Pancetta

Rich in vitamins and microelements, escarole is widely used not only as an ingredient in fresh salads but also in hot appetizers and dishes. It's excellent stewed with sautéed onions, garlic, and Italian bacon. read more

Everyone's probably heard of Italian minestrone soup. It's light, very healthy, and filled with a ton of vegetables. But few people know that this soup has an equally delicious and healthy winter version. Unlike traditional minestrone, the winter version is... read more

• BLT Salad Portion
• Mayonnaise with chives

Bacon, lettuce, and tomatoes are the main ingredients of the popular American BLT sandwich. As you might guess, the first letters of the main ingredients are included in the name of the dish. The BLT salad combines all the main ingredients of the legendary sandwich for - read more

While Italian panzanella is traditionally considered a summer salad of tomatoes, onions, dressing, and bread slices soaked in the salad juices, a winter version with chicken and Swiss chard is equally delicious. Simmer the chicken in a slow cooker with - read more

• Soup
• Toppings

This rich, pumpkin-flavored, pureed soup will warm you up and lift your spirits even on the chilliest autumn days. Cook the pumpkin with carrots, celery, onions, and spices in chicken broth in a slow cooker. Then puree it... read more

This dish proves that spaghetti squash can be a worthy substitute for pasta, even in an Italian dish like pasta Carbonara, and it will still be just as delicious. Cooked spaghetti squash is very easy to separate into read more

This Spaghetti Squash Pasta with Italian Creamy Alfredo Sauce is as delicious as traditional pasta, but even healthier. Roast the squash until tender and shred the flesh into noodles. Toss with the flavorful Alfredo sauce for - read more

As we all know, the foundation of pizza is properly prepared dough, and to achieve a good result, you don't necessarily need to add all the available ingredients. It's enough to let the dough rise well, without adding any fat. read more

Italians adore pasta; they eat it as a main dish, add it to salads, and even bake it in the oven. When baking, they typically use a generous amount of mozzarella cheese, known for its delicate texture and the incredible flavor it produces. read more

• Soup
• Basil pesto

Eggplants are not only delicious in main courses or appetizers; they also make equally delicious soups, which take on a subtle mushroom flavor. This thick, rich soup combines all the ingredients that make up the foundation of unforgettable Italian cuisine: read more

Tuscan-style oysters are prepared using ingredients typical of Mediterranean cuisine. Grill them and top them with crispy toasted Italian pancetta and drizzle them with a fragrant, vinegary mignonette sauce with tomatoes and basil. read more

• Hamburger
• Onion and mustard sauce

A soft, slightly crispy bun and a juicy, flavorful beef patty are Chef Scott Conant's signature dish. Crispy, fried pancetta pork belly imbues this delicacy with a smoky flavor and aroma, while a piquant sauce... read more

Classic Bolognese sauce, or Ragù alla Bolognese as it's called in Italy, is a meat ragù added to lasagna or pasta. It makes the dish very filling and incredibly delicious. Contrary to the popular belief that Bolognese is a spaghetti sauce, read more

Translated from the Italian dialect, the name of the Roman dish "cacio e pepe" means "cheese and pepper." Based on this, it's not hard to guess what the main ingredients are. Adding the water left over from cooking the pasta helps... read more

The crisp, golden crust of cheese on the croutons is just one of the details that makes this dish so appealing. It's best to use slightly stale bread, as it won't absorb too much of the egg mixture and turn the inside soggy. read more

• Sandwich
• Aioli with Pecorino Romano

These sesame bread sandwiches feature fresh tomatoes, avocado, Pecorino Romano cheese, and pancetta, a type of Italian bacon. A popular Mediterranean aioli sauce made from garlic, olive oil, and egg whites adds a touch of flavor. read more

Club sandwiches, consisting of bread, poultry, fried bacon, tomatoes, and mayonnaise, appeared on restaurant menus in the United States as early as 1899. They were invented either in a prestigious private club or in one of New York's gambling houses. In the 1920s-1940s, read more

• Sokka pancakes
• Lasagna

Detailed recipe with photos.

• Leaf lettuce
• Vinaigrette salad dressing

Detailed recipe with photos.

• Surf and turf (a stew with meat and seafood)
• Herb oil

Detailed recipe with photos.

• Lasagna
• Tomato sauce

Detailed recipe with photos.

The soup is served with sage butter. - read more

Detailed recipe with photos.

• Pizza
• Pizza dough
• Tomato sauce

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Serve this dish to your family and it will remind them of autumn, says Anne. read more

You'll need just a few ingredients to make Brussels sprouts using one of Ina Garten's favorite recipes. These include salted pancetta for a more pronounced flavor and a touch of balsamic vinegar for a tangy twist. read more

To make paella even more traditional, try to use as many shellfish as possible. Chicken broth will add flavor. Add it gradually, as you would when making risotto. You'll need more or less... read more

These delicate pancakes from Modena are made with very fine flour. The filling is made from Italian pancetta (bacon from pork belly), with the addition of Parmesan and rosemary. read more

This classic Italian dish features a sauce of raw eggs and Parmesan cheese served over spaghetti and paired beautifully with crispy pieces of pancetta. read more

• Marinara Sauce:

A recipe for pork and veal meatballs with marinara sauce and pancetta, served with pasta. read more

It's safe to say that Guy Fieri's mixer does most of the work in preparing this simple dough. He makes the dough with regular all-purpose flour and bakes it in the oven for just a few minutes until it's golden and crispy. read more

First, Bobby Flay sautés shallots with crispy pancetta, then roasts Brussels sprouts with new potatoes until tender, and finishes the dish with a pat of butter and a refreshing squeeze of lemon juice. read more

The secret to Guy Fieri's recipe is that he roasts the Brussels sprouts in balsamic vinegar at a low temperature (180°C) to brown and caramelize them. For a more original flavor and texture, he adds the cauliflower while they're still... read more

• Cornbread:

The secret to this simple recipe from the host of the cooking show "On the Ranch with Ree Drummond" is the combination of three types of bread she uses to make this delicious, savory casserole. She pairs homemade buttermilk cornbread with rustic... read more

• Special equipment:

Giada De Laurentiis's delicate waffles feature a classic breakfast ingredient: bacon, which adds a unique flavor. The salty flavor provides a wonderful contrast to the sweetness, with the addition of cinnamon and chopped walnuts. read more

Cooked with vegetables and three types of meat, Rachel's thick pasta sauce is hearty and festive. This dish is a Christmas tradition in her house. read more

A recipe for a bread salad with pancetta, arugula, and tomatoes. Topped with red onion, basil, and olives, the salad is dressed with olive oil and wine vinegar and garnished with ricotta cheese and pancetta. read more

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

• Sauce
• Lasagna

A recipe for oven-baked lasagna with Parmesan and mozzarella cheese. Filled with sausage meat, zucchini, and crimini mushrooms. read more

A recipe for Porchetta con ham—an Italian holiday pork roll. Baked with a meat paste made from pancetta ham, rosemary, garlic, capers, and orange and lemon zest. read more

A recipe for cauliflower prepared as a side dish can be used with any main course of poultry, fish, or grains. The cauliflower is first blanched, then drizzled with a milk sauce, and baked with Parmesan, pancetta, and breadcrumbs. read more

While this turkey calls for stuffing, it's not the traditional bread stuffing. In this recipe from Food Network magazine, breast halves are pounded thin, then stuffed with a Swiss chard and rice stuffing, topped with lemon zest and Gruyere cheese. read more

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.