Regional Italian Recipes

Classic Zabaglione
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!

Marinated Mozzarella with Basil

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 with Gorgonzola, Prosciutto, and Fig Jam

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. 

Beef Tenderloin with Parmesan-Herb Stuffing

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.

Fresh Tomato Pizza with Oregano and Mozzarella

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.


Follow this easy step-by-step for shaping dough into pizza crust.

Are You Making Pizza Crust the Wrong Way?

Shh! Snag our secrets to perfectly shaped pizza dough. It's easy!

Artichokes with Tarragon Drizzle

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. 

Roasted Chicken with Apples, Fennel, and Italian Beer 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. 

Fontina Cheese, Artichoke, and Alfredo Pizza

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. 

For a rich, creamy Alfredo sauce, use whipping cream. We'll help you cook it down for this classic spaghetti-topper.

The Secret to Amazing Alfredo!

The trick to rich, creamy Alfredo sauce? Whipping cream! Watch for our best technique to cooking it down. 

Smoky Calzones

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 with Mushrooms and Tuna

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. 

Mama's Spicy Meatballs

This traditional Italian-American favorite features an easy 20-minute fresh tomato sauce, spicy pepperoncini-studded meatballs, and a handful of basil for a dish that tastes like it came straight from your mama's kitchen.

Slow Cooker Ribollita

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.

Pork Chops with Chestnuts, Onions, and Dried Plums

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.

Tortellini Emilia

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.

Lasagna Rolls al Forno

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.

Garlicky Steamed Mussels and Littleneck Clams with Pesto Toasts

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.

Baked Stuffed Zucchini

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.

Mini Margherita Pizzas

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.

Baked Fennel with Parmesan

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.

Insalata di Mare

This authentic seafood pasta dish from Campania features shrimp, clams, and calamari (squid) with bright, fresh flavor from lemon and herbs.

Spaghetti with Cauliflower, Capers, and Lemon

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.

Grilled Swordfish with Citrus, Saffron, and Mint

Tasty grilled swordfish gets a unique sauce of citrus segments, saffron, and mint in this Sicilian-inspired dish.

Sicilian Potato and Green Bean Salad

Sicily's penchant for bold and salty flavors is showcased in this caper- and olive-filled potato salad with a vinaigrette base.

Farro with Roasted Butternut Squash and Calabrian Chiles

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.

Grilled Endive

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.

Pasta Carbonara

We've lightened up an Italian-American favorite, pasta carbonara, by swapping in whole grain pasta, a pound of Broccolini, and crispy turkey bacon. It's delicious, easy, and low in calories.

Chicken Cacciatore

Mushroom-, olive-, and pepper-packed chicken cacciatore gets a skinny makeover with one simple trick -- opt for skinned chicken thighs. This hearty one-pot dinner comes in at less than 400 calories per serving.

Roasted Pumpkin, Arugula, and Dried Cherry Salad

Hearty roasted pumpkin brings a mild nutty flavor to peppery arugula. Dried cherries and pumpkin seeds garnish this Italian countryside salad. 

Melon-Hibiscus Gelato

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. 

Individual Stacked Cannolis with Chocolate Sauce

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. 

Coffee-Raspberry Zabaglione Semifreddo

Layers of fresh raspberry, creamy coffee, and sweet zabaglione come together in a tempting combo. Slice and serve for a stunning frozen dessert.

Classic Zabaglione

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.

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