29+ Authentic Italian Dinner Party Recipes for Every Occasion

7 days agoLast Updated: April 14, 2025

36 minutes read

Planning the perfect dinner party can be a challenge, but when you choose an Italian-themed menu, you’re guaranteed to impress your guests with delicious, hearty dishes full of flavor.

Whether you’re hosting a cozy evening with friends or a large gathering, the beauty of Italian cuisine lies in its simplicity, use of fresh ingredients, and the warmth of shared meals. If you want to bring the magic of Italy to your table, look no further.

We’ve rounded up 29+ mouthwatering Italian dinner party recipes that will elevate your evening and transport your guests straight to the heart of Italy.

From creamy risottos and classic pasta dishes to indulgent meat mains and decadent desserts, these recipes cater to all tastes and dietary preferences.

Each dish is crafted to showcase the diverse flavors of Italy, whether you’re looking for rustic, comfort food or elegant fine dining. With these recipes, you can create an unforgettable Italian feast that will leave everyone asking for seconds—and perhaps even the recipe!

29+ Authentic Italian Dinner Party Recipes for Every Occasion

An Italian dinner party is all about indulging in rich flavors, savoring every bite, and enjoying the company of loved ones.

With these 29+ Italian dinner party recipes, you’re equipped to create a meal that’s as memorable as it is delicious.

Whether you’re preparing a classic Osso Buco, a creamy Risotto alla Milanese, or a crowd-pleasing Tiramisu, you’re sure to delight your guests with the essence of Italy.

So, roll up your sleeves, grab those fresh ingredients, and get ready to create an unforgettable dining experience that will have everyone talking long after the last bite.

Creamy Mushroom Truffle Risotto

Rich, earthy, and indulgent, this Creamy Mushroom Truffle Risotto is the epitome of Italian comfort food with a luxurious twist. The slow-cooked Arborio rice, infused with white wine, parmesan, and finished with a drizzle of truffle oil, makes for an elegant centerpiece or sophisticated first course at your dinner party. Mushrooms add a savory depth, while the creamy texture brings warmth and satisfaction to every bite.

Serves: 4–6 | Prep Time: 10 min | Cook Time: 35–40 min
Ingredients:

1½ cups Arborio rice

2 tbsp olive oil
1 tbsp unsalted butter
1 small onion, finely chopped

2 garlic cloves, minced
1 cup dry white wine
5 cups warm vegetable or chicken broth

1½ cups assorted mushrooms (cremini, shiitake, oyster), sliced
½ cup grated Parmesan cheese
1 tbsp truffle oil (white or black)

Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

In a large saucepan, heat olive oil and butter over medium heat. Sauté the onions and garlic until translucent.
Add mushrooms and cook until softened and slightly golden, about 6 minutes.
Stir in Arborio rice, coating the grains in the oil for 2 minutes.

Pour in white wine and stir until fully absorbed.
Begin adding broth one ladle at a time, stirring frequently. Wait for each addition to absorb before adding more.
Continue until rice is tender and creamy (about 25 minutes).

Stir in Parmesan cheese and truffle oil. Season with salt and pepper.
Serve immediately, garnished with parsley.

This dish offers the perfect balance of rustic flavor and upscale presentation. Truffle oil elevates the classic risotto into a true showstopper, making it an ideal choice for impressing guests at your Italian-themed dinner party.

Slow-Cooked Beef Braciole in Tomato Sauce

Beef Braciole is a southern Italian classic that brings hearty, slow-cooked satisfaction to the dinner table. Rolled beef stuffed with herbs, cheese, and breadcrumbs, then simmered in a rich tomato sauce—this dish is the kind that fills your kitchen with tantalizing aromas and your guests with anticipation. It’s traditional, comforting, and perfect for a family-style Italian feast.

Serves: 4–6 | Prep Time: 20 min | Cook Time: 2.5–3 hours
Ingredients:

6 thin slices of beef top round (about ¼-inch thick)

½ cup Italian breadcrumbs
½ cup grated Pecorino Romano cheese
¼ cup chopped fresh parsley

2 garlic cloves, minced
Salt and pepper to taste
Kitchen twine or toothpicks

2 tbsp olive oil
1 medium onion, chopped
2 cups crushed tomatoes

½ cup dry red wine
1 tsp dried oregano
Fresh basil leaves for garnish

Instructions:

Lay beef slices flat. Season with salt and pepper.
In a bowl, mix breadcrumbs, cheese, parsley, and garlic. Spoon mixture onto each beef slice.

Roll tightly and secure with twine or toothpicks.
In a large Dutch oven, heat olive oil. Brown the beef rolls on all sides, then set aside.
In the same pot, sauté onions until soft. Add wine and let it reduce by half.

Stir in crushed tomatoes and oregano. Return beef rolls to pot, cover, and simmer for 2–3 hours.
Serve hot, with sauce spooned over the top. Pair with pasta or polenta.

Braciole is a dish steeped in Italian tradition, and its slow-cooked flavor tells a story with every bite. Whether served over pasta or on its own, it brings a satisfying richness to your dinner party and creates a centerpiece your guests won’t soon forget.

Garlic & Herb Focaccia Bread

There’s something magical about freshly baked Focaccia—golden, crisp on the outside, and fluffy on the inside. Infused with garlic and rosemary, this classic Italian flatbread is both a side and a star in its own right. It’s perfect as an appetizer with dips, or served alongside main courses to soak up rich sauces. Plus, baking it fills your kitchen with irresistible aromas.

Serves: 6–8 | Prep Time: 20 min (plus 1.5 hr rising) | Bake Time: 25 min
Ingredients:

3½ cups all-purpose flour

1½ tsp salt
1 packet (2¼ tsp) active dry yeast
1¼ cups warm water

¼ cup olive oil, plus more for drizzling
2 garlic cloves, minced
2 tbsp fresh rosemary leaves

Flaky sea salt for topping

Instructions:

In a bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.

