20 Authentic Recipes from Italy Delicious

Craving the rich, comforting flavors of Italy without hopping on a plane? We’ve gathered 20 authentic recipes straight from Nonna’s kitchen—think silky pastas, crispy pizzas, and desserts that’ll transport you to a sun-dappled trattoria. Whether you’re whipping up a quick weeknight dinner or hosting a feast, these dishes bring Italy’s magic to your table. Ready to cook (and savor) your way through the list? Let’s dig in!

Spaghetti Carbonara

This classic Roman pasta dish is all about simplicity—creamy, salty, and irresistibly comforting with just a handful of ingredients.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or thick-cut bacon, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese (plus extra for serving)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly cracked 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 pasta water before draining.
2. While pasta cooks, heat a large skillet over medium. Add pancetta and cook until crispy, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, black pepper, and salt until smooth.
4. Working quickly, add hot drained pasta to the skillet with pancetta. Toss to coat, then remove skillet from heat (this prevents scrambled eggs!). Pour egg mixture over pasta, stirring constantly while adding reserved pasta water 1 tbsp at a time until sauce is glossy and clings to noodles (about 3-4 tbsp total).

The magic here? The heat from the pasta cooks the eggs into a velvety sauce—no cream needed! Serve immediately with extra cheese and pepper.

Tip: For extra richness, use 1 whole egg + 1 yolk instead of 2 whole eggs.

Margherita Pizza

This classic Margherita pizza lets simple, fresh ingredients shine—just like the ones you’d find in a Naples pizzeria.

Ingredients

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, torn into small pieces
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Prep: Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Let dough rest at room temperature for 30 minutes.
2. Shape: On a floured surface, stretch dough into a 12-inch circle. Transfer to parchment paper.
3. Top: Spread 1/2 cup tomato sauce evenly over dough, leaving a 1-inch border. Scatter mozzarella pieces on top, then drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
4. Bake: Slide pizza (with parchment) onto the hot stone. Bake for 10–12 minutes until crust is puffed and cheese bubbles.
5. Finish: Remove from oven, tear basil leaves over the top, and drizzle with remaining 1 tbsp olive oil.

The magic here? The high heat blisters the crust while keeping the mozzarella creamy—no rubbery cheese in sight.

Tip: For extra flavor, rub the raw dough with a cut garlic clove before saucing.

Lasagna Bolognese

This rich, meaty lasagna is a labor of love—but every layer of tender pasta, savory Bolognese, and creamy béchamel is worth it.

Ingredients:

• 9 lasagna noodles (uncooked)
• 1 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely diced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 1/2 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 1/2 cups grated Parmesan cheese, divided

Instructions:

1. Make the Bolognese: In a large pot over medium heat, cook beef and pork until browned. Add onion, carrot, celery, and garlic; sauté 5 minutes. Stir in tomato paste, crushed tomatoes, 1/2 cup whole milk, wine, 1 tsp salt, 1/2 tsp pepper, and nutmeg. Simmer uncovered for 45 minutes, stirring occasionally.
2. Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in 3 cups milk until smooth. Simmer 5 minutes until thickened, then stir in 1 cup Parmesan.
3. Assemble: Preheat oven to 375°F. Spread 1 cup Bolognese in a 9×13″ dish. Layer 3 noodles, 1/3 remaining Bolognese, and 1/3 béchamel; repeat twice. Top with 1/2 cup Parmesan.
4. Bake: Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 15 minutes before serving.

The nutmeg in the Bolognese adds subtle warmth, while the double-cheese béchamel makes this lasagna luxuriously creamy.

Tip: For extra flavor, swap half the milk in the béchamel for chicken broth.

Risotto alla Milanese

This golden-hued risotto, infused with saffron and Parmesan, is a luxurious yet comforting dish that feels fancy without fuss.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 1/4 tsp saffron threads
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, warm the broth and saffron over low heat. Keep warm.
2. In a large skillet or Dutch oven, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent.
3. Add Arborio rice, stirring to coat in the fat, and toast for 1 minute. Pour in the white wine and cook, stirring, until absorbed.
4. Add 1/2 cup warm broth to the rice, stirring constantly until absorbed. Repeat, adding broth in 1/2-cup increments, for 18–20 minutes until rice is al dente and creamy.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and let rest for 2 minutes.

