Food Cooking Tips & Techniques Celebrity Chefs Share Essential Elements of Authentic Italian Cuisine Italian cooking is more than just pizza and spaghetti. It encompasses a wide range of ingredients, flavors, and dishes to experiment with. By Sara Gauchat Sara Gauchat Sara Gauchat is a producer and writer for AMS Pictures. She is an experienced journalist whose writing can be seen on Real Simple and Bravo TV. She is a former food writer at Real Simple who wrote food tips and guides starting in 2012. Highlights: * Graduated cum laude from New York University * Current producer and writer for AMS Pictures * Former food writer at Real Simple * Former style and living writer at Bravo TV Real Simple's Editorial Guidelines and Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on December 13, 2023 Trending Videos Close this video player Who hasn't dreamed of casting aside everyday life to escape to a Tuscan villa? Imagine soaking up perfect sun-dappled views while the wine flows and the pasta bowl is bottomless. And then we wake up. Maybe we can't realize those gorgeous vistas, but we can bring the flavors of authentic Italian cuisine right into our homes. Who better to recruit as guides for such a task than a couple of award-winning, Italian-American celebrity chefs who are already household names? They share the essential elements of Italian cuisine and offer tips for bringing the flavors of Italy to your table. Plus, we selected recipes from our collection to put you well on your way to tastebud bliss, Italian style. The late Michael Chiarello was an award-winning chef and owner of Bottega in California's Napa Valley. He had many TV appearances to his credit and authored eight cookbooks. Lidia Bastianich is the chef and owner of Felidia, Becco, Esca, Del Posto, and Eataly in New York City. She's authored over a dozen books, and hosts the long-running TV show, Lydia's Kitchen. Italian-American vs. Italian Cuisine When Italian immigrants first arrived on American shores, they couldn't find their trusty olive oil, dried porcinis, prosciutto, and balsamico, so they adapted to the ingredients surrounding them. This resulted in more meats and sausages in dishes, along with a healthy helping of garlic. And thus American-Italian food was born. But to mistake that for authentic, traditional Italian cuisine would leave your tastebuds with only half the story. "The traditional Italian flavors are so intense that you don't need a lot of anything," says chef Lydia Bastianich. "A moderate amount will go a long way." "Italian food is bold and satisfying without being heavy," said the late chef Michael Chiarello. "It's rich and textural and uses a whole palette of flavors" A Typical Italian Meal "Italian food is really a celebration of produce, and protein is a secondary thought," said Chiarello. A typical Italian meal starts with a big plate of antipasti: predominantly vegetables—like pepperoncini, mushrooms, and artichoke hearts—and a selection of cured meats like prosciutto and capicola. Then it moves on to a small pasta dish, followed by a deliciously prepared light protein—perhaps a leg of lamb. "As the meal progresses, it gets more simple," said Chiarello. "Italian meals tend to have a reverse crescendo." "Enjoying Italian cuisine is experiential, not intellectual. It comes from an emotional place that's very evocative." —the late chef Michael Chiarello Essential Italian Ingredients Good Italian food starts with quality ingredients: a priority for bringing Italian cuisine to your kitchen. From the first to the last savored bite, every authentic Italian dish is built on the most basic yet most flavorful ingredients. "Traditional products are very important in the flavors of Italy, which, at their best, are based on seasonality and locality," Bastianich insists. Olive oil is the cornerstone of most Italian dishes—whether braising, frying, or drizzling—and then come the vegetables. Garlic and onion are familiar go-to's, but intense green vegetables are often stars on the plate. Some might be surprised to learn how much of a staple fish is in the Italian diet, whether it's fresh from the sea or canned in oil, like sardines. Balsamic vinegar also claims a prime spot in an Italian kitchen, and you would be hard-pressed to find a cook without a wedge of Grana Padano or Parmigiano-Reggiano within arm's reach. Cured meats are also plentiful. Italians are big fans of preservation, turning pork into sausage and salami, olives into extra-virgin olive oil, grapes into wine, and vegetables into pickled vegetables. They're firm believers in taking the time when you're trying to make the deliciousness last. Have cod and a pile of salt? Make salt cod. Finally, enter the ever-popular starches—from Arborio rice for crafting the creamiest risotto, to fettuccine, tortellini, and ziti—which Italians use as a vehicle for other flavors. When preparing Italian cuisine at home, experts suggest you spring for the best pasta you can afford. That is, of course, unless you're feeling ambitious and want to make your own. Making the Perfect Pasta Making pasta is much easier than you think. "Pasta is one of the simplest elements to do, but people are frightened of it," says Bastianich. Despite an abundance of fancy gadgets on the