Stir in flour, salt, and olive oil. Mix until a sticky dough forms.
Knead on a floured surface for 5–7 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.

Transfer dough to a greased baking pan. Press into shape and dimple the top with your fingers.
Drizzle with olive oil, then sprinkle garlic, rosemary, and flaky salt over the top.
Let rest another 20–30 minutes. Preheat oven to 425°F (220°C).

Bake for 20–25 minutes until golden brown. Cool slightly before slicing.

This garlic and herb focaccia is more than just bread—it’s a warm, aromatic welcome to your guests. Its soft interior and crispy crust make it the ideal companion to any Italian dish, and the simple ingredients let the bold flavors shine.

Lemon Ricotta Ravioli with Brown Butter Sage Sauce

These Lemon Ricotta Ravioli are a bright, delicate, and creamy dish that feels as fancy as it is comforting. Handmade (or store-bought) ravioli are filled with a zesty ricotta blend, then tossed in a nutty brown butter and sage sauce that’s both aromatic and deeply flavorful. This dish brings freshness and elegance to your dinner party lineup—perfect as a light main or elevated pasta course.

Serves: 4 | Prep Time: 30 min | Cook Time: 10 min
Ingredients (filling & pasta):

1 cup ricotta cheese (drained)
½ cup grated Parmesan

Zest of 1 lemon
Salt and pepper to taste
1 egg yolk

Fresh pasta sheets or ravioli dough

For the sauce:

6 tbsp unsalted butter

8 fresh sage leaves
Salt, to taste
Optional: toasted pine nuts or extra lemon zest for garnish

Instructions:

In a bowl, mix ricotta, Parmesan, lemon zest, egg yolk, salt, and pepper. Set aside.
Cut pasta sheets into 2-inch squares. Place 1 tsp filling in center, brush edges with water, top with another square, and seal well.

Boil a large pot of salted water. Drop in ravioli, cook for 3–4 minutes until they float.
Meanwhile, in a skillet, melt butter over medium heat until golden and nutty. Add sage leaves and fry until crisp.
Toss drained ravioli gently in the brown butter sauce.

Plate and garnish with lemon zest or pine nuts.

This ravioli is a dreamy combination of creamy filling and rich, savory butter sauce with a pop of citrus. It’s refined yet comforting, and an excellent way to add a fresh, modern twist to your Italian dinner party menu.

Baked Eggplant Parmigiana (Melanzane alla Parmigiana)

Eggplant Parmigiana is a baked Italian favorite that layers thin slices of eggplant with rich tomato sauce, melted mozzarella, and sharp Parmesan. It’s hearty, satisfying, and naturally vegetarian—making it a crowd-pleaser for all kinds of dinner guests. This dish is proof that simple ingredients, treated with care, can result in unforgettable flavor.

Serves: 6 | Prep Time: 30 min | Cook Time: 40 min
Ingredients:

2 large eggplants, sliced ¼-inch thick
Salt (for sweating eggplant)

Olive oil for frying or brushing
2 cups marinara sauce
1½ cups shredded mozzarella

¾ cup grated Parmesan
½ cup fresh basil leaves
Optional: breadcrumbs for topping

Instructions:

Lay eggplant slices on paper towels, sprinkle with salt, and let sit 30 min to draw out moisture. Pat dry.
Lightly fry or brush with oil and bake eggplant slices until soft and golden.

In a baking dish, layer sauce, eggplant, mozzarella, Parmesan, and basil. Repeat until all ingredients are used.
Top with extra cheese and breadcrumbs if using.
Bake at 375°F (190°C) for 35–40 minutes until bubbly and golden.

Let rest 10 minutes before serving.

Melanzane alla Parmigiana is a rustic and satisfying dish that highlights the best of Italian home cooking. It’s cozy, cheesy, and bursting with layers of flavor—perfect for a relaxed but refined dinner gathering.

Tuscan-Style Baked Cod with Tomatoes and Olives

This Tuscan-Style Baked Cod is a lighter, Mediterranean-inspired main dish that still delivers big flavor. It features tender cod fillets baked in a savory tomato sauce with garlic, olives, capers, and fresh herbs. This dish is vibrant, healthy, and pairs beautifully with a chilled white wine or light side dish, making it an excellent option for a more balanced Italian dinner menu.

Serves: 4 | Prep Time: 15 min | Cook Time: 25 min
Ingredients:

4 cod fillets (about 6 oz each)
2 tbsp olive oil

3 garlic cloves, thinly sliced
1 small onion, finely chopped
1½ cups cherry tomatoes (halved) or canned diced tomatoes

¼ cup Kalamata olives, halved
1 tbsp capers
¼ tsp red pepper flakes (optional)

½ tsp dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish

Instructions:

Preheat oven to 400°F (200°C).
In a skillet, heat olive oil and sauté onions and garlic until soft.

Add tomatoes, olives, capers, oregano, and chili flakes. Cook 5–7 minutes until sauce thickens slightly.
Pour sauce into a baking dish and place cod fillets on top. Spoon some sauce over fish.
Bake for 15–20 minutes, or until cod flakes easily.

Garnish with herbs and serve hot with crusty bread or rice.

This dish is bright, clean, and full of coastal Italian flavor. It’s a fantastic main for those who love seafood or want a lighter option at the table—and it still holds its own as a flavorful and elegant offering.

Pappardelle with Duck Ragu

Pappardelle with Duck Ragu is a rich and savory dish that exudes the flavors of rustic Italian countryside cuisine. The tender duck, slow-cooked in a tomato-based sauce with aromatic herbs, is paired with wide, fresh pappardelle pasta. This hearty and comforting dish feels luxurious and is perfect for a dinner party where you want to serve something beyond the typical pasta.

