Classic Italian Recipes
My traditional Italian dishes… from meatballs to lasagna, pasta, pizza and everything in between. These are my authentic recipes from Italy made easy! - Giada…
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These eggs are encased in a crispy, lacey cheese crust - it adds the perfect amount of texture!
This vegetarian risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer's market or the grocery store!
A bowl of this pork sausage ragu will have you feeling like you're in the heart of Tuscany. With a base of diced onion and carrot, Chianti red wine, a Parmigiano rind, and aromatic rosemary, this pork sausage ragu is bursting with robust flavors of the Tuscan countryside.
This is a celebratory Easter dish from the south of Italy - but it's so good, I encourage you to make it for just about any occasion. It's part quiche, part deep dish pizza, and just completely divine and so decadent.
Carpaccio is a delicacy of thinly-sliced beef - and it's actually named the bright-red color used by Italian painter. This is an incredibly easy dish to make, but it's a sophisticated appetizer that should be savored!
Amazing recipe, adapted from our friend Chef Gianpero! During our visit to the Riso Buono farm in the north Italy, Gianpero showed us ways of incorporating Artemide Black Rice Flour into a multitude of dishes, including pasta. It has a very nutty and toasty flavor, and a firm texture that lends itself to pasta.
In our opinion, a crab salad should be all about the crab! This creamy, satisfying salad is jampacked with crab and accented with crunchy green beans and buttery avocado. It’s perfect for an easy weeknight dinner but equally as impressive for a date night.
A classic combo in Rome and for good reason. Creamy thinly-sliced potatoes with golden brown edges on a chewy crust is a delicacy everyone deserves to try once in their life!
The Garibaldi cocktail combines the north of Italy with Campari, and Sicily with orange juice - it could not be any easier to whip up. Garnish with an orange wedge and it's ready to be enjoyed!
All of the comfort of a tomato soup, but in the form of a creamy, cheesy risotto. What's not to love? Using canned cherry tomatoes, like Datterini, give the best sweet tomato flavor.
Think of Arrabbiata as marinara sauce, but with a kick! In this baked pasta stuff with the flavorful ricotta filling! The result is a comforting dish with tons of great, satisfying flavor.
A delicious cheese and pear filling with Giada’s signature pasta dough, all enrobed in a creamy béchamel with asparagus? It’s as dreamy and delicious as it sounds.
Fregola is a toasted pasta from the island of Sardinia, so it’s only fitting to pair it with something coastal. This dish transports me to the south of Italy with all of the bright seafood-forward dishes – it’s wonderful for spring and summer dinner parties.
This pasta dish is one of the classic pastas of Rome. It’s traditionally made with guanciale, a cured pork product that’s common in Italy, but it’s a bit difficult to find here: so I opt for bacon instead. Feel free to swap out some of the Parmigiano for Pecorino, or even all of it!
Caprese skewers are a great appetizer, but I like to take it to the next level by using sun-dried tomatoes. They’re so deeply flavorful, and pair perfectly with the bright herbaceous basil and some fresh mozzarella. This appetizer couldn’t be easier to throw together, and everyone always loves it!
From Rome, with love: here’s how to make a perfect Cacio e Pepe. Cacio e Pepe translates to “cheese and pepper,” which is really all you need other than some pasta and butter to make this deliciously minimal pasta!
This classic Italian comfort food dish stars manicotti pasta, filled to the brim with a beef and cheese mixture. Topped with your favorite marinara, cheese, and baked to golden-brown bubbly perfection, it’s always a crowd-pleaser.
What makes my pasta primavera different, is how I prepare the vegetables – by roasting them instead of sautéing them all together! When I have it on hand, I love to use Dario Cecchini’s Tuscan Salt Blend in place of the salt and dried herbs – just season to taste.
We daydreamed about the delicious pear and cheese fiocchetti from Trattoria 4Leoni in Florence so much, we decided it was time to try our hand at making it ourselves – and it didn’t disappoint! A delicious cheese and pear filling with Giada’s signature pasta dough, all enrobed in a creamy béchamel with asparagus? It’s as dreamy and delicious as it sounds.
Acqua Pazza literally translates to “crazy water” in Italian, referring to all of the bold spices and flavors in the sauce! My version isn’t insanely spicy, but it’s full of Italian flavor.
Pan-sear the salmon until it’s golden brown and crispy, and then use the same pan to cook some of my favorite ingredients: artichoke hearts, shallots, sundried tomatoes and baby spinach. It’s so beautiful on the plate! The presentation is absolutely impressive enough to serve when you’re entertaining, but clocking in at 20 minutes to throw it together, it’s a wonderful weeknight dinner as well.
Minestrone is a beloved Italian soup, and one of the most recognizable ones in the US. It’s a thick, hearty stew with vegetables, and often with pasta or rice. In my version, I opt for heartiness from potatoes and cannellini beans! The step of blending up some of the beans with broth gives the soup a delicious, velvety texture.