market—gnocchi boards, hand-cranked extruders, and cavatelli machines—all you really need is a food processor, a rolling pin, and a smooth, comfortable surface. Start by combining flour and water, and then add some egg and olive oil. Whirl it all in the food processor until dough forms. When it starts to pull off the side of the processor, it's ready. Next, use simple logic: If the dough is too sticky, add flour; if it's too dry, add water. Let it rest and then roll out the dough and cut it. It's that simple! Whether or not you opt for making your own, starting with simple pasta dishes is a great way to bring the flavors of Italy to your table. Try recipes that have just two or three ingredients, make a five-minute sauce, and go from there. "Listen to your palate," says Bastianich. "If it says to lighten up on the anchovy flavor, do it. If you want to make a dish lighter, add vegetables, like broccoli shoots." It's a flexible science. Classic Italian Recipes to Try When you find a dish you love, stick with it. "Practice until you can do it with your heart and hands only—just like the Italians do," advised Chiarello. Once that dish is perfected, move on to a new one or a new technique, and soon you'll have a slew of delicious meals at your disposal. Here are a few recipes from our collection to get you started. 01 of 11 Italian Baked Eggs With Tomato Sauce Jen Causey The Italians call this "uova in purgatorio," which translates to "eggs in purgatory" with no indication as to why the poor eggs deserved such a fate. Regardless, this classic meaty dish comes together in just 25 minutes. Serve with crusty bread for a weekend breakfast, hearty brunch, or busy weeknight dinner. Get the Recipe 02 of 11 Neapolitan-Style Margherita Pizza Greg DuPree There's no need for a pizza stone or other fancy equipment to replicate a restaurant-quality Neapolitan pizza at home. This classic rendition of a famous Naples pie uses just a few toppings: crushed tomatoes, olive oil, fresh mozzarella, and basil leaves. Homemade dough, technique, and the high heat of the oven yield incredible results. Get the Recipe 03 of 11 Tortellini Basil Salad Jennifer Causey This vibrant pasta dish features tortellini, a ring-shaped stuffed pasta originally from the Italian region of Emilia. They're cooked and tossed in a homemade basil pesto along with crisp-tender asparagus and leafy watercress for a summery salad that's hearty enough for a meal. Get the Recipe 04 of 11 Eggplant Panzanella Andrew Purcell Panzanella is a popular dish of Tuscan origin that features soaked stale bread mingled with summer vegetables. Our version calls on sourdough as the star alongside meaty eggplant, both of which sear on the grill. Add baby kale and cherry tomatoes, and then toss in a bright, lemony vinaigrette and shower with shaved Manchego. Get the Recipe 05 of 11 One Pot Italian Sausage Gnocchi Soup Jennifer Causey In typical Italian fashion, this is a simple soup with bold flavors that are anything but simple. It features store-bought potato gnocchi (or make your own), Italian turkey sausage, and baby spinach in a tomatoey chicken broth for a comforting meal in a bowl. Get the Recipe 06 of 11 Walnut Mushroom Bolognese Caitlin Bensel This plant-forward recipe pairs cremini mushrooms with finely chopped walnuts to mimic the taste and texture of meat in a classic homemade Bolognese sauce. It calls on tagliatelle pasta—long, flat egg noodles traditionally paired with Bolognese—making it a satisfying, delicious main course. Get the Recipe 07 of 11 Classic Cacio e Pepe Getty Images Cacio e pepe, which translates to "cheese and pepper," is a classic Roman pasta dish named for its main ingredients: pecorino cheese (known in Roman dialect as cacio) and black pepper. Don't be fooled by its simplicity: Cacio e pepe is a dish that, when made with quality ingredients and the right technique, will keep you coming back for a lifetime. Get the Recipe 08 of 11 Spiced Cod and Tomato Stew With Gremolata Anna Williams The fish in this hearty, delicious stew soaks up a coriander-and-paprika-infused tomato broth as it cooks. For an alternative to cod, look for wild Alaska pollock, which is delicate and similar in flavor and texture. Get the Recipe 09 of 11 Italian Easter Pie Antonis Achilleos Also known as pizza rustica or pizzagaina, this colossal savory pastry is loaded with more than two pounds of meat—sausage, hot capicola, salami, ham, and prosciutto—three cheeses, and vegetables. Indulgent and hearty, the dish traditionally celebrates the end of fasting and abstinence from meat and other foods during Lent. Get the Recipe 10 of 11 Nectarine Olive Oil Cake Greg DuPree This cake's batter bakes up twice as tender thanks to the combination of olive oil with silky puréed nectarines. Its sea salt-flecked fruit topping makes it the ultimate sweet-savory flavor combination. Get the Recipe 11 of 11 Cranberry Pistachio Biscotti With White Chocolate Caitlin Bensel This recipe takes the basic Italian biscotti—twice-baked, oblong-shaped, dry, crunchy, almond biscuits that originated in Tuscany—and dresses it up as a Christmas confection. Flecked with dried cranberries and dipped in white chocolate, it's perfect for latte-dunking. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit