18 Authentic Recipes from Italy Delicious

Imagine transporting your taste buds straight to the heart of Italy with every bite—no passport required! Our roundup of 18 Authentic Recipes from Italy is your ticket to creating delicious, homemade Italian meals that will dazzle your family and friends. From rustic pastas to heavenly desserts, these dishes are all about simplicity, flavor, and the joy of cooking. Ready to bring Italy to your kitchen? Let’s dive in!

Spaghetti Carbonara

There’s nothing quite like the creamy, savory delight of a perfectly made Spaghetti Carbonara. This classic Italian dish is surprisingly simple to whip up at home, turning ordinary ingredients into something extraordinary.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 slices of bacon, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt in a bowl.
3. In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Remove skillet from heat. Quickly toss the drained spaghetti with the bacon and garlic. Then, pour the egg and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
5. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of Carbonara lies in the emulsion of eggs and cheese, creating a sauce that’s rich without being heavy. It’s a testament to how few ingredients can come together to make something truly special.

Tip: For the best texture, toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Margherita Pizza

There’s nothing quite like the classic simplicity of a Margherita Pizza, with its fresh flavors and beautiful colors. It’s a perfect way to bring a taste of Italy into your kitchen.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Arrange the mozzarella slices on top of the sauce.
5. Drizzle with olive oil and sprinkle with salt and black pepper.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and immediately top with fresh basil leaves.

The magic of this Margherita Pizza lies in the harmony of its few, high-quality ingredients, creating a dish that’s both vibrant and comforting.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the pizza before serving.

Risotto alla Milanese

Risotto alla Milanese is a luxurious yet comforting dish, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 4 cups chicken or vegetable broth
• 1/4 teaspoon saffron threads
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small saucepan, warm the broth over low heat. Stir in the saffron threads and set aside.
2. In a large skillet, melt the butter over medium heat. Add the onion and cook until soft, about 3 minutes.
3. Add the Arborio rice to the skillet, stirring to coat with butter. Toast the rice for 2 minutes until slightly translucent.
4. Pour in the white wine, stirring constantly until fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next, about 20 minutes total.
6. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese, and season with salt and pepper to taste.

The magic of Risotto alla Milanese lies in its vibrant golden hue and the delicate aroma of saffron, transforming simple ingredients into an elegant dish.

Tip: For an extra touch of luxury, finish with a drizzle of truffle oil before serving.

Osso Buco alla Milanese

Osso Buco alla Milanese is a classic Italian dish that brings tender veal shanks and a rich, aromatic gremolata together in a symphony of flavors. Perfect for a cozy dinner that feels like a hug from Nonna.

Ingredients

• 4 veal shanks (about 1.5 inches thick)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon zest
• 1 garlic clove, minced (for gremolata)

Instructions

1. Preheat your oven to 350°F. Dredge the veal shanks in flour, shaking off any excess.
2. In a large oven-proof pot, heat olive oil over medium-high heat. Brown the veal shanks on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, celery, and minced garlic. Cook until softened, about 5 minutes.
4. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3 minutes.
5. Add chicken stock, diced tomatoes, salt, black pepper, and bay leaf. Return the veal shanks to the pot, ensuring they’re submerged in the liquid.
6. Cover and transfer to the oven. Braise for 1.5 to 2 hours, until the meat is fork-tender.
7. Meanwhile, mix parsley, lemon zest, and minced garlic to make the gremolata.
8. Serve the osso buco hot, sprinkled with gremolata on top. The gremolata adds a fresh, zesty contrast to the rich, slow-cooked veal.

Tip: For an extra layer of flavor, let the osso buco rest in the fridge overnight and reheat before serving. The flavors meld beautifully!

Tiramisu

Tiramisu is the ultimate make-ahead dessert, combining creamy mascarpone with coffee-soaked ladyfingers for a treat that’s as elegant as it is easy.

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1 1/2 cups strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 24 ladyfingers
• 2 tablespoons unsweetened cocoa powder

Instructions

1. In a medium saucepan, whisk together 6 large egg yolks and 3/4 cup granulated sugar until well blended. Whisk in 2/3 cup milk and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 10 minutes). Remove from heat and let cool slightly.
2. In a large bowl, beat 1 1/4 cups heavy cream and 1/2 teaspoon vanilla extract until stiff peaks form. In another bowl, beat 1 pound mascarpone cheese until smooth. Fold the mascarpone into the cooled egg mixture, then gently fold in the whipped cream.
3. Combine 1 1/2 cups strong brewed coffee and 2 tablespoons coffee liqueur (if using) in a shallow dish. Quickly dip 24 ladyfingers into the coffee mixture and arrange in a single layer in a 9×13-inch dish.
4. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
5. Cover and refrigerate for at least 4 hours, or overnight. Before serving, dust with 2 tablespoons unsweetened cocoa powder.

