The best authentic Italian recipes

Creamy orzo pasta with green peas and ham

A rich mixture of eggs and Parmesan becomes a silky sauce for quick pasta topped with salty prosciutto and sweet fried shallots.

Recipe: Creamy orzo pasta with green peas and ham

Pan-fried asparagus with crispy fried eggs

Asparagus is no longer just a side dish. Add a fried egg, and it's ready for breakfast, dinner, or even a simple lunch!

Recipe: Pan-fried asparagus with crispy fried eggs

Soft pizza dough

If you've never made your own pizza dough before, this simple recipe from Giada is a great place to start. It only requires five common ingredients.

Recipe: Soft pizza dough

Toasts with ricotta and chocolate

Ricotta is great not only for pasta but also in desserts. For a special treat, Giada mixes this creamy cheese with sugar and cinnamon, then spreads it on toast and tops it with chocolate.

Recipe: Toasts with ricotta and chocolate

Bruschetta with burrata cheese and strawberries

Tomatoes and strawberries might seem like a mismatch. But trust Giada, and you'll see they make a wonderful pairing, especially when you use the best summer tomatoes, juicy and sweet.

Recipe: Bruschetta with burrata cheese and strawberries

Pizza with sausage and broccoli

Let the tomato sauce cool for a while – the flavors will meld better, and the resulting pizza will be even more delicious.

Recipe: Pizza with sausage and broccoli

Pound Cake with Limoncello Sabayon

Sabayon is a light Italian cream mousse. Giada adds sweet limoncello liqueur to it: the perfect topping for a slice of rich sponge cake.

Recipe: Pound Cake with Limoncello Sabayon

Avocado and White Bean Dip

This simple appetizer is best served with vegetables and toasted bread. All you need is a food processor and 10 minutes!

Recipe: Avocado and White Bean Dip

Turron in a glass

Giada makes a dessert similar to the British Eton Mess with strawberries and cream, but the flavor is based on the popular Italian nougat turrón. It's loaded with sweet marshmallow cream, crunchy almonds, and dark chocolate.

Recipe: Turron in a glass

Aperol Spritz Slush

This summery citrus slush is topped with Prosecco sparkling wine.

Recipe: Aperol Spritz Slush

Pappa al Pomodoro: Tomato Soup

"The finished soup should be silky and thick," says Giada. The rich texture comes from the bread base. The bread cubes cook with the tomatoes and broth, absorbing moisture and infusing them with rich flavor.

Recipe: Pappa al Pomodoro: Tomato Soup

Chocolate Cannoli

The highlight of these impressive cannoli is the filling. Chocolate whipped cream and ricotta cheese flavored with amaretto liqueur create a wonderful duo.

Recipe: Chocolate Cannoli

Chocolate Ice Cream Sandwiches

This four-ingredient treat replaces cookies with sweet bread, topped with fruit and nuts. The slices are smeared with chocolate-hazelnut spread and filled with chocolate-infused ice cream.

Recipe: Chocolate Ice Cream Sandwiches

Asparagus with Grilled Melon Salad

A quick grilling brings out the melon's natural sweetness. Giada transforms cantaloupe into a zesty salad by adding fresh cherry tomatoes, mint, and chili paste.

Recipe: Asparagus with Grilled Melon Salad

Spaghetti pasta with fava beans

Chianti wine is used not only in cheese sauce but also for cooking pasta. Giada cooks her spaghetti in a mixture of water and wine, which imparts an interesting flavor and color to the finished dish.

Recipe: Spaghetti pasta with fava beans

Chianti Affogato

A traditional affogato dessert is made with gelato or ice cream and a shot of espresso, but Giada replaces the coffee with warm red wine and cinnamon, which pairs beautifully with a scoop of vanilla ice cream.

Recipe: Chianti Affogato

Arancini with crab

Breaded rice balls filled with Parmesan and fresh crab meat are deep-fried until crispy on the outside and tender on the inside.

Recipe: Arancini with crab

Spelt with spinach in prosciutto broth

This soup is sure to surprise you. The rich prosciutto-based broth is made with aromatic thyme and a rind of Parmesan cheese, adding a salty, nutty note. Instead of the usual noodles, it uses dense Italian farro. Be sure to prepare the cheese chips—these crispy golden rounds are added to each serving, infusing the soup with a unique flavor and texture.

Recipe: Spelt with spinach in prosciutto broth

Fried mushrooms with arugula, Florentine style

When you're short on time for a side dish, try this 15-minute dish from Giada. Mushrooms are sautéed and then tossed with dried cranberries, crunchy walnuts, and bitter arugula.

Recipe: Fried mushrooms with arugula, Florentine style

Crostini with ricotta and berries

Toasted bread slices aren't just for bruschetta—they can be the base for a dessert. Giada sprinkles the ciabatta with sugar, then caramelizes it before adding the toppings. Ricotta adds a creamy texture, while fresh berries add a vibrant flavor.

Recipe: Crostini with ricotta and berries

Stew with chicken, dried fruits and hazelnuts

Giada's hearty chicken is simmered in a savory-sweet broth with olives and dried figs, leaving the meat tender on the inside and a crispy, golden crust on the outside. Just before serving, the chicken is sprinkled with chopped hazelnuts for added flavor and texture.

Recipe: Stew with chicken, dried fruits and hazelnuts

Bean salad with tuna

This dish is unlike those thick tuna salads you probably don't like. Instead of mayonnaise, Giada uses a light and fresh lemon-mustard dressing. Follow her lead and opt for tuna in oil, as it has a more pronounced flavor.