Serves: 4–6 | Prep Time: 25 min | Cook Time: 2 hours
Ingredients:

2 duck legs, bone-in
1 onion, chopped

2 celery stalks, chopped
1 carrot, chopped
2 garlic cloves, minced

1 cup dry red wine
2 cups crushed tomatoes
1 tsp dried thyme

1 tsp dried rosemary
1 bay leaf
1 tbsp olive oil

Salt and pepper to taste
12 oz pappardelle pasta
Fresh parsley for garnish

Grated Parmesan for serving

Instructions:

In a large pot, heat olive oil and brown duck legs on all sides. Remove and set aside.

Add onion, carrot, celery, and garlic to the same pot, cooking until softened.
Add red wine, scraping the bottom of the pot to release any browned bits. Let wine reduce by half.
Stir in crushed tomatoes, thyme, rosemary, and bay leaf. Return duck legs to the pot, cover, and simmer for 1.5–2 hours until the duck is tender and the sauce has thickened.
Remove the duck legs, shred the meat, and return it to the sauce. Adjust seasoning.
Cook pappardelle pasta according to package instructions. Drain and toss with the ragu.
Serve with parsley and Parmesan on top.

This pappardelle with duck ragu is a showstopper dish that brings together rich, slow-cooked flavors and the elegance of homemade pasta. It’s perfect for a winter or fall dinner party, where guests will be thrilled by the complexity of the flavors and the luxuriousness of the dish.

Lobster Risotto with Saffron

Lobster Risotto with Saffron is an opulent Italian dish that combines the delicate sweetness of lobster with the aromatic depth of saffron-infused rice. The creamy risotto perfectly complements the lobster, making it a luxurious main course or an elegant first course. Ideal for a special occasion or a chic dinner party, this dish is both indulgent and sophisticated.

Serves: 4 | Prep Time: 15 min | Cook Time: 30 min
Ingredients:

2 lobster tails, cooked and meat removed
1½ cups Arborio rice
4 cups seafood or chicken broth
1 tsp saffron threads
2 tbsp butter
1 small onion, finely chopped
2 garlic cloves, minced
½ cup dry white wine
½ cup grated Parmesan cheese
1 tbsp olive oil
Fresh parsley for garnish
Salt and pepper to taste

Instructions:

In a small bowl, steep the saffron in ½ cup of warm broth.
In a saucepan, bring the remaining broth to a simmer and keep warm.
In a large skillet or saucepan, heat olive oil and 1 tbsp butter. Sauté onion and garlic until softened.
Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to toast slightly.
Add white wine, stirring until absorbed. Gradually add the warm broth, one ladle at a time, stirring constantly, allowing the liquid to absorb before adding more.
After 10 minutes, stir in the saffron-infused broth and continue cooking until the rice is creamy and tender (about 20 minutes).
Add lobster meat, remaining butter, and Parmesan. Stir until combined and the lobster is warmed through.
Season with salt and pepper, and garnish with fresh parsley before serving.

This lobster risotto with saffron is a dish that embodies luxury and elegance, perfect for a formal dinner or special event. The delicate lobster flavor and aromatic saffron bring depth and sophistication, making it a memorable course at your dinner party.

Gnocchi alla Sorrentina (Potato Gnocchi with Tomato and Mozzarella)

Gnocchi alla Sorrentina is a comforting, classic Southern Italian dish that’s both hearty and satisfying. Soft, pillowy potato gnocchi are baked in a rich tomato sauce with melted mozzarella, creating a delicious, cheesy, and indulgent experience. This dish is perfect as a side or main course, offering guests a taste of authentic, rustic Italian cuisine.

Serves: 4–6 | Prep Time: 25 min | Cook Time: 30 min
Ingredients (for the gnocchi):

2 lbs potatoes (preferably Yukon Gold)
1 cup all-purpose flour (plus extra for dusting)
1 egg, lightly beaten
Salt to taste

For the sauce:

2 tbsp olive oil
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
Salt and pepper to taste
1½ cups mozzarella, cubed
Fresh basil leaves for garnish

Instructions:

Boil the potatoes until soft, then peel and mash them.
On a floured surface, combine the mashed potatoes, flour, egg, and salt. Knead until smooth.
Divide dough into small pieces, rolling them into 1-inch long logs. Cut into gnocchi, and press with a fork to create ridges.
Boil gnocchi in salted water until they float to the surface. Remove and set aside.
For the sauce: In a pan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
Preheat oven to 375°F (190°C).
In a baking dish, layer gnocchi and sauce, topping with mozzarella. Bake for 20–25 minutes until cheese is bubbly and golden.
Garnish with fresh basil and serve hot.

Gnocchi alla Sorrentina is a warm, cheesy delight that perfectly combines the comfort of gnocchi with the freshness of homemade tomato sauce. The gooey mozzarella and fresh basil make this a dish that’s sure to impress at your dinner party, offering a taste of authentic Italian home cooking.

Osso Buco (Braised Veal Shanks)

Osso Buco is a traditional Milanese dish that features veal shanks braised in a rich, savory tomato sauce with white wine, broth, and aromatic vegetables. This slow-cooked dish is a true labor of love, and the meat becomes so tender it falls off the bone. The accompanying gremolata, a zesty mix of lemon zest, garlic, and parsley, adds a refreshing brightness to the rich flavors. It’s the perfect dish for a special occasion or elegant dinner party.

Serves: 4 | Prep Time: 20 min | Cook Time: 2.5 hours
Ingredients:

4 veal shanks (about 1½ inches thick)
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 cup dry white wine
1 cup chicken or beef broth
1 can (14 oz) crushed tomatoes
2 tsp dried thyme
1 bay leaf
½ cup fresh parsley, chopped (for gremolata)
Zest of 1 lemon (for gremolata)
1 garlic clove, minced (for gremolata)

Instructions:

Season the veal shanks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the veal on all sides, then set aside.
In the same pot, sauté onion, carrot, celery, and garlic until softened, about 8 minutes.
Add white wine to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the broth, crushed tomatoes, thyme, and bay leaf. Return the veal shanks to the pot and bring to a simmer.
Cover the pot and cook on low heat for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
For the gremolata, combine parsley, lemon zest, and minced garlic in a small bowl.
Serve the osso buco with gremolata sprinkled on top. Pair with risotto or mashed potatoes.

