This is where it all started, and by all accounts, it’s the best place to start yourself. Written in 1891, Artusi’s was the first cookbook for the home cook to be published in Italian. And to this day, you’ll be hard pressed to find an Italian home without a copy. Its relevance is in no way frustrated by its grand old age, as was duly noted by Emiko Davies in her recent Kitchen Encounters: the dishes are exactly what you’ll find at dinner tables and trattoria counters today. Artusi is the surefooted guide you can trust.
COMMENTSGeorge Miller had rightly said, "The trouble with eating Italian food is that two or three days later you're hungry again". A four-course meal is served with a variety of 400 types of cheese, and every bite speaks of its origins from the 4th century BC. Did you know that Italians are known to take their food very seriously? The lunch hour is the most important meal of the day. It starts with antipasti (before the meal) like cheese, olives, salad etc. The main course mostly comprises of the most popular Italian recipe pasta or risotto. Fact: There are more than 600 shapes of pasta produced across the world.
From inception, this was destined to be a classic. Del Conte details – and in 1987 it was the first time anyone ever had – all of Italy’s regions, ingredients, techniques and dishes. The organisation by alphabetical order makes it as perusable and practical as an actual dictionary. If you consider that at that point Italy, as a unifed whole, was a mere centenarian, wrestling the diffuse, intensely regional nature of its geography and its cuisine into something this digestible really took some doing. A herculean effort, lauded as loudly abroad as it was at home.

But (drumroll please) the winner for me is Marc Vetri's Rustic Italian Food. Every one of his Philadelphia restaurants puts out the sort of Italian food that I want to eat all of the time: simple and elegant, with big, true flavors that showcase not only his passion for all things Italian but also do justice to the top tier ingredients that he sources. Rustic Italian Food is a guide for home cooks to replicate Vetri's unique and really wonderful take on Italian cooking at home. His Rigatoni with Swordfish, Tomato, and Eggplant Fries really is what Sicilian food is all about. Vetri just gets it."—Caroline Russock, Cook the Book editor
Perhaps one of the simplest dishes in the book, but the one I revisit the most, is the whipped sheep's milk ricotta. You can make this in your sleep. Just whip up the ricotta with some good whole milk and it becomes ethereally fluffy. Accented with sea salt, fresh herbs, and olive oil, it's ready to be slathered all over crusty bread. I serve this at just about every party I have. Another favorite is this cauliflower with brown butter, pear, sage, and hazelnuts. It has to be one of the best ways to eat cauliflower. "—Erin Zimmer, National Managing Editor
From inception, this was destined to be a classic. Del Conte details – and in 1987 it was the first time anyone ever had – all of Italy’s regions, ingredients, techniques and dishes. The organisation by alphabetical order makes it as perusable and practical as an actual dictionary. If you consider that at that point Italy, as a unifed whole, was a mere centenarian, wrestling the diffuse, intensely regional nature of its geography and its cuisine into something this digestible really took some doing. A herculean effort, lauded as loudly abroad as it was at home.

From inception, this was destined to be a classic. Del Conte details – and in 1987 it was the first time anyone ever had – all of Italy’s regions, ingredients, techniques and dishes. The organisation by alphabetical order makes it as perusable and practical as an actual dictionary. If you consider that at that point Italy, as a unifed whole, was a mere centenarian, wrestling the diffuse, intensely regional nature of its geography and its cuisine into something this digestible really took some doing. A herculean effort, lauded as loudly abroad as it was at home.
Mario Batali has stated his belief that, for Italians, the best cooking is done at home, not in restaurants. This cookbook is full of recipes that can be prepared at home. It heavily emphasizes pasta, which Mario believes holds the most importance in Italian cooking. Other chapters include meats, fish, and vegetables. The simplicity of the recipes makes this book good for beginners.
Burrata – a fresh cheese with spun dough, similar to mozzarella, but with a consistency that is softer and more filamentous, particularly produced in the Murgia region, where its place of origin, Andria, is located. The burrata is worked by hand with a filling of cream and pieces of spun dough called stracciatella, and it is contained in an envelope also formed of spun dough.

The ultimate Italian dish has to be this recipe of Lasagna. A secret to the best lasagna recipe lies in the perfectly made, home made bolognese sauce and this bacon and lamb lasagna boasts of a delicious one! Loaded with parmesan cheese and layered with a mix of vegetables, bacon strips and minced lamb, this lasagna recipe is nothing short of perfect.
Each Italian region and town is proud to have its trademark dishes and ingredients. It is important to be aware that the ingredients used by Italians are highly place specific. Everyone in Italy knows to get their balsamic vinegar from Modena, their mozzarella di bufala from Campagnia, their truffles from Piedmont or Umbria, their cannoli from Sicily, their artichokes from Rome, the most delicious pizza from Naples, the best bolognese meat sauce from Bologna, their saffron risotto from Milan, and divine pecorino from Pienza.
"This book by Diane Seed completely changed how I approach pasta. Before, I just assumed that the more ingredients stuffed into a sauce the better it had to be. Also, if you cooked those ingredients for a long, long time, it'd get better after each passing minute. But Diane Seed taught me restraint and economy. It's all about taking a few ingredients, mostly vegetables, and letting them shine. Cook them too long and they lose their essence. I'd always heard that there were hundreds of kinds of pasta, but this book taught me that there are just as many sauces. Favorite recipe: Spaghetti Alla Boscaiola, which you can find on Serious Eats here."—Nick Kindelsperger, Chicago Editor and Dinner Tonight columnist

Tim Siadatan is the chef behind two of London's most popular Italian restaurants, Trullo and Padella. His first cookbook presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. Trullo is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce.
This is the most basic and simplest cooked pasta sauce, hence it is the benchmark of a good Italian home cook. This one boats of being among the original Italian recipes of pasta. easy and quick, this pasta recipe can be made under half an hour. Serve as a breakfast, pack for kid's tiffin or savour as an evening snack. You can even cook this for a casual and lazy dinner and pair this up with red wine.

Pesto – Probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwich spread and finger-food filler)
"This might look like your run-of-the-mill glossy celebrity chef vanity cookbook. But instead it's a collection of simple, utterly doable recipes, mostly culled from the menu of Batali's casual pizza and pasta joint Otto. The best recipes here are the vegetable antipasti, which have always been my favorite selections on Otto's menu. Favorite dish: Black Kale with Ricotta. A handful of hearty, virtuous ingredients offset by the rich, creamy cheese. And it works just fine with regular kale."—Ben Fishner, Support
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