25+ Classic Winter Italian Recipes for Chilly Days

When the winter chill sets in, there’s nothing more comforting than a hearty, flavorful meal to warm you from the inside out.

Italian cuisine, known for its rich flavors and seasonal ingredients, offers an array of dishes that are perfect for the colder months.

From creamy risottos and rustic soups to savory stews and indulgent desserts, Italian recipes bring warmth and comfort to any winter table.

In this collection of 25+ Winter Italian Recipes, we explore a variety of dishes that not only celebrate the season’s best ingredients but also bring the essence of Italian comfort food to your home.

Whether you’re looking for a classic pasta dish, a cozy one-pot meal, or a sweet treat to end the day, these recipes will keep you and your family satisfied all winter long.

25+ Classic Winter Italian Recipes for Chilly Days

As winter settles in, it’s the perfect time to embrace the comfort of Italian cooking.

With rich, flavorful ingredients like saffron, tomatoes, hearty meats, and seasonal vegetables, these 25+ Winter Italian Recipes are designed to make your meals not only filling but full of warmth and joy.

Whether you’re hosting a family gathering, preparing a romantic dinner, or simply cooking for yourself, these dishes are sure to bring the cozy, welcoming atmosphere of Italy right into your kitchen.

So, gather your ingredients, roll up your sleeves, and let these Italian recipes bring comfort to your winter days.

Italian Winter Vegetable Minestrone

This hearty Italian Minestrone soup is perfect for cold winter days, filled with a mix of vegetables, beans, and pasta in a flavorful tomato-based broth. It’s both satisfying and nutritious, making it an ideal meal to warm you up during the chilly months. The soup’s versatility means you can use whatever vegetables are in season, offering both comfort and freshness.

Ingredients:

• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like elbow macaroni or ditalini)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
2. Add the carrots, celery, potatoes, zucchini, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes, white beans, and vegetable broth. Bring to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
4. Add the pasta and cook for an additional 10-12 minutes, until al dente.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil and a sprinkle of Parmesan cheese.

This Minestrone soup is not only a delicious way to embrace the flavors of winter, but it’s also a great way to incorporate a variety of seasonal vegetables into your diet. The combination of beans, pasta, and vegetables in a rich broth makes it a filling and healthy option for lunch or dinner. Enjoy this warm, comforting dish with a slice of crusty bread to fully embrace the winter season.

Osso Buco (Braised Veal Shanks)

Osso Buco is a traditional Italian dish from Milan, featuring tender veal shanks braised in white wine, broth, and tomatoes, creating a rich, savory sauce. This dish is perfect for a winter meal when you’re looking for something both indulgent and hearty. Often served with risotto or polenta, Osso Buco is sure to impress your guests during any special occasion.

Ingredients:

• 4 veal shanks, bone-in
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper, to taste
• 1 sprig fresh rosemary
• 1 bay leaf

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the veal shanks with salt and pepper, then brown them on all sides, about 10 minutes. Remove the veal and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, until softened.
3. Add the garlic and cook for another minute, until fragrant.
4. Stir in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
5. Return the veal shanks to the pot and add the beef broth, diced tomatoes, tomato paste, rosemary, and bay leaf. Bring to a simmer.
6. Cover the pot and reduce the heat to low. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
7. Before serving, stir in the chopped parsley and lemon zest for a burst of fresh flavor.

Osso Buco is a soul-satisfying dish that takes time to prepare but is well worth the wait. The slow braising process results in incredibly tender veal, while the rich sauce enhances the natural flavors of the meat. This dish pairs beautifully with creamy risotto or mashed potatoes, offering a perfect combination of flavors and textures. It’s an exceptional way to enjoy the best of Italian winter cuisine, guaranteed to leave you craving more.

Tiramisu with a Winter Twist

This classic Italian dessert is reimagined with a winter twist. Traditional tiramisu layers delicate mascarpone cream and coffee-soaked ladyfingers with the addition of warm, spiced flavors like cinnamon and orange zest. It’s a luxurious treat to enjoy after a hearty winter meal, offering a perfect balance of creamy sweetness and rich spice.

