Regional Italian Food - At Home

Go beyond the classics. Discover real regional Italian cooking

Italian Spring Recipes

Browse by Dish

Latest Recipes

image of coratella alla marchigiana, an Easter dish from Italy's marche region made from lamb pluck (heart, lungs, liver and kidneys) served in a rustic pan on a wooden board with pecorino cheese all on a wooded table

Orata alla ligure (Liguria Sea Bream)

image of spaghetti mare e monti, a pasta dish with calamari rings and mushrooms, served on a wide plate next to a rustic wooden board with a wooden handled knife and some raw mushrooms. from the Marche region

Region in Focus

Friuli-Venezia Giulia

Friuli-Venezia Giulia – known simply as Friuli – sits in Italy’s north-east corner where Austria, Slovenia and the Adriatic all meet. The food here carries the influence of every culture that has passed through. This guide covers the dishes, the ingredients and the places that define Friulian cooking.

About Me

An Italian at Heart

I’ve been cooking Italian food for many years, and my passion is not only cooking Italian food at home that is as good as you can eat in Italy. It is also exploring Italy’s extraordinary regional culinary diversity. Much of remains almost unknown outside of Italy.

Follow along for some truly hidden regional gems, many from Italian regions you’ve never even heard of.