🇮🇹 1,008 recipes · 20 regions
Italy recipes
Pasta, pizza and regional treasures from a country that lives to eat.
Popular recipes
Most-loved dishes from Italy
Regions
Italy, region by region
Every region cooks differently. Search for yours, or start with the regions we know best.
Featured
Apulia
Durum wheat, olive oil, vegetables and legumes: Italy's great cucina povera coastline.
Featured
Campania
Naples, the Amalfi Coast and volcanic farmland: tomatoes, wheat, mozzarella and pastry.
Featured
Emilia-Romagna
Egg pasta, filled pasta, cured pork and aged cheese — Italy's richest pasta country.
Featured
Lazio
Roman pasta, pecorino, offal traditions, artichokes and countryside lamb.
Featured
Liguria
Herbs, olive oil, vegetables and thin-sliced coastline: Italy's most green-forward kitchen.
Featured
Lombardy
Butter, rice, polenta and braises — northern cooking with Alpine and Po valley wings.
Featured
Piedmont
Slow beef, tiny filled pasta, hazelnuts, rice fields and Alpine borders.
Featured
Sardinia
An island kitchen of shepherds, semolina pasta, crisp bread and pecorino, with a separate coastal tradition.
Food regions · 20
AbruzzoMountain shepherding food meeting the Adriatic coast: skewered mutton, chitarra pasta, chilli and saffron.46 recipes
Aosta ValleyAlpine cooking with Fontina cheese, rye bread, polenta and slow beef.32 recipesApuliaDurum wheat, olive oil, vegetables and legumes: Italy's great cucina povera coastline.51 recipes
BasilicataInland cooking of dried peppers, durum bread, pork and legumes.38 recipes
CalabriaTwo coastlines, mountain villages, preserved vegetables, pork and chilli — but far more than heat alone.46 recipesCampaniaNaples, the Amalfi Coast and volcanic farmland: tomatoes, wheat, mozzarella and pastry.52 recipesEmilia-RomagnaEgg pasta, filled pasta, cured pork and aged cheese — Italy's richest pasta country.55 recipes
Friuli Venezia GiuliaWhere Italian, Slavic and Austrian cooking meet: cheese, polenta, smoked pork and mixed-Europe pastry.45 recipesLazioRoman pasta, pecorino, offal traditions, artichokes and countryside lamb.52 recipesLiguriaHerbs, olive oil, vegetables and thin-sliced coastline: Italy's most green-forward kitchen.52 recipesLombardyButter, rice, polenta and braises — northern cooking with Alpine and Po valley wings.51 recipes
MarcheAdriatic fish, stuffed olives, vincisgrassi and hill-country pork.41 recipes
MoliseSmall, mountainous and pastoral: sheep tracks, chilli, pork and hand-made pasta.44 recipesPiedmontSlow beef, tiny filled pasta, hazelnuts, rice fields and Alpine borders.54 recipesSardiniaAn island kitchen of shepherds, semolina pasta, crisp bread and pecorino, with a separate coastal tradition.53 recipes
SicilyLayered Mediterranean history: Arab-Norman sweets, aubergine, citrus, seafood and great street food.61 recipes
Trentino-Alto AdigeTwo distinct Alpine cultures — Italian-speaking Trentino and German-speaking South Tyrol — kept apart, not blended.83 recipes
TuscanyBread, beans, olive oil and grilled meat: restraint treated as a virtue.52 recipes
UmbriaLandlocked hill cooking: lentils, truffles, pork, freshwater fish and hearth-baked bread.46 recipes
VenetoLagoon fish, rice, polenta and cicchetti — plus mountain and plain cooking inland.54 recipesCollections
Ways to explore Italy
Grandmother-style cooking, regional classics, street food and heritage traditions.
