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Slow Food Europe pulled this collection straight from its archive of trattoria and osteria recipes, the kind of regional dishes that rarely make it past the pizza-and-lasagna version of Italian food most home cooks know. Italian Home Cooking spans the country’s food regions instead, from a spinach-and-ricotta pasta out of the Alps to a seafood tagliolini pulled from the Adriatic coast in Abruzzo. The recipe count runs deep: a Piedmont hunter’s chicken built for a one-pot dinner over rice or polenta, a saffron risotto from Milan, fried stuffed olives and potato-cheese croquettes for the appetizer table, and a Lombardy almond cake to close things out. Each recipe gets its own photo, and the whole thing is built for weeknight cooking rather than a special-occasion splurge. Italian Home Cooking hits shelves September 15, 2026 from Harvard Common Press, a 272-page hardcover for $32.