Ingredients:

• 2 cups strong brewed coffee, cooled
• 3 tbsp dark rum (optional)
• 1 tsp ground cinnamon
• Zest of 1 orange
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup mascarpone cheese
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• 2 packs of ladyfingers (savoiardi)
• Cocoa powder, for dusting
• Dark chocolate shavings (optional)

Instructions:

1. In a shallow dish, combine the brewed coffee, rum, cinnamon, and orange zest. Stir to combine and set aside.
2. In a large bowl, whisk the egg yolks and sugar together until light and fluffy, about 3 minutes.
3. Add the mascarpone cheese to the egg mixture and whisk until smooth and fully incorporated.
4. In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.
5. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream.
6. Briefly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
7. Layer the soaked ladyfingers in the bottom of a serving dish, spreading half of the mascarpone mixture over them. Repeat the layers.
8. Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld together.
9. Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings for an extra indulgent touch.

This winter-inspired tiramisu brings a cozy warmth to the traditional Italian dessert. The combination of cinnamon and orange zest adds a seasonal twist that complements the richness of the mascarpone and coffee-soaked ladyfingers. It’s a perfect way to end a festive winter meal, offering a satisfying blend of textures and flavors that both comfort and delight. Serve it chilled, and let the cozy flavors transport you to Italy’s winter charm.

Polenta with Sausage and Mushroom Ragù

Polenta with sausage and mushroom ragù is a hearty, comforting Italian dish perfect for winter. The creamy, soft polenta serves as a base for a rich ragù made with sausage, mushrooms, tomatoes, and herbs, creating a satisfying and flavorful meal. This rustic dish is ideal for those seeking both warmth and indulgence during the colder months.

Ingredients:

• 1 cup coarse cornmeal (for polenta)
• 4 cups water
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 2 cups mushrooms, sliced (preferably a mix of wild and button)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. To make the polenta, bring the water to a boil in a large pot. Slowly whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat and simmer, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy. Stir in a pinch of salt and a drizzle of olive oil. Keep warm.
2. In a separate pan, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
3. Add the onions and garlic to the sausage, cooking until softened, about 3 minutes.
4. Stir in the mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
5. Pour in the white wine and let it reduce by half, about 3-4 minutes. Add the crushed tomatoes and thyme, and season with salt and pepper. Simmer the ragù for 15-20 minutes, until thickened and flavorful.
6. To serve, spoon the creamy polenta onto plates and top with the sausage and mushroom ragù. Garnish with fresh parsley and grated Parmesan cheese.

This dish is the epitome of winter comfort food. The creamy polenta provides a smooth and hearty base, while the sausage and mushroom ragù offers rich, savory flavors that make each bite deeply satisfying. The combination of textures and tastes will warm you up on even the coldest days, making it a perfect choice for cozy family dinners or special gatherings.

Cacciatore Chicken (Chicken Hunter-Style)

Cacciatore chicken, or “chicken hunter-style,” is a rustic Italian dish made with braised chicken cooked in a savory sauce of tomatoes, wine, and aromatic vegetables. This winter dish is full of flavor and tender chicken that falls off the bone, making it a perfect choice for a cozy, family-style dinner. The sauce is rich and robust, ideal for dipping with a side of crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup dry red wine
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup black olives, pitted and halved
• 1 tbsp capers (optional)
• 1 tsp dried oregano
• 1 tsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the hot oil, about 5-7 minutes on each side. Remove the chicken from the pan and set aside.
2. In the same pan, add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-4 minutes to reduce slightly.
4. Stir in the crushed tomatoes, olives, capers (if using), oregano, and rosemary. Return the chicken to the pan and coat with the sauce. Bring to a simmer.
5. Cover and cook on low heat for 30-40 minutes, until the chicken is tender and cooked through, stirring occasionally.
6. Garnish with fresh parsley and serve the cacciatore chicken hot with a side of crusty bread or roasted potatoes.

Cacciatore chicken is a flavorful and satisfying dish that feels like a warm embrace on a cold winter evening. The wine-based sauce, brimming with olives, capers, and herbs, complements the tender chicken beautifully. This rustic recipe is perfect for a family meal, offering a rich, hearty experience that will transport you straight to the heart of Italy.

Frittata with Winter Greens and Fontina

This frittata is a delightful Italian dish that combines the richness of eggs with the earthy flavors of winter greens like kale or Swiss chard, along with the creamy, nutty taste of Fontina cheese. Ideal for a light winter meal, it can be enjoyed for breakfast, brunch, or dinner. It’s a quick and easy dish to prepare, yet bursting with seasonal flavors.