The beauty of tiramisu lies in its layers: each bite offers a perfect balance of creamy, coffee-infused, and slightly crunchy textures.

Tip: For a non-alcoholic version, simply omit the coffee liqueur and add a teaspoon of vanilla extract to the coffee instead.

Panna Cotta

Silky, creamy, and effortlessly elegant, this Panna Cotta is a dessert that promises to impress with minimal fuss.

Ingredients

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 packet (2 1/4 teaspoons) unflavored gelatin
• 3 tablespoons cold water

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to soften.
2. Meanwhile, in a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir until the sugar dissolves and the mixture is warm but not boiling, about 5 minutes.
3. Remove the saucepan from heat and stir in the vanilla extract and the softened gelatin until completely dissolved.
4. Divide the mixture evenly among 4 ramekins or glasses. Refrigerate for at least 4 hours, or until set.
5. To serve, run a knife around the edge of each Panna Cotta and invert onto a plate, or enjoy directly from the glass.

What sets this Panna Cotta apart is its perfect wobble—firm enough to hold its shape yet melts luxuriously in your mouth.

Tip: For a twist, top with fresh berries or a drizzle of caramel sauce before serving.

Bruschetta

Nothing beats the classic simplicity of bruschetta, especially when tomatoes are at their peak. This recipe is a celebration of fresh flavors and crisp textures, perfect for a quick appetizer or a light meal.

Ingredients

• 1 loaf of crusty Italian bread, sliced into 1/2-inch thick pieces
• 4 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Arrange the bread slices on a baking sheet in a single layer. Toast in the oven for about 5 minutes, or until lightly golden and crisp.
2. In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, extra virgin olive oil, balsamic vinegar, salt, and black pepper. Mix gently to combine.
3. Let the tomato mixture sit for about 10 minutes to allow the flavors to meld together.
4. Spoon the tomato mixture generously over each toasted bread slice. Serve immediately.

The magic of this bruschetta lies in the contrast between the juicy, flavorful tomato topping and the crisp, golden bread beneath. It’s a simple dish that never fails to impress.

Tip: For an extra layer of flavor, rub the toasted bread slices with a cut clove of garlic before adding the tomato mixture.

Fettuccine Alfredo

There’s nothing quite like the creamy comfort of a classic Fettuccine Alfredo, and this version is so rich and velvety, you’ll swear it’s from your favorite Italian restaurant.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes, allowing the mixture to slightly thicken.
4. Reduce the heat to low. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
5. Season the sauce with salt, black pepper, and nutmeg, stirring to combine.
6. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
7. Serve immediately, garnished with extra Parmesan if desired. The secret to this dish’s luxurious texture is the slow incorporation of cheese into the warm cream, creating a sauce that clings beautifully to every strand of pasta.

Tip: For an extra touch of indulgence, top your Fettuccine Alfredo with a sprinkle of crispy pancetta or sautéed mushrooms.

Minestrone Soup

Nothing warms the soul quite like a hearty bowl of Minestrone Soup, packed with vegetables, beans, and pasta in a rich tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the kidney beans and pasta, cooking until the pasta is al dente, about 10 minutes.
5. Stir in the spinach until wilted, about 2 minutes.
6. Serve hot, sprinkled with Parmesan cheese.

The secret to this Minestrone’s depth of flavor lies in the slow simmering of herbs and vegetables, creating a broth that’s both rich and comforting.

Tip: For an extra flavor boost, try adding a Parmesan rind to the soup as it simmers.

Caprese Salad

Nothing celebrates the simplicity of fresh ingredients quite like a classic Caprese Salad. This vibrant dish is a testament to the beauty of combining just a few high-quality components.

Ingredients

• 2 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a serving platter, slightly overlapping them.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle the extra virgin olive oil and balsamic glaze evenly over the arranged slices.
4. Sprinkle the sea salt and freshly ground black pepper over the top.
5. Serve immediately to enjoy the contrast of the juicy tomatoes with the creamy mozzarella, enhanced by the aromatic basil and tangy balsamic.