Osso Buco is a rich, flavorful dish that embodies the soul of Italian cuisine. The slow braising process creates melt-in-your-mouth tender meat, while the gremolata adds a fresh contrast to the deep flavors. It’s the perfect main course for an elegant, memorable dinner party.

Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi is a bright, zesty seafood dish made with succulent shrimp, garlic, lemon, and white wine. The sauce is quick and flavorful, combining butter and olive oil to create a silky texture that perfectly coats the tender shrimp and delicate angel hair pasta. This dish is light, yet packed with flavor, making it a perfect main course or first dish for an Italian-themed dinner.

Serves: 4 | Prep Time: 15 min | Cook Time: 15 min
Ingredients:

1 lb large shrimp, peeled and deveined
8 oz angel hair pasta
4 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
½ cup dry white wine
½ tsp red pepper flakes (optional)
Zest and juice of 1 lemon
¼ cup fresh parsley, chopped
Salt and pepper to taste

Instructions:

Cook the angel hair pasta according to package instructions. Drain, reserving 1 cup of pasta water.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute.
Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2–3 minutes on each side, until the shrimp turns pink and opaque.
Stir in white wine and lemon juice, cooking for another 2 minutes until the sauce slightly thickens.
Toss the cooked pasta into the skillet, adding some reserved pasta water to create a silky sauce.
Stir in lemon zest and fresh parsley.
Serve immediately, garnished with additional parsley and a drizzle of olive oil.

Shrimp Scampi with angel hair pasta is a fresh, elegant dish that combines zesty citrus with the rich flavors of garlic and butter. The shrimp adds a touch of luxury while keeping the dish light, making it a perfect choice for a chic dinner party or romantic evening.

Stuffed Portobello Mushrooms with Ricotta and Spinach

Stuffed Portobello Mushrooms are a hearty and vegetarian-friendly option that’s bursting with flavor. The large, meaty mushrooms are filled with a rich mixture of ricotta cheese, spinach, and garlic, then baked until golden and tender. This dish can be served as a starter or a side, offering guests a delicious, satisfying bite that pairs wonderfully with a variety of Italian mains.

Serves: 4 | Prep Time: 20 min | Cook Time: 20 min
Ingredients:

4 large portobello mushroom caps, stems removed
2 tbsp olive oil
2 garlic cloves, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup grated Parmesan cheese
¼ tsp nutmeg
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper.
Place the mushrooms gill-side down on a baking sheet and roast for 10 minutes, until tender.
While the mushrooms cook, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
Add chopped spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
In a bowl, combine ricotta, Parmesan, nutmeg, and the spinach mixture. Season with salt and pepper.
Stuff the mushroom caps with the ricotta and spinach mixture, pressing down gently to fill them completely.
Return the mushrooms to the oven and bake for an additional 10 minutes, until the filling is golden and slightly bubbling.
Garnish with fresh basil and serve hot.

These stuffed portobello mushrooms with ricotta and spinach are a wonderful balance of earthy and creamy, with a touch of brightness from the fresh basil. They make a stunning vegetarian option that’s just as flavorful and indulgent as any meat-based dish, making them a perfect choice for a dinner party.

Focaccia with Rosemary and Sea Salt

Focaccia is a soft, flavorful Italian bread that’s perfect for dipping in olive oil or accompanying a meal. The addition of fresh rosemary and a sprinkle of sea salt makes this focaccia especially aromatic and savory. It’s a fantastic way to kick off an Italian dinner party, serving as both an appetizer and a side. This bread is easy to make and always a crowd-pleaser.

Serves: 6–8 | Prep Time: 20 min | Cook Time: 25 min
Ingredients:

2½ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 tbsp sugar
1 cup warm water
2 tbsp olive oil (plus more for drizzling)
1 tsp salt
1 tsp fresh rosemary, finely chopped
1 tbsp sea salt flakes

Instructions:

In a bowl, dissolve sugar in warm water and sprinkle in yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp of olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 8–10 minutes, until smooth. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
Preheat oven to 400°F (200°C).
Punch down the dough and place it on a greased baking sheet. Stretch and press the dough to fit the shape of the pan.
Drizzle olive oil over the dough, and sprinkle with rosemary and sea salt.
Bake for 20–25 minutes, until golden brown. Let cool slightly before serving.

This focaccia is the perfect start to any Italian dinner party. Its fluffy texture and savory flavor make it a great accompaniment to pasta, salads, or even as a standalone appetizer with some balsamic vinegar and olive oil for dipping.

Margherita Pizza

Margherita Pizza is a classic Neapolitan pizza that celebrates the simple, delicious ingredients of Italy. With its crisp, thin crust, fresh mozzarella, basil, and tomato sauce, it’s a light and flavorful pizza that everyone will love. This dish brings the essence of Italian pizza into your home, and it’s sure to be a hit at your dinner party.

Serves: 4 | Prep Time: 15 min | Cook Time: 10 min
Ingredients:

1 pizza dough (store-bought or homemade)
1 cup crushed tomatoes (preferably San Marzano)
2 tbsp olive oil
1 tsp dried oregano
8 oz fresh mozzarella, sliced
Fresh basil leaves
Salt to taste
Optional: a pinch of red pepper flakes

Instructions:

Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Roll out the pizza dough on a floured surface to your desired thickness.
Spread the crushed tomatoes over the dough, leaving a border around the edges. Drizzle with olive oil and season with salt and oregano.
Add the mozzarella slices evenly on top of the tomato sauce.
Transfer the pizza to the preheated stone or baking sheet and bake for 7–10 minutes, until the crust is golden and the cheese is melted and bubbling.
Remove from the oven, scatter fresh basil leaves over the pizza, and drizzle with a little more olive oil if desired.
Slice and serve immediately.

