3 dishes people actually cook in Italy: what they are, how long they take, and what you need to buy.
What can you cook from Italy? 3 traditional Italy dishes, from Cacio e pepe (20 min, the quickest) to Ragù alla bolognese (170 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Italy on the map. Drag to spin the planet.
A Roman pasta with no butter or cream, where pecorino and starchy cooking water emulsify into the sauce.
Bologna's meat sauce, with little tomato, finished with milk and simmered for two hours until thick, meant for fresh tagliatelle.
A Tuscan summer salad that turns stale bread, soaked and squeezed, into the base for tomato, onion and basil.
Copper documents three dishes from Italy: Cacio e pepe, Ragù alla bolognese and Panzanella. Not one needs an oven — they cook entirely on the hob. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them. Copper's atlas covers 586 dishes from 198 countries, and these three are the Italy entries. Every ingredient list on this page is complete, with quantities, and free to read.
Cacio e pepe is the quickest at 20 minutes. Ragù alla bolognese is the longest at 170 minutes, most of it unattended. The median is 50 minutes — a weekend dish rather than a weeknight one.
Panzanella is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Italy is part of Western European.
Countries close to Italy on the globe — and close on the plate.
COPPER