat flour.

Weeknight-Fancy Ravioli With Creamy Peas

Store-bought ravioli and frozen peas make this pasta dish weeknight-friendly, but the homemade spiced nut topping makes it dinner-party-worthy too. (And, you know, look at it. So chic.)

Broccoli Rabe With Chile and Garlic

Give us garlic-scented broccoli rabe and some spaghetti and meatballs and we’re happy. (We’re talking Italian American meatballs , which you won’t find in Italy. Proper Italian meatballs, or polpettes, are bite-size and not typically served with pasta.)

Simple Ribollita

If you’ve been throwing out your Parmesan rinds all these years, that stops right here and right now. The rind is full of flavor and makes a great addition to any stew, just like this one.

Pistachio and Mint Pesto

Sure, you’ve used pesto on pasta, but it can also serve as a dip for crudités , a rub for meat or fish, or a sauce to drizzle over roasted vegetables or even a slice of pizza.

Lemony Risotto With Fennel and Parmesan

Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection, no constant stirring required.

Slow-Cooked Pork Shoulder With Braised White Beans

Coco Nanos are Tuscan beans that are nutty, slightly sweet, and buttery. If you can’t find them near you, cannellini (white kidney) beans will do the trick.

Mushroom Carbonara

Button mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe. All they need is a deep browning, garlic, and shallots to take them to a higher place.

Not to be confused with wafer-thin waffled pizzelles, these brownie -esque pizzettes are just the opposite: rich and fudge-like with a heady undertone of cinnamon and clove.

Pasta With Brown Butter, Whole Lemon, and Parmesan

We think this weeknight pasta recipe has a truly Italian attitude: It utilizes everyday flavors in a luxurious way, transforming a deceptively simple ingredient list into something rich and complex.

Brussels Sprouts With Cranberry Mostarda

Mostarda, an Italian sweet-and-sour mustardy condiment, improves with age, so you can get ahead of the game and make it days or even weeks ahead. Then, use it on all your crispy roasted vegetables .

Tomatoes With Fig and Prosciutto

This salad is a riff on melon and prosciutto. We swapped the melon for soft, super-ripe figs and sweet tomatoes. And while we prefer fresh mint in the mix, you could also use basil leaves.

Fresh Ricotta

A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh basil or parsley is a beautiful thing. Just saying.

Caponata With Pine Nuts

This caponata uses a technique called a “cold-fry.” Instead of frying the vegetables in preheated oil, combine them with room-temperature oil in a pot and heat the mix all at once.

Radicchio, Fennel, and 
Olive Panzanella

Who can turn down a salad topped with slices of hard salami? Not us. They bring a salty, fatty balance to the thinly sliced fennel, bitter radicchio , and lemon-zest-coated croutons in this dish.

Steamed Mussels With Fennel and Tarragon

We use Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work—and make for a perfect drink pairing as well.

Pasta alla Gricia

This recipe, which calls for six staple Roman ingredients, is like the cousin of amatriciana: olive oil, guanciale, rigatoni, salt, pepper, and Pecorino Romano (hold the tomato).

Pasta e Fagioli With Escarole

A Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this stew . Serve with some crusty bread, so you can get every last drop of tomatoey broth.

Potato Gnocchi

Toss these little potato dumplings with tomato sauce and shredded pork, as indicated in the recipe, or keep it simple with a  classic pesto .

BA's Best Linguine and Clams

This has comfort food all over it: It’s garlicky, salty, filling, and it soothes the soul. Serve with a side of focaccia so you can soak up the rest of that buttery sauce.

Red Pesto Pasta

This red pesto tastes like a mash-up of arrabbiata sauce and the anchovy-garlic dip bagna cauda—plus, it pairs just as well with white wine as it does red wine, and it’s just as good on penne pasta as it is on spaghetti. The versatility of it all!

Stuffed Lamb Breast With Lemon, Ricotta, and Oregano

Lamb breast is often overlooked because it’s considered tough, but this cut is more affordable than others. And when stuffed and rolled (in this case, with Pecorino, ricotta, olives, and parsley), it’s delizioso.

Italian Plum and Almond Cake

Although it can be made with other small plums, this cake is the tastiest with the Italian variety, which are the size of large berries and veer more sweet than tart.

Coffee-Hazelnut Biscotti

Biscotti is an Italian dish that seems to come in and out of fashion in America. We say it’s time to  fully embrace biscotti as the anti-chewy cookie, perfect for dunking in coffee or amaro .

This Italian Cookbook From Gourmet Traveller Is A Winner

It’s rare to come across a cookbook where I want to cook every recipe in it – and I mean every recipe. Typically, I enjoy dipping in and out of cookbooks, gaining inspiration and ideas, but attempting only the recipes that truly jump out at me. Italian , a collection of Gourmet Traveller’s best Italian recipes, will keep me occupied for some time because there’s barely a recipe in it that I don’t want to try.

This big-format, hardcover book has more than 100 recipes from leading chefs and the Gourmet Traveller food team, including Guy Grossi, Stefano Manfredi, Neil Perry, Brigitte Hafner, Andreas Papadakis, and Sarah Cicolini. You’ll find recipes for crudo, fried zucchini flowers, risotto and pasta every which way, meatballs with polenta, crisp veal cotoletta, and of course, tiramisù, cannoli and semifreddo to finish.

Many of the recipes have been tweaked and perfected in Australia, adding a local flavour to the book while respecting the flavours and ingredients of regional and traditional Italian dishes. Cauliflower and Hazelnut Strozzapreti with Gorgonzola will definitely be going onto the menu at home soon, while the recipe here for Conchiglie with Vodka Sauce is perfect for a dinner party as it is incredibly easy to prepare and very impressive.

“This is one of those dishes that seems to always be good no matter the circumstances,” says chef Casey Wall of Capitano, Melbourne.  

The recipes are accompanied by full-page food and travel photography, making it not just an indispensable cooking companion but a book for armchair travellers who want to explore Italy from the comfort of their lounge room.

Buy your copy of   Gourmet Italian  from Book Depository now (free delivery worldwide).

Buy your copy of   Gourmet Italian from Australian-owned Booktopia.

CONCHIGLIE WITH VODKA SAUCE

Serves 4 to 6

400 gm dried conchiglie or similarly shaped pasta 750 ml (3 cups) tomato sugo 250 ml (1 cup) pouring cream 80 ml vodka

Onion-garlic butter: 100 gm butter, chopped 250 gm onion (about 3 small), thinly sliced 2 garlic cloves, thinly sliced

For onion-garlic butter, melt butter in a saucepan over low heat. Add onion, garlic and 2 tsp salt, cover with a lid and cook, stirring occasionally, until soft (25 to 30 minutes). Transfer to a blender and purée (be careful, hot butter will spit).

Cook pasta in a large saucepan of boiling salted water until al dente (10 to 12 minutes). Drain, reserving pasta water. Meanwhile, combine tomato sauce, onion-garlic butter, cream and vodka in a saucepan over high heat and simmer, stirring occasionally, until reduced by a quarter and sauce is emulsified (8 to 10 minutes).

