Italian pasta recipes

Bean Panzanella Salad
Bean Panzanella Salad

Bean Panzanella Salad excerpted from Lido: Recipes and Stories from Italy’s Beach Clubs. Text © 2026 Melissa Pellegrino and Matthew Scialabba. Photography © 2026 Melissa Pellegrino and Matthew Scialabba.

Lido: Recipes and Stories from Italy's Beach Clubs. Copyright © 2026 by Melissa Pellegrino and Matthew Scialabba.

An intoxicating tour of Italian Lidos with lush photography,  recipes  and more, from some of the most sought-after  beach clubs in Italy.

Brightly coloured umbrellas dance in the wind, above matching sun beds in the same bold hues. The crystal blue water shimmers in the background and gently laps against the pebble beaches. Bronzed, glistening bodies dot the landscape. Like most things Italian, there is an art to a day at the beach.

Lido is a transporting exploration of the history, culture, and food of Italian beach clubs. Part 1 invites you to the clubs along the whole of the Italian coast. Part 2 shares over 60 recipes from appertivi to dolci. Living la dolce vita has never been easier with recipes for Pinsa with Ricotta and Mortadella, Lobster Risotto, Puglian Bruschetta with Marinated Summer Squash, and Pavlova with Fior Di Latte Cream.

  • A Journey through Italy’s Beach Clubs
  • Coastal-Inspired Italian Recipes  
  • On-Location Photography throughout Italy
  • Italian Vacation Inspiration  

Grab your towel and find your spot under the umbrella. The salty, sweet air and azure waters of the beach clubs await. (more…)

Mixed Pasta with Basil Pesto and Tuna
Mixed Pasta with Basil Pesto and Tuna

Mixed Pasta with Basil Pesto and Tuna excerpted from Eat Like a Sardinian: Live to 100 by Francesco Mattana. Photography © Dave Brown 2026.

Eat Like a Sardinian: Live to 100 by Francesco Mattana

“More than just a cookbook – it’s a love letter to Sardinia” – Jamie Oliver

An exciting debut cookbook from a rising star in the world of Italian cooking!

Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated “blue zones” in the world – where people live longer than anywhere else.

In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching at Jamie Oliver’s Cookery School to create authentic, delicious home cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your pantry with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?

Recipes include Francesco’s viral spaghetti al pomodoro, Italian lemon tart, roasted lamb with artichokes and potatoes, bruschetta with figs, and the “live to 100” minestrone.

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Tomato-Olive Focaccia
Tomato-Olive Focaccia

Tomato-Olive Focaccia excerpted from MILK STREET BACKROADS ITALY by Christopher Kimball and J.M. Hirsch. Copyright © 2025 by CPK Media, LLC. Photograph by Connie Miller.

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…)

Tuscan Sausage Paccheri
Tuscan Sausage Paccheri

Tuscan Sausage Paccheri excerpted from The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow. Photography by Ola O. Smit.

The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow

Delicious pasta dishes that suit every occasion, from speedy 10-minute recipes with few ingredients, to those that take a little more time.

Every Monday at 5pm, The Monday Pasta Club posts a new recipe to its followers. Each one celebrates pasta’s versatility, not just in terms of the ingredients it goes with, but also how long a dish takes to cook. The cookbook includes some fan favourites along with brand-new recipes, all packed with flavour and easy to create.

Organized so that readers can find something suited to both their time limit and budget, the chapters each include 5 vegetarian, 5 fish and 5 meat recipes. From a super speedy Pistachio & Parsley Pesto pasta, to dishes that take a little longer such as Sea Bass, Chilli and Lime Spaghetti and slow cooked treats such as Lamb and Rosemary Pappardelle, all of the recipes are delicious, easy-to-follow and celebrate the joy of pasta.

The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Tuscan Sausage Paccheri

It takes only a handful of ingredients to make this creamy, rich bowl of pasta. Using sausage meat in the ragù means there is already real flavour and depth to the base of this sauce.

150g (5½oz) paccheri olive oil, for frying (more…)