A frenched rack of lamb under a vividly green Sicilian pistachio and nepitella crust, the dried wild herb first bloomed in Bona Furtuna Grand Cru to draw out its minty perfume. Seared and roasted to a rosy medium-rare, finished with more Grand Cru, and carved into chops with charred fennel.

Tender, savory and slow cooked, beef brisket cannelloni is the kind of dish that fills a kitchen with warmth long before it reaches the table. Tubes of pasta wrap around meltingly soft braised beef, simmered in bright marinara and crowned with melted Grana Padano cheese. It's comfort with deep roots, are made to be lingered over with good wine and better company.

Penne alla vodka is as debated as it is beloved, with origins traced to both Rome and New York in the 1970s and ’80s. A late-night favorite after dancing, it earned the nickname “disco sauce” and remains a creamy, nostalgic classic to this day.

This lemon chicken piccata is a bright Italian-American classic made with thin chicken cutlets simmered in a vibrant sauce of lemon, garlic, capers, and extra virgin olive oil. Finished with fresh herbs and ready in one skillet, it is an elegant yet weeknight friendly dinner.

Canederli in brodo is a classic Northern Italian alpine dish made from bread dumplings simmered in savory broth. Traditionally prepared with speck, fresh herbs, and Parmigiano, it’s a hearty winter recipe enjoyed in the Italian Alps after long days on the slopes.

Earthy wild mushrooms seared until golden, then marinated warm in rosemary, aged balsamic vinegar, and extra virgin olive oil. Simple, savory, and perfect for winter.

Cioppino was born along the docks of late nineteenth century San Francisco, where Italian immigrant fishermen gathered the day’s unsold catch into a single pot. Simmered with tomatoes, garlic, wine, and warming spices, it was a practical meal meant to be shared. Over time, cioppino became one of the defining Italian-American dishes of the city, celebrating the Pacific catch and the communal spirit that shaped it.

Discover five of our favorite easy summer side dishes, starting with a charred broccolini recipe that’s become a staple at our own table. Each dish is made with just a few pantry favorites—including infused olive oils, sea salt, and estate-grown herbs—but brings bold flavor with minimal effort.