Authentic Italian Dishes Archives

Nonna’s Stuffed Aubergines excerpted from Sicily: Recipes from an Italian island by Enza Genovese and Sandra Mahut. Photography by Sandra Mahut.

Essential Recipes from a Mediterranean Island

A beautiful collection of delicious Sicilian recipes, complete with stunning photography of the island itself

Discover the flavours of Sicily through this irresistible collection of recipes, each accompanied by specially commissioned photography that captures the island’s sun-soaked charm.

From the bustling streets of Palermo to the colourful markets of Cefalù, Sicily is a feast for the senses. In these pages, Sicilian cook Enza Genovese invites you to travel across her homeland through food—from the first golden bite of an arancino to the sweet crunch of a canola.

You’ll find time-honoured classics alongside new favourites, each recipe crafted to bring the warmth and generosity of Sicilian cooking into your own kitchen.

Chapters include

Antipasti
Arancini, Nonna’s eggplant parmigiana, Sicilian focaccia

Pasta
Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini

Risotto and Couscous
Artichoke and pea risotto, Trapanese couscous, lobster risotto (more…)

MILK STREET BACKROADS ITALY by Christopher Kimball and J.M. Hirsch. Copyright © 2025 by CPK Media, LLC. Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love—and the ones you’ve yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street.

Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don’t stir their polenta, and they never labour over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.

The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favourites that never crossed the Atlantic.

On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia’s olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all’assassina from Bari—spicy, charred, and made in one skillet. (more…)