The magic here is in the slow stirring—each ladle of broth coaxes out the rice’s starch for that signature velvety texture. Serve immediately for the best consistency.

Tip: For extra richness, swap the final tbsp of butter for a splash of heavy cream.

Tiramisu

This dreamy Italian dessert layers coffee-soaked ladyfingers with a rich mascarpone cream—no baking required, just patience while it chills!

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 16 oz mascarpone cheese, room temperature
• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24–30 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions

1. Make the cream: Whisk egg yolks and 3/4 cup sugar in a heatproof bowl set over simmering water (double boiler) for 8–10 minutes until pale and thickened. Remove from heat, then beat in mascarpone until smooth.
2. Whip the cream: In a separate bowl, beat heavy cream to stiff peaks. Gently fold into mascarpone mixture.
3. Prep the coffee: Stir coffee liqueur (if using) into cooled coffee. Quickly dip each ladyfinger into the coffee (1–2 seconds per side) and arrange in a single layer in a 9×13″ dish.
4. Layer: Spread half the mascarpone cream over ladyfingers. Repeat with another layer of dipped cookies and remaining cream.
5. Chill: Cover and refrigerate for at least 6 hours (or overnight). Dust with cocoa powder just before serving.

The magic here? The cream stays luxuriously light thanks to the whipped cream folded in—no raw egg whites needed!

Tip: For neat slices, wipe your knife with a hot damp cloth between cuts.

Osso Buco

This Italian classic is fall-off-the-bone tender, with a rich, wine-infused sauce that begs to be sopped up with crusty bread.

Ingredients:

• 4 (1.5-inch-thick) veal shanks, tied with kitchen twine
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 325°F. Pat veal shanks dry, then dredge in 1/2 cup all-purpose flour, shaking off excess.
2. Heat 1/4 cup olive oil in a large Dutch oven over medium-high. Sear shanks for 4 minutes per side until deeply browned. Transfer to a plate.
3. Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened, stirring occasionally. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
4. Pour in 1 cup white wine, scraping up browned bits. Simmer 3 minutes until reduced by half. Stir in diced tomatoes, 2 cups chicken stock, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper, and 2 bay leaves.
5. Return shanks to the pot, submerging them halfway in liquid. Cover and braise in the oven for 2 hours until meat is fork-tender.
6. Discard bay leaves. Sprinkle with 1/4 cup fresh parsley before serving.

The magic here is in the marrow – don’t skip scooping it out onto your plate to swirl into the sauce for extra richness.

Tip: For an authentic touch, serve with gremolata (a mix of lemon zest, garlic, and parsley) on top.

Pesto Genovese

Nothing beats the bright, herby punch of homemade pesto—this classic Genovese version comes together in minutes and tastes like summer in a bowl.

Ingredients

• 2 cups packed fresh basil leaves (about 2 large bunches)
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 small garlic clove, peeled
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse 5–6 times until roughly chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly textured, about 30 seconds.
3. Scrape down the sides, then add salt and pepper. Pulse 2–3 more times to blend. Taste and adjust seasoning if needed.

The magic here? Skipping the heat preserves the basil’s vibrant color and fresh flavor—just toss with warm pasta and let the residual heat do the work.

Tip: For a nut-free version, swap pine nuts with 1 tbsp sunflower seeds or omit entirely.

Fettuccine Alfredo

This classic Fettuccine Alfredo is luxuriously creamy, perfectly cheesy, and ready in just 20 minutes—no heavy cream required!

Ingredients:

• 8 oz fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In the same pot, melt the butter over medium heat. Stir in the garlic powder, salt, and black pepper and cook for 30 seconds until fragrant.
3. Reduce heat to low. Add the drained pasta and toss to coat in the butter. Gradually sprinkle in the Parmesan cheese, tossing constantly, until melted and creamy. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Garnish with extra Parmesan and parsley (if using). Serve immediately.

The magic here is in the silky, emulsified sauce—just butter, pasta water, and cheese create a velvety texture that clings to every noodle.

