Discover the Authentic Taste of Italy

1. Pizza Margherita

There's no Italian meal more iconic than pizza, and the Margherita is the classic of classics. Named after Queen Margherita of Savoy, this pizza is a simple yet delicious combination of a thin, crispy crust, topped with tomato sauce, mozzarella cheese, and fresh basil.

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Ingredients:

• Pizza dough
• Tomato sauce
• Mozzarella cheese
• Fresh basil leaves
• Olive oil
• Salt

Instructions:

1. Preheat your oven to the highest setting and prepare the pizza dough according to package instructions or your favorite recipe.
2. Roll out the dough and transfer it to a baking sheet or pizza stone.
3. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust.
4. Scatter the mozzarella slices evenly over the sauce.
5. Drizzle with a little olive oil and sprinkle with a pinch of salt.
6. Bake in the preheated oven until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven, garnish with fresh basil leaves, and slice to serve.

2. Pasta Carbonara

A true Roman classic, Pasta Carbonara is a simple yet flavorful dish made with spaghetti, eggs, pancetta, Pecorino Romano cheese, and black pepper. The key to a great Carbonara is to combine the ingredients just right to create a creamy, non-greasy sauce.

Ingredients:

• Spaghetti
• Eggs
• Pancetta or guanciale
• Pecorino Romano cheese
• Black pepper
• Salt

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. In a separate pan, fry the chopped pancetta until crispy. Set aside.
3. In a bowl, beat the eggs and grated Pecorino Romano cheese together until well combined.
4. Drain the pasta, reserving some of the pasta water, and add the pasta to the pan with the pancetta.
5. Remove the pan from the heat and quickly pour in the egg and cheese mixture, stirring quickly to combine and avoid scrambling the eggs.
6. Season with black pepper and salt to taste. If the sauce is too thick, add a little reserved pasta water.
7. Serve immediately with extra cheese and pepper on top.

3. Risotto alla Milanese

Originating from the Northern Italian city of Milan, Risotto alla Milanese is a creamy, saffron-infused rice dish that's rich and satisfying. It's traditionally made with carnaroli or vialone nano rice, which have the perfect texture for absorbing the flavors of the dish.

Ingredients:

• Arborio or carnaroli rice
• Saffron threads
• Chicken or vegetable broth
• Onion
• White wine
• Parmesan cheese
• Butter
• Salt and pepper

Instructions:

1. Soak the saffron threads in a small amount of warm broth until needed.
2. Heat the broth in a separate pot and keep it warm.
3. Sauté the finely chopped onion in butter until soft and translucent.
4. Add the rice to the onion and cook, stirring, for a couple of minutes to toast the grains.
5. Pour in the white wine and cook until absorbed.
6. Add a ladleful of warm broth to the rice and stir until absorbed before adding the next ladleful.
7. Continue this process until the rice is cooked and creamy but still al dente.
8. Stir in the saffron-infused broth and season with salt and pepper.
9. Remove from the heat and stir in grated Parmesan cheese and more butter if desired.
10. Serve with extra cheese and a sprinkle of saffron threads on top.

4. Osso Buco

Osso Buco, which translates to "bone with a hole," is a Milanese specialty made by braising cross-cut veal shanks until they're meltingly tender. The dish is known for its unctuous marrow and the accompanying gremolata, a bright and aromatic garnish.

Ingredients:

• Veal shanks
• Vegetable oil
• Onion, carrot, and celery
• White wine
• Chicken or beef broth
• Gremolata (finely chopped garlic, parsley, and lemon zest)
• Salt and pepper

Instructions:

1. Season the veal shanks with salt and pepper.
2. Brown the shanks on all sides in a large pot with hot oil.
3. Remove the shanks and set aside. In the same pot, sauté the chopped onion, carrot, and celery until softened.
4. Deglaze the pot with white wine, scraping up any browned bits.
5. Add the broth to the pot and bring to a simmer.
6. Return the veal shanks to the pot, cover, and braise in the oven for 2-3 hours or until very tender.
7. Remove the shanks from the braising liquid and strain the liquid into a saucepan.
8. Reduce the braising liquid to thicken and season with salt and pepper.
9. Serve the veal shanks with the reduced sauce poured over and a sprinkle of gremolata.

5. Tiramisu

For dessert, Tiramisu is a classic Italian treat that's light, creamy, and full of coffee flavor. It's made by layering coffee-soaked ladyfingers with a whipped mixture of mascarpone cheese and eggs, then dusting it with cocoa powder.

Ingredients:

• Ladyfingers
• Strong brewed coffee, cooled
• Mascarpone cheese
• Eggs
• Sugar
• Cocoa powder
• Amaretto or coffee liqueur (optional)

Instructions:

1. Brew a pot of strong coffee and let it cool.
2. In a separate bowl, whip the mascarpone cheese with sugar until smooth.
3. Beat the egg whites until stiff peaks form and gently fold them into the mascarpone mixture.
4. Quickly dip each ladyfinger in the coffee and layer them in a dish.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers, finishing with the mascarpone mixture.
7. Dust the top with cocoa powder and, if desired, drizzle with Amaretto or coffee liqueur.
8. Refrigerate for at least 4 hours or overnight before serving.