This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you’ll need to whisk in a bit of water to loosen it while you warm it on the stove. Get the recipe for Parmesan Polenta with Sausage Ragù »

Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.

Helen Rosner

Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick broth in the middle, and a parmesan cream on top. The broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture and little need for any additional salt.

In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the recipe for Farro Gnocchi with Pork Ragù »

Fragrant rosemary and lemon are added to this risotto after it is cooked.

Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese–never cream. It’s simple, rich, and endlessly satisfying.

Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time. Get the recipe for Beef Broth with Tortellini and Parmesan (Brodo) »

In this creamy dish, the fennel is braised in milk until it becomes tender.