When the school year starts and the evenings fill up fast, dinner still deserves a seat at the table. These three easy Italian suppers lean on a well-stocked pantry and a little of your best olive oil, each coming together in about twenty-five minutes. From rustic paccheri with butter beans to linguine crowned with creamy burrata, here is how to make back to school taste like back to the table.
Created by Melissa Santell of FoodxFeels, this holiday-ready panzanella transforms our Blood Orange & Olive Oil Panettone into a vibrant, savory salad bursting with citrus, pancetta, and Sicilian herbs—a beautiful balance of sweet and salty that captures the spirit of the season.
With beautiful layers of thin crespelle either rolled into cannelloni-like forms or folded in four like a handkerchief, this spectacular spinach and ricotta filled dish is a longstanding Florentine favorite.
Think Polish Cabbage Rolls, but make it Italian. Filled with Italian aromatics and blanketed in our sun-sweetened Passata sauce, these Italian cabbage rolls are a healthier way to savor your favorite Italian flavors.
Using sweet kabocha squash as the base for this velvety Italian pumpkin soup, Aglio e Oglio seasoning adds a delightfully savory Italian twist to the comforting flavors of fall.
Creating a vibrant, fresh and creamy sauce, the combination of peas, mint and ricotta tastes like springtime. Paired with the deliciously umami and saline flavors of our black squid ink pasta, this recipe is balanced and bright, just how we like it.
Some cook seven courses; some just put seven types of seafood in a stew and call it a feast. Many families abide by their own traditions, but all Italian-Americans can agree that seafood is a part of Christmas Eve.