Margherita pizza is a timeless Italian classic that showcases the beauty of simplicity. With its perfect balance of fresh mozzarella, tangy tomatoes, and fragrant basil, it’s a crowd-pleasing dish that never goes out of style. Serve this as part of a casual Italian dinner or as an appetizer to a more formal meal.

Tiramisu

Tiramisu is the quintessential Italian dessert, with its layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. This indulgent yet light dessert is a perfect way to end your Italian dinner party on a sweet note. The blend of coffee and chocolate makes tiramisu an irresistible treat that will leave your guests coming back for more.

Serves: 6–8 | Prep Time: 30 min | Chill Time: 4 hours
Ingredients:

1 package (7 oz) ladyfingers
1 cup strong brewed espresso or coffee, cooled
3 large egg yolks
1/2 cup granulated sugar
1 cup mascarpone cheese
1 cup heavy cream
2 tbsp dark rum (optional)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)

Instructions:

In a large bowl, whisk together the egg yolks and sugar until light and fluffy. Stir in the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture.
Dip each ladyfinger into the espresso or coffee for 1–2 seconds (do not soak them). Arrange a layer of dipped ladyfingers at the bottom of a serving dish or individual glasses.
Spread half of the mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
Before serving, dust with cocoa powder and sprinkle with dark chocolate shavings if desired.

Tiramisu is the perfect dessert to wrap up your Italian dinner party. Its rich yet light texture, combined with the deep flavors of espresso and chocolate, makes it a decadent but not overwhelming treat. It’s an elegant finish that will leave your guests impressed and satisfied.

16. Chicken Cacciatore (Hunter’s Chicken)

Chicken Cacciatore is a rustic, hearty Italian dish made with chicken simmered in a rich tomato sauce with vegetables, herbs, and wine. It’s a deeply flavorful and satisfying meal that can be served over pasta, rice, or with crusty bread to soak up the delicious sauce. This dish is perfect for a cozy, yet elegant dinner party that’s bound to be a crowd-pleaser.

Serves: 4 | Prep Time: 15 min | Cook Time: 1 hour
Ingredients:

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 cup dry red wine
1 cup chicken broth
1 tsp dried oregano
1 tsp dried basil
1 tsp fresh thyme leaves
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken thighs with salt and pepper, and brown them on both sides (about 5 minutes per side). Remove and set aside.
In the same skillet, sauté onion, bell pepper, and garlic until softened (about 5 minutes).
Add the red wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine reduce for 3–5 minutes.
Stir in the crushed tomatoes, chicken broth, oregano, basil, thyme, and bay leaf. Return the chicken to the pan, skin-side up, and bring to a simmer.
Cover and cook on low heat for 40–45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the sauce and discard the bay leaf. Let the sauce simmer uncovered for another 10 minutes to thicken.
Serve the chicken with the sauce spooned over the top, and garnish with fresh parsley.

Chicken Cacciatore is a comforting, flavorful dish that’s perfect for a relaxed yet sophisticated dinner party. The slow-cooked chicken, rich sauce, and blend of Italian herbs make it a crowd-pleasing entrée that pairs beautifully with a simple salad or side of pasta.

Parmigiana di Melanzane (Eggplant Parmesan)

Parmigiana di Melanzane is a traditional Italian dish made by layering fried eggplant slices with marinara sauce and mozzarella, then baking it to golden, cheesy perfection. It’s a hearty, comforting dish that’s perfect for a vegetarian main or as a side. The combination of crispy eggplant, savory sauce, and melty cheese makes it an irresistible addition to your dinner party menu.

Serves: 4–6 | Prep Time: 25 min | Cook Time: 45 min
Ingredients:

2 large eggplants, sliced into 1/2-inch rounds
Salt (for sweating the eggplant)
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs
1 cup marinara sauce
8 oz fresh mozzarella, sliced
½ cup grated Parmesan cheese
1 tbsp fresh basil, chopped
Olive oil for frying

Instructions:

Sprinkle salt on both sides of the eggplant slices and place them in a colander for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Dredge the eggplant slices in flour, dip them in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden and crispy (about 2-3 minutes per side). Drain on paper towels.
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices on top, followed by mozzarella slices, Parmesan, and more marinara. Repeat the layers, finishing with a layer of cheese.
Bake for 25–30 minutes, until bubbly and golden on top. Garnish with fresh basil before serving.

Parmigiana di Melanzane is the perfect dish for a dinner party that celebrates rich, comforting flavors. The crispy eggplant, melted cheese, and tangy tomato sauce create a mouthwatering combination that will be loved by everyone—vegetarians and meat-eaters alike.

Caponata (Sicilian Eggplant Stew)

Caponata is a traditional Sicilian eggplant stew that combines savory, sweet, and tangy flavors. Made with eggplant, tomatoes, celery, olives, and capers, this dish is simmered to perfection in a vinegar-sugar sauce that creates a deliciously complex flavor profile. Caponata can be served warm or at room temperature, making it an excellent appetizer or side dish for a dinner party.

Serves: 4–6 | Prep Time: 20 min | Cook Time: 40 min
Ingredients:

2 medium eggplants, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
½ cup green olives, pitted and chopped
2 tbsp capers
3 tbsp red wine vinegar
2 tbsp sugar
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add eggplant and sauté until golden and tender, about 8–10 minutes. Remove from the pan and set aside.
In the same skillet, add onion and celery, cooking until softened (about 5 minutes).
Stir in the diced tomatoes, olives, capers, red wine vinegar, and sugar. Simmer for 15 minutes, until the sauce thickens.
Return the eggplant to the skillet, and cook for another 10 minutes, allowing the flavors to meld. Season with salt and pepper.
Let the caponata cool slightly, then garnish with fresh basil.
Serve warm or at room temperature with crusty bread or as a side dish.