Ingredients:

• 8 large eggs
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cups winter greens (kale, Swiss chard, or spinach), chopped
• 1/2 cup Fontina cheese, shredded
• Salt and pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened and lightly golden.
3. Add the chopped winter greens to the skillet and sauté for about 5 minutes, until they are wilted and tender.
4. In a large bowl, whisk the eggs with salt and pepper. Pour the eggs over the vegetables in the skillet, ensuring they are evenly distributed.
5. Sprinkle the shredded Fontina cheese over the top of the eggs. Let the frittata cook for 3-4 minutes on the stovetop until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is slightly golden.
7. Remove from the oven and let it cool slightly before slicing. Garnish with fresh thyme if desired.

This frittata with winter greens and Fontina is a simple yet flavorful dish that celebrates the season’s bounty. The richness of the eggs and cheese pairs perfectly with the earthy greens, creating a satisfying meal without being too heavy. Whether enjoyed as a brunch dish or a light dinner, this frittata is a wonderful way to savor winter’s best produce in a comforting Italian style.

Winter Vegetable Risotto with Parmesan and Sage

A warm, creamy risotto featuring the best of winter vegetables, such as squash, carrots, and parsnips, this dish is perfect for a cozy winter meal. The risotto’s richness is balanced by the savory Parmesan cheese and aromatic sage, making it a comforting yet elegant choice for dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small butternut squash, peeled and diced
• 2 carrots, peeled and diced
• 1 parsnip, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced squash, carrots, and parsnip. Cook for about 5-7 minutes, until they begin to soften and brown slightly. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.
3. Add the Arborio rice and stir to coat it in the oil and onion mixture. Toast the rice for about 2 minutes.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the roasted vegetables, Parmesan cheese, and chopped sage. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley and additional Parmesan, if desired.

This winter vegetable risotto is a luxurious and comforting meal, perfect for the colder months. The creamy, savory risotto pairs wonderfully with the sweetness of roasted winter vegetables, creating a hearty dish that feels indulgent but is simple to prepare. The fragrant sage and rich Parmesan elevate the flavors, making this dish an ideal centerpiece for any winter meal.

Braised Short Ribs with Red Wine and Root Vegetables

Braised short ribs with red wine and root vegetables is a hearty, flavorful dish that is perfect for winter. The slow-cooked ribs become tender and flavorful, while the red wine and root vegetables add depth to the sauce. This meal is ideal for a special occasion or a comforting family dinner.

Ingredients:

• 4 bone-in short ribs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 1/2 cups red wine
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and chopped

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, about 10 minutes. Remove the ribs and set them aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Allow the wine to reduce for 3-4 minutes.
5. Add the beef broth, thyme, bay leaves, parsnips, and potatoes. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
6. Cover the pot with a lid and transfer it to the oven. Braise the short ribs for about 3 hours, or until the meat is tender and falling off the bone.
7. Remove the ribs from the pot and discard the bay leaves and thyme sprigs. Serve the ribs with the vegetables and sauce spooned over the top.

Braised short ribs with red wine and root vegetables is a rich and satisfying winter dish that’s perfect for a cozy family dinner or special gathering. The tender meat, combined with the flavorful sauce and vegetables, makes for a hearty meal that’s as comforting as it is delicious. The slow cooking process infuses the dish with deep, savory flavors that will warm you from the inside out.

Winter Citrus Salad with Pomegranate and Honey Vinaigrette

This winter citrus salad is a bright, refreshing dish that contrasts beautifully with the heavier, comforting meals typical of the colder months. The tangy citrus, sweet pomegranate seeds, and a light honey vinaigrette make this salad a perfect side to balance out rich, savory dishes.

Ingredients:

• 2 large oranges, peeled and sliced into rounds
• 1 grapefruit, peeled and sliced into rounds
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• Salt and pepper, to taste
• Fresh mint leaves, for garnish

Instructions:

1. Arrange the sliced oranges, grapefruit, and red onion on a serving platter. Sprinkle with pomegranate seeds.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, and white wine vinegar. Season with salt and pepper to taste.
3. Drizzle the vinaigrette over the citrus and pomegranate. Garnish with fresh mint leaves.
4. Serve immediately, or chill in the refrigerator for 10-15 minutes before serving.

This winter citrus salad is the perfect contrast to heavier, warming dishes. The fresh, bright citrus and sweet-tart pomegranate, dressed with a light honey vinaigrette, offer a refreshing balance to rich, winter meals. It’s an easy-to-make side dish that adds a burst of color and flavor to any winter meal.

