Daily Italian Recipes
Authentic Italian Recipes
A new recipe every day. Every ingredient is in our shop, delivered to your door.
Pizza · Lombardy
Pizza Quattro Formaggi
A golden crust and four beautifully balanced cheeses make Pizza Quattro Formaggi a wonderfully indulgent Italian classic. This white version pairs mozzarella with Gorgonzola DOP, Fontina DOP and Grana Padano DOP for creamy, tangy richness without tomato.
114 min
Pasta · Puglia
Orecchiette Cime di Rapa-style with Anchovies
Puglian orecchiette meet tender cime di rapa, anchovies, garlic and chilli in a deeply savoury sauce made glossy with pasta water. Finish with toasted breadcrumbs for a traditional touch of crunch.
35 min
Secondo · Lazio
Veal Saltimbocca
Veal saltimbocca is a classic Lazio secondo: tender veal, Italian Ham DOP Aged 24 Months and fresh sage, finished with a glossy butter-and-white-wine sauce. It is quick cooking with unmistakably Roman character.
25 min
Pasta · Italy (1980s)
Penne alla Vodka
Penne alla Vodka brings together tomato, cream and a measured splash of vodka in a silky, rose-coloured sauce. This Italian 1980s favourite is all about balance: gentle sweetness, a little chilli and perfectly al dente pasta.
30 min
Antipasto · Southern Italy
Stuffed Peppers Antipasto Board
Sweet roasted peppers filled with breadcrumbs, olives, capers and anchovies bring Southern Italian flavour to this generous antipasto board. Serve them with creamy burrata and focaccia for a colourful start to a shared meal.
60 min
Pasta · Emilia-Romagna
Grana & Balsamic Risotto-style Tagliolini
Silky fresh tagliolini meet Grana Padano and a few drops of Modena balsamic in this Emilia-Romagna-inspired pasta. A quick risotto-style finish creates a creamy sauce without cream.
18 min
Pasta · Umbria
Conchiglioni with Sausage Ragù
Generous pasta shells catch a rich sausage ragù in this Umbrian-inspired dish. Our version uses Piedmontese Fassona beef sausage in place of the pork sausage more typical of Umbria.
50 min
Antipasto · Emilia-Romagna
Culatello & Parmigiano Tagliere
Culatello & Parmigiano Tagliere is an Emilia-Romagna antipasto built on exceptional cured pork, aged cheese and bread. This catalogue-ready version pairs Culatello di Zibello DOP with Grana Padano DOP, an authentic regional alternative to the unavailable Parmigiano Reggiano.
25 min
Snack · Veneto
Asiago & Pancetta Polenta Bites
Golden polenta bites topped with Asiago DOP and crisp pancetta bring the comforting flavours of Veneto to aperitivo time. Firmly set polenta gives you crisp edges, a tender centre and a sturdy base for the savoury topping.
120 min
Pasta · Emilia-Romagna
Tortellini-style Mortadella Cream Pasta
This tortellini-style mortadella cream pasta brings the flavours of an Emilian filling to fresh tagliatelle: fragrant mortadella, Parmigiano Reggiano and a whisper of nutmeg. It is a quick, unfilled interpretation—not traditional tortellini.
20 min
Pizza · Emilia
Pizza with Italian Ham & Rocket
Crisp-edged pizza meets silky Italian Ham DOP Aged 24 Months, peppery rocket and shavings of Parmigiano Reggiano. Bake the tomato-and-mozzarella base first, then add the delicate toppings just before serving.
120 min
Pasta · Campania
Linguine alla Puttanesca
Briny olives, capers and garlic turn Linguine alla Puttanesca into a bold Campanian classic. Our Home Made Tomato Sauce keeps this two-person recipe quick without changing its essential character.
25 min
Pasta · Piedmont
Lasagna Bianca with Porcini
Tender pasta, fragrant porcini and melting Fontina meet in this golden lasagna bianca, inspired by Piedmont’s woodland flavours. A silky besciamella brings every layer together without a drop of tomato.
90 min
Dessert · Veneto
Tiramisu Coffee Cups
These tiramisu coffee cups layer espresso-soaked savoiardi with silky mascarpone cream, finished with bitter cocoa. A spoonable taste of Veneto, with 25 minutes of preparation followed by at least 6 hours in the fridge.
25 min
Secondo · Piedmont
Italian Burger, Fassona & Fontina
Lean Piedmontese Fassona beef meets melting Fontina DOP in this Italian burger, served without a bun as a simple secondo. A hot pan, thinly sliced cheese and a lightly dressed rocket salad keep the ingredients centre stage.
20 min
Pasta · Lazio
Bucatini with Pancetta & Tomato
Bucatini with pancetta and tomato brings the bold, savoury flavours of Lazio to your table, finished with Pecorino Romano. This home-style variation uses pancetta tesa rather than the guanciale of traditional amatriciana.