Tip: For extra richness, swap half the butter for 1/2 cup heavy cream in step 2, simmering until slightly thickened before adding the cheese.

Bruschetta al Pomodoro

Nothing beats the simplicity of fresh tomatoes and basil piled onto crispy, garlic-rubbed bread—this classic Italian appetizer is summer on a plate.

Ingredients:

• 1 loaf crusty Italian or French bread, sliced into ½-inch thick pieces
• 4 ripe Roma tomatoes, diced (about 2 cups)
• ¼ cup fresh basil leaves, thinly sliced
• 2 cloves garlic, 1 minced and 1 whole
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions:

1. Toast the bread: Preheat oven to 400°F. Arrange bread slices on a baking sheet and lightly drizzle both sides with olive oil. Bake for 8–10 minutes until golden and crisp, flipping halfway.
2. Make the topping: In a bowl, combine diced tomatoes, sliced basil, minced garlic, 2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper. Toss gently and let sit for 5 minutes to meld flavors.
3. Assemble: Rub the whole garlic clove over one side of each toasted bread slice. Spoon the tomato mixture generously onto the bread, allowing juices to soak in slightly.

The magic here? Letting the tomatoes marinate briefly amps up their sweetness while the garlic-infused bread adds a savory punch—no fancy tools required.

Tip: For extra depth, toast the bread on a grill instead of the oven for a hint of smokiness.

Minestrone Soup

This classic Italian soup is packed with veggies, beans, and pasta—comfort in a bowl that’s ready in under an hour!

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, kidney beans, vegetable broth, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in pasta and cook for 8–10 minutes until al dente.
5. Add spinach and cook for 2 minutes until wilted. Taste and adjust seasoning if needed.

The Parmesan adds a salty kick, but the soup stands alone with its rich, veggie-packed broth and tender pasta. Tip: For a thicker soup, mash some of the beans against the pot before adding the pasta!

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

Pillowy gnocchi baked in a rich tomato sauce with melted mozzarella—this classic Italian dish is pure comfort in every bite.

Ingredients:

• 1 lb store-bought or homemade potato gnocchi
• 2 cups marinara sauce (homemade or jarred)
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5-6 fresh basil leaves, torn

Instructions:

1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. Bring a large pot of salted water to a boil. Cook gnocchi for 2 minutes (they’ll float when ready). Drain and toss with remaining 1 tbsp olive oil.
3. Spread 1 cup marinara sauce in the baking dish. Add gnocchi in an even layer, then top with remaining sauce. Sprinkle mozzarella and Parmesan evenly over the top.
4. Bake for 15-20 minutes until bubbly and golden. Let rest 5 minutes, then garnish with torn basil, 1/2 tsp salt, and 1/4 tsp black pepper.

The magic here? Gnocchi soak up the tomato sauce while staying tender, and the broiled cheese gets irresistibly stretchy.

Tip: For extra flavor, broil for the last 2 minutes to crisp the cheese—just watch closely!

Caprese Salad

Nothing beats the simplicity of a classic Caprese salad—juicy tomatoes, creamy mozzarella, and fresh basil come together in a dish that tastes like summer on a plate.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp 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 slices, scattering a few extra on top for garnish.
3. Drizzle evenly with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic of this salad lies in the balance—the sweet-tart balsamic glaze cuts through the richness of the mozzarella, while the salt makes the tomatoes sing.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the juices mingle.

Chicken Cacciatore

This rustic Italian classic simmers tender chicken in a rich tomato sauce with bell peppers and herbs—perfect for a cozy weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 (14.5 oz) can crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions:

1. Heat olive oil in a deep skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 4 minutes. Add garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
3. Pour in white wine, scraping up browned bits, and simmer 2 minutes. Stir in crushed tomatoes, salt, and black pepper.
4. Nestle chicken back into the sauce, skin-side up. Reduce heat to low, cover, and simmer 25 minutes until chicken is cooked through.
5. Garnish with fresh basil before serving.

The wine-infused sauce clings to every bite of chicken, while the bell peppers add just the right sweetness. Serve over polenta to soak up every drop!

Tip: For deeper flavor, use fire-roasted crushed tomatoes.