Fold pasta into sauce, adding a splash of pasta water if needed to help thin out the sauce (it should coat the pasta evenly). Serve immediately.

Recipe and image from Italian: Big Flavours, Classic Dishes , published by Gourmet Traveller and reproduced with the publisher’s permission.

This story originally appeared in PS News.

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30 Italian Food Recipes for Memorable Meals

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Bring a taste of Italy to your kitchen with these fantastic gourmet Italian recipes. From crescent-shaped stuffed pasta to woven lasagna and fried risotto pancakes , these dishes are full of flavor and are wonderful for family dinners and parties alike. It doesn't end there, though: We've included desserts such as classic cannoli with orange-scented cheese filling to keep everyone's sweet tooth satisfied. Try one of these Italian dishes for a gourmet getaway.

Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda

In this recipe from  Cooking with Mushrooms  by Andrea Gentl, melted anchovies and porcini mushroom powder lend a savory depth to nutty brown butter bagna cauda, yielding a powerhouse sauce that's perfect for drizzling on a wintery salad. The sweetness of vibrant Cara Cara oranges mellows the bitter radicchio and adds a pop of color.

Italian Bone-In Pork Loin

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and render luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out, gently caramelizing the tender fennel, onion, and shallots.

Smoked Mozzarella Mezzelune with Braised Onion Sauce

Mezzelune (which means "half-moons" in Italian) are a crescent-shaped stuffed pasta similar to ravioli. They're a relatively simple shape to try that requires little equipment to make at home. The accompanying thick, rich slow-cooked tomato-onion sauce is loosely inspired by a Bolognese classic called il friggione.

Fritto Misto with Calabrian Chile Aïoli

A festive mix of shrimp, calamari, anchovy-stuffed olives, and paper-thin lemon slices are dredged in a Pernod-spiked batter and fried to crispy, golden perfection. Jarred Calabrian chiles add a fruity heat to the creamy aïoli dipping sauce. 

Candied Almond Affogato

This Italian dessert is simplicity at its finest — all you need to make it is a scoop or two of gelato and a shot of hot espresso. Here, we've added almond liqueur to the mix for a little extra flair, plus candied almonds and crushed amaretti cookies for some crunch. The elegant treat comes together in just a few minutes, making it an easy and impressive option for entertaining. 

Soppressata Pizza with Calabrian Chiles and Hot Honey

Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you'll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles and adds a touch of sweetness. 

Farro Mafaldine with Black Truffle Butter and Mushrooms

"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz, of the northern Italian restaurant Fox & the Knife in Boston. Black truffle paste, available year-round, melts beautifully into the buttery sauce, but when they're in season (November through February), Akunowicz recommends splurging for fresh black truffles, using a rasp grater to get as much truffle goodness as possible into each perfect bite.

Woven Lasagna with Prosciutto and Fresh Spinach Sauce

Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to assembling this show-stopping dish.

Risotto al Salto (Crispy Rice Pancake)

Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver

Also known as risotto alla Milanese, risotto giallo is a yellow risotto that gets its vibrant color as a result of the pigment released by saffron, the hero of the dish. In this two-for-one recipe, you can make a sumptuous saffron-stained risotto that's perfectly delicious served all’onda (creamy and hot) — or prepare it al salto (fried) into crisp golden pancakes.

This cozy dish of rolled flank steak and prosciutto stuffed with breadcrumbs, cheese, and pine nuts and cooked in tomato sauce is a staple at Italian family gatherings.

Tortine di Riso Agli Agrumi (Italian-style Rice Custard with Citrus)

Inspired by the classic torta di riso alla Carrarina, a special dessert from the area of Tuscany's Carrara marble quarries, this sweet rice dish’s defining feature is that it separates into two layers as it bakes: The top transforms into a delicate, barely set custard, while the bottom develops into a firmer layer of soft rice bound with custard.

Five-Herb Frittata with Prosciutto and Parmesan

Chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese, and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.

Tuscan-Style Veal Chops

"Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce," barbecue teacher Steven Raichlen says. In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.

Creamy Polenta with Three-Cheese Fonduta

This creamy polenta with three-cheese fonduta, also called toc’ in braide, is a luxuriously rich mixture of thick, sweet polenta and three cheeses: whole milk ricotta, crumbly Gorgonzola, and nutty Parmigiano-Reggiano. Thyme-infused brown butter adds a woodsy, nutty bite to this indulgent side.

Italian Wedding Risotto

Inspired by the classic Italian wedding soup, this heartier risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this risotto in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests. 

Ossola-Style Gnocchi with Sage-Butter Sauce

Recipe developer Meryl Feinstein's Ossola-style gnocchi are hearty cold-weather dumplings from the Ossola Valley in northern Piedmont, only a few miles from the Swiss border. In addition to potatoes, these gnocchi include winter squash, chestnut flour, and nutmeg.

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle

Cannoli, a crisp and creamy Italian dessert with origins in Sicily, is made of pastry dough that has been molded into a tube and fried until crispy. The fried pastry is filled with orange-scented mascarpone and ricotta cheese filling and then dipped in chopped chocolate or pistachio.

Antipasto Salad with Bocconcini and Green-Olive Tapenade

© Greg DuPree

Chef Nancy Silverton is an Italian cooking expert, getting the biggest flavor from the simplest ingredients. She does just that with this hearty salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini, and salty olives and salami.  

Florentine Butter Chicken

This recipe, inspired by Food & Wine editor in chief Hunter Lewis' trip to Trattoria Sostanza in Florence, features tangy cultured butter, which has a higher butterfat content. The butterfat gives cultured butter a slightly higher smoke point and — when combined with olive oil — provides enough cooking time to finish the chicken and sauce simultaneously.

Beef Brasato with Pappardelle and Mint

© Tina Rupp

Chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with housemade mint pappardelle. This easier version uses just beef shank; feel free to purchase the fresh pappardelle from the store instead of making your own.

Italian Seafood Stew

In this luscious, tomato-rich stew, chef Marco Canora cooks calamari slowly until it becomes super tender. He says calamari is absolutely essential to the success of the dish because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce. "I'm a big fan of substitutions," he says, "but not in this case."

Toasted Pistachio-Cheese Arancini

This recipe for arancini — fried risotto balls — comes from bakery owner Renato Poliafito, who got it from his Sicilian cousin Emanuele Sanfilippo. These arancini are the size of tangerines, filled with creamy, cheesy rice, studded with nuts and green peas, and encased in a great crunchy crust.

Bucatini Carbonara

Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks, and cheese. Chef Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.

Sardinian Stuffed Eggplant

Chef Efisio Farris says that his mother used only eggplants from the first pick of the season (le primizie) for this dish because of their supple texture and earthy-sweet flavor without a hint of bitterness. But if you don't have the primizie option, seek out firm, heavy eggplants with smooth, evenly colored skin. Check for ripeness by pressing them lightly; if this leaves an imprint, the eggplant is ready to use.