Pasta e Fagioli (Italian Pasta and Bean Soup)

Pasta e Fagioli is a hearty and comforting Italian soup that combines pasta, beans, and vegetables in a savory broth. This rustic winter dish is perfect for a cozy meal, offering both warmth and nutrition with its rich, flavorful ingredients. The combination of beans, tomatoes, and garlic makes for a satisfying, easy-to-make soup ideal for chilly days.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 1/2 cups small pasta (e.g., ditalini or elbow macaroni)
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until softened.
2. Add the minced garlic and cook for another 1 minute, stirring frequently.
3. Stir in the cannellini beans, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Once boiling, reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Add the pasta and oregano, and cook for an additional 10-12 minutes, or until the pasta is tender.
6. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh parsley and Parmesan cheese, if desired.

Pasta e Fagioli is a classic Italian soup that brings comfort and warmth to any winter meal. The combination of tender pasta, hearty beans, and savory vegetables in a flavorful broth creates a satisfying and nourishing dish. It’s easy to prepare and can be made in large batches, making it perfect for family meals or meal prep for the week ahead. A sprinkling of Parmesan and fresh parsley adds the perfect finishing touch.

Polenta with Sausage and Mushrooms

Polenta with sausage and mushrooms is a warm, savory Italian dish that’s perfect for winter. The creamy polenta serves as a comforting base, while the rich sausage and earthy mushrooms bring bold flavors and textures. This hearty meal is satisfying and pairs wonderfully with a glass of red wine for a cozy winter dinner.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or chicken broth
• 2 tbsp butter
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 lb mushrooms, sliced (button or cremini)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium pot, bring the water or chicken broth to a boil. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for 25-30 minutes until the polenta thickens and becomes creamy. Stir in butter and season with salt and pepper. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set it aside.
3. In the same skillet, add the sliced mushrooms, onion, and garlic. Cook for 5-7 minutes, until the mushrooms are tender and the onions are softened.
4. Pour in the white wine and let it reduce for 2-3 minutes. Return the cooked sausage to the skillet, stirring to combine. Let everything simmer together for an additional 5 minutes.
5. To serve, spoon the creamy polenta onto plates, top with the sausage and mushroom mixture, and garnish with fresh parsley and grated Parmesan, if desired.

Polenta with sausage and mushrooms is a comforting, flavorful dish that brings together rich, earthy flavors with the creamy goodness of polenta. The combination of savory sausage, tender mushrooms, and the smooth texture of the polenta makes this a perfect winter dish to enjoy with loved ones. It’s filling enough for a main course and versatile enough to be served as part of a larger Italian-inspired meal.

Osso Buco (Braised Veal Shanks)

Osso Buco is a classic Milanese dish that features veal shanks braised in a rich, savory tomato-based sauce. The marrow inside the shanks adds richness to the sauce, and the slow braising process makes the meat incredibly tender. Served with gremolata (a mixture of lemon zest, garlic, and parsley), this dish is a true Italian winter delight.

Ingredients:

• 4 veal shanks (about 1 1/2 inches thick)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or vegetable broth
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tbsp lemon zest
• 1/4 cup fresh parsley, chopped
• 1 garlic clove, minced (for gremolata)

Instructions:

1. Preheat the oven to 350°F (175°C). Season the veal shanks generously with salt and pepper.
2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 8 minutes. Remove and set aside.
3. In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5 minutes, until the vegetables are softened.
4. Pour in the white wine, scraping up any brown bits from the bottom of the pot. Let the wine reduce for about 3-4 minutes.
5. Add the diced tomatoes, broth, thyme, and bay leaves. Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
6. Cover the pot with a lid and transfer it to the oven. Braise for 2 to 2 1/2 hours, or until the veal is fork-tender.
7. To make the gremolata, combine the lemon zest, chopped parsley, and minced garlic in a small bowl.
8. Serve the veal shanks with the braised vegetables and sauce, topped with the gremolata.

Osso Buco is a rich, flavorful Italian dish that is perfect for slow cooking during the winter months. The veal shanks become meltingly tender, and the sauce, infused with wine and herbs, is absolutely delicious. The gremolata adds a fresh, zesty contrast to the richness of the dish, making it an unforgettable meal that will impress guests or provide comfort on a cold evening.

