Kohlroulade
Traditional German cabbage rolls. Soft white cabbage leaves are stuffed with a spiced minced meat filling and cooked slowly in stock. A classic winter dish of Northern and Central Germany.
100 minsMedium450 kcal
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Potato Salad – Traditional Southern German Style
The classic southern German potato salad: waxy potatoes sliced and dressed with a warm marinade of stock, vinegar and mustard, enriched with crispy streaky bacon and softened onions. An essential accompaniment to sausages, schnitzel, or simply served as a main course.
45 minsEasy490 kcal
Bauernfrühstück
Traditional German farmer's breakfast; a hearty one-pan dish made with fried potato slices, crispy bacon, caramelised onions, and eggs cracked on top and cooked.
45 minsEasy420 kcal
Beer Soup – Traditional German Beer Soup
Beer soup is a traditional German-style beer soup. This sweet soup, made with stale bread, dark beer, butter and sugar, is a long-standing rural dish, particularly enjoyed in the winter months as a supper or breakfast. The egg version gives a creamier consistency.
30 minsEasy380 kcal
Cream of White Asparagus Soup
Classic German cream of white asparagus soup made with white asparagus, butter roux, cream and egg. A creamy spring dish from asparagus season, traditionally seasoned with a pinch of sugar and nutmeg.
55 minsMedium255 kcal
Jäger Schnitzel
Classic German Jäger Schnitzel: a crispy breaded pork escalope with a creamy mushroom cream sauce (hunter's sauce), traditionally enriched with onions and a splash of white wine.
50 minsMedium580 kcal
Handkäs mit Musik
This famous cheese dish from traditional Hessian cuisine is prepared by pouring a sharp marinade of vinegar, oil, thinly sliced onion and caraway seeds over a matured sour milk cheese (Handkäs). The name 'Musik' (music) comes from the flatulence caused by the cheese and onion. It is typically served with dark bread or potatoes.
40 minsEasy320 kcal
Osso Buco alla Milanese
Traditional Milanese-style Osso Buco: veal shank slices braised slowly in white wine and stock. Served topped with fresh gremolata. One of the most established and revered dishes in Milanese cuisine.
150 minsMedium580 kcal
Pasta alla Carbonara
The iconic pasta of Roman cuisine. A traditional recipe containing no cream, prepared with the rendered fat of guanciale and the perfect emulsion of Pecorino Romano and eggs.
25 minsMedium650 kcal
Saltimbocca alla Romana – Traditional Roman-Style Beef Escalopes with Sage and Prosciutto
Saltimbocca alla Romana, the most iconic meat dish of Roman cuisine, is made by topping thinly pounded beef escalopes with prosciutto crudo and fresh sage leaves, sealing them in butter, and preparing a quick sauce with white wine. Its name means 'jump in the mouth'; thanks to the quick cooking technique and rich buttery wine sauce, the meat remains incredibly tender and aromatic.
25 minsMedium385 kcal
Ribollita – Traditional Tuscan-Style Bread and Bean Soup
Ribollita, Tuscany's most beloved traditional soup, is a thick and nourishing soup made with stale bread, cannellini beans and cavolo nero (black cabbage). Its name comes from the Italian verb 'ribollire', meaning 'to boil again'; it is created by combining leftover ingredients and cooking them once more.
80 minsMedium285 kcal
Pasta alla Gricia – One of Rome's Four Classic Pastas
One of Rome's simplest and oldest pasta recipes, made with only guanciale, Pecorino Romano and plenty of black pepper, with no tomato or garlic. The creamy sauce formed by the rendered fat of the guanciale and starchy pasta water is the dish's only secret.
30 minsEasy550 kcal
Pasta al pesto
Classic Ligurian-style pasta with pesto. The traditional pesto, made by pounding fresh basil, pine nuts, garlic, Parmigiano-Reggiano and Pecorino cheeses with olive oil, is tossed with cooked trofie pasta.
25 minsEasy650 kcal
Pasta alla Puttanesca
A bold, quick-sauced classic pasta of Neapolitan cuisine. This salty, spicy sauce, combining tomatoes, olives, capers, garlic and anchovy fillets, pairs perfectly with spaghetti.
30 minsEasy520 kcal
Spaghetti aglio e olio
Classic Italian-style spaghetti with garlic and olive oil. Achieving perfect flavour with just a handful of ingredients, this is the simplest and most elegant pasta dish of Neapolitan cuisine.
20 minsEasy560 kcal
Polenta
Traditional Northern Italian-style polenta with a velvety consistency, made from finely ground cornmeal. Enriched with butter and Parmigiano-Reggiano, served soft and creamy.
55 minsMedium340 kcal
Focaccia
Classic Italian Focaccia: a traditional flatbread with a crisp exterior and soft interior, made with a high-hydration dough, generous olive oil, fresh rosemary and sea salt.
180 minsMedium250 kcal
Gnocchi di Patate – Traditional Italian Potato Gnocchi
A traditional gnocchi recipe from the northern regions of Italy, made from soft potato dough. Served with a butter and sage sauce, this classic dish is one of the most beloved home-cooked meals in Italian cuisine.
70 minsMedium450 kcal
Orecchiette con cime di rapa – Homemade Pasta with Broccoli Rabe, Traditional Pugliese Style
This recipe, one of Puglia's most iconic dishes, is a traditional flavour where hand-shaped orecchiette pasta meets bitter broccoli rabe (cime di rapa), anchovies, garlic and peperoncino. The pasta and greens are boiled in the same water; this gives the dish its characteristic depth of flavour.
70 minsMedium450 kcal
Fegato alla veneziana
Fegato alla veneziana, the classic Venetian liver dish, is prepared by cooking thinly sliced calf's liver with plenty of onions in butter. The onions are slowly cooked until sweet and jammy in consistency, while the liver is seared briefly over high heat so that the outside is golden and the inside remains slightly pink. The butter sauce, deglazed with white wine, gives the dish its characteristic gloss and depth.
50 minsMedium420 kcal
Bigoli in salsa – Traditional Veneto-Style Pasta with Onions and Anchovies
One of the oldest and simplest pasta dishes of Venetian and Veneto cuisine. Thinly sliced onions are slowly caramelised in olive oil to create a smooth sauce, then anchovy fillets are melted into the sauce. Thick bigoli pasta is tossed with this rich, sweet-and-salty sauce. It is traditionally served as a 'mangiare di magro' (fasting dish).
55 minsEasy575 kcal
Pasta e Ceci – Traditional Italian Chickpea and Pasta Soup
Pasta e ceci, one of the most beloved dishes of Italian cucina povera (peasant cooking), is a thick, nourishing soup combining chickpeas and small pasta. Flavoured with garlic, rosemary and tomato purée, this traditional recipe is a winter staple, particularly in Central and Southern Italy.
40 minsEasy450 kcal
Insalata Caprese – Traditional Italian Mozzarella, Tomato and Basil Salad
Originating from the island of Capri and spreading across the world, this is the simplest and most elegant salad in Italian cuisine. The harmony of ripe tomato slices, fresh buffalo mozzarella and basil leaves is completed with nothing more than good olive oil, salt and black pepper. This classic, built on the quality of three essential ingredients, is an indispensable part of Italy's summer table.
15 minsEasy285 kcal
Sauerbraten – Traditional German-Style Sour Roast
Sauerbraten, the most iconic dish of German cuisine, is prepared by slow-cooking beef that has been marinated for several days in a vinegar-based marinade. The result is a tender, aromatic roast served with a rich spiced sauce.
330 minsMedium580 kcal