Cannoli Siciliani

These crispy Sicilian cannoli are easier to make at home than you think—just roll, fry, and fill with sweet ricotta for a dessert that feels straight from a Palermo bakery.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, chilled and cubed
• 1 egg yolk
• 1/4 cup dry white wine
• 1 quart vegetable oil (for frying)
• 1 1/2 cups whole-milk ricotta, drained overnight
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips
• Powdered sugar (for dusting)

Instructions

1. Make the dough: Whisk together 1 1/2 cups flour, 2 tbsp granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in 2 tbsp butter until crumbly. Mix in 1 egg yolk and 1/4 cup wine until dough forms. Knead briefly, wrap in plastic, and chill 30 minutes.
2. Fry the shells: Roll dough to 1/8″ thick, cut into 4″ circles, and wrap each around a cannoli mold. Heat oil to 375°F and fry 2-3 shells at a time for 90 seconds until golden. Cool on a rack.
3. Make the filling: Beat ricotta, 1/2 cup powdered sugar, and 1/2 tsp vanilla until smooth. Fold in chocolate chips. Chill 1 hour.
4. Assemble: Pipe filling into shells, dust with powdered sugar, and serve immediately.

The magic? That shatteringly crisp shell gives way to creamy, lightly spiced filling—a textural dream you’ll crave after one bite.

Tip: No molds? Use clean, oiled wooden dowels or the handle of a wooden spoon!

Panna Cotta

Silky, jiggly, and effortlessly elegant, this panna cotta is your secret weapon for stress-free entertaining.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 packet (2 1/4 tsp) unflavored gelatin
• Pinch of salt

Instructions

1. In a small bowl, sprinkle 1 packet gelatin over 1/2 cup milk. Let sit 5 minutes until spongy.
2. Meanwhile, combine 2 cups heavy cream, 1/3 cup sugar, and a pinch of salt in a saucepan. Warm over medium heat, stirring until sugar dissolves (about 3 minutes – don’t boil).
3. Remove from heat. Whisk in bloomed gelatin mixture until fully dissolved, then stir in 1 1/2 tsp vanilla extract.
4. Divide mixture among 4 ramekins. Chill at least 4 hours (or overnight) until set like firm Jell-O.

The magic? No baking required – just pure, velvety custard that unmolds with a satisfying plop.

Tip: Run a knife around the edges and dip ramekins briefly in hot water for cleaner releases.

Saltimbocca alla Romana

This classic Roman dish lives up to its name—”jumps in the mouth”—with tender veal, salty prosciutto, and fragrant sage in every bite.

Ingredients:

• 4 veal cutlets (about 1/4-inch thick, 4 oz each)
• 4 thin slices prosciutto (about 1 oz total)
• 4 fresh sage leaves
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup dry white wine
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Lay veal cutlets flat and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Top each with 1 sage leaf and 1 prosciutto slice, pressing gently to adhere.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook cutlets (prosciutto-side down first) for 2 minutes per side until golden. Transfer to a plate.
3. Pour 1/4 cup white wine into the skillet, scraping up browned bits. Simmer 1 minute until slightly reduced. Swirl in remaining 1 tbsp butter to create a glossy sauce.
4. Return cutlets to the pan, turning to coat in sauce. Serve immediately.

The magic here? Prosciutto crisps into a salty crust while the wine-butter sauce balances the rich veal—no fancy techniques required.

Tip: For easy assembly, use toothpicks to secure sage and prosciutto before cooking (remove them before serving).

Arancini

These golden, fried risotto balls are the ultimate comfort food—crispy on the outside, gooey with mozzarella inside, and packed with savory flavor.

Ingredients:

• 2 cups cooked and cooled risotto (short-grain rice like Arborio)
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz mozzarella cheese, cut into 1/2-inch cubes
• 1 cup Italian-style breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten (for coating)
• Vegetable oil, for frying (about 2 cups)

Instructions:

1. In a large bowl, mix the risotto, Parmesan cheese, 1 beaten egg, parsley, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
2. Scoop 2 tbsp of the risotto mixture and flatten it in your palm. Place 1 mozzarella cube in the center, then shape into a tight ball. Repeat with remaining mixture.
3. Set up a breading station: Place flour, 2 beaten eggs, and breadcrumbs in separate shallow bowls. Roll each ball in flour, dip in egg, then coat in breadcrumbs.
4. Heat 2 inches of vegetable oil in a deep pot to 350°F. Fry arancini in batches for 3–4 minutes, turning occasionally, until deep golden brown. Drain on paper towels.