The magic of this Caprese Salad lies in the harmony of textures and flavors, making it a perfect centerpiece for any summer gathering.

Tip: For the best flavor, use tomatoes and basil straight from the garden or farmers’ market.

Lasagna

There’s nothing quite like a hearty lasagna to bring everyone to the table. This classic version layers rich meat sauce, creamy ricotta, and gooey mozzarella between tender noodles for a comforting meal that’s sure to please.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 6 oz tomato paste
• 1/2 cup water
• 2 tbsp sugar
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup parsley, chopped
• 12 lasagna noodles, cooked
• 4 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 375°F. In a large skillet, brown ground beef and Italian sausage over medium heat. Add onion and garlic; cook until softened.
2. Stir in crushed tomatoes, tomato paste, water, sugar, basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 20 minutes, stirring occasionally.
3. In a bowl, mix ricotta cheese, egg, and parsley until well combined.
4. Spread 1 cup meat sauce in a 9×13 inch baking dish. Layer 4 lasagna noodles, 1/3 ricotta mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat layers twice, ending with remaining meat sauce and cheeses.
5. Cover with foil and bake for 25 minutes. Remove foil; bake another 25 minutes until bubbly and golden.

The secret to this lasagna’s depth of flavor? A touch of sugar in the sauce balances the acidity of the tomatoes perfectly.

Tip: Let the lasagna sit for 15 minutes before slicing to ensure clean, beautiful layers.

Gnocchi with Pesto

There’s something truly comforting about tender gnocchi paired with the fresh, herby punch of homemade pesto. This dish is a breeze to whip up, making it perfect for a weeknight dinner that feels a little special.

Ingredients

• 1 pound store-bought or homemade gnocchi
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, until they float to the surface. Drain and set aside.
2. While the gnocchi cooks, make the pesto. In a food processor, combine the basil, pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
4. Toss the cooked gnocchi with the pesto until evenly coated. Serve immediately, garnished with extra Parmesan if desired.

The magic of this dish lies in the contrast between the pillowy gnocchi and the vibrant, garlicky pesto—each bite is a little cloud of happiness.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Chicken Piccata

Chicken Piccata is a classic dish that brings a bright, lemony flavor to your dinner table, perfect for those nights when you want something both comforting and a little fancy.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup brined capers, rinsed
• 1/4 cup fresh parsley, chopped

Instructions

1. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge in flour, shaking off excess.
2. In a large skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to a plate.
3. In the same skillet, add 1/3 cup lemon juice, 1/2 cup chicken broth, and 1/4 cup capers. Bring to a boil, scraping up any browned bits.
4. Return chicken to the skillet and simmer for 5 minutes, turning once to coat in the sauce.
5. Remove from heat and stir in 2 tablespoons butter and 1/4 cup parsley until butter is melted.

The magic of Chicken Piccata lies in the balance of tangy lemon and briny capers, creating a sauce that’s irresistibly spoonable over pasta or mashed potatoes.

Tip: For an extra burst of freshness, garnish with lemon slices and a sprinkle of parsley right before serving.

Veal Saltimbocca

Veal Saltimbocca is a classic Italian dish that’s surprisingly simple to make at home, offering a perfect balance of savory, salty, and herbal flavors in every bite.

Ingredients

• 4 veal cutlets (about 1/4 inch thick)
• 4 slices of prosciutto
• 4 fresh sage leaves
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place each veal cutlet between two pieces of plastic wrap and gently pound to 1/8 inch thickness. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Lay a slice of prosciutto and a sage leaf on top of each veal cutlet, pressing lightly to adhere.
3. Dredge the veal in 1/4 cup all-purpose flour, shaking off any excess.
4. In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons olive oil. Add the veal, prosciutto-side down first, and cook for 3 minutes per side until golden brown. Remove from skillet and keep warm.
5. Pour 1/2 cup dry white wine into the skillet, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
6. Return the veal to the skillet, turning to coat in the sauce, and cook for an additional minute.

The magic of Veal Saltimbocca lies in the crispy prosciutto and sage that infuse the tender veal with irresistible flavors, making it a standout dish for any dinner party.

Tip: For an extra crispy finish, briefly broil the assembled veal before adding the wine sauce.

