Originating in the charming streets of Milan, the aperitivo symbolizes the Italian approach to life. More than just a happy hour drink, the Italian aperitivo is a social ritual that brings people together to unwind, converse and savor the simple flavors of Italy. We've put to a guide together to help you master the art of aperitivo like an Italian.

Since the 1400s, artichokes have been a Roman staple, appearing on menus and in homes every spring in abundance. Pan-fried and steamed to perfection, these simple carciofi alla romana, or stuffed artichokes, bring the flavors of Roman spring straight to your kitchen.

Drizzled with bright olive oil and acidic-yet-sweet aged balsamic vinegar, and topped with crispy capers and sharp chives, thinly sliced beef serves as the rich canvas for this exciting yet simple beef carpaccio. Serve with a fresh frisee salad and a glass of crisp white wine for the perfect Italian lunch.

Melt-in-your-mouth bites of crispy pork belly up the ante in this twist on a classic Roman spaghetti carbonara. Don't think twice about the indulgence of this savory specialty. Trust us, it's worth every ounce of fatty goodness.

Undeniably rich and savory, a classic Roman carbonara is one of those dishes that exemplifies Italian cooking. Using just three four quality ingredients, this traditional Italian pasta recipe comes together in under 30 minutes and delivers a taste of Rome in every forkful.

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.

Is there anything quite as celebratory as a stunning seafood tower? Overflowing with exquisite fresh seafood accompanied by beautiful olive oil, herbs and fresh citrus, make it Italian by sourcing your seafood with Italian flavors in mind. We've put together a guide to help you build an absolutely show-stopping centerpiece.

Savored for its elegance and beauty, saffron risotto is the perfect side dish for the holidays or centerpiece when served with a slowly braised Ossobuco.