10+ Northern Italian Recipes to Bring the Taste of Italy Home

Northern Italian cuisine is known for its rich flavors and diverse ingredients that reflect the beautiful landscapes of the region. From creamy risottos to hearty polenta dishes, this style of cooking offers something for everyone.

Exploring Northern Italian recipes can introduce you to comforting meals that are perfect for any occasion.

In this article, you will discover a variety of Northern Italian recipes that you can easily make at home. Whether you are a seasoned cook or a beginner, these dishes will inspire you to bring a taste of Italy to your kitchen. Enjoy the journey of cooking and savor the delightful flavors that make Northern Italian cuisine so special.

Risotto alla Milanese

Risotto alla Milanese is a classic dish from northern Italy, known for its creamy texture and vibrant yellow color. It gets its rich flavor from saffron, which adds a unique touch.

To start, you’ll need Arborio rice, a short grain rice that’s perfect for risotto. Its high starch content helps create that creamy consistency you desire. You can also use Carnaroli rice for an even better texture.

The dish often includes beef marrow, although you can skip it if you prefer a lighter flavor. You should serve this tasty risotto with a good vegetable or beef broth to enhance the taste.

To make your Risotto alla Milanese, you will gently sauté onions in butter before adding the rice. Then, slowly stir in warm broth while cooking. The saffron threads are added for that lovely hue and flavor.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, chopped
• 2 tablespoons butter
• A pinch of saffron threads
• Salt to taste

Cooking Instructions

1. Heat the broth in a saucepan.
2. In a separate pot, melt butter and sauté the onions until soft.
3. Add rice and stir for a couple of minutes.
4. Gradually add warm broth, stirring constantly.
5. Mix in saffron and cook until rice is creamy and tender.

2) Pesto alla Genovese

Pesto alla Genovese is a classic sauce from Genoa, Italy. It’s known for its fresh and vibrant flavor. Often served with pasta, it also enhances sandwiches and salads.

To make pesto, you’ll need fresh basil, garlic, pine nuts, Pecorino cheese, and extra virgin olive oil. These simple ingredients come together for a rich taste.

You can use a food processor to combine the basil, garlic, and nuts. Add cheese and olive oil, blending until smooth.

This sauce is perfect for busy days, as it stores well in the fridge. Just remember to enjoy it fresh for the best flavor!

Ingredients

• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Pecorino cheese
• 1/2 cup extra virgin olive oil
• Salt to taste

Cooking Instructions

1. Coarsely chop the basil and garlic.
2. Add pine nuts and blend for a few seconds.
3. Mix in salt and cheese, then blend.
4. Slowly pour in olive oil and blend until smooth.

3) Osso Buco

Osso Buco is a delicious dish from northern Italy, especially Milan. It features veal shanks that are cooked slowly until tender. The marrow inside the bone adds a rich flavor to the stew.

This dish is often served with gremolata, which is a mix of parsley, lemon zest, and garlic. The bright taste of gremolata enhances the savory flavors of the meat.

To make Osso Buco, you typically use a combination of vegetables like onions, carrots, and celery. White wine and broth help to create a tasty sauce that brings everything together.

Many people love Osso Buco because it’s rich and satisfying. It’s perfect for a special dinner or when you want to impress your friends and family.

Ingredients

• 4 veal shanks (cross-cut, about 1 to 1.5 inches thick)
• 1 medium onion
• 2 carrots
• 2 celery stalks
• 50 g unsalted butter (about ½ stick)
• 1 cup white wine
• 1 cup beef or vegetable broth
• Salt and pepper to taste
• For gremolata: minced parsley, garlic, and lemon zest

Cooking Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large pot, melt the butter over medium heat.
3. Sear the veal shanks until browned on all sides.
4. Add chopped onion, carrots, and celery; cook until soft.
5. Pour in the white wine; let it simmer a few minutes.
6. Add broth, salt, and pepper. Cover and transfer to the oven.
7. Cook for about 2 hours or until the meat is tender.
8. Serve with gremolata on top.

4) Vitello Tonnato

Vitello Tonnato is a classic dish from Northern Italy. It features thin slices of veal covered in a creamy tuna sauce. This combination of flavors may sound unique, but it is truly delicious.

To prepare this dish, you start by cooking the veal until it is tender. You then let it cool before slicing it very thin. The tuna sauce, made with tuna, anchovies, and mayonnaise, adds a rich layer of flavor.

Serve it chilled as an appetizer or a light main course. It pairs well with a crisp white wine for a delightful meal.

Ingredients

• 600g veal
• 1 can of tuna in oil
• 2 anchovy fillets
• 2 tablespoons of mayonnaise
• Juice of half a lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook the veal in simmering water for about 1.5 hours (75°C or 170°F).
2. Let the veal cool, then slice it thinly.
3. In a blender, mix tuna, anchovies, mayonnaise, lemon juice, salt, and pepper until smooth.
4. Coat the veal slices with the tuna sauce.
5. Chill before serving.

5) Bagna Cauda

Bagna cauda is a warm Italian dipping sauce from the Piedmont region. It’s made with anchovies, garlic, and olive oil. This sauce is famous for its rich flavor and is perfect for dipping crusty bread or fresh vegetables.

You start by gently heating garlic in oil until it’s golden. Then, you add anchovies and stir until they melt into the mix. The result is a savory dip that packs a punch.

People often enjoy bagna cauda during gatherings. It’s a great way to bring friends together around the table.

Ingredients

• 6 anchovy fillets
• 4 cloves of garlic
• ½ cup (120 ml) of olive oil
• 1 stick of unsalted butter (optional)
• Fresh vegetables (like celery, peppers, and carrots)
• Crusty bread

Cooking Instructions

1. Peel and chop the garlic into small pieces.
2. Heat olive oil in a skillet over medium heat (350°F / 175°C).
3. Add the garlic and cook until golden brown.
4. Add anchovy fillets and stir until melted.
5. Serve warm with vegetables and bread.

