Italian Lunch
Lunch is the meal Italians take seriously. Pasta in bianco, a panino with prosciutto and nothing else, the trattoria menu that has not changed since 1972. Nothing is rushed and nothing is added.
Featured italian lunch recipes
- The simplest pasta in the world — Marco Rinaldi · Bologna, Italy · Marco: the simplest pasta is also the hardest to make badly without noticing.
- Panino, prosciutto e burro — Iris · Parma, Italy · Prosciutto. Butter. Bread. Three ingredients. They have to be the right three.
- Cacio e pepe — Iris · Rome, Italy · Pecorino, black pepper, pasta water. The water is the trick.
- Pasta al pomodoro, summer — Iris · Naples, Italy · San Marzano, basil, garlic taken out at the right moment.
- Caprese, three ingredients — Salvatore Esposito · Naples, Italy · Salvatore: the tomato has to be perfect. There is no other version.
- Tramezzino, tuna and egg — Iris · Venice, Italy · The Venetian bar lunch. Crustless white bread. Mayo. Filling. Done.
- Panzanella, stale-bread salad — Iris · Tuscany, Italy · August tomatoes, day-old bread, vinegar, oil. Wait twenty minutes.
- Arancini, fried risotto balls — Rosalia Greco · Brooklyn, NY · Rosalia, on the snack-or-lunch from Palermo that travels to Brooklyn unchanged.
- Pizza al taglio, by the slice — Iris · Rome, Italy · Sheet-pan dough, twenty-four-hour rise, sold by weight.
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