Caponata is a deliciously tangy and savory side dish that captures the vibrant flavors of Sicily. Its balance of sweetness from sugar, tartness from vinegar, and richness from eggplant makes it an unforgettable addition to any Italian dinner party.

These recipes bring more classic Italian flavors to the table, whether you’re serving hearty stews, cheesy dishes, or tangy appetizers.

Braised Short Ribs with Red Wine and Polenta

Braised Short Ribs with Red Wine is a luxurious, comforting dish perfect for a special Italian dinner party. The ribs are slow-cooked in a rich red wine sauce with aromatic vegetables, resulting in tender, fall-off-the-bone meat. Served alongside creamy polenta, this dish combines hearty flavors with a smooth texture, making it an indulgent main course that will impress everyone.

Serves: 4 | Prep Time: 15 min | Cook Time: 3 hours
Ingredients:

4 beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup dry red wine
2 cups beef broth
1 can (14 oz) crushed tomatoes
2 tsp dried rosemary
2 tsp dried thyme
1 bay leaf
2 cups polenta
4 cups water or chicken broth
1 tbsp butter
½ cup grated Parmesan cheese

Instructions:

Preheat oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
Add red wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the beef broth, crushed tomatoes, rosemary, thyme, and bay leaf.
Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5–3 hours, until the meat is tender and falling off the bone.
Meanwhile, cook the polenta: Bring 4 cups of water (or chicken broth) to a boil in a medium pot. Slowly whisk in the polenta and cook for 15–20 minutes, stirring occasionally, until thickened. Stir in butter and Parmesan cheese.
Serve the braised short ribs over the creamy polenta.

Braised Short Ribs with Red Wine and Polenta is a perfect dish for a lavish Italian dinner. The tender short ribs paired with the smooth, rich polenta create a comforting yet elegant meal that will leave a lasting impression on your guests.

Pappardelle with Truffle Cream Sauce

Pappardelle with Truffle Cream Sauce is an indulgent, luxurious dish that combines the earthy, aromatic flavor of truffles with a rich, creamy sauce. The wide ribbons of pappardelle pasta soak up the velvety sauce, making each bite a decadent experience. This dish is perfect for a special occasion or an upscale dinner party where you want to wow your guests with something truly unique.

Serves: 4 | Prep Time: 15 min | Cook Time: 20 min
Ingredients:

12 oz pappardelle pasta
2 tbsp unsalted butter
1 shallot, finely chopped
2 garlic cloves, minced
1 cup heavy cream
2 tbsp white truffle oil
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Fresh truffle shavings (optional)

Instructions:

Cook the pappardelle pasta according to package instructions. Drain, reserving 1 cup of pasta water.
While the pasta cooks, melt butter in a large skillet over medium heat. Add shallot and garlic and sauté until fragrant, about 2 minutes.
Pour in the heavy cream and bring to a simmer. Cook for 3–4 minutes until the sauce thickens slightly.
Stir in the truffle oil and Parmesan cheese, and season with salt and pepper.
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Add a bit of reserved pasta water to loosen the sauce if necessary.
Serve immediately, garnished with fresh chives, parsley, and optional truffle shavings.

Pappardelle with Truffle Cream Sauce is a luxurious and elegant dish that’s perfect for an Italian dinner party. The rich creaminess of the sauce, combined with the earthy depth of truffles, makes this pasta a standout course that will make your guests feel truly special.

Grilled Calamari with Lemon and Parsley

Grilled Calamari is a simple yet elegant seafood dish that highlights the delicate flavor of squid. Lightly grilled and topped with a refreshing lemon-parsley dressing, this dish is perfect as an appetizer or light main course. The smoky char from the grill, combined with the citrusy brightness of the lemon and the freshness of parsley, makes it a perfect summer dish to serve at your Italian dinner party.

Serves: 4 | Prep Time: 10 min | Cook Time: 5 min
Ingredients:

1 lb fresh calamari, cleaned and tentacles separated
2 tbsp olive oil
Salt and pepper to taste
1 lemon, sliced into wedges
1 garlic clove, minced
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ tsp red pepper flakes (optional)

Instructions:

Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Pat the calamari dry with paper towels and season with olive oil, salt, and pepper.
Grill the calamari for 1–2 minutes on each side, or until just cooked through (calamari will turn opaque).
While the calamari is grilling, whisk together minced garlic, lemon juice, parsley, and red pepper flakes (if using) in a small bowl.
Remove the calamari from the grill and transfer to a serving platter. Drizzle the lemon-parsley dressing over the top and serve with lemon wedges.

Grilled Calamari with Lemon and Parsley is a light, flavorful, and visually stunning dish. The smoky grilled calamari, combined with the fresh and zesty lemon dressing, offers a refreshing and sophisticated appetizer for your dinner party. It’s the perfect start to an elegant Italian meal.

Osso Buco (Braised Veal Shanks)

Osso Buco is a rich, hearty dish from Milan that features veal shanks braised slowly in white wine, broth, and aromatic vegetables. The marrow inside the bone adds a deep richness to the sauce, creating a deliciously tender and flavorful dish. Traditionally served with gremolata (a mixture of lemon zest, garlic, and parsley), it’s perfect for a special occasion or dinner party.

