Best Italian Recipes

We created these pages to help you really Discover Italy. Journalists Donald Strachan, Steve Keenan, Jasmine Boni-Ball, Sara Sherwood, Sabrin Hasbun, Alicia Peacock, Chloë Sibley— who visit several times every year — have gathered a rich crop of local stories and written destination guides to help you make the most of your vacation. As they say in Italy, “Buon viaggio!”

Porcini Risotto

The origin of risotto dates back to the 14th-century BC, a time when Italy's humidity served as the ideal place to grow short-grain rice. This Porcini Risotto comes from Northern Italy and is a traditional first course or main served in Florentine households. Selene Goretti — resident chef at I Corbezzoli and Cortile Pratolino — brings you her take on this comforting Italian staple.

Chocolate Salami

Don’t be fooled by the name of this dessert, despite it’s physical resemblance to regular cured pork Salami, Salame al Cioccolato (“chocolate salami’) is not a meat product. Originating in Italy and Portugal, this crunchy treat has become a quintessential, iconic Italian dessert. In Bologna, Chocolate Salami is traditionally a sweet passover recipe, while in Emilia-Romagna, this dessert is popular during the Easter holiday. Whatever the occasion, join resident chef Selene Goretti, based at I Corbezzoli and Cortile Pratolino, as she makes this sweet treat her own.

Tomato Gratin

Traditionally a French culinary technique, gratin is the art of browning an ingredient to finish the top of a dish with a golden and crunchy crust. Join Tuscan chef Lisa Banchieri in the kitchen as she shares her recipe for Tomato Gratin.

Raspberry Crostata

The word crostata first appeared in Italian texts during the 17th-century and was defined as an open type of pie. Over the years the crostata has undergone both sweet and savory variants and here, Tuscan chef and pastry aficionado Lisa Banchieri brings you her raspberry rendition of this classic dessert.

Strawberry Risotto

The 1980s was a time of food experimentation. Italian chefs were exploring unconventional dishes and flavour combinations, pushing the boundaries of traditional cuisine. Along with renowned Pennette alla Vodka, Strawberry Risotto embodied this modern shift. Try your hand and join Tuscan chef Lisa Banchieri as she takes on this unusual yet tantalising first course.

Pot-roasted Stuffed Lamb of Leg

Italy is renowned for its meat dishes, with its Umbrian-style leg of lamb being a centrepiece-worthy dish. Join Umbria-based chef Lorena Autori in the kitchen as she creates this grand Italian main ideal for your dinner party guests.

Strawberry Panna Cotta

The renowned Italian dessert, Panna Cotta, is thought to have been born in Piedmont during the 1960s. The simple combination of sugar, cream and gelatin make up this adored and versatile treat, enjoyed all year round. Tuscany-based chef Riccardo Becocci brings you his recipe of Panna Cotta's iconic strawberry upgrade — a blush-pink dessert, cool and refreshing for summertime.

Fresh Basil Pesto

Pesto is a world-renowned ingredient found in most people's cupboards. This famous sauce is thought to have ancient roots, derived from Roman's herb and cheese spread 'moretum', given its texture and taste. One of our chefs Riccardo Becocci, brings you his recipe for Basil Pesto, so filled with freshness you won't feel obliged to purchase shop-brought.

Asparagus and Pancetta Crostini

Crostini is a medieval peasant recipe invented for Italians who were too poor to own ceramic plates and preferred to use bread as a plate alternative. These simple slices of bread, brushed with olive oil and baked until golden-brown, have undergone many variants over the years. We've selected chef Riccardo Becocci's asparagus and pancetta remedy to give you the recipe for a tempting Italian dish.

Ribollita

Defined as the ultimate Tuscan bread soup, Ribollita has seen preparations since the Middle Ages. This local dish was born from the tradition of reusing Pane Toscano (“Tuscan bread’), which as a result of its consistency, makes the perfect ingredient in soups and recipes where it can be soaked or made softer. Join chef Francesco Marrucelli as he creates this Italian winter-warmer, making it the ultimate choice for comfort food.

Umbrian Lentils & Sausage

Among Umbria's comforting classics is a melody of lentils and sausage, its rustic simplicity originating in the region's farming hills. Umbria-based chef Lorena Autori, invites you to join her and try one of her favourite and versatile recipes for Umbrian Lentils & Sausage.

Stracotto alla Fiorentina

Tuscans are known for their appreciation for meat. If not the traditional Bistecca alla Fiorentina, you’ll often catch locals enjoying a plate of Stracotto alla Fiorentina. This Florentine-style pot-roast stars the regions iconic veal, stewed for hours into a warm and richly satisfying dish. Don’t believe us — join resident chef Selene Goretti (at I Corbezzoli and Cortile Pratolino) in the kitchen as she recreates this heart-warming Italian dish.
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