Italian Home KitchensEveryday cooking as it happens in Italian households, region by region.1 recipe
Cucina della NonnaGrandmother-style household cooking: slow sauces, filled pasta, baked dishes and old-fashioned sweets.1 recipe
Cucina PoveraHistorically thrifty cooking built on stale bread, beans, greens, grains and seasonal vegetables.107 recipes
Regional Pasta TraditionsPasta shapes and sauces tied to the places that shaped them.34 recipes
Fresh Pasta & Filled PastaEgg doughs, hand-rolled sheets and filled shapes from Italy's fresh-pasta regions.44 recipes
Italian Bread TraditionsRegional loaves, flatbreads, focaccia and crispbreads.57 recipes
Risotto & Rice CookingRice cooking from the northern rice plains and beyond.18 recipes
Polenta TraditionsMaize and buckwheat polenta from the Alpine north and the Apennines.25 recipes
Soups & MinestraBrothy, bready and bean-thickened soups from every corner of Italy.75 recipes
Seafood & Coastal CookingCoastal and lagoon cooking from Italy's long shoreline and islands.56 recipes
Mountain & Alpine CookingDumplings, cured meats, cheese and slow dishes from the Alps and Apennines.31 recipes
Country & Farmhouse FoodRural cooking from farms, hill villages and shepherding country.21 recipes
Street & Market FoodFried snacks, market plates and counter food from Italy's food cities.44 recipesRegional Pizza & FlatbreadsPizza, focaccia, piadina and flatbreads with their local styles kept distinct.10 recipes
Traditional SaucesRagù, pesto, tomato sauces and dressings in their regional forms.18 recipes
Vegetable & Seasonal CookingSeasonal vegetable dishes, greens and garden cooking.80 recipes
Beans & LegumesChickpeas, borlotti, fava beans, lentils and the dishes built on them.70 recipes
Meat & Slow-Cooked DishesBraises, roasts and long-simmered meat cooking.64 recipes
Cheese TraditionsDishes built around regional cheeses, fresh and aged.40 recipes
Preserves, Pickles & Pantry FoodSott'olio, sott'aceto, conserves and the Italian home pantry.47 recipes
Italian Desserts & SweetsRegional sweets, spoon desserts and celebration cakes.69 recipes
Regional BakingBiscuits, tarts, yeasted cakes and bakery counter classics.88 recipes
Festival & Celebration FoodDishes cooked for saints' days, Christmas, Easter and Carnival.82 recipes
Sunday Family TableThe long Sunday lunch: slow sauces, baked pasta, filled pasta and roasts.40 recipes
Heritage RecipesLong-documented regional dishes kept close to their traditional form.213 recipes
Forgotten & Lesser-Known Italian DishesRegional dishes rarely seen outside the towns that still cook them.45 recipes
Modern Regional ClassicsNewer dishes that have genuinely become local standards.12 recipesBrowse by category
Italy recipes by course
Jump straight to breakfasts, mains, snacks, breads, desserts and more.
Popular cuisines
Cooking styles of Italy
Featured regional kitchens
The regions that shaped Italy cooking
Start where the traditions run deepest — then keep going, every region is here.
61 recipes
Sicily
Layered Mediterranean history: Arab-Norman sweets, aubergine, citrus, seafood and great street food.
55 recipes
Emilia-Romagna
Egg pasta, filled pasta, cured pork and aged cheese — Italy's richest pasta country.
54 recipes
Piedmont
Slow beef, tiny filled pasta, hazelnuts, rice fields and Alpine borders.
54 recipes
Veneto
Lagoon fish, rice, polenta and cicchetti — plus mountain and plain cooking inland.
53 recipes
Sardinia
An island kitchen of shepherds, semolina pasta, crisp bread and pecorino, with a separate coastal tradition.
52 recipes
Campania
Naples, the Amalfi Coast and volcanic farmland: tomatoes, wheat, mozzarella and pastry.
52 recipes
Lazio
Roman pasta, pecorino, offal traditions, artichokes and countryside lamb.
52 recipes
Liguria
Herbs, olive oil, vegetables and thin-sliced coastline: Italy's most green-forward kitchen.
52 recipes
Tuscany
Bread, beans, olive oil and grilled meat: restraint treated as a virtue.
51 recipes
Apulia
Durum wheat, olive oil, vegetables and legumes: Italy's great cucina povera coastline.
51 recipes
Lombardy
Butter, rice, polenta and braises — northern cooking with Alpine and Po valley wings.
83 recipes
Trentino-Alto Adige
Two distinct Alpine cultures — Italian-speaking Trentino and German-speaking South Tyrol — kept apart, not blended.
Grandmother-style cooking
Recipes handed down, not written down
The dishes Italy grandmothers cooked by feel — slow, generous and made for a full table.
Everyday home kitchens
Home kitchens of Italy
Weeknight meals from ordinary Italy kitchens, not restaurant menus.
Village & rural cooking
Cooked on a wood fire, close to the fields
Rural and farmhouse cooking from the villages of Italy, built on what the season gives.
Street food
Sold from a cart, a stall or a window
Snacks, griddle plates and market-corner classics from across Italy.
Fire, grill & smoke
Cooked over live heat
Grilled, smoked and charred dishes — the way Italy cooks with fire.
Seafood traditions
From the coast, the rivers and the lakes
Fish, shellfish and the water-side cooking of Italy.
Immigrant family kitchens
Recipes that arrived in a suitcase
Cooking that travelled into Italy and put down roots.
Festival tables
Cooked for a crowd, once a year
Feast-day and holiday dishes from the Italy calendar.
Vegetarian & vegan
Meat-free regional cooking
Vegetable, lentil and grain dishes that stand on their own in Italy.
Under 30 minutes
Fast enough for a weeknight
Quick Italy recipes for when time is short.
Hidden regional dishes
Local to the point of obscure
Dishes that never left their region — and are worth the detour.
Recently added
Newest from Italy
The latest regional recipes to join Make Your Dish.
Vegetarian
Meat-free favourites
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Meat, fish & seafood
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Every Italy recipe
Browse all 1008 published recipes from Italy.
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