Italian

Italians are exceedingly proud of their culinary traditions. And why shouldn’t they be? These people invented pizza.

This Italian savory pie is a stunner, and no one needs to know you made it all ahead.

Both are made with pizza dough and stuffed with cheese, but you'd be a fool to call them the same.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

There will be spritzes, and there will be nuggets of milky mozzarella di bufala.

Little pillows of ricotta, Parmesan, flour, and egg. That’s it!

This recipe takes all the right shortcuts and none of the wrong ones.

Hidden anchovies, spicy chili paste, and artisanal pasta, of course.

Yes, breakfast calzones. They’re stuffed with salami, eggs, ricotta, and Fontina cheese. Heaven.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

This simple marinade will fancy up any type of canned beans.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

This riff on an American sundae swaps out the hot fudge and whipped cream for nutella and mascarpone cheese.

Make this peppery salad in the late summer when the plums are perfection.

A cherry cola spritz—for adults.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

This classic combo should be credited with starting the whole spritz phenomenon in the United States.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Sparkling rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.

Top it with crunchy flakes of Maldon salt, thinly sliced red onion, a big red ribbon—you do you.

The salty, springy bread that looks like the surface of a distant planet. Take us there.