Italy recipes

Recipes from Italy: home cooking with cultural background, ingredient substitutes and step-by-step instructions.

Neapolitan pizza with a browned rim, tomato, mozzarella and basil
Italy

Neapolitan Pizza at Home: Dough and Baking in a Home Oven

Make Neapolitan Margherita and Marinara with 00 or bread flour, a hand-shaped rim, crushed tomatoes and a home-oven baking plan. The 485°C, 60–90 second wood-oven standard, judging fermentation, fixes for problems and storage.

Small tortellini floating in clear broth with Parmigiano on the side, Bologna's filled pasta
Italy

Tortellini in Brodo: Bologna's Little Filled Pasta

How to make tortellini, the tiny filled pasta of Bologna: a thin egg dough, a pork, prosciutto and mortadella filling, why they're served in broth, how to fold them, heat control, storage, common failures and mortadella substitutes.

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