30 min
Antipasto · Aosta Valley
Fontina Fonduta
Fontina fonduta is Valle d’Aosta’s silky antipasto: genuine Fontina DOP gently melted with milk, butter and egg yolks. Serve it warm with a little polenta for a wonderfully comforting Alpine starter.
275 min
Antipasto · Emilia-Romagna
Coppa, Burrata & Figs
Silky coppa, creamy burrata and ripe figs make an effortless Italian antipasto, finished with a restrained drizzle of balsamic cream. Inspired by Emilia-Romagna’s salumi tradition, this no-cook plate lets three excellent ingredients shine.
15 min
Pasta · Umbria
Truffle Salami Carbonara
Fresh tagliolini, truffle salami and Pecorino Romano come together in a silky, cream-free carbonara. This Umbrian-inspired variation pairs the region’s love of truffles and cured pork with Roman carbonara technique.
18 min
Snack · Campania
Mozzarella in Carrozza at Home
Golden bread, molten mozzarella and a delicate egg coating: mozzarella in carrozza is Campania’s wonderfully simple fried snack. Make it at home with well-drained Italian mozzarella—the secret to a crisp shell without leaks.
62 min
Pasta · Northern Italy
Pumpkin & Pancetta Orecchiette
Sweet pumpkin, crisp pancetta and aged Parmigiano Reggiano turn orecchiette into a comforting autumn pasta. The sauce becomes silky through softened pumpkin and starchy pasta water—no cream needed.
50 min
Pizza · Lazio
Amatriciana Pizza Bianca
Amatriciana Pizza Bianca brings guanciale, Pecorino Romano and black pepper to a crisp, tomato-free pizza. This Lazio-inspired variation keeps the topping simple, letting rendered pork fat and sharp sheep’s-milk cheese do the work.
100 min
Pasta · Lombardy
Gorgonzola & Walnut Penne
Creamy Gorgonzola, toasted walnuts and ridged penne make a deeply comforting pasta with a Lombard soul. A little milk and pasta water bring the sauce together—no cream needed.
25 min
Snack · Lazio
Porchetta Panino
Porchetta panino is Lazio’s gloriously simple snack: fragrant roast pork tucked into bread, with nothing to distract from the filling. Our version pairs ready-cooked porchetta with warm focaccia for two generous panini.
11 min
Pasta · Tuscany
Tagliatelle with Porcini
Silky tagliatelle, fragrant porcini and a little parsley: this Tuscan woodland classic needs no cream. Make it with fresh pasta and dried porcini, with ingredients available for delivery across Hong Kong.
45 min
Antipasto · Lombardy
Ossobuco-style Bone Marrow on Toast
Roasted beef marrow meets bright lemon, parsley and garlic gremolata on crisp focaccia toast. This Lombardy-inspired antipasto borrows the signature finish of ossobuco alla milanese—not its slow braise.
40 min
Pizza · Calabria
Pizza Diavola with 'Nduja
Bring Calabrian heat to pizza night with fiery ’nduja, tomato and creamy Italian mozzarella on a hand-stretched base. Get the key ingredients from The Italian Club Hong Kong, with delivery across Hong Kong via SF Express and Lalamove.
99 min
Pasta · Calabria
Linguine with Anchovies & Breadcrumbs
Linguine with anchovies and golden breadcrumbs is Calabrian pantry cooking at its best: savoury, gently fiery and wonderfully economical. A glossy anchovy sauce coats the pasta, while toasted bread adds the final crunch.
25 min
Dessert · Emilia-Romagna
Mascarpone & Balsamic Strawberries
Sweet strawberries, softly stirred mascarpone and a delicate balsamic drizzle make an effortless Italian dessert. This no-cook recipe celebrates Emilia-Romagna’s strawberry-and-balsamic pairing with just five ingredients.
20 min
Pasta · Sicily
Pasta alla Norma-style Penne
Golden fried aubergine, tomato and basil bring Sicily to this Pasta alla Norma-style Penne. Aged Tuscan pecorino replaces the traditional ricotta salata in this clearly labelled variation.
50 min
Secondo · Piedmont
Fassona Sausage & Polenta
Golden Fassona beef sausage, soft polenta and rosemary-scented pan juices make a comforting Piedmontese-style secondo. Instant polenta brings this northern Italian pairing to the table without the long stirring.
40 min
Antipasto · All Italy
Salami & Cheese Tagliere
A proper Italian tagliere needs no cooking: just good salumi, well-cut cheese and bread. This salami and cheese board pairs Milano and Felino with Asiago DOP and Montasio DOP for a generous antipasto for four.
30 min
Pasta · Southern Italy
Stuffed Conchiglioni al Forno
Generous pasta shells filled with ricotta, mozzarella and basil, nestled in tomato sauce and baked until bubbling: conchiglioni al forno bring Southern Italian Sunday cooking to your table. A golden Pecorino Romano crust finishes this comforting family dish.