Chocolate Panna Cotta with Spiced Pepita Brittle

This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.

Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Chef Tommy Habetz describes gnudi as "ravioli filling without the pasta." Gnudi are of Tuscan origin, and a fresh Tuscan white wine — particularly a Vernaccia — makes a perfect pairing for Habetz's recipe.

Grilled Mackerel with Sicilian Caper-Tomato Salsa

"Give mackerel a chance," begs chef Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

Pizza Vesuvio with the Works

This half-pizza, half-calzone is named for Italy’s Mount Vesuvius. It's topped with everything delicious: artichokes, mozzarella, ricotta, ham, salami, mushrooms, olives, and of course, marinara.

Farro Salad with Fried Cauliflower and Prosciutto

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, chef Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro.

Vanilla Zabaglione with Raspberries

The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala. Steeping vanilla seeds in the Marsala adds lovely flavor; folding in whipped cream increases its decadence.

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70 Authentic Italian Recipes That’ll Take You to Italy

• European Food

Authentic Italian Main Dishes

Authentic italian appetizers, authentic italian desserts, authentic italian soups.

It’s no question that Italian cuisine is widely known around the world . They have gourmet-level dishes that are crafted to perfection with carefully selected ingredients. And somehow, even the simplest of food items can also be transformed into an exceptional dish.  So if you’re just beginning your foray into the tasteful world of Italian cooking, you’ll be glad to know that there are lots of authentic Italian recipes that you can make at home !

While we truly enjoy famous Italian dishes , now’s the time for authentic recipes to shine. Continue reading and discover real Italian recipes that’ll surely wow every foodie’s taste buds.

Let’s start with the centerpiece of every meal: the main dish. Make the best main course from one of these authentic Italian recipes.  Here are some of the most sumptuous meals to make at home:

Italian Meatballs

Italian meatballs loaded with Parmesan cheese make for an appetizing dish. A sprinkle of fresh parsley and spices intensifies the flavor of each piece. They’re incredibly tender and easy to make! Simply serve the dish with arrabbiata sauce for an easy dinner.

Impress your guests with this delightfully cheesy Italian appetizer. Classic lasagna is great, but it’s even better with creamy goat cheese and pumpkin puree . Enhanced with a variety of herbs, this will absolutely elevate your Italian-style dinner. Serve alongside a mixed green salad for a healthy, well-balanced meal.

Linguini Aglio e Olio

Linguini aglio e olio simply means pasta with garlic and oil in Italian. It’s basically made by sauteing finely chopped garlic in olive oil. As simple as it may seem, this Italian pasta recipe is certainly a delicious staple! Plus, you only need basic ingredients you probably have in your pantry. Garnish with parsley or Parmesan cheese if you like. 

Tortellini With Cream Sauce

This Italian recipe gives the tortellini pasta a hearty spin! It showcases t ortellini and asparagus coated in a tasty cream sauce. This dish comes together fast, so you’ll be having a delicious feast in no time. It also tastes amazing with a light dish on the side.

Chicken Cacciatore

If you’re looking for authentic Italian recipes with chicken, then this c hicken c acciatore is a must-try. Cacciatore means “hunter” in Italian. Therefore, chicken cacciatore is a chicken dish that is prepared alla cacciatore or “hunter-style.” It’s loaded with lots of greens and a flavorful Italian tomato sauce . You’ll absolutely love this Italian classic with its comforting aroma and Italian flavors.

Italian Sausage Pasta

For t his Italian sausage pasta, noodles are tossed with peppery pork sausage in cream sauce. It’s a delicious combo, so it’s no wonder that this appetizer is another Italian favorite. Authentic Italian recipes with sausage are just as filling as the other Italian recipes, too. The best part is, you need just a handful of ingredients for this recipe. If you haven’t tried it yet, now’s the time to include this on your menu.

Mushroom Risotto

Italy is well-known for its delicious risotto recipes 一 they did invent it, after all. This rice dish is one of those authentic Italian recipes that offer a surprising range of flavors. For one of the most delicious variations to try, we have this creamy mushroom risotto! So if you’re up to it, bring Italian flavors straight to your kitchen with this vegetarian dish.

Chicken Parmesan

This is one of the most popular authentic Italian recipes that use chicken. With only a handful of ingredients, achieve crispy , breaded chicken cuts smothered with marinara sauce and melted cheese. All things considered, t his chicken Parmesan dish is truly delicioso .

Pasta al Forno

Pasta al Forno is Italy’s version of baked pasta . This particular Italian recipe is uses rigatoni pasta and sausages, cooked in a meaty marinara sauce. Then, it’s baked  to perfection with lots of cheese on top! Garnished with parsley to finish, this deliciously baked pasta is perfect for a gathering. 

This manicotti recipe is yet another Italian classic. It makes for a hearty dish that’s full of rich Italian flavors.  Think of hollow noodles stuffed with hearty sausage and three kinds of cheese, then slathered with marinara sauce. This recipe is easy enough for quick weeknight meals, and it’s also perfect for special occasions.

Prosciutto on Ciabatta

Level up your deli sandwiches with this prosciutto on ciabatta recipe. Cured ham, arugula, and freshly sliced tomatoes just taste so good together! Since it only takes 10 minutes to prepare this delicious sandwich, y ou can have an Italian-style snack in no time!

Cheese Tortellini

You’ll definitely love the cheesy goodness of this Italian dish. In this recipe, cheese-stuffed tortellini noodles are cooked in a hearty marinara sauce. Ground beef is then tossed into the mixture to elevate it even more. Sprinkled with parsley and more grated cheese, this is the perfect meal for all pasta and cheese lovers alike.

Penne Bolognese

In this recipe, penne pasta is tossed into a delish ragu alla bolognese (bolognese sauce). Ground beef, pancetta, and vegetables are combined to make it . Red wine is also an essential ingredient as it gives the sauce rich flavors. Jazz this pasta dish up by adding Parmesan and fresh basil as garnish.

Mostaccioli

Considering the popularity of authentic Italian recipes, your options are endless. Well, if you want a hearty, flavorful, and filling meal, then this mostaccioli pasta recipe is the way to go! The noodles are mixed with a meaty sauce that tastes just like lasagna — without the frills. 

Grilled Cheese Sandwich

Sometimes, only a slice of grilled cheese sandwich can satisfy our craving when it strikes. However, the same basic grilled sandwich can be pretty tiring, too. So, why not take the dish to another level? Say, give it a little Italian twist? Basil leaves and tomato slices provide a tart and minty depth to this cheesy dish . 

Whether you’re in a time crunch, you would still want to have a delicious meal on the table. Now, what could you possibly prepare without spending hours in front of the stove? This pesto-flavored gnocchi, that’s what! Italian seasoning, garlic powder, and chili flakes intensify the flavors of this dish even more. Ready in just 16 minutes, this is the perfect dinner for busy weeknights.