Serves: 4 | Prep Time: 20 min | Cook Time: 2 hours
Ingredients:

4 veal shanks (about 1 inch thick)
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup dry white wine
1 ½ cups chicken broth
1 can (14 oz) diced tomatoes
1 tsp dried thyme
1 bay leaf
1 lemon (for gremolata)
2 tbsp fresh parsley, chopped (for gremolata)
1 garlic clove, minced (for gremolata)

Instructions:

Preheat oven to 350°F (175°C). Season the veal shanks with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
Add white wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the chicken broth, diced tomatoes, thyme, and bay leaf.
Return the veal shanks to the pot, making sure they are submerged in the liquid. Cover the pot and braise in the oven for 1.5–2 hours, until the meat is tender and falling off the bone.
While the osso buco is cooking, make the gremolata by mixing lemon zest, parsley, and minced garlic in a small bowl.
Remove the shanks from the sauce, discard the bay leaf, and reduce the sauce on the stovetop if needed. Serve the osso buco with a spoonful of gremolata on top.

Osso Buco is an indulgent and comforting dish that’s perfect for a dinner party. The tender veal shanks, slow-cooked in a savory broth, paired with the bright, fresh gremolata, create a balance of rich and vibrant flavors that will leave your guests impressed and satisfied.

Risotto alla Milanese

Risotto alla Milanese is a luxurious Italian rice dish from Milan, flavored with saffron, which gives it its signature golden color and delicate, aromatic flavor. The creamy texture of the risotto pairs wonderfully with the subtle warmth of saffron, making this dish an elegant and refined choice for your Italian dinner party.

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min
Ingredients:

1 ½ cups Arborio rice
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 tbsp unsalted butter
2 tbsp olive oil
1 cup dry white wine
½ tsp saffron threads
½ cup grated Parmesan cheese
Salt to taste
Fresh parsley for garnish

Instructions:

In a small bowl, steep the saffron threads in ¼ cup of warm broth and set aside.
Heat the olive oil and 1 tbsp butter in a large saucepan over medium heat. Add the onion and sauté until softened and translucent, about 3–4 minutes.
Add the Arborio rice and stir to coat the grains with the butter and oil. Cook for 1–2 minutes until the rice becomes slightly translucent around the edges.
Pour in the white wine and let it absorb into the rice.
Gradually add the warm broth, one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next.
Once the rice is tender and creamy (after about 18–20 minutes), stir in the saffron-infused broth and the remaining 1 tbsp of butter.
Remove from heat, stir in the Parmesan cheese, and season with salt to taste.
Serve hot, garnished with fresh parsley.

Risotto alla Milanese is a beautifully rich dish that will elevate any dinner party. The golden color and fragrant saffron bring a luxurious touch, while the creamy risotto offers a warm, comforting base. This dish is ideal as a main or a side to your Italian meal.

Pollo alla Parmigiana (Chicken Parmesan)

Pollo alla Parmigiana is an Italian-American classic that combines crispy breaded chicken with rich marinara sauce and melted mozzarella cheese. It’s a beloved dish that’s easy to make but full of comforting flavors. Perfect for an Italian dinner party, this dish is both familiar and indulgent.

Serves: 4 | Prep Time: 20 min | Cook Time: 30 min
Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups breadcrumbs (preferably Italian-style)
1 cup marinara sauce
8 oz fresh mozzarella, sliced
½ cup grated Parmesan cheese
2 tbsp fresh basil, chopped
Olive oil for frying

Instructions:

Preheat oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts until golden and cooked through, about 4–5 minutes per side. Transfer to a paper towel-lined plate.
In a baking dish, spread a thin layer of marinara sauce. Place the fried chicken breasts on top and cover with remaining marinara sauce.
Top each chicken breast with a slice of mozzarella and sprinkle with Parmesan cheese.
Bake for 10–12 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil and serve with pasta or a side salad.

Pollo alla Parmigiana is a comforting and crowd-pleasing dish that will be a hit at your dinner party. The crispy chicken, savory marinara, and gooey melted cheese combine to create a deliciously satisfying meal. It’s a great choice for both casual and elegant Italian dinners.

25. Tagliatelle with Bolognese Sauce

Tagliatelle with Bolognese Sauce is a beloved classic from the Emilia-Romagna region of Italy. The rich, slow-cooked meat sauce, known as ragù alla Bolognese, is made with ground beef, pork, and a medley of aromatic vegetables. Paired with fresh, wide ribbons of tagliatelle pasta, this dish is both comforting and sophisticated, making it a perfect choice for an elegant Italian dinner party.

Serves: 4 | Prep Time: 20 min | Cook Time: 2 hours
Ingredients:

12 oz fresh tagliatelle pasta
2 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 lb ground beef
1/2 lb ground pork
1 cup dry red wine
1 can (14 oz) crushed tomatoes
1/2 cup whole milk
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Fresh Parmesan cheese, grated for garnish

Instructions:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and garlic, cooking until softened, about 5–7 minutes.
Add the ground beef and pork, breaking the meat apart with a wooden spoon. Cook until browned and no longer pink.
Pour in the red wine, stirring to deglaze the pot. Let the wine reduce for 2–3 minutes.
Add the crushed tomatoes, milk, oregano, bay leaf, salt, and pepper. Stir well, then bring to a simmer.
Cover and let the sauce cook on low heat for 1.5–2 hours, stirring occasionally. The sauce should be thick and rich.
While the sauce is simmering, cook the tagliatelle according to package instructions. Drain, reserving 1 cup of pasta water.
Toss the pasta with the Bolognese sauce, adding pasta water as needed to help coat the pasta.
Serve the pasta topped with freshly grated Parmesan cheese.

Tagliatelle with Bolognese Sauce is the epitome of Italian comfort food. The slow-cooked, flavorful ragù paired with fresh tagliatelle pasta makes for a truly indulgent meal. This dish is perfect for a special occasion, offering deep flavors that will impress your guests.

Shrimp Scampi with Garlic and White Wine

Shrimp Scampi is a quick and elegant dish that combines succulent shrimp with a garlicky, buttery white wine sauce. The dish is light yet full of flavor, with the richness of the butter and the acidity of the wine balancing perfectly. It’s a fantastic choice for an appetizer or a light main course that’s sure to delight seafood lovers at your Italian dinner party.

