This pasta dish was invented by Sicilian migrants in Milan, using Sicilian ingredients with a long shelf life which they could take with...

This "tiella" is a savory pie, often referred to as a stuffed pizza, from the city of Gaeta. In this recipe, we'll show you how to make...

This handmade pasta is extremely rare, even in Italy. You won't find it on store shelves, so you either need to know someone who can make...

This rare, handmade pasta comes from Friuli-Venezia Giulia, one of the northernmost regions of Italy. Its unusual for a variety of...

These simple cookies are fun to cook because they make good use of Kellog's Cornflakes cereal! The final, flowery shape gives these...

Along with carbonara and cacio e pepe, bucatini all'amatriciana is part of the "Holy Trinity" of pasta dishes from Rome and its...

This recipe is a bit of a departure for Pasta Grammar, as it is in no way a "traditional" Italian recipe. Rather, this is the personal...

Fried pasta is all the rage on TikTok right now, but the trend is nothing new in Italy! Here are two traditional versions of Italian...

This classic Italian panino is essentially a grilled cheese sandwich that is battered and fried. Yes, it is as delicious as it sounds!...

This sandwich is a specialty of Scilla, a coastal Calabrian town named after the legendary monster which Odysseus is said to have...

Brutti ma Buoni—"Ugly but Delicious"—cookies are incredibly simple to make and absolutely yummy. Crispy on the outside and soft in the...

Cascatelli pasta is a brand new pasta shape from inventor Dan Pashman, host of the Sporkful Podcast. After testing several different...

Although not technically a "pizza," this Sicilian dish is so delicious you just might prefer it to a classic pie! A hearty, tangy filling...

This Italian pan pizza hails from Turin, the very first capital of Italy. Apparently, it was a favorite treat of Italy's first king:...

Watch the Pasta Grammar video where we make this recipe here: For this recipe, you will need: - 4 large eggs - 2 tbsp (30ml) whole milk -...

Braciole are thin cuts of meat—usually pork, veal or beef—wrapped around bread, raisins, pine nuts and cheese before being cooked in...

In Sicily, arancini (or arancine in Palermo) come in many varieties with different fillings. This recipe is for the most classic...