A spaghetti alla puttanesca recipe featuring tomatoes cooked with black olives, capers, garlic, chili, and anchovies. With fresh anchovies it’s excellent, but you can make this recipe as a pantry meal and it will still be delicious!

Here’s a new recipe for beef meatballs with Italian flavors thanks to a basil tomato sauce. They’re flavorful and light because they cook directly in the sauce, no frying needed!

Here’s a recipe for wonderfully soft and crispy focaccia! It’s perfect as an appetizer or to accompany a salad, soup, or antipasti. You can top it with whatever you like - it’s delicious with marinara sauce or with garlic and fresh herbs (rosemary, thyme…).

Eggplant Parmesan is a classic Italian comfort dish, a complete meal similar to lasagna where pasta sheets are replaced with delicious slices of eggplant.

A twist on the classic caprese salad (tomato-mozzarella), here’s a fresh and indulgent summer salad.

Risotto is an Italian dish you need in your recipe collection—it’s an endlessly adaptable base, and with leftovers you can make delicious arancini.

Originating from Tuscany, cantuccini are crispy almond biscotti, perfectly crunchy and the best companion for your fall and winter teas and coffees.

Beef Bolognese lasagna is an easy, flavorful, complete dish that reheats perfectly. Today I’m sharing my dairy-free Bolognese recipe. It’s lighter because it contains no béchamel sauce.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

Smoked salmon pasta, a festive and quick dish to prepare. The secret to this dish is, as always, quality ingredients—especially good smoked salmon that’s not too salty.

Creamy artichoke sauce is a refined and original way to dress pasta. With frozen artichokes, it works beautifully, making this a perfect pantry recipe. If you love artichokes, you’ll adore this!

Panino in the singular, these lovely panini breads are quick to make and freezer-friendly. All that’s left is to fill and toast them.

Tiramisu is a classic Italian dessert that’s both indulgent and quick to make! Here’s the traditional recipe with tips to ensure perfect results every time.

Pasta del mare is an Italian classic usually made with shellfish. Since I don’t eat shellfish, I’m sharing an excellent version made my way, with fish (shrimp and scallop substitutes). If you like, you can also add smoked salmon.

Lovely little Italian amaretti with orange blossom water that will be a hit with coffee, a great recipe for using up your egg whites.

Today I’m sharing a twist on the traditional carbonara pasta recipe, made with salmon. Just like the classic version, this dish contains no cream - only eggs serve as the binding agent.

For a change from Bolognese lasagna, I’m sharing another Italian classic with a ricotta spinach filling baked with béchamel. A comforting family dish, best served with a fresh mixed greens salad for a touch of lightness.

With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.