Regional specialties are celebrated in Italy, and we've brought the best of the best right into your kitchen. Our favorite Italian recipes, including Tuscany's famous ribollita soup and Liguria's steamed mussels, go way beyond traditional pasta (but we have that, too!). Buon appetito!
Southern Italy is best known for its cheese. The most popular: mozzarella! The soft cheese -- strung from the milk of water buffalo -- gets all dressed up in this simple yet divine appetizer featuring fresh basil, cherry tomatoes, and olive oil.
Piadini is all the rage in the Romagna region. The thin oil-based flatbread snags a moment with crumbly Gorgonzola, salty prosciutto, and lush fig jam in a sandwich you can't resist.
Filled with mushrooms, shallots, prosciutto, and Parmesan cheese, this elegant stuffed tenderloin from the Emilia-Romagna region has a delicious depth of flavor that pairs well with a simple wine sauce. Keep this recipe on hand for a holiday dinner or other special occasion.
You can thank Naples for one of your favorite foods ever -- pizza, of course. This recipe's got all of the original essentials and more: fresh mozzarella, baby arugula, prosciutto, and sea salt.
Shh! Snag our secrets to perfectly shaped pizza dough. It's easy!
Fun fact: The first artichokes trace all the way back to 9th-century Naples. Today, Italy remains the largest producer in the world. This golden recipe features the hearty veggie grilled until tender and drizzled in a savory tarragon sauce.
The people of Lombardy love their boozy baking -- beer sauce included! The rich lager-based sauce can go on almost anything, but we prefer it draped over a tender roasted chicken alongside Rome apples and a mix of warm veggies.
Forget pasta! Silky, buttery Alfredo -- courtesy of northern Italy -- tastes even better on pizza. Ours starts with a premade Italian bread shell and finishes with artichokes, Kalamata olives, Fontina, and a generous slathering of the oh-so-famous white sauce.
The trick to rich, creamy Alfredo sauce? Whipping cream! Watch for our best technique to cooking it down.
Shout out to Naples! In addition to pizza, calzones also originated there. The golden pastry is stuffed with all your favorite Italian fixings: smoked Gouda, fresh oregano, and mouthwatering Bolognese sauce.
Gnocchi means lumps in Italian, but the word actually describes small dumplings made of potato and flour. Go with store-bought or try your hand at homemade -- either way, this mushroom-packed gnocchi casserole is sure to please.
Tuscany is famous for its delicious recipes featuring beans. This tasty soup is packed with them, along with a medley of vegetables, fresh herbs, and kale. Add your leftover Parmesan cheese rind to the soup while cooking for extra flavor.
Another hearty Tuscan dish, this pork chop and bacon skillet recipe is loaded with chestnuts and olives -- both of which are grown in the region. To roast fresh chestnuts, cut an X into the flat side of each nut and roast for 15 minutes at 425˚F.
This three-cheese pasta bake was inspired by the cuisine of Emilia-Romagna, a region of Italy known for its cream, cheese, and cured meats.
No culinary tour of the Emilia-Romagna region is complete without tasting its Bolognese sauce, which originated in the region's principal city, Bologna. Our delicious lasagna recipe features a traditional Bolognese, a creamy bechamel, and lots of Parmesan cheese.
The coastal region of Liguria is known for its seafood and pesto. We paired this simple, savory recipe for mussels with fresh pesto on thick, crusty slices of bread for a truly delicious dinner.
A Ligurian specialty, stuffed zucchini gets filled with a savory mushroom-and-bread mixture and works as a meatless main or a hearty side. Use a melon baller to scoop out the zucchini flesh, then saute it as part of the filling.
Southern Italy's region of Campania is home to Naples, considered the birthplace of pizza. Our easy pizza recipe keeps it classic with tomatoes, fresh mozzarella, and basil.
Hailing from the Emilia-Romagna region, this cheesy vegetable bake gets its mild anise flavor from fennel, while walnuts and parsley add a crunchy, savory topping.
This authentic seafood pasta dish from Campania features shrimp, clams, and calamari (squid) with bright, fresh flavor from lemon and herbs.
Sicily is said to be the home of the first Italian pasta, and Sicilians love to toss their pasta with fresh vegetables. This simple spaghetti recipe features hearty cauliflower and a crunchy bread crumb topping.
Tasty grilled swordfish gets a unique sauce of citrus segments, saffron, and mint in this Sicilian-inspired dish.
In Venice, cicchetti, a small plate to accompany wine, takes many forms. This farro grain salad recipe gets a touch of heat from hot peppers and nuttiness from butternut squash; it pairs well with a fruity, young red wine such as Dolcetto.
Sharp Gorgonzola cheese and crunchy walnuts pair with aged balsamic vinegar atop grilled endive for a Venetian small plate that's as beautiful as it is delicious. Can't find aged balsamic? Use regular balsamic vinegar and follow our tips to make a reduction.
Hearty roasted pumpkin brings a mild nutty flavor to peppery arugula. Dried cherries and pumpkin seeds garnish this Italian countryside salad.
Chill out Sicilian-style with a scoop of ultralush gelato. Made with juicy watermelon and dried hibiscus flowers, every cool lick is brimming with sweet summery goodness. Bonus: Gelato is generally lower in calories, fat, and sugar than ice cream.
These sandwichlike cannolis might resemble s'mores, but they taste like the traditional Italian pastries. Golden brown phyllo pieces hold a mixture of sweet ricotta and chocolate chips. Drizzled homemade chocolate sauce adds another layer of decadence.
Layers of fresh raspberry, creamy coffee, and sweet zabaglione come together in a tempting combo. Slice and serve for a stunning frozen dessert.
Pronounced zah-bahl-YOH-nay, this wine-enhanced Italian custard foams when beaten over heat. With a short ingredients list and prep time, this easy custard is delicious paired with fruit or biscotti, or spooned onto a cake.