Serves: 4 | Prep Time: 10 min | Cook Time: 10 min
Ingredients:

1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
3 tbsp olive oil
4 garlic cloves, minced
1/2 cup dry white wine
1 lemon, juiced
1 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
8 oz linguine or spaghetti (optional)

Instructions:

In a large skillet, melt the butter and olive oil over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes.
Add the shrimp to the skillet and cook for 2–3 minutes on each side, until pink and opaque.
Pour in the white wine and lemon juice, and cook for an additional 2–3 minutes until the sauce has reduced slightly. Season with salt, pepper, and red pepper flakes (if using).
If using pasta, cook it according to the package instructions and toss it in the shrimp scampi sauce. If not, serve the shrimp scampi directly with a side of crusty bread for dipping.
Garnish with freshly chopped parsley and serve immediately.

Shrimp Scampi with Garlic and White Wine is a bright and flavorful dish that’s perfect for an Italian dinner party. The delicate shrimp, rich butter sauce, and fresh lemon create a well-balanced dish that will impress your guests without requiring much time or effort.

Tiramisu

Tiramisu is one of Italy’s most beloved desserts, a no-bake treat that layers espresso-soaked ladyfingers with mascarpone cream and dusts of cocoa powder. Its light, creamy texture and the balance of coffee and chocolate make it an ideal finish to an Italian dinner party. This dessert can be made ahead, allowing you to focus on other dishes while it chills and sets.

Serves: 6–8 | Prep Time: 20 min | Chill Time: 4 hours
Ingredients:

1 cup strong brewed espresso, cooled
1 tbsp dark rum or coffee liqueur (optional)
24 ladyfinger cookies
1 ½ cups mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)

Instructions:

In a shallow dish, combine the espresso and rum (if using).
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. In another bowl, mix the mascarpone cheese with the vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Quickly dip each ladyfinger into the espresso mixture, making sure not to soak them too long. Arrange the dipped ladyfingers in a 9×9-inch baking dish.
Spread half of the mascarpone cream over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to firm up.
Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings, if desired.

Tiramisu is the perfect Italian dessert to end your dinner party on a sweet note. Its creamy layers of mascarpone and espresso-soaked ladyfingers, dusted with cocoa, offer a balance of richness and lightness that your guests will adore. It’s a classic choice that never goes out of style.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan is a classic Italian dish that layers crispy fried eggplant slices with marinara sauce, mozzarella, and Parmesan cheese, then bakes it all until golden and bubbling. It’s a comforting, savory dish that’s perfect for vegetarians or anyone looking for a hearty, satisfying meal. The layers of tender eggplant and melted cheese will bring a touch of Italian tradition to your dinner party.

Serves: 4 | Prep Time: 30 min | Cook Time: 45 min
Ingredients:

2 large eggplants, sliced into 1/2-inch rounds
Salt, for draining eggplant
2 cups marinara sauce
1 ½ cups fresh mozzarella, shredded
1 cup grated Parmesan cheese
2 eggs, beaten
2 cups breadcrumbs (preferably Italian-style)
Olive oil for frying
Fresh basil for garnish

Instructions:

Salt the eggplant slices and place them in a colander to drain for about 30 minutes. This removes excess moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat dry with paper towels.
Preheat the oven to 375°F (190°C).
Set up a breading station: one plate with beaten eggs, one with breadcrumbs, and a large skillet with olive oil for frying.
Dip each eggplant slice into the egg, then coat with breadcrumbs. Fry in batches in the heated skillet until golden and crispy on both sides, about 3 minutes per side. Set the fried eggplant aside on a paper towel-lined plate.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices on top, followed by more marinara sauce, shredded mozzarella, and grated Parmesan cheese. Repeat the layers until all ingredients are used up, finishing with a layer of cheese on top.
Bake for 25–30 minutes until the cheese is melted and golden brown.
Garnish with fresh basil before serving.

Eggplant Parmesan is a comforting, satisfying dish that will impress guests with its layers of crispy eggplant, flavorful marinara, and gooey melted cheese. It’s the perfect choice for a vegetarian main dish or as a side to a larger Italian meal, and its rich flavors are sure to leave everyone wanting more.

Chicken Cacciatore (Pollo alla Cacciatora)

Chicken Cacciatore is a traditional Italian chicken stew, cooked with tomatoes, onions, garlic, herbs, and sometimes olives or mushrooms. The name “cacciatore” means “hunter” in Italian, as this dish was originally made by hunters with whatever ingredients they had on hand. This hearty, flavorful dish is a wonderful choice for a cozy dinner party, as it’s rich, comforting, and easy to prepare.

Serves: 4 | Prep Time: 15 min | Cook Time: 1 hour
Ingredients:

4 bone-in, skin-on chicken thighs or breasts
Salt and pepper to taste
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 can (14 oz) crushed tomatoes
1 cup dry white wine
1 cup chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1/2 cup pitted black olives (optional)
Fresh parsley for garnish

Instructions:

Season the chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on both sides, about 5–7 minutes per side. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
Add the crushed tomatoes, white wine, chicken broth, oregano, basil, and red pepper flakes. Stir well to combine.
Return the chicken to the skillet, skin-side up, and bring the sauce to a simmer.
Cover the skillet and cook on low heat for 40–45 minutes, until the chicken is fully cooked and tender. Add the olives during the last 10 minutes of cooking if desired.
Garnish with fresh parsley and serve with crusty bread or over pasta.

Chicken Cacciatore is a rich, flavorful dish that combines tender chicken with a savory, herby tomato sauce. Its deep, comforting flavors make it perfect for a family-style dinner party, and the combination of chicken, wine, and herbs will leave your guests feeling truly satisfied.

7 days agoLast Updated: April 14, 2025

36 minutes read