Spaghetti Carbonara

Make your next weeknight dinner feel like you’re dining in Italy al fresco style with this classic spaghetti alla carbonara recipe. This Italian dinner meal couldn’t be any easier to prepare. It only requires a handful of ingredients, including spaghetti pasta noodles, pancetta (or bacon if you don’t have it), Parmesan cheese, and eggs. Even more impressive is that this dish comes together quickly!

Fettuccine Alfredo

Are you looking for an authentic Italian experience for dinner? You can never go wrong with fettuccine tossed in creamy alfredo sauce ! B ased on fettuccine al burro, the base of this dish is thick pasta noodles and butter. Then, the clever addition of delectable Parmesan cheese crea tes a truly unforgettable pasta meal. But if you don’t have access to Parmigiano-Reggiano , then you can always just use normal Parmesan cheese, just like in this recipe.

Chicken Florentine 

Coming all the way from the region of Florence, chicken Florentine is another one of those authentic Italian recipes that you should not miss! This drool-worthy dish showcases tender chicken breasts cooked in the flavorful creamy sauce of your dreams.  

Pasta alla Norma 

Here’s a dish that’s fitting for a picky Italian palate: the tasty pasta alla norma. This is a classic Sicilian combination of al dente pasta noodles and baked eggplant pieces. These ingredients are then tossed together in a tart marinara sauce to finish. 

Caprese Chicken

If there’s one thing health buffs and Italian people can agree on, it’s that caprese chicken is definitely top tier! This rendition is just a cut above the regular salad, since the fresh mozzarella, tomatoes, and basil leaves are baked together with lean chicken breasts.  

Arugula Pizza

If you’ve never tried arugula pizza before, now is the time to do it. You can’t go wrong with fresh tomato slices and goat cheese baked over a crispy hand-tossed pizza crust. Layer this with crisp arugula leaves and you’re golden! 

Florentine Steak 

The flavors of this Florentine steak will take you on a sojourn to Central Italy, all without having to leave the comforts of home. It’s a memorable steak dish with an extra layer of oomph, thanks to a special balsamic vinegar and rosemary marinade. 

Pasta Pomodoro

Simple, yet satisfying. That’s exactly what pasta pomodoro is all about. Enjoy a classic combination of firm spaghetti noodles drowned in fresh tomato sauce. This just goes to show that you don’t really need to do much to make the tastiest dishes out of authentic Italian recipes. 

Pesto Pasta 

Pesto pasta is a dish that needs no introduction. The pairing of al dente pasta noodles and an earthy-flavored green sauce just makes sense! The sauce for this seafood-inspired version is made with basil leaves, shrimp, juicy cherry tomatoes, and Parmesan cheese.

Neapolitan Pizza

Time and time again, the classic Neapolitan pizza never fails to impress! This Southern Italian staple is known for its signature toppings of fresh tomato sauce, mozzarella cheese, and basil leaves. Served over an airy hand-tossed crust, it’s not hard to see why everyone loves it.

Eggplant Parmesan

Southern Italy is home to some of the best authentic Italian recipes that we can think of, including this keto-friendly eggplant Parmesan dish. Make this hearty baked casserole, and enjoy layers upon layers of crispy breaded aubergines with pasta sauce and melted cheese.

Penne alla Vodka

Penne alla vodka is an adult-approved pasta dish that’s perfect for an Italian-themed dinner. And of course, its true crowning glory is none other than the flavorful vodka sauce. Cooked with tomatoes, heavy cream, and cheese, this component takes the noodles to a completely different playing field!

Cacio e Pepe

Digging into a serving of this creamy cacio e pepe is the next best thing to a dinner in Rome! This authentic Italian recipe sticks to tradition, mixing only butter, black pepper, and Pecorino Romano cheese to flavor the pasta noodles.  

Spaghetti alla Puttanesca

Got more spaghetti noodles in your pantry? Lucky for you, because it’s the perfect base for this Neapolitan favorite! Al dente pasta simply tastes glorious with a traditional puttanesca sauce. It’s made with a scrumptious hodgepodge of tomatoes, olives, capers, and of course, anchovies. 

Florentine Pasta 

Noodles and cream is basically the dream team. Take inspiration from this luscious Italian dish that combines penne pasta, chicken strips, cheese, and spinach leaves with a homemade pesto-alfredo sauce. For a tasty and filling meal, this comes together rather quickly.  

Frutti di Mare

Frutti di mare means “ f ruit of the s ea” in Italian. In this recipe , clams and mussels   are simmered in a rich-tasting arrabiata sauce. You can also make use of other seafoo d for it, such as calamari, salmon , crabmeat, or lobster. Serve it over al dente linguine noodles for the full experience.   

Lobster Ravioli

Everybody loves a good ravioli dish, and this version is for all the seafood lovers out there! This authentic Italian recipe boasts a unique spinach-flavored dough for the pasta itself. Encasing a tasteful lobster filling, the pieces of filled pasta perfectly complement the dish’s accompanying lobster reduction and saffron emulsion. 

This polenta recipe uses only a single appliance, so it’s as effortless as easy authentic Italian recipes can get. Simply throw the ingredients together, and the Instant Pot will take care of the rest. In as quick as 10 minutes, you’ll get to serve bowls of deliciously cheesy polenta. 

No Italian feast would be complete without some tasty appetizers. They’ll absolutely prepare you for the big meal! Take your pick below to kickstart  your Italian-style dinner. 

Italian Antipasto

Italian Antipasto has been a part of every Italian meal since the 16th century. One of the most well-known authentic Italian recipes, antipasto is a colorful plate of Italian meats, cheese , and either fresh fruits or pickled vegetables. This dish  embodies the true taste of Italy in all of these ingredients combined. And what’s an elegant meal without some fine Italian wine, right? 

Artichoke Bruschetta

Originally a peasant dish , bruscetta has become an iconic starter in Italy. There are many variations of this classic Italian appetizer, a nd this is one of the best ones to try. It showcases crispy French baguettes broiled with marinated artichoke hearts, mayonnaise, and gooey cheese on top.

Panzanella Salad

Put your gone-stale Italian bread to good use by making this refreshing Tuscan salad. Crisped up into croutons, the bread pieces will add a satisfying crunch to the combination of freshly-cut tomatoes, cucumbers, kalamata olives, basil leaves, and cheese. All you need is a simple vinaigrette dressing to tie this tasty dish together. 

Caprese Bruschetta

Creamy mozzarella, ripe tomatoes, and fresh basil come together to make this impressive antipasto. Besides being delicious, i ts vibrant colors are just as lively as a bright summer day in S outhern Italy. On the whole , this is the perfect appetizer for an Italian-themed dinner party!

Calamari Fritti

Start your dinner party right with this indulgent Italian seafood appetizer. Thin rings of squid are fried to crispy golden-brown perfectio n for it. Truly, every bite of this calamari fritti gives out a satisfying crunch. To elevate your guests’ pre-dinner experience, serve this alongside lemon wedges and marinara sauce for dipping. 

Arancini Balls

Arancini are tasty treats from Sicily. For this rendition, the deep-fried rice balls are stuffed with gooey mozzarella, pistachio nuts, and peas. All of these ingredients combine to make a creamy and cheesy appetizer that’s sure to have your guests asking for seconds and thirds! 

