Italian cuisine

Master the Art of Italian Cooking | Food

Cool, crisp days call for comfort foods, like the classic flavors of traditional Italian cuisine. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cooking can be easier than you think.

Perfect your pasta game. Soft, mushy, and overcooked pasta can ruin an otherwise delicious Italian dish. Aim for al dente pasta, which is soft but still firm. It’s important to note that variables such as the type of pasta, the size of your pan, and the amount of water can all affect the cooking time. Consider the package instructions as a guide and start the taste test 1-2 minutes before you expect it to be done.

Be selective about your ingredients. Many of the best Italian dishes are incredibly simple, so it’s important to select quality ingredients that allow the flavors to really stand out. Made in Italy, Bertolli d’Italia sauces are available in premium red and white varieties to enhance the dining experience at home and bring the authentic, delicious flavors of Italy to your table. Each pot reflects over 150 years of authentic Italian culinary tradition using high-quality ingredients like vine-ripened tomatoes under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.

Let the seasonings simmer. Great things happen to those who wait. That’s why the best Italian chefs taste their sauces along the way, adding and adjusting until the taste is perfect. Then they allow the ingredients to simmer together to create a perfectly balanced harmony of flavors.

Experiment with proteins and vegetables. For many Italian recipes, you can create an entirely new dish by adding or swapping the protein and adding fresh produce. Try tossing juicy strips of grilled chicken and fresh steamed broccoli into alfredo pastas like this Cavatelli with Cacio e Pepe Sauce. Or, if you’re a seafood lover, reinvent this fresh tomato bruschetta chicken by swapping it out for a mild white fish like halibut, cod or snapper.

Cozy up in your kitchen this fall with more comforting recipes at

Cavatelli with Cacio e Pepe Sauce

Preparation time: 5 minutes

Cooking time: 10 minutes

Servings: 4


Salt, to taste

1 box of dry Cavatelli pasta

1 jar (16.9 ounces) Bertolli d’Italia Cacio e Pepe sauce

1 cup finely grated Pecorino Romano cheese, or to taste

Freshly ground black pepper, to taste


Bring a large pot of cold water to a boil. Plenty of salt water.

Cook dry pasta according to package directions until al dente. Drain the pasta, reserving the pasta water.

In a large saucepan over low heat, warm the pasta sauce for 3 to 5 minutes. Add 1-2 tablespoons of pasta water.

Transfer the cooked pasta to a saucepan.

Stir and mix the pasta for about 30 seconds over medium heat to incorporate it into the sauce. Add cooking water as needed for a creamier texture.

Plate of pasta and garnish with finely grated Pecorino Romano and freshly ground black pepper, to taste.

Chicken bruschetta with fresh tomatoes

Preparation time: 15 minutes

Cooking time: 28 minutes

Servings: 6


1/3 cup extra virgin olive oil

3 tablespoons finely chopped fresh basil, plus extra, for garnish

3 garlic cloves, minced

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

6 boneless, skinless chicken breast cutlets, thinly sliced ​​(about 1 1/2 pounds)

1 large onion, thinly sliced

1 jar (24.7 ounces) Bertolli d’Italia marinara sauce

2 cups multicolored grape tomatoes, halved

2 stalks of cherry tomatoes on the vine

1/2 cup grated parmesan

2 tablespoons balsamic glaze


Preheat the oven to 400 degrees.

In a small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons of oil and chicken mixture in a resealable plastic bag. Let stand 5 to 10 minutes at room temperature to marinate.

In a medium skillet, heat 2 tablespoons of the oil mixture over medium heat. Add onions; cook 3-4 minutes, or until tender-crisp. Stir in marinara sauce. Pour the mixture into a lightly greased 13 x 9 inch baking dish. Arrange the chicken breasts in the dish, overlapping them if necessary. Garnish with grape tomatoes and cherry tomato stems. Pour the rest of the oil mixture over the tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.