The magic here? That molten mozzarella center contrasts perfectly with the crunchy crust—pure Italian street food magic at home!

Tip: For extra flavor, stir 1/4 tsp garlic powder into the risotto mixture or add a pinch of saffron to the rice while cooking.

Calzone

This calzone recipe delivers all the gooey, savory goodness of pizza in a golden-brown pocket—perfect for a cozy weeknight or game-day snack.

Ingredients

• 1 lb store-bought pizza dough (or homemade)
• 1 cup shredded whole-milk mozzarella
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1/2 cup marinara sauce (plus extra for dipping)
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 1/4 tsp kosher salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll dough into a 12-inch circle on a floured surface. In a bowl, mix mozzarella, ricotta, Parmesan, marinara sauce, oregano, garlic powder, and red pepper flakes.
3. Spread filling over half the dough, leaving a 1-inch border. Fold dough over, crimp edges with a fork, and cut 3 small slits on top.
4. Brush with olive oil, sprinkle with salt, and bake for 20–25 minutes until deeply golden. Rest 5 minutes before slicing.

The ricotta-mozzarella blend creates a luscious, stretchy center, while the crispy crust holds everything together like a savory present.

Tip: For extra crunch, brush the calzone with melted butter instead of olive oil before baking.

Zabaglione

This dreamy Italian custard is like a warm hug in a glass—silky, boozy, and ready in just 10 minutes with a whisk and a little elbow grease.

Ingredients

• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/3 cup sweet Marsala wine
• 1/8 tsp fine sea salt
• Fresh berries or biscotti, for serving (optional)

Instructions

1. Whisk: In a heatproof bowl, vigorously whisk egg yolks and sugar for 1 minute until pale and slightly thickened.
2. Cook: Place the bowl over a pot of gently simmering water (don’t let it touch the water). Add Marsala wine and salt, then whisk constantly for 5–7 minutes until the mixture triples in volume, coats the back of a spoon, and reaches 160°F.
3. Serve: Immediately divide into small glasses and enjoy warm with berries or biscotti for dipping.

The magic here? No cream or starch—just eggs and wine transform into a luscious foam that’s equally fancy and fuss-free.

Tip: For a non-alcoholic version, swap Marsala with 1/3 cup apple cider or orange juice plus 1/2 tsp vanilla extract.

Panettone

This Italian holiday bread is a showstopper with its fluffy texture, dotted with sweet raisins and citrusy candied peel—perfect for gifting or enjoying with coffee.

Ingredients:

• 1/2 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 4 cups all-purpose flour, divided
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup golden raisins
• 1/3 cup diced candied orange peel
• 1 tbsp honey (for glaze)

Instructions:

1. In a bowl, whisk together warm milk, yeast, and 1 tbsp sugar. Let sit until foamy, 5 minutes.
2. Add 1 cup flour, eggs, vanilla, salt, and remaining sugar. Mix until smooth. Gradually add 2 more cups flour, then knead in softened butter until dough is glossy (about 8 minutes).
3. Fold in raisins and candied peel. Cover and let rise in a warm place until doubled, 2 hours.
4. Punch down dough, shape into a ball, and place in a parchment-lined 6-inch panettone mold or tall cake pan. Let rise 1 more hour.
5. Preheat oven to 350°F. Bake for 40–45 minutes until deep golden and a skewer comes out clean. Brush top with honey while warm.

The secret to its airy crumb? A slow rise and plenty of butter—making every slice rich and cloud-like.

Tip: For extra flavor, soak raisins in rum or orange juice overnight before using.

Conclusion

From creamy risottos to hearty pastas, these 20 authentic Italian recipes bring the flavors of Italy right to your kitchen. Whether you’re cooking for a crowd or a cozy night in, there’s something here for every home cook. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share the deliciousness on Pinterest—bellissimo!