Caprese Salad

No list of authentic Italian recipes is truly complete without mentioning the iconic caprese salad. Who knew that a simple combination of tomatoes, fresh mozzarella cheese, and basil leaves could taste this memorable? It’s a no-cook dish that only needs a drizzle of olive oil, balsamic reduction , salt, and pepper to complete. 

This crostini recipe takes less than twenty minutes to recreate! Indulge yourself in crispy baguette bites, smeared with creamy cheese in a cinch. Topped with peppers, chives, salt, pepper, and a drizzle of olive oil, this dish is a classic. 

An Italian feast wouldn’t be as fulfilling without a delicious finish. Here are authentic Italian treats that anyone at your dinner table is bound to love. 

Tiramisu is probably the most famous of all Italian desserts. If you like the taste of chocolate and coffee, you’ll love the indulgent flavor of this Italian treat. Who can truly resist coffee-dipped ladyfingers with sweetened mascarpone cream ? To make it even better, it’s also brimming with chocolatey goodness from the dusting of cocoa powder.

Creme Brulee

Indulge in a serving of classy creme brulee! This stunning dessert has a creamy custard filling that is topped with a thin layer of caramelized sugar. Although it’s often served at fancy restaurants, this luxurious sweet treat is actually easy to prepare. Relish the satisfying experience of breaking through the crusty topping with our simple recipe.

This Italian dessert is one of the most popular authentic Italian recipes from Sicily. Cannolu , which means “short tube,” is the name of a cylindrical mold used to wrap the dough. The result is a crunchy tube-shaped pastry, filled with creamy ricotta for the perfect balance. Dip either end of the dessert in crunchy pistachios to achieve one of the best real Italian recipes with ricotta.

Pizzelle is a sweet, vanilla-flavored cookie that’s dusted with powdered sugar. This Italian dessert is incredibly decadent , you’ll be surprised to know that it’s so simple and easy to make! Plus , it requires only a few ingredients that you might already have  in your kitchen. On the whole, it’s light, crispy, and perfect with a steaming cup of coffee. 

Penuche Frosting

Looking for a heavenly frosting for your next bake? Then you might want to try your hand in this delectable penuche frosting! It’s made with sugar, vanilla extract, and cream of tartar. With its velvety and fluffy consistency , penuche or panucci make for a delightful topping to any baked good! Plus, it only takes less than an hour to whip up this delish Italian treat.

Easter Rice Pie

Grace your dinner tables with this delicious Italian Easter dessert! The combination of rice and ricotta makes for a filling sweet rice pie. And you’ll surely enjoy the sweetness of the crust and the richness of the filling. Plus, you only need a handful of ingredients to whip it up.

There’s no sweeter ending to a steak dinner than this delectable Italian custard. As fancy as it may look, this recipe is easy to make. The name zabaglione literally translates to “foam” in Italian, so you can expect that this dessert is just as light and airy. It’s garnished with whipped cream and fresh berries to finish. With such a beautiful presentation, it’s no wonder this sweet treat makes for an excellent choice for either regular weeknight dinners or lavish dinner parties. 

Easter Knot Cookies

These puffy Italian cookies are a staple for Easter celebrations, but you’re welcome to bake some for other special occasions as well. Also called uncinetti , anginetti , taralli dolci , or love knot cookies, these traditional Italian treats have a subtly sweet and bright flavor . T op them with colorful sprinkles if you like. 

Crostata, or coppi in some parts of Italy, is also among the most popular authentic Italian recipes. Perhaps every Italian bakery or pastry shop has this baked pie on display. Though it’s widely available, why not make and have this sweet treat at home? After all, whipping up your own dessert doubles the fun! In the end, you’ll get to serve a rustic apple and cinnamon-flavored tart for your third course. 

Florentine Cookies

Not only is Italy prized for pasta dishes and pizzas, but for their cookie recipes as well. Take this Florentine cookie recipe for example. It has the crispy and chewy goodness that we all want in a holiday sweet! Each piece is packed with chopped almond nuts for extra flair.  Then, it’s drizzled with chocolate toppings. Surely, kids and grown-ups alike won’t be able to resist these thin, crispy treats! 

Brutti Ma Buoni

For yet another one of the best authentic Italian recipes to try, we have brutti ma buoni ! With a name that literally means “ugly but good”, it’s true that the se are not the prettiest-looking desserts around. Despite this, t hey are delightfully crunchy and chewy just the same! Plus, you only need five ingredients to make this holiday staple.

Brownie Biscotti 

If you ’re looking for authentic Italian recipes to jazz up your baking routine, then might we suggest this brownie biscotti? This special dessert is among the most festive treats out there. There is no doubt that the decadent chocolate-y spin takes this Italian dessert several notches higher.

Panna Cotta

Looking for an elegant dessert to impress your guests? Flavor and appearance-wise, this Italian panna cotta will surely have you and your guests feeling all fancy! It’s made by layering sweet berry compote over a velvety cream mixture. And if you want it all jiggly, remember not to boil the gelatin. Serve this dessert in a martini glass to enjoy its melt-in-your-mouth deliciousness. 

Sicilian Cassata Cake

We can only describe this authentic Italian treat in one word: heavenly. A sweet way to end your Italian feast, this dessert contains a sponge cake soaked with orange liqueur and a sweet ricotta cheese filling. It’s made even more delightful by decorating it with candied fruits. Pro-tip: it’s best to refrigerate the finished cake until ready to serve. 

Italian Hot Chocolate

Italian hot chocolate is not your regular cup of cocoa. This comforting dessert drink is unlike anything you’ve ever tried before, because it’s rich, creamy, and incredibly thick. The secret ingredient? Cornstarch stirred into the luscious dark chocolate concoction.

While they may look similar, ice cream and gelato are two different things. This Sicilian dessert is a lot denser overall, but also incredibly silky. Make this frozen treat in a cinch, with only four main ingredients needed! 

It’s no secret that Italy is home to some of the most popular types of coffee in the world. And if you love coffee as much as the next person, then affogato is a must-try! This decadent Italian dessert is basically an espresso shot that’s sweetened with a scoop of creamy gelato. 

What better way to step up your soup game than making Italian classics? After all, this cuisine also features a lot of hearty and filling soups. So, cozy up your dinner with these warming authentic Italian recipes, ranging from traditional minestrone to pasta e fagioli .

Minestrone Soup

This authentic Italian minestrone soup recipe is hearty and satisfying. The broth is packed with  vegetables, beans, kale, and ditalini pasta. The complex Italian flavor of this soup works well with g rilled g arlic b read. You bet this pair will surely fill you up.

Vegetable Tortellini Soup

This t ortellini v egetable s oup bursts with delicious Tuscan flavors. This easy soup recipe consists of fresh greens, tender white beans, and cheesy tortellini. Plus, it’s kid-friendly and perfect for chilly winter nights.

