Introducing salad pizza into your weekly dinner rotation can be a great way to enjoy the essence of pizza while getting a generous serving of fresh vegetables.
Originating in Sicily, granita has long been a simple mixture of sugar, water, and flavoring, frozen in a specific way to produce a smooth, icy texture.
The asparagus in this asparagus and pancetta pasta recipe gives it a fresh pop, enhancing the dish along with the creamy sauce and the salty bits of pancetta.
You may want to compare this Italian tart to American zucchini bread, but it's not the same. It's more of a low, dense, moist cake that's not overly sweetened.
This recipe for ricciarelli, almond cookies that hail from Tuscany, infuses a burst of bright orange zest for a twist on the Italian dessert's classic flavors.
This spicy recipe for spaghetti aglio e olio with Calabrian breadcrumbs may sound complicated, but it's a cinch to whip up on a weeknight in under 20 minutes.
This small-batch tomato passata recipe packs in the flavor with little effort and cleanup required. Use it by itself or in your favorite Italian recipe.