Torta Pasqualina is a traditional Italian Easter pie from Liguria, made with a flaky crust, creamy ricotta, spinach (or Swiss chard), Parmesan, and whole eggs baked into the filling.

This version uses phyllo dough for a lighter, crisp texture and comes together in about 1 hour—perfect for Easter brunch, spring gatherings, or a make-ahead meal.

Once sliced, the eggs create a beautiful, festive effect that makes this one of the most iconic Italian Easter recipes.

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This moist carrot orange cake is a light Italian breakfast cake made with olive oil, fresh orange juice, and hazelnuts — perfect for spring mornings.

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This Italian chicken salad is the perfect way to use boiled chicken from homemade broth. Radicchio, celery, pine nuts, and raisins create a delicious balance of bitter, sweet, and crunchy flavors.

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Fresh vs dried pasta: what’s the real difference? An authentic Italian guide explaining texture, regional traditions, and exactly when to use each.

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Baci di dama are delicate Italian hazelnut cookies joined by dark chocolate—an iconic Piedmont dessert built on balance, restraint, and timeless flavor.

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Italian pastina soup is comfort in its purest form. Made with brodo di pollo, tiny pasta, and Parmigiano, this simple dish is known in Italy as “penicillin soup” for a reason.

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Casunzei are delicate beet- and potato-filled ravioli from the Dolomites, rooted in alpine cucina povera. Sweet, earthy, and simply dressed with butter and poppy seeds, they reflect a quieter, mountain-shaped Italy.

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Brodo di pollo is the quiet foundation of Italian cooking — a clear, golden chicken broth made slowly with simple ingredients and deep tradition.

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A simple Italian cabbage pasta where slow-caramelized cabbage creates a silky sauce: no cream, just patience and simple ingredients. Adapted from a family recipe.

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This Cabbage Soup Recipe has been updated. It appeared first in January 2021.

This easy cabbage soup is a 45-minute, one-pot winter soup with savoy cabbage, beans, rosemary, and a whisper of clove—hearty, simple, and weeknight-friendly. Serves 4-5 portions.

This dish is a classic Venetian recipe, that I learned in my  family kitchen—savoy cabbage + rosemary & clove is how we’ve always made it. My parents cabbage in all its possible incarnations and, while I was not fond of it as a child, I became quite obsessed with it as an adult!

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