A wider table

Italy & Beyond.

Broad Italian favorites and Italian-American dishes, without a single regional attribution. Discover what makes each one distinctive, save a favorite and cook it at home.

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

A wooden board of sliced cured meats, cheese, olives, tomato crostini and other small prepared bites

Antipasti

Antipasto Misto

Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.

Tender browned lamb shoulder and rib pieces with roast potatoes, rosemary and thyme on a white plate

Secondi

Arrosto di Agnello

Lamb roasts slowly with rosemary, garlic and white wine, served with potatoes and a spoonful of reduced pan juices.

Whole grilled sea bass with browned skin, parsley, rosemary and lemon wedges on a white platter

Secondi

Branzino alla Griglia

Whole sea bass cooks on a hot grill with olive oil and herbs, served with lemon and parsley to finish.

Thick slices of toasted bread topped with chopped red tomatoes and fresh basil leaves on a white plate

Antipasti

Bruschetta

Warm toasted bread is rubbed with garlic, then topped with ripe tomatoes, olive oil and torn basil just before serving.

Meat-filled pasta rolls with red tomato sauce, grated cheese and broad basil leaves on a white plate

Primi

Cannelloni di Carne

Rolled pasta encloses a savory meat filling beneath tomato, béchamel and grated cheese, baked until bubbling and lightly golden.

A red pot of tomato seafood stew with mussels, shrimp and white fish

Secondi

Cioppino

Fish, mussels and shrimp cook in a tomato-and-wine broth, making a San Francisco seafood stew to serve with bread.

Opened mussels piled in a shallow bowl with golden saffron broth and small pieces of softened leek

Antipasti

Cozze allo Zafferano

Mussels steam in a golden saffron broth with softened leeks, white wine, lemon and herbs, with bread for the juices.

A round golden onion frittata with visible red-onion slices on a ceramic plate

Secondi

Frittata di Cipolle

Soft onions and grated Parmigiano flavor a gently cooked egg frittata, sliced into wedges for a main course or shared starter.

Dolci

Gelato

Smooth Italian gelato comes in milk, nut, chocolate and fruit flavors, served in a cup or cone while still softly scoopable.

A bowl of vegetable soup with white beans, carrots, potatoes and green vegetables in a light tomato broth

Primi

Minestrone

Seasonal vegetables and white beans simmer in a light tomato broth, with small pasta adding substance to this Italian soup.

A pot of small pasta and white beans in tomato broth with chopped vegetables and leafy greens

Primi

Pasta e Fagioli

Small pasta and creamy white beans share a tomato broth with softened vegetables, rosemary and a finishing spoonful of olive oil.

Spiral pasta with broccoli, carrot slices, red pepper, tomato halves and grated cheese on a white plate

Primi

Pasta Primavera

Spiral pasta carries broccoli, carrots, peppers and tomatoes, lightly dressed with olive oil, lemon and grated Parmigiano.

Chicken cutlets with sliced mushrooms in a brown sauce, topped with parsley in a skillet

Secondi

Pollo al Marsala

Golden chicken cutlets meet browned mushrooms in a savory Marsala-wine pan sauce, finished with butter and chopped parsley.

Golden chicken cutlets topped with capers, lemon slices and chopped parsley on a dark plate

Secondi

Pollo Piccata

Thin chicken cutlets turn golden in the pan, then take on a bright sauce of lemon, capers, white wine and butter.

A shallow plate of pale golden four-cheese risotto with small blue-cheese flecks and a parsley garnish

Primi

Risotto ai Quattro Formaggi

Risotto rice is finished off the heat with four cheeses, combining sharp, mild and blue flavors in a rich, loose sauce.

Risotto with broccoli florets, diced tomato, zucchini and red onion, topped with grated cheese and basil

Primi

Risotto Primavera

Asparagus, peas and carrots bring spring vegetables to risotto, finished with butter, Parmigiano-Reggiano and a little fresh parsley.

Two rectangular slices of pale pistachio semifreddo with chopped pistachios on a white dessert plate

Dolci

Semifreddo al Pistacchio

Whipped cream, pasteurized egg whites and ground pistachios make an airy frozen dessert that needs no ice-cream machine.

Chunks of braised beef in a dark sauce with small carrot pieces, served in a shallow ceramic bowl

Secondi

Spezzatino di Manzo

Beef pieces braise slowly with red wine, onion, carrot, celery and mushrooms until tender in a concentrated, savory sauce.

Creamy pale soup with pieces of sausage, sliced potatoes and leafy kale in a dark handled bowl

Primi

Zuppa Toscana

Crumbled sausage, tender potatoes and kale fill a creamy broth, with fennel and a little chili bringing warmth to each spoonful.

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