Learn what makes pasta al forno a Southern Italian Sunday favorite, how regional versions differ, and how to bake one that stays tender and saucy.
Pasta al Forno: The Baked Sunday Pasta of the South
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Lunch & Dinner
211 posts
Cotechino Practice Run: Mastering the Sausage Before New Year Demands It
Practice cooking cotechino before New Year: learn how to choose fresh or precooked sausage, simmer it gently, and serve it with lentils.
Sunday Goose: Oca di San Martino, the Feast Before the Feast
Meet Oca di San Martino, the November goose tradition of Veneto and Lombardy, and learn how to shape a practical autumn meal around it.
Canederli: Bread Dumplings in Broth from the Dolomites
Learn what makes South Tyrol’s canederli special, how to shape and simmer them, and when to serve them in broth, with butter, or as a side.
Ribollita, For Real This Time: The Full Two-Day Method
Make Tuscan ribollita with sturdy bread, cannellini beans, cavolo nero, and an overnight rest that turns a simple soup into a rich, spoonable meal.
This Green Lasagna Is A Total Show-Stopper
Good Housekeeping’s green lasagna serves 10 and takes 3 hours 15 minutes, with spinach-basil béchamel, leeks, ricotta and mozzarella.
Bistecca alla Fiorentina: Sourcing, Searing, and Slicing the Great Steak
Learn how to choose a Florentine T-bone, build a deep crust, carve it across the grain, and serve it with Tuscan simplicity.
Umbrichelli alla Norcina: Sausage, Cream, and Black Truffle
Learn what makes Umbrichelli alla Norcina distinct, how sausage, cream, and black truffle work together, and how to cook a balanced Umbrian version.
Ognissanti Lunch: What Italian Families Cook on November 1st
Discover how Ognissanti lunch varies across Italy, from baked pasta and roasts to Tuscan pan dei santi and regional November sweets.
Pumpkin Risotto with Amaretti Crumble: Sweet Meets Savory, Lombardy Style
Make Lombardy-style pumpkin risotto with creamy rice, savory Parmesan, and crisp amaretti. Get ingredient tips, clear steps, and easy variations.