Italian Sausage Soup

This savory Italian soup will absolutely warm you up during cold nights. Italian sausages, shell pasta, and other tasty foodstuffs team up to make this filling comfort dish. In addition, this soup has a slight kick coming from the spicy Italian sausage. A loaf of crusty bread is a wonderful pair for this sausage soup.

Meatball and Tortellini Soup

Each sip of this Italian soup bursts with savory flavors. With a bunch of three -cheese tortellini noodles and seasoned meatballs in the broth, this dish is definitely one for a hearty meal. Each serving is jazzed up with thin slices of pepperoni and freshly grated Parmesan cheese , too. It’s also perfect with warm garlic bread on the side. 

Wedding Soup

The marriage of meatballs, vegetables, and other delicious ingredients takes this hearty Italian soup to the next level. This easy recipe is inspired by the flavorful bowl of Italian wedding soup at Copycat Olive Garden. Sprinkled with Parmesan cheese and basil leaves for serving, this classic dish makes for a perfect companion for the cold weather .

During chilly nights, nothing is more comforting than a bowl of this flavorful Italian soup. It’s made with crusty bread and vegetables cooked in a flavorful tomato broth. Without a doubt, this delicious soup is simply the perfect cold-weather classic. Plus, leftovers are just as filling!

Italian Gumbo

This palatable dish is synonymous with well-known Italian flavors. After all, delicious Italian ingredients combine to make this filling soup. We simply love everything about this dish, from the Italian sausages to the Italian-style diced tomatoes! Add a dash of Italian seasoning, and it’s the perfect company during those long, chilly nights. 

Pasta e Fagioli Soup

This soothing Italian recipe proves that soups taste so much better when simmered for hours. Pasta, beans, ground beef, and flavorful veggies are slowly cooked in tomato-flavored broth for this one. And let’s not forget about the tasty herbs that make this dish even more delicious. So, bust out your slow cooker and prepare to whip up this Italian comfort food.

Pappa al Pomodoro 

Did you know that you can transform stale Italian bread into a comforting soup too? That’s absolutely possible with this traditional recipe for pappa al pomodoro. The bread itself is mashed into thick tomato broth to achieve this flavorful Tuscan staple. 

Acini di Pepe Soup 

A serving of this acini di pepe soup will definitely fill you up. Its broth is basically a treasure trove of hearty ingredients because it’s loaded with pasta niblets, ground beef, tomatoes, and veggies. The best part is, you can make this dish using three different methods! 

Ossobuco alla Milanese 

For something different, make this rich and meaty Italian stew called ossobuco alla Milanese . It’s a mouthwatering braised dish that consists of fall-apart tender veal shanks, veggies, and a thick beef broth. Authentic Italian recipes like this will surely leave you wanting more.

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S.A. Yanes is a fiction writer, poet, book blogger, and content editor. At Recipes.net, she writes food ingredient guides, product reviews, and more. Prior to that, she has worked in a publishing house and was the brand manager of an up-and-coming writing and reading online platform. She has written numerous short fictions as well as engaging bible stories for children. She's also a certified foodie with an immense love for anything cheesy and chocolatey.

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By Anna Maria Musco Dominici

Active Time

9 hours (includes marinating)

A good eggplant caponata recipe is all but guaranteed to win hearts and minds. The cook time is minimal, the ingredients are flexible , and the finished dish tastes even better the next day. Some historians link caponata’s origins to Sicily’s Jewish population in the Middle Ages. Others believe the word is more Catalan than Italian and say eggplant caponata arrived in southern Italy via medieval Mediterranean seafarers. We say success has many authors, and we thank each and every one. 

Modern caponata recipes generally feature pan-fried eggplant alongside shelf-stable pantry staples like canned plum tomatoes , green olives, capers, white wine vinegar, and extra-virgin olive oil. The levels of sweet and sour in the dish vary from household to household—in this version the onions and celery are caramelized for incredible depth of flavor, which only improves as the dish marinates after it’s cooked. That said, feel free to adjust the vinegar and sugar to your liking.

If you prefer more veggies, add diced fennel or red bell peppers to the large skillet to caramelize with your celery stalks. You can also finely chop garlic cloves to sauté alongside the onion, or use fresh tomatoes instead of canned. Feeling fancy? Garnish the finished eggplant dish with a splash of balsamic vinegar or handful of toasted pine nuts (another ingredient common in Sicilian cooking ).

Like its French cousin, ratatouille , eggplant caponata makes an excellent side dish or appetizer, especially served on crostini or with a basket of crusty bread .

Ingredients

Makes 3 to 4 cups (antipasto or side dish)

Preparation

Peel 2 lb. small Italian eggplants , leaving some strips of peel, then cut into 1" cubes and spread on half of a kitchen towel. Sprinkle eggplant with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt (or 2 tsp. fine sea salt) , then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat ½ cup extra-virgin olive oil in a 10" heavy skillet over moderately high heat until hot but not smoking, then cook 1 medium onion, chopped , stirring, until pale golden, 6–8 minutes. Add 4 medium celery ribs, thinly sliced and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add ⅓ cup large green Sicilian olives, pitted and coarsely chopped, ⅓ cup Italian capers packed in salt, rinsed well , and 2 Tbsp. sugar and cook, stirring, 2 minutes, then stir in ⅓ cup white wine vinegar and 1 (14- to 15-oz.) can whole tomatoes in juice, drained and chopped .

Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1–2 tsp. more sugar (to taste). Transfer to a bowl and keep warm, covered.

Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8–10 minutes per batch. Transfer to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.

Do ahead: Caponata keeps, covered and chilled, 1 week. Bring to room temperature before serving.  Editor’s note: This recipe was first printed in the September 2006 issue of ‘Gourmet.’ Head this way for more of our favorite eggplant recipes →

How would you rate Caponata?

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Reviews (37)

I couldn't find my usual caponata recipe so I tried this one. Super disappointing! It has a MASSIVE quantity of oil which the eggplant soaks up like a sponge. I'm going to have to find my old recipe which calls for roasted eggplant instead.

Fabulous recipe. I add red and orange peppers and chopped garlic to the celery.

Matawan, NJ

To the lady concerned about it being unrefrigerated...relax. I make kim chee regularly and leave that out for 2-3 days at a time without refrigeration

chrisjuricich

Berkeley CA

I will never buy caponata in a jar again. Followed the recipe except cut eggplant in 1/2-inch cubes, added a diced fennel bulb with the celery and substituted 3 tablespoons of fig balsamic vinegar for the white-wine vinegar. With all the chopping, it takes a bit of time, but it's well worth it.

Washington, DC

Followed the recipe exactly except for swapping balsamic for white wine vinegar. Absolutely delicious right from the pot but if you can possibly hold out overnight you will be rewarded with even better taste. I will certainly make again.

The balance of vinegarband salt is key. I used an aged balsamic white vinegar and used less sugar and itnhas a nice refined flavor. I cannot imagine just using celery. The fennel addition makes it feel a bit Provencal but it is so good.

