Slowly cooked to develop depth of flavor and texture, bolognese sauce has be come a favorite for good reason. Stuffed into Paccheri and baked to deliver a show stopping pasta dinner, you might just want to double the sauce recipe and freeze for another day.

Filled with the sweet acidity of our Original Passata, the tang of fresh alliums, and the body of high quality extra virgin olive oil, this gazpacho soup is quick and simple. Velvety smooth and balanced, we recommend serving this for your next Sunday lunch.

Dunked in a creamy garlic sauce or luscious marinara, pizza breadsticks are in a league of their own. Each bite of the doughy saucy goodness is likely to send you into nostalgic longings for family game nights, sleepovers, trips to Blockbuster, sour straws, you know, all that good 90's stuff.

Baked into our silky Original Passata Sauce, these Eggplant Involtini are filled with creamy ricotta, vibrant herbs, and our unique Pinzimonio Herb Blend.

A traditional family-style meal in the mountains of Northern Italy since ancient Roman times, polenta alla spianatora is a communal experience. Creamy, golden polenta is spread into the center of the table to create one large, delicious canvas. Next, a rich, saucy ragu is carefully spooned on top, distributing luscious flavors and chunks of precious meat across the thickened maize. As the wine flows and each fork sweeps through the perfect mess of soul warming flavors, the air fills with chatter and laughter.

Made with cross-cut shanks of beef or veal, this is one Italy's most renowned (and of course delicious) braises. Serve with risotto, cripsy prosciutto and Grana Padano. Discover what you've been missing.

Discover a delicious tagliatelle al ragu with this stunning smoked pork shoulder ragu, courtesy of Chef Jeremy Williamson.

Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily, and is one of the best Sicilian pasta dishes you'll find outside of Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.