Food & Wine Italian Recipes 2025

Welcome It is with great pleasure that we welcome you to this special edition of Food & Wine Italian Recipes. This issue is dedicated to exploring the diverse and delicious flavors of Italian cuisine, from classic dishes passed down through generations to modern interpretations that showcase the best of Italian ingredients. In this issue, you will find a collection of irresistible recipes that celebrate the rich culinary traditions of Italy. From hearty pastas and traditional pizzas to fresh seafood creations and decadent desserts, we have something for every palate. You’ll also get wine recommendations so that you can create a perfect pairing for every dish. Our team of talented chefs and food writers has traveled throughout Italy to gather inspiration and bring you the most authentic and flavorful recipes.…

Bolognese Meat Sauce ACTIVE 30 MIN; TOTAL 3 HR 30 MIN; SERVES 6 Italian cooking expert Marcella Hazan’s classic ragù sauce recipe is pure, long-simmered comfort in a pot. 1 Tbsp. canola oil3 Tbsp. butter, plus 1 Tbsp. for tossing pasta½ cup chopped onion½ cup chopped celery½ cup chopped carrot¾ pound ground beef chuckKosher saltFreshly ground black pepper1 cup whole milkWhole nutmeg1 cup dry white wine1½ cups canned imported Italian plum tomatoes, cut up, with their juices1¼ to 1½ lb. pastaGrated Parmigiano-Reggiano cheese, for serving 1. Place oil, butter, and onion in a large saucepan over medium. Cook and stir onion until translucent; add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well. 2. Add ground beef, a large pinch of salt, and a few grindings…

GRISSINI VETERAN PASTRY CHEF Heather Miller has been making grissini at Barbuto, New York’s West Village institution, for as long as she can remember. Jonathan Waxman opened the restaurant in 2004, and the golden brown, olive oil– and salt-adorned breadsticks have been a staple on the menu ever since. “The recipe hasn’t really changed over the years,” says Miller. “People love them, it works—why change it?” Grissini are long, pencil-thin, crispy breadsticks with a crackerlike crunch that have been made in the Piedmont region of Italy since the 1600s. Miller leans on high-quality ingredients and a series of simple steps to consistently churn them out night after night. “Sourdough starter is key for flavor. It adds complexity and takes the elemental dough up a notch,” she says. Once the…

PASTA CARBONARA THERE ARE AS MANY WAYS to make carbonara, a decadent pasta dish in a sauce of eggs, grated cheese, and cured pork, as there are cooks who prepare it: Everyone has their own way of doing it. But which way is best? At the Food & Wine Test Kitchen, we set out to create the ultimate version. With such an elemental recipe, the ingredients really matter. Many carbonara recipes call for egg yolks, but through our tests, we discovered that a combination of whole eggs and egg yolks yielded better results. “A sauce made from only egg yolks is incredibly rich and delicious but often requires thinning with pasta water on the back end, which can be tricky,” says F&W recipe developer Liz Mervosh. Including egg whites, which…

Risotto Giallo Al Salto (Crispy Rice Pancake) ACTIVE 1 HR; TOTAL 2 HR 15 MIN, PLUS 4 HR SOAKING AND 4 HR CHILLING SERVES 4 In this two-for-one recipe, you can make this saffron-stained, creamy yellow risotto that is perfectly delicious served all’onda (creamy and hot)—or prepare it al salto (fried) into crisp golden pancakes and topped with a bright fresh parsley and lemon zest gremolata. RISOTTO ¼ tsp. saffron threads (about 40 threads)½ cup water4 cups vegetable broth¼ cup extra-virgin olive oil, divided, plus more for greasing1½ cups carnaroli rice2 oz. Parmesan cheese, grated (about 1 cup)2 Tbsp. unsalted butter, softened¼ tsp. kosher salt, plus more to tasteBlack pepper, to taste GREMOLATA 2 cups loosely packed fresh flat-leaf parsley leaves and tender stems, finely chopped (about ½ cup), plus…

MAKE THE DOUGH The most essential element of great pizza is time. A slow fermentation gives our pizza dough its chewy-crispy texture and depth of flavor. It starts with your choice of sourdough starter (aka levain) or a simple mixture of flour, water, and active dry yeast (poolish) left to ferment for 12 hours. Both options start fermentation and build flavor in the dough overnight. Strategic stretching of the dough during the initial fermentation stage develops gluten and makes the dough evenly elastic and forgiving to work with. GET STARTED FERMENTATION FORMULAS POOLISH Stir together ¾ cup unbleached bread flour (about 3¼ ounces or 95 grams), ½ cup warm water (about 80°F), and a pinch of active dry yeast (about 1/16 teaspoon) in a medium bowl. Cover loosely with a clean kitchen towel, and let ferment…