Cannoli

There’s nothing quite like the crisp shell and creamy filling of a homemade cannoli, a classic Italian dessert that’s surprisingly simple to make at home.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, chilled and cubed
• 1/4 cup Marsala wine
• 1 egg white, lightly beaten
• 1 quart vegetable oil, for frying
• 1 cup ricotta cheese, drained
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Cut in 1 tablespoon unsalted butter until the mixture resembles coarse crumbs. Stir in 1/4 cup Marsala wine until a dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes.
2. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles. Wrap each around a cannoli form, sealing the edge with a dab of egg white.
3. Heat 1 quart vegetable oil to 375°F in a deep fryer or heavy pot. Fry the shells until golden, about 2 minutes, then drain on paper towels. Cool before removing the forms.
4. For the filling, beat 1 cup ricotta cheese, 1/2 cup powdered sugar, and 1/4 teaspoon vanilla extract until smooth. Fold in 1/4 cup mini chocolate chips. Pipe into the cooled shells.

The contrast between the crunchy shell and the smooth, sweet filling is what makes cannoli a timeless treat. For an extra touch, dip the ends in more chocolate chips or chopped pistachios.

Tip: If you don’t have cannoli forms, clean, empty cans from canned goods can be a handy substitute—just be sure to remove any sharp edges.

Panettone

Bring a taste of Italian holiday tradition to your kitchen with this homemade Panettone, a sweet bread that’s as fun to make as it is to eat.

Ingredients

• 1/2 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• 1/2 cup candied orange peel

Instructions

1. In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, eggs, butter, and vanilla extract. Knead until smooth.
3. Fold in raisins and candied orange peel. Cover and let rise in a warm place for 1 hour or until doubled.
4. Punch down dough and shape into a round loaf. Place in a greased Panettone mold or deep round pan. Let rise for another hour.
5. Preheat oven to 350°F. Bake for 40-45 minutes until golden and a skewer comes out clean.

This Panettone stands out with its fluffy texture and the bright contrast of citrus against the sweet raisins, making it a festive centerpiece.

Tip: For an extra glossy finish, brush the top with melted butter right after baking.

Zabaglione

Zabaglione is a luxurious Italian dessert that’s surprisingly simple to whip up, offering a silky, custard-like texture that’s perfect for impressing guests or treating yourself.

Ingredients

• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/3 cup Marsala wine
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a large heatproof bowl, whisk together 4 large egg yolks and 1/4 cup granulated sugar until the mixture is pale and slightly thickened.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Continue whisking while gradually adding 1/3 cup Marsala wine and 1/2 teaspoon vanilla extract.
3. Whisk constantly for about 8-10 minutes, until the mixture becomes thick, frothy, and doubles in volume. The zabaglione should coat the back of a spoon when it’s ready.
4. Remove from heat and whisk in a pinch of salt to balance the sweetness.
5. Serve immediately in warm glasses or over fresh berries for a delightful contrast of temperatures and textures.

The magic of zabaglione lies in its airy, mousse-like consistency, achieved through constant whisking over gentle heat, transforming simple ingredients into an elegant dessert.

Tip: For a non-alcoholic version, substitute the Marsala wine with an equal amount of apple juice or white grape juice, adding a teaspoon of lemon zest for brightness.

Polenta

Polenta, a creamy and comforting Italian staple, transforms into a versatile dish that pairs beautifully with everything from roasted vegetables to hearty meats. Here’s how to make it perfectly every time.

Ingredients

• 4 cups water
• 1 cup polenta (coarse cornmeal)
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese

Instructions

1. In a medium saucepan, bring 4 cups water to a boil over high heat. Gradually whisk in 1 cup polenta and 1 teaspoon salt.
2. Reduce heat to low and cook, stirring frequently, for about 30 minutes until the polenta is thick and pulls away from the sides of the pan.
3. Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup grated Parmesan cheese until fully incorporated.
4. Serve immediately for a creamy consistency, or spread onto a baking sheet to cool and firm up for slicing and grilling later.

This polenta stands out for its creamy texture and rich, cheesy flavor, making it a comforting base or side that’s anything but ordinary.

Tip: For an extra flavor boost, stir in a tablespoon of fresh herbs like rosemary or thyme with the butter and cheese.

Conclusion

We hope this roundup of 18 Authentic Recipes from Italy inspires your next kitchen adventure! Each dish is a celebration of Italy’s rich culinary heritage, perfect for home cooks looking to bring a taste of Italy to their table. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love of Italian cooking. Buon appetito!

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