CoraCersona2

This was delicious as soon as I mixed it all together. I'm sure it's even better after it all melds together overnight. Question - is anyone else nervous about the recommendation to leave this at room temperature for 8 hours? Did anyone do so, and live to tell about it? I left mine out for 4 before I refrigerated, and now I'm wondering if that's even ok, given government says not to eat anything that's been at room temp for longer than 2 hours. Thoughts?

I forgot to add: I also used a largish batch of roasted plum tomatoes rather than either fresh or canned tomatoes. I first poured them into a bowl, then used my 'stick blender' to chop them as finely as I wanted before adding them to the pan as called for in the recipe. I LOVE the concentrated, sweet taste of the roasted tomatoes. I MIGHT add a few 'sun dried' tomatoes in oil to the roasted tomatoes next time. I think that would be good and still not overpower the other ingredients. And, of course I sprinkled a chiffonade of fresh basil to finish the dish!

Frangelica1

Scottsdale, AZ

Just as another cook noted, replacing the celery with fennel is a wonderful change. I also added a several cloves of garlic, grated on a 'plane' grater towards the end of the cooking time, and used the fig balsamic vinegar instead of the white wine vinegar as per another cook's suggestion. It is great reading other reviews before making the first time, as I know which flavour profiles I prefer. It's just achieving them the first time that's problematic. The suggestions save SO much time. Thanks everyone who helped me tailor this to my exact tastes.

This is great. I used fresh fennel instead of celery (it was on hand) and fresh tomatoes, but otherwise did everything to the recipe. Yum, yum.

Has everyone really been happy with 1/3 cup vinegar??? This is WAY too sour. All you taste is vinegar. After hours of work chopping, caramelizing, salting, squeezing I finally tasted it and I am SO disappointed. I could have done with maybe a tablespoon. This tastes nothing like what I had in Sicily. This probably would be great with WAY less vinegar.

I have made this 3 weeks in a row because eggplant is abundent right now. Excellent over pasta! I took other reviewers advice and added the eggplant during cooking. I also use fresh tomatoes so added a heaping Tablespoon of tomato paste.

Champaign, Il

This is great & so easy to make, I can't imagine why people say its difficult. I did follow one reviewer's comment and added the eggplant to the onions and celery at the end to cook. The longest part was waiting over night for it to be ready to eat!

Made this several times with great success using fresh tomatoes instead of canned. I just add the eggplant to the rest of the ingredients after the caramelizing step is done. Add a little parsley and balsamic vinegar for an extra kick of flavor. Yum!

Talahasee, FL

This took some serious time (looks easy on paper, and indeed it is, just takes some effort!), but my golly was it worth it. I couldnt wait all those long hours to let it soak and meld, but Im glad there was plenty left over for later--when the true reward came! I made the thyme and Parmesan focaccia to go with it, also from Epicurious. YUM! Definitely will make again! And yes, let the onion and celery cook just about as long as possible. Turn heat down as you go. I am thinking about some leftovers for brunch with eggs and focaccia.

Norway via USA

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• Cakes & Baking

Gourmet tiramisu

• Energy Kcal 979
• Carbohydrates g 78.5
•   of which sugars g 62.4
• Protein g 21.4
• Fats g 64.4
•   of which saturated fat g 34.35
• Fiber g 2.9
• Cholesterol mg 714
• Sodium mg 250
• Difficulty: Very difficult
• Prep time: 2 h
• Cook time: 1 h 10 min
• Serving: 6 people
• Cost: Average
• Note + resting time in the fridge

PRESENTATION

“ Tiramisu can be defined as the Italian dessert par excellence, the only coffee dessert to win worldwide success.” This statement by master pastry chef Iginio Massari encapsulates all the goodness of this dessert and its centuries-old tradition: It’s equally loved by pâtissiers and home cooks alike. You’d be hard pressed to find an Italian domestic god or goddess who has never whipped up a creamy tiramisu for their family at least once. The basic ingredients of this recipe, i.e., an egg yolk beaten with sugar and coffee, is even given to Italian children as a nourishing breakfast food! Today we proudly present a version of this classic dessert that will be a sure-fire success. Our method will give you a gourmet tiramisu and explain the trick of achieving a smooth, frothy filling with a feather-light consistency. You’ll alternate these soft layers with delicious home-made ladyfingers to create a pillowy cloud of sweetness. Discover all the secrets of this mouthwatering tiramisu so you can prepare it to perfection and enjoy a sweet treat with your friends and family.

Check out these other tasty variations of classic tiramisu:  

• Pistachio tiramisu
• Orange tiramisu

Lemon tiramisu

• Apricot tiramisu
• Pineapple tiramisu
• Strawberry tiramisu
• Strawberry tiramisu without eggs
• Eggless tiramisu
• Vegan tiramisu
• Chocolate tiramisu
• Chocolate cream tiramisu

Nutella tiramisu

Ricotta tiramisu.

• Tiramisu with dry cookies
• Five spice tiramisu
• Tiramisu truffles
• Tiramisu semifreddo
• Tiramisu bundt cake

Tiramisu cake

Tiramisu cheesecake, soft tiramisu tart.

• Wild berry tiramisu
• Pandoro tiramisu
• Pandoro tiramisu with baileys
• Pandoro tiramisu with wild berries
• Colomba tiramisu

INGREDIENTS

To make the ladyfingers.

To prepare this delectable tiramisu, start by making the ladyfingers : Pour ½ cup (100 g) of white sugar into a stand mixer fitted with a whisk; cut a vanilla pod lengthwise and scrape out the seeds with the blade 1 of a small knife and add to the mixer with the sugar 2 . Add the egg yolks 3

and start the mixer at maximum speed 4 . Leave it running for approximately 12 minutes. When the whipped mixture is ready, it will have deep furrows 5 . Now leave it for a moment and move on to whip the egg whites. Whip the egg whites in the bowl of a stand mixer or in a separate, perfectly clean bowl. Your utensils must also be very clean and the egg whites must be free of traces of yolk. Pour the egg whites into the bowl 6 and start whipping them without sugar.

When they are slightly frothy, add 10% of the remaining ¼ cup (50 g) of white sugar 7 and increase the speed 8 , then slowly add the remaining sugar. The egg whites should be smooth and compact. They should also be stiff 9 and not grainy; a grainy appearance is a sign that you have not whipped the egg whites properly and the ladyfingers will not come out as they should.

Mix ½ cup (50 g) of sifted flour and 3 tbsp (30 g) of potato starch 10 in a bowl and sift together 11 to make the mixture more uniform. Now the add the beaten egg whites to the egg yolk mixture 12 using a spatula

and mix from the bottom up with the spatula 13 ; pour in one-third of the sifted powders 14 and mix again gently from the bottom up, then add another third of the egg whites 15 .

Mix again gently, then add another third of the powdered ingredients 16 and blend; lastly, add the remaining egg whites 17 , mix again from the top downwards, and finish by adding the remaining powdered ingredients 18 . Stir the mixture very gently, always working from top to bottom.

