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.

Earthy, tart, sweet and fresh, this nutritious salad boasts incredible textures and flavor and can be enjoyed on its own for lunch, or included as a side to any meal.

A Sunday classic passed down through generations, Nonna Rosa’s meatballs and slow-simmered rib ragù capture the heart of Sicilian cooking. Tender meatballs, melt-away ribs, and a tomato sauce rich with garlic and herbs come together in a dish built on memory, tradition, and hours on the stove.

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.

A coastal Italian classic with a bold twist. Brand partner, This Guy Cooks, brings together sausage, clams and Bona Furtuna Red Pepper Pesto in a silky sauce that clings beautifully to Ditalini. Rustic and deeply flavorful, it is a pasta built for appetite and good company.

Crisp golden shells filled with silky citrus-kissed ricotta, these traditional Sicilian cannoli honor generations of pastry making. Perfumed with candied orange peel and made by hand, they celebrate the simple beauty of Sicily in every bite.

From simmering pots of tomato and meat sauce to the comforting sound of laughter around the table, Sunday Sauce is a beloved Italian-American tradition that turns a simple meal into a celebration. Rooted in heritage and shared across generations, it’s a dish that nourishes both body and soul—especially when made with care, patience, and the finest ingredients.

This Puglian-inspired recipe pairs tender orecchiette with earthy cime di rapa, savory Italian sausage, and a squeeze of fresh lemon for brightness. Finished with Bona Furtuna Sicilian Sea Salt and Organic Herb Blend, it is a simple yet soulful dish that captures the flavors of Southern Italy.