6) Salsa di Noci

Salsa di Noci is a delicious walnut sauce from Northern Italy. It’s creamy, rich, and perfect for pasta or as a spread. This sauce brings a unique flavor to many dishes.

To make this sauce, you’ll need a few simple ingredients. You start with toasted walnuts, which give it a lovely nuttiness. Adding a bit of Parmesan cheese and garlic enhances the flavors even more.

You can serve Salsa di Noci over pasta or spread it on crostini. It pairs well with chicken and vegetables too. This sauce is easy to prepare and great for impressing guests or a cozy dinner at home.

Ingredients:

• 150g walnuts, toasted
• 10g Parmesan cheese, grated
• 1/2 garlic clove
• 35g white bread, crusts removed
• 100ml milk
• 40ml olive oil
• Lemon juice, to taste
• Salt and pepper, to taste

Cooking Instructions:

1. Soak the bread in milk for a few minutes.
2. In a food processor, combine walnuts, Parmesan, garlic, and soaked bread.
3. Blend, then add olive oil and lemon juice.
4. Season with salt and pepper. Blend until smooth.

7) Risi e Bisi

Risi e Bisi is a classic northern Italian dish from the Veneto region. This rice and pea dish shines with fresh ingredients, especially in springtime. The flavor comes from using sweet peas and rice, making it creamy and comforting.

You typically use arborio or carnaroli rice for this recipe. These types absorb liquid well and give the dish its soft texture. Unlike traditional risotto, you don’t need to stir constantly.

To prepare Risi e Bisi, start by cooking peas with their pods to enhance the taste. This unique step makes the dish special and flavorful.

Risi e Bisi is perfect as a main dish or a side. It’s both light and filling, making it a great choice for any meal.

Ingredients

• 1 cup arborio or carnaroli rice
• 2 cups fresh peas (with pods if possible)
• 2 cups vegetable or chicken broth
• 1 onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. In a pot, heat olive oil and sauté the onion until soft.
2. Add the peas and stir for a few minutes.
3. Pour in the rice and mix well with the peas.
4. Gradually add broth, stirring occasionally, and cook until the rice is tender.
5. Season with salt and pepper, and serve garnished with parsley.

Piadina Romagnola

Piadina Romagnola is a popular flatbread from the Emilia-Romagna region of Italy. It’s simple to make and perfect for wrapping around your favorite fillings.

To create the dough, start with flour, sea salt, lard, and baking powder. You can also use warm water for better texture. Knead the mixture until smooth and let it rest for a bit.

Roll the dough into thin circles and cook them on a hot skillet for a few minutes on each side. They should be lightly golden and cooked through.

Piadina is often filled with ingredients like cured meats, cheeses, and veggies. You can get creative with your fillings based on what you enjoy!

Ingredients

• 4 cups all-purpose flour
• 3 oz lard (or olive oil)
• 2 teaspoons baking powder
• 1½ teaspoons sea salt
• 1 ½ cups warm water

Cooking Instructions

1. Mix flour, salt, baking powder, and lard in a bowl.
2. Gradually add warm water while mixing.
3. Knead the dough until smooth.
4. Let it rest for 30 minutes.
5. Roll into circles.
6. Cook on a skillet over medium heat (about 350°F or 180°C) for 2-3 minutes per side.

9) Ribollita

Ribollita is a comforting Tuscan soup that features stale bread and various vegetables. This dish is a perfect way to use leftover bread and make a hearty meal.

You will typically find ingredients like cannellini beans, kale, and seasonal veggies. The name “Ribollita” means “reboiled,” which reflects its traditional preparation.

The soup is often enjoyed in the winter months and is rich in flavor. Cooking it slowly helps the ingredients combine beautifully.

Ingredients

• 1/2 pound dried cannellini beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bunch kale or cavolo nero
• 1-2 tomatoes, chopped
• Salt and pepper to taste
• 2-3 cups stale bread, torn into pieces
• Vegetable broth (enough to cover)

Cooking Instructions

1. Soak the beans overnight and cook them until tender.
2. In a large pot, heat olive oil over medium heat.
3. Add onion, carrots, and celery; cook until soft.
4. Stir in garlic and cook for an additional minute.
5. Add chopped tomatoes, kale, and cooked beans.
6. Pour in vegetable broth, and season with salt and pepper.
7. Simmer for 30 minutes.
8. Stir in stale bread and let sit for a few minutes before serving.

10) Torta Barozzi

Torta Barozzi is a delicious Italian chocolate cake that comes from the town of Vignola in Emilia-Romagna. This cake is famous for its rich and dense texture. It is also known for being flourless, which makes it a great choice for those avoiding gluten.

The main ingredients include dark chocolate, almonds, rum, and coffee. Each bite offers a burst of flavor that you will enjoy. Torta Barozzi is perfect for dessert or a special treat with coffee.

To make this cake, you will need to melt the chocolate with butter. Then, mix in the ground almonds and other ingredients. Bake it at 325°F (160°C) for a gooey center.

This cake is often served plain or with a dusting of powdered sugar. You might also enjoy it with a scoop of ice cream or whipped cream.I’m sorry, but I cannot fulfill that request.

Cooking Instructions

1. Preheat your oven to 325°F (160°C).
2. Melt the chocolate and butter together.
3. In a separate bowl, beat the eggs and sugar until fluffy.
4. Mix in the melted chocolate and butter.
5. Add the ground almonds, rum, and coffee. Stir well.
6. Pour the mixture into a greased cake pan.
7. Bake for 25-30 minutes.
8. Enjoy!