Once your whipped mixture is ready 19 , take a pastry bag with a ½-inch (14-mm) plain piping tip and transfer the ladyfinger mixture 20 into it with the aid of a dough cutter. It’s better not to use a spatula because you’d end up adding a little mixture at a time, which could cause the mixture to separate. Take a baking sheet and line with parchment paper, then start piping out your ladyfingers to create equally spaced strips 21 measuring approximately 4-5 inches (10-12 cm) long.

Once they’re ready 22 , add the seeds of one vanilla bean 23 to the white sugar in a small bowl, and stir to flavor 24 . This will make the ladyfingers even tastier.

Sprinkle the ladyfingers with the flavored white sugar 25 and then dust with plenty of powdered sugar 26 . This will ensure that the sugar creates a steam barrier during cooking and will allow the biscuits to keep their shape; ladyfingers without sugar would turn out flat after cooking. Bake in a conventional oven preheated to 390°F (200°C) for approximately 10-11 minutes, taking care to place a thick piece of aluminum foil to wedge the oven door open a little (this will have the same effect as baking with the valve open). Take your ladyfingers out of the oven when the surface is a nice even golden brown 27 . Your home-made ladyfingers are ready and you can leave them to cool. These quantities will make approximately 50 ladyfingers. Once you’ve made your delicious tiramisu, you can eat the leftover ladyfingers as snacks or for breakfast. They can be stored in a tin box.

For the pastry cream

The next step is to make the pastry cream : Place a large bowl in the freezer for later. The cream is made in a bain-marie so that it’s extra sweet. Place a large pot of water on the stove and bring to a boil. Position a small saucepan or a small metal bowl on top. In the meantime, pour the milk into another saucepan 1 and flavor with the peel of half a lemon, taking care to grate only the yellow zest 2 . Cut the vanilla bean lengthwise and remove the seeds, then add them to the milk 3 . Bring the milk to a boil. This will save you time by gaining 195°F (90°C) in temperature.

Meanwhile, mix the sugar and cornstarch together 4 in a separate bowl: This will prevent the pastry cream from becoming lumpy. Pour the yolks into the same bowl 5 and whisk them immediately by hand to blend the ingredients 6 . You don’t need to whip them because the cream will regain its initial volume once cooled.

When the milk has come to a boil, you’ll have to act quickly: Pour 20% into the bowl to dilute the yolks, stirring vigorously 7 . Then pour in half of the remaining quantity and mix 8 , and finally add the remaining milk and place everything in the metal bowl you’ll use as a bain-marie 9 . It will only take a few moments for the cream to reach the right temperature (you can measure using a digital kitchen thermometer; with this quantity of yolks, the cream should quickly heat to 198°F (92°C)) and take on a perfect glossy, creamy (not granular) texture.

Quickly transfer the mixture to the bowl you chilled in the freezer 10 , whip vigorously with the whisk for a few moments 11 to cool rapidly to below 122°F (50°C). Then add just a pinch of sugar to the cream 12 to stop a crust from forming on the surface. Place the cream in the fridge (at 39°F (4°C)) for approximately 10 minutes.

For the coffee mixture

Brew some coffee in your Italian moka pot and let it cool. Add ½ cup (100 g) water to a saucepan, followed by 1¼ cups (100 g) of sugar 1 and turn on the heat 2 . Dissolve the sugar and let the resulting syrup come to a boil 3 .

Pour the prepared coffee 4 and syrup 5 into a large, shallow container. Mix everything together 6 and then place in the fridge to cool.

For the tiramisu filling

To prepare the mascarpone filling , take boiling water, pour in the gelatin powder 1 , and stir to dissolve 2 . Let it rest, then pour the mascarpone into the bowl of a stand mixer and start whisking on the lowest speed setting 3 .

Then add just enough heavy cream 4 to make the mascarpone thicker and easy to work, removing any lumps. Stop the stand mixer, then add the pastry cream 5 . Mix again with the whisk, then pour in the gelatin 6

and drizzle in the remaining heavy cream 7 . Carry on whisking the filling 8 ; it will become smooth, fluffy 9 , and creamy in just a few moments. Your mascarpone filling is ready.

Assembling the tiramisù

Now that all the different parts are ready, you can assemble your tiramisu: Take the ladyfingers and the filling from the fridge. Butter the inside of a 7-inch (18-cm) ring mold 1 and sprinkle with sugar, shaking off any excess into a bowl as you go 2 . This will make it easier to remove the ring without spoiling the dessert. Place the ring on a plate and cover everything around it with plastic wrap to keep everything clean when you add the filling and sprinkle with the cocoa powder 3 .

You can wear gloves to put together the dessert: Use a pastry cutter 4 to transfer the cream to a pastry bag with a ½-inch (14-mm) piping tip. Add your first layer of filling to the base of the ring 5 mold and steep the ladyfingers in the coffee until they are very soft and soaked right through 6 .

Transfer them one by one to the surface of the filling to create a layer of six ladyfingers, arranging them starting from the edge 7 to cover the entire surface 8 . Then add another layer of filling 9

and a second layer of ladyfingers 10 . Cover with more filling 11 and level with a spatula 12 .

Add another layer of soaked ladyfingers to create a dome-like shape 13 that you can build up by smoothing the mascarpone filling into shape with a spatula 14 . Now fit a piping with small holes to create a wavy pattern 15 on the dessert using the remaining filling.

Once the decoration is complete 16 , place the tiramisu in the refrigerator for approximately 15 minutes, then dust with cocoa powder 17 , remove the plastic wrap 18 ,

and gently take the dessert out of the ring mold 19 . Finish decorating by placing squares of dark chocolate around the edge 20 . Your gourmet tiramisu is ready to go 21 !

You can keep the tiramisu for up to 3 days in the fridge.

If you prefer, you can also freeze it for approximately 1 month.

You can keep the ladyfingers for up to 1 week in a moisture-proof tin.

Instead of powdered gelatin, you can use an equivalent quantity of gelatin sheets.

To get a head start, you can make the ladyfingers and pastry cream one day in advance.

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You can learn about the history of Moscow with a trip to Red Square. Experience the area's fascinating museums and acclaimed theater scene.

• Moscow Kremlin

Visit the most iconic square in Russia, which is bordered by many of the city’s most famous landmarks.

• St. Basil's Cathedral

Think of Russia and you probably picture this iconic building, whose onion-shaped domes overlook the Moscow skyline.

• Bolshoi Theatre

A centerpiece of the Russian arts scene, this theater’s magnificent auditorium and top-tier productions will impress even the most jaded theatergoer.

• Lenin's Mausoleum

Mourners and curious visitors stream to the grave to see the embalmed Vladimir Lenin, the famous revolutionary and one-time leader of the Soviet Union.

• Exhibition of Achievements of National Economy

Learn about the events happening at Exhibition of Achievements of National Economy during your trip to Moscow. Wander the parks and gardens while you're in the area.

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• Places of interest
• Moscow City
• State Historical Museum
• Armoury Chamber
• Arbat Street
• Moscow State University
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