Italian cuisine

Italian Pulled Pork with Creamy Parmesan Polenta

byFilippo Trapella

5

Rustic Italian Meatball and Potato Soup

byKelley Simmons

7

Risotto allo Zafferano: Italian Saffron Risotto

byPaola Lovisetti Scamihorn

6

Pizza al Taglio: How to Make Roman Style Pan Pizza

byLinda Schneider

10

Green Pea Risotto with Parmesan Crisps

byKalle Bergman

5

Crescia: Umbria’s Spectacular Easter Cheese Bread

byKalle Bergman

12

Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition

byDeborah Mele

9

Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta

byTina Putzing

19

Peperonata Con Capperi: Italian Bell Pepper Salad

byKalle Bergman

11

How to Dine Like a Local in Italy: From Regional Dishes to Coffee Culture

byHonest Cooking

6

Homemade Oxtail Agnolotti

byLinda Schneider

5

Ricotta Cavatelli with Pea Sprout Hazelnut Pesto

byLeili Ansari

2

Tuscan Meatballs in Tomato Sauce

byFilippo Trapella

0

New York: Duomo51 Dishes Tuscan Cuisine And Spectacular Views

byAlyssa Holder

0

Lucciola Restaurant, NY – The Charm of Bologna on Amsterdam Avenue

byAlyssa Holder

0

Fettuccine with Porcini: Cantinetta Antinori, Florence

byMichelle M. Winner

0

Grilled Shrimp and Chimichurri Fettuccine

byPatricia Conte

6

NYC Dining at The Leopard at des Artises

byAlyssa Holder

0

Homemade Taleggio Scarpinocc with Butter Sauce

byLinda Schneider

3

A Taste of the Real Deal Italian Cuisine – Fiaschetteria Pistoia

byAlyssa Holder

0

Struffoli: A Festive Italian Dessert

byFilippo Trapella

0

Bruschetta 3 Ways

byFrancesco Romano

0

Risotto al Tarassaco: Risotto with Dandelion Greens

byKathy Bechtel

5

Italian Sub Bruschetta

byDan George

2

Create an Umbria Inspired Winter Dinner Menu

byJovina Coughlin

2

Buckwheat Ravioli with Buffalo Ricotta

byHonest Cooking

0

Spinach and Ricotta Tortelloni with Sage Butter Sauce

byFrancesco Romano

1

Storia della Gastronomia: Pellegrino Artusi, The Master of Italian Cuisine

byVeronica Lavenia

0

Baked Three Cheese Linguine

byRelish

0

Cappellacci di Zucca – Pumpkin Ravioli from Ferrara, Italy

byKathy Bechtel

1

Less Common Pasta Shapes and the Best Ways to Serve Them

byAnnelise McAuliffe

0

Flour Restaurant Brings Italian Philosophy to a Cleveland Kitchen

byAnnelise McAuliffe

0

Kahlúa Tiramisu

byMichelle Rose

2

Traditional Roman Style Oxtail alla Vaccinara

byFilippo Trapella

0

Mushroom Lasagna from Bologna

byFrancesco Romano

0

Risotto al Cavolfiori: Italian Cauliflower Risotto

byKathy Bechtel

0

Italian Béchamel Potato Gratin

byKatalina Kastravet

4

How to Make Chicken Milanese

byNicole Gaffney

0

Arancini alla Carbonara

byJessica Potts

18

Creamy Tomato and Prosciutto Risotto

byRachael Hartley

1

How to Make Grissini – Italian Breadsticks

byManuela Mazzocco

0

Bacon and Sage Pasta with Chanterelles

byClaudia Willner

1

No-Knead Goat Cheese Focaccia with Pistachios

byCheyanne Holzworth

4

How to Make Spicy Marinara Sauce

byKristi Kaiser

5

Gorgonzola Pizza with Mushroom, Caramelized Onion, Prosciutto and Eggs

byVicky Cassidy

7

Calamari Ripieni – Italian Stuffed Calamari

byManuela Mazzocco

13

Spring Flavors – Ramp and Ricotta Ravioli

byTaylor McBride

0

Chicken alla Puttanesca

byFrancesco Romano

0

Italian-Swiss Food at La Bottega: Setting The Pace

byRoberta Phillips

0

Chef Donato Scotti of Donato Enoteca: Pearly Risotto with Pork Belly

byMichelle M. Winner

0

Hugh Acheson’s Seafood Stew with Farro

byAnnelise McAuliffe

2

Schiaccia Briaca: Drunken Tuscan Cake

byEmiko Davies

4

Panforte – a Spicy Slice of Siena

byEmiko Davies

2

Spaghetti with Chanterelles and Mushrooms

byKalle Bergman

8