Recipe: Bean salad with tuna

Bruschetta with Burrata Cheese and Kale Salsa Verde

Who said bruschetta has to be made with individual slices of toast? Instead of traditional slices, Giada uses lightly grilled ciabatta halves. The colorful toppings provide flavor and texture: a zesty, vibrant blend of kale and garlic, and creamy burrata cheese. Pine nuts add a crunchy touch.

Recipe: Bruschetta with Burrata Cheese and Kale Salsa Verde

Olive oil sorbet with berries and balsamic

Olive oil and balsamic vinegar are great not only in salad dressings—they also combine to make a cold, refreshing dessert. The natural fruitiness of extra virgin olive oil complements the sorbet, and the sweetness of aged vinegar pairs perfectly with fresh berries.

Recipe: Olive oil sorbet with berries and balsamic

Carbonara "Cacio e Pepe"

Giada's quick recipe combines two classic pastas: the sauce is made with butter and cheese (traditional "cacio e pepe"). Although Giada doesn't use eggs, the signature flavor of carbonara comes from the crisp pancetta with its exquisite saltiness.

Recipe: Carbonara "Cacio e Pepe"

Pork in agrodolce sauce

Agrodolce means "sweet and sour" in Italian, and here Giada combines the two flavors in a vibrant combination. Thyme and tart balsamic vinegar meet sweet honey in the sauce used to simmer the pork loin.

Recipe: Pork in agrodolce sauce

Pasta Casserole with Meatballs

Giada's Aunt Raffi's pasta casserole features a rich ricotta sauce and mini beef meatballs—the perfect comfort food. For a hearty, chewy casserole, layer the meatballs between layers of tomato sauce and pasta, along with hard-boiled eggs and two types of gourmet cheese.

Recipe: Pasta Casserole with Meatballs

Pizza "Pizzetta"

To save time, Giada makes these pizzas using ready-made dough. Instead of a traditional tomato sauce for the topping, she uses layers of ricotta and creamy mozzarella, then tops them with cherry tomatoes. The secret ingredient is fennel: Giada grates the bulb and bakes it along with the toppings, then sprinkles the fennel fronds on top before serving.

Recipe: Pizza "Pizzetta"

Mashed potatoes with mozzarella

Giada's side dish lives up to its name: a creamy purée made with grated mozzarella and a full cup of Parmesan cheese, which adds a salty, nutty flavor.

Recipe: Mashed potatoes with mozzarella

Fresh citrus with gelato and almond cookies

This elegant dessert takes just minutes to make and is perfect for parties and entertaining. Giada adds simple ingredients to Italian gelato: a colorful trio of citrus fruits (blood orange, navel orange, and pink grapefruit), along with crumbled biscotti for a crispy touch.

Recipe: Fresh citrus with gelato and almond cookies

Fresh artichoke and fennel salad

Crudo means "raw" in Italian—and indeed, this simple salad requires no cooking. For a refreshing dish, Giada slices fresh artichokes and fennel, then combines them with bitter arugula and a lemony dressing.

Recipe: Fresh artichoke and fennel salad

Grilled Florentine steak

This quick marinade is based on the vibrant flavors of fresh garlic, aromatic herbs, and lemon zest. Giada rubs the steak with the marinade and lets it sit for half an hour before grilling.

Recipe: Grilled Florentine steak

Chocolate shortbread cookies with cherries

Giada rolls cocoa-infused dough into a log shape, which she then cuts into individual cookies—no need to roll out floured dough or fiddle with cookie cutters.

Recipe: Chocolate shortbread cookies with cherries

Fusilli pasta in fresh tomato sauce

The best seasonal tomatoes, a couple of cloves of garlic, and fragrant basil—that's all you need for the base of this pasta. Ricotta cheese gives Giada's dish a luxurious, creamy texture.

Recipe: Fusilli pasta in fresh tomato sauce

Fried sea bass with tomatoes and capers

The secret lies in the piquant sauce paired with the tender fish. Juicy cherry tomatoes add a subtle sweetness, salty capers a tart note, and a touch of wine and butter complete the dish with a rich, sophisticated flavor.

Recipe: Fried sea bass with tomatoes and capers

Double Chocolate Brownie

Jada says these easy brownies with unsweetened chocolate and semisweet chocolate chips are a favorite of her daughter, Jade—they're her "favorite poolside treat." But of course, adults will love them too.

Recipe: Double Chocolate Brownie

Cocktail "Noble Italian"

This pink-hued drink takes just three ingredients and takes just a couple of minutes to make; use sparkling Prosecco.

Recipe: Cocktail "Noble Italian"

Orzo Pasta Salad

Try this easy recipe instead of your typical pasta salad. Giada combines rice-shaped pasta with fresh fennel, cranberries, and arugula for a colorful presentation. And creamy mozzarella enhances the Italian flavor.

Recipe: Orzo Pasta Salad

Artichoke whiskey

Giada uses artichoke liqueur for her cocktail, which adds a "natural twist." She mixes it with a shot of whiskey and a splash of sweet vermouth, then refreshes the flavor with a fennel petal and fragrant orange peel.

Recipe: Artichoke whiskey

Linguine pasta with anchovies and walnuts

Believe it or not, Giada's simple pasta is ready in just 20 minutes. The secret is in the no-cook sauce. Giada uses the heat of freshly cooked pasta to warm up a mixture of chili paste and anchovy, then tops the dish with Parmesan, fresh herbs, and crunchy walnuts.

Recipe: Linguine pasta with anchovies and walnuts