"I don't like Italian cuisine" – said no one ever!
Italian food is a masterclass in transforming seasonal produce into something memorable, whether it's snackable arancini, bright panzanella salad, slow‑simmered ragù pasta, or airy tiramisu. And it doesn't take a lot of effort to make it delicious.
We've curated a collection of our go-to Italian recipes, each celebrating a hallmark of the country's cooking ethos – respect for local produce, and a harmony of bold flavours with comforting simplicity.
Here's proof there is so much more to Italian food than pasta.
Eggplant involtini with ricotta and mortadella
Think cannelloni without the pasta: slender strips of eggplant are grilled until smoky, then rolled around creamy ricotta and ribbons of mortadella — a southern Italian antipasto that marries silky vegetables with Bologna’s famous sausage for irresistible sweet‑savoury bites.
Nonna Teresa’s pasta with crispy breadcrumbs
Breadcrumbs browned in olive oil were once “poor man’s Parmesan,” adding a nutty crunch and absorbing any extra sauce — proof that ingenuity, not extravagance, makes truly memorable Italian food.
Shells with zucchini, peas and pecorino
Conchiglie — which translates to seashell in Italian, are ideally shaped to catch every pea and piece of tender sautéed zucchini. A dusting of sharp pecorino ties this springtime trio together.
Classic bolognese
The wine‑splashed, milk‑mellowed ragu of Bologna is slow‑cooked alchemy: beef, pork and soffritto simmered until rich and glossy. Be sure to reserve a couple of tablespoons of the pasta cooking water to add to the ragu — this little trick will help bind the sauce and create a richer, creamier texture.
Spinach gnudi
These Tuscan “nudes” are like ravioli without the pasta. Ricotta and spinach are poached and until pillowy, then dressed with a nutty brown‑butter sage sauce.
Pasta e fagioli
Part soup, part pasta, this Tuscan‑born comfort merges cannellini beans, short pasta and rosemary in a velvety broth thickened with mashed beans. Slip in a Parmesan rind while it bubbles for an umami backbone nonna would approve.
Classic Sicilian arancini
Golden “little oranges” of saffron encase mozzarella, peas and a spoonful of ragù. What began as a clever way to reuse leftover risotto is now Sicily’s favourite street snack.
Prawn linguine
This flash-in-the-pan dish delivers plump, sweet prawns, al dente linguini prawns sizzled with garlic, chilli and white wine. Finish with lemon zest for a coastal Italian flourish.
Franca’s classic lasagna with bolognese
Layers of silky pasta sheets with béchamel and slow‑cooked ragù, finishing with a final snow of parmesan cheese. Let the pan rest 20 minutes before slicing so the strata hold.
Tomato risotto
This northern‑Italian comfort dish uses a base of carnaroli rice, which slowly absorbs tomato passata, white wine and stock until creamy yet al dente. The key is to toast the rice first, coaxing nutty depth that stands up to bright tomato.
Peperonata
Gently sweat a rainbow of bell peppers, never fry, to preserve vibrant colour. Stew slowly with olive oil and vinegar until soft and sweet. A hit of capers at the end brings briny sparkle that cuts through the sweetness. Serve warm with grilled meats or chilled on bread.
Gnocchi with beef ragu
Soft potato gnocchi meet a slow‑simmered red‑wine beef ragù, is a hearty, thrifty comfort that brings families to the table. Light, flour‑dusted gnocchi float to the surface in minutes; meanwhile the chuck steak ragù bubbles away for hours.
Sicilian stuffed artichokes
This recipe turns the humble artichoke into a self‑contained feast. Aromatic crumbs spiked with anchovy are packed between leaves, infusing flavour as the chokes braise in lemony water. Pass extra olive oil for dipping.
One-pan Roman chicken with salsa verde
Chicken alla romana gets a weeknight makeover: seared thighs braise with wine, tomatoes and peppers in a single skillet. A punchy parsley‑capers salsa verde stirred in at the end lifts the dish to trattoria standards.
Rigatoni pomodoro
This staple of Italian home cooking relies on timing. Drain the pasta several minutes early, toss in the bubbling pomodoro, and swirl vigorously to coax starch and fat into a silky, restaurant‑worthy gloss.
Panzanella (bread and tomato salad)
Once just bread and onions, Florence’s panzanella now leans on juicy summer tomatoes and basil. Make it an hour ahead so the flavours mingle, then serve while the vegetables still have a little crunch.
Meatballs in a spicy tomato sauce (polpettine al pomodoro)
These pork‑and‑beef meatballs simmer in a quick chilli‑laced tomato sauce, finished with fresh basil. Keep the heat or leave out the chilli, then serve straight from the pan with warm crusty bread for dipping.
Spaghetti with pecorino romano and black pepper sauce (spaghetti cacio e pepe)
Cacio e pepe proves simplicity can stun. The secret is to emulsify grated pecorino and coarse pepper with starchy water off the heat, avoiding lumps. Toast cracked pepper in the pan first to bloom its aroma, then create a creamy cheese emulsion that clings to each strand without a drop of cream in sight.
Spaghetti e vongole (spaghetti with clams)
Neapolitan fishermen invented this dish between hauls, so timing is everything. Salt the water lightly — the clams bring their own salinity — and finish with parsley for colour plus a whisper of heat from chilli flakes.
Tiramisu
Layers of espresso‑soaked savoiardi and mascarpone‑zabaglione cream create Italy’s most famous pick‑me‑up — literally, tirami su means “lift me up.” Chill overnight; patience allows the textures to meld into cloud‑like spoonfuls.
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