Risotto alla Milanese

Risotto alla Milanese is a luxurious and flavorful Italian dish known for its rich, golden color and delicate saffron-infused taste. This creamy risotto is a traditional Milanese recipe that pairs perfectly with hearty winter meals. The saffron adds a unique depth of flavor, making it an elegant choice for a cozy dinner or special occasion during the colder months.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth (kept warm)
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/4 tsp saffron threads
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a small bowl, steep the saffron threads in 2 tablespoons of warm broth. Let it sit for about 10 minutes to release the color and flavor.
2. Heat the olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
3. Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted and coated with the butter and oil.
4. Pour in the white wine and cook until it is mostly absorbed by the rice.
5. Gradually add the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue adding broth and stirring until the rice is tender and creamy, about 18-20 minutes.
6. Once the rice is cooked, stir in the saffron mixture, the remaining tablespoon of butter, and the grated Parmesan. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired, and serve immediately.

Risotto alla Milanese is a wonderfully comforting and elegant dish that embodies the warmth and richness of winter cuisine. The saffron brings a subtle, luxurious flavor to the creamy risotto, making it a standout side dish or main course. With its smooth texture and vibrant golden color, this dish is sure to impress at your next winter gathering or cozy dinner.

Cacciatore Chicken (Pollo alla Cacciatora)

Cacciatore Chicken, or Pollo alla Cacciatora, is a classic Italian dish that translates to “hunter’s chicken.” The dish is traditionally made with chicken braised in a tomato-based sauce with vegetables, herbs, and sometimes wine. The flavors meld beautifully as the chicken cooks, creating a rich, savory sauce that is perfect for serving over pasta, polenta, or crusty bread, making it a perfect winter meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or chicken pieces)
• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup dry red wine (optional)
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup kalamata olives, pitted
• 2 tbsp capers
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, and brown the chicken pieces on both sides, about 5-7 minutes per side. Remove and set aside.
2. In the same skillet, add the onion and red bell pepper, and cook for 5 minutes until softened.
3. Add the garlic and cook for another minute, until fragrant.
4. Pour in the wine (if using) and let it reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the diced tomatoes, chicken broth, oregano, basil, and red pepper flakes. Return the chicken to the pan, skin-side up.
6. Cover the pan, reduce the heat to low, and simmer for 40-45 minutes, until the chicken is cooked through and tender.
7. Add the olives and capers, and stir gently to combine. Simmer for an additional 5 minutes.
8. Garnish with fresh parsley and serve hot with pasta, polenta, or crusty bread.

Cacciatore Chicken is a flavorful, rustic dish that captures the essence of Italian comfort food. The tender chicken, combined with the tangy olives, capers, and savory tomato sauce, creates a meal that is both satisfying and hearty, making it an ideal choice for a cozy winter dinner. Serve it with your favorite side, and you have a perfect meal to enjoy during the colder months.

Torta della Nonna (Grandmother’s Cake)

Torta della Nonna is a traditional Italian custard-filled cake that brings warmth and sweetness to any winter table. This classic dessert consists of a buttery pastry crust filled with rich, vanilla-scented custard and topped with pine nuts. Simple yet delicious, it’s a perfect way to end a hearty winter meal or celebrate a special occasion with family and friends.

Ingredients: For the pastry:

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg
• 1 tsp vanilla extract
• A pinch of salt

For the custard filling:

• 2 cups whole milk
• 1/2 cup sugar
• 4 egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the topping:

• 1/4 cup pine nuts
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, combine the flour, sugar, butter, egg, vanilla, and salt. Mix until the dough comes together, then knead lightly until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and fit it into a tart pan. Trim any excess dough and prick the bottom of the crust with a fork.
3. Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and let it cool slightly.
4. To make the custard filling, heat the milk and sugar in a saucepan over medium heat until it begins to simmer.
5. In a bowl, whisk the egg yolks with the cornstarch until smooth. Gradually pour the hot milk mixture into the eggs, whisking constantly.
6. Return the mixture to the saucepan and cook over low heat, whisking continuously, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract and butter.
7. Pour the custard filling into the cooled pastry crust and smooth the top.
8. Sprinkle the pine nuts over the custard and bake for 20-25 minutes, until the top is golden and set.
9. Let the cake cool completely before dusting with powdered sugar.

Torta della Nonna is a comforting and indulgent Italian dessert that combines the richness of custard with the delicate, buttery pastry crust. Its simple yet sophisticated flavors make it a wonderful winter treat to share with loved ones. Whether enjoyed after a hearty meal or served as a sweet snack with a cup of coffee, this classic Italian cake is sure to become a favorite in your winter recipe collection.

Note: More recipes are coming soon!