Italian

Homemade Margherita pizza with a chewy, blistered crust, San Marzano-style tomato, fresh mozzarella and basil, baked in a home oven.

Classic Lasagna alla Bolognese layered with slow-cooked beef and pork ragù, silky béchamel and Parmigiano Reggiano.

Golden saffron Risotto alla Milanese made with Carnaroli rice, white wine, butter and Parmigiano Reggiano, finished creamy and loose.

Classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, dusted with cocoa. No baking required.

Ligurian trofie al pesto Genovese with fresh basil pesto, potatoes and green beans, the way it is served in Genoa.

Rustic Italian hunter’s chicken braised with tomatoes, peppers, mushrooms, red wine, rosemary and olives.

Hearty Italian minestrone with seasonal vegetables, cannellini beans, small pasta and a Parmigiano rind for depth.

Italian tomato bruschetta with ripe tomatoes, basil, garlic and good olive oil on crisp grilled bread.

Silky vanilla panna cotta with a gentle wobble, served with fresh berries. A make-ahead Italian dessert.

Roman cacio e pepe with just pasta, Pecorino Romano and black pepper, emulsified into a glossy, creamy sauce.

Tortellini in a silky Parmigiano Reggiano cream: a rich Emilian dish made with just cheese, cream and good pasta.