75 min
Pasta · Emilia-Romagna
Tagliolini with Butter & Parmigiano
Silky tagliolini, good butter and 24-month Parmigiano Reggiano turn three simple ingredients into a beautifully balanced pasta. This Emilia-Romagna-inspired preparation gets its creamy finish from starchy pasta water—not cream.
13 min
Primo · Aosta Valley
Polenta Concia
Polenta Concia is the Aosta Valley’s answer to cold-weather comfort: soft maize polenta enriched with melting Fontina DOP and butter. This quick version uses instant polenta while keeping the dish’s traditional Alpine character.
25 min
Pasta · Emilia-Romagna
Classic Lasagna Bolognese
Classic Lasagna Bolognese layers delicate egg pasta with rich ragù, silky besciamella and Parmigiano Reggiano. Our ready-made Bolognese sauce brings this Emilia-Romagna favourite within easy reach of your home kitchen.
85 min
Pasta · Lazio
Penne all'Arrabbiata
Penne all’Arrabbiata brings together tomato, garlic and fiery peperoncino in one beautifully simple Lazio classic. This version uses The Italian Club’s Home Made Tomato Sauce for a quick route to a properly finished pasta.
25 min
Secondo · Lombardy
Veal Milanese
Golden breadcrumbs, tender veal and clarified butter: Veal Milanese is Lombardy’s beautifully simple secondo. Serve it with a separate rocket and Grana Padano salad, keeping the traditional crust strictly cheese-free.
35 min
Snack · Emilia-Romagna
Mortadella & Pistachio Focaccia
Warm focaccia, silky mortadella and crushed pistachios make an irresistible Italian merenda. This simple filled focaccia celebrates Emilia-Romagna’s mortadella without hiding its delicate flavour.
15 min
Pasta · Piedmont
Porcini Risotto-style Tagliolini
Porcini Risotto-style Tagliolini pairs delicate egg pasta with woodland mushrooms, butter and aged Parmigiano. A brief risottata finish in the pan creates a silky sauce without cream.
40 min
Pasta · Puglia/Calabria
Orecchiette with 'Nduja & Burrata
Calabrian 'nduja brings smoky chilli heat to orecchiette, while torn Puglian burrata adds a cool, milky finish. Cherry tomatoes and starchy pasta water turn the spicy pork into a glossy sauce that nestles inside every little ear.
30 min
Pasta · Lazio
Spaghetti-style Linguine alla Carbonara
Linguine alla carbonara brings together guanciale, Pecorino Romano, eggs and black pepper in a silky sauce—without cream. This long-pasta variation follows Lazio’s classic carbonara technique, with the three Italian essentials available for delivery across Hong Kong.
30 min
Dessert · Veneto
Classic Tiramisu
Classic tiramisù layers coffee-dipped savoiardi with silky mascarpone cream and a fine dusting of cocoa. This Veneto-style version keeps the essentials: egg yolks, no whipped cream and no alcohol.
30 min
Pizza · Campania
Pizza Margherita at Home
Bring a taste of Campania home with Pizza Margherita: a hand-stretched base, tomato, Italian-milk mozzarella and fresh basil. The Italian Club Hong Kong delivers the dough, pizza sauce and mozzarella across Hong Kong via SF Express and Lalamove.
110 min
Primo · Lombardy
Polenta with Gorgonzola
Soft golden polenta meets melting Gorgonzola DOP in this comforting Lombard primo. Just a little butter and careful stirring bring the two together—no cream needed.
20 min
Pasta · Lazio
Pasta alla Gricia
Pasta alla Gricia is Lazio’s glorious combination of guanciale, Pecorino Romano and black pepper, brought together with starchy pasta water. These bucatini turn three exceptional ingredients into a glossy sauce—without cream, butter or oil.
30 min
Antipasto · Puglia/Emilia
Burrata, Italian Ham & Balsamic
Creamy burrata, delicate folds of Italian Ham DOP Aged 24 Months and a few drops of Modena balsamic make an elegant, no-cook antipasto. This Puglia–Emilia pairing lets three excellent ingredients do the work.
15 min
Pasta · Emilia-Romagna
Tagliatelle al Ragù Bolognese
Wide ribbons of fresh tagliatelle, rich ragù and a final snowfall of Parmigiano Reggiano: this is Bologna’s classic pasta pairing. Our ready-made Bolognese sauce brings it together quickly, without shortcuts in the finishing technique.
20 min
Pasta · Lazio
Cacio e Pepe
Roman simplicity at its finest: bucatini, Pecorino Romano DOP and freshly crushed black pepper become a silky cacio e pepe without cream or butter. Order the Italian essentials from The Italian Club for delivery across Hong Kong.
25 min