Giada's Italy: My Recipes for La Dolce Vita by Giada De Laurentiis

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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: mezzi rigatoni pasta; spicy Italian sausages; butternut squash; Parmigiano Reggiano cheese; baby arugula
    • Accompaniments: Charred broccoli rabe
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    • Categories: Rice dishes; Main course; Side dish; Italian
    • Ingredients: shallots; Arborio rice; saffron; dry white wine; chicken broth; Parmigiano Reggiano cheese; radicchio; dried cranberries
    • Accompaniments: Pane pomodoro; Flounder piccata; Zucchini sottolio
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    • Categories: Rice dishes; Stews & one-pot meals; Lunch; Main course; Italian
    • Ingredients: chicken tenders; red onions; basmati rice; Calabrian chile paste; milk; chicken broth; sage; thyme; Parmigiano Reggiano cheese rind; frozen peas
    • Accompaniments: Tomato, avocado, and escarole salad; Wilted baby kale
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    • Categories: Salads; Stews & one-pot meals; Main course; Italian
    • Ingredients: onion powder; fennel seeds; dried oregano; hot smoked paprika; V-8 vegetable juice; whole chicken; Italian bread; Parmigiano Reggiano cheese; cherry tomatoes; fennel; basil
    • Accompaniments: Antipasti in a jar
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    • Categories: How to...
    • Ingredients: fennel seeds
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    • Categories: Quick / easy; Main course; Italian
    • Ingredients: pork tenderloin; rosemary; fennel seeds; parsley; lemons; whole grain mustard; Parmigiano Reggiano cheese; Champagne vinegar
    • Accompaniments: White beans and Tuscan kale; Cheesy mashed potatoes
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    • Categories: Grills & BBQ; Salads; Main course; Italian
    • Ingredients: lemons; basil; Castelvetrano olives; baby arugula; swordfish steaks
    • Accompaniments: Zucchini sottolio
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    • Categories: Main course; Italian
    • Ingredients: jarred piquillo peppers; tomato paste; anchovy paste; capers; Kalamata olives; salmon fillets
    • Accompaniments: Roasted Parmigiano-Reggiano potatoes
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    • Categories: Quick / easy; Main course; Italian
    • Ingredients: Wondra flour; flounder fillets; capers; chicken broth; parsley
    • Accompaniments: Bitter rice; Wilted baby kale
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    • Categories: Quick / easy; Main course; Italian
    • Ingredients: breadcrumbs; dried oregano; lemons; Parmigiano Reggiano cheese; lemon sole fillets; dry white wine; parsley
    • Accompaniments: Tomato, avocado, and escarole salad
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    • Categories: Main course; Italian
    • Ingredients: monkfish fillets; cremini mushrooms; red onions; red peppers; dried oregano; capers; dry white wine; canned cherry tomatoes
    • Accompaniments: Creamy polenta with spinach
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    • Categories: Pasta, doughs & sauces; Main course; Entertaining & parties; Cooking for a crowd; Italian
    • Ingredients: onions; carrots; celery; ground lamb; ground beef chuck; Calabrian chile paste; dried red pepper flakes; tomato paste; milk; Chianti wine; canned tomatoes; bay leaves; Parmigiano Reggiano cheese rind; pappardelle pasta; Parmigiano Reggiano cheese
    • Accompaniments: Parmigiano-Reggiano and prosciutto spiced prunes
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    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: garlic; canned cherry tomatoes; basil; carrots; Parmigiano Reggiano cheese rind; penne rigate pasta; Parmigiano Reggiano cheese
    • Accompaniments: Ham and ricotta pinwheels
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    • Categories: Pasta, doughs & sauces; Main course; Entertaining & parties; Spring; Italian
    • Ingredients: Chianti wine; spaghetti pasta; spicy Italian sausages; shallots; Parmigiano Reggiano cheese; mascarpone cheese; fava beans; rosemary
    • Accompaniments: Whole roasted fish; Shaved artichoke and fennel salad
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    • Categories: How to...
    • Ingredients: fresh fava beans in pods
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: pork shoulder; Spanish onions; garlic; dry white wine; rosemary; thyme; bay leaves; chicken broth; canned crushed tomatoes; Parmigiano Reggiano cheese rind; dried red pepper flakes; Parmigiano Reggiano cheese; penne pasta
    • Accompaniments: Antipasti in a jar
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    • Categories: Pasta, baked; Main course; Italian
    • Ingredients: ziti regate pasta; red onions; carrots; celery; dried red pepper flakes; canned tomato purée; Parmigiano Reggiano cheese rind; basil; ricotta cheese; rustic Italian bread; Parmigiano Reggiano cheese; parsley; ground beef sirloin; mozzarella cheese; vegetable oil
    • Accompaniments: Roman seafood chowder
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Notes about this book

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Notes about Recipes in this book

  • Creamy polenta with spinach

    • Shannoncooks17 on August 20, 2019

      Yum! Made half the batch for dinner and it turned out wonderful.

  • Lemon sole oreganata

    • Zosia on April 21, 2018

      This has a lot of potential and I would make again because, apart from how quick it was to make, the flavour was good and the fish was nicely cooked. The only issues were too much liquid (use less wine) and some soggy breadcrumbs (add them close to the end of baking).

    • Roxy014 on March 12, 2019

      Instead of using the broiler to crisp the bread crumbs I toasted them in a small pan on the stovetop with a bit of olive oil and garlic. The dish came together quickly and easily. I'm glad to now have it in my back pocket for busy weeknights. Very delicious.

  • Mushroom and asparagus farrotto

    • Zosia on June 06, 2018

      I suspect it's the butter and cheese added at the end that makes this creamy but since I was keeping this vegan, those ingredients were omitted with cheese offered at the table for those who wanted it. Still, the flavour was very good and I appreciated the cooking techniques used that produced caramelized mushrooms and barely cooked, fresh tasting asparagus.

  • Italian carrot salad

    • Zosia on October 15, 2019

      The limoncello-soaked cranberries were delicious and a nice way to dress up this basic salad for Thanksgiving dinner.

  • Charred broccoli rabe

    • Zosia on May 17, 2018

      Loved the smoky flavour and though it calls for a 2-step cooking method, both are conveniently done on the grill.

  • Smoked scamorza, spinach, and pancetta pizza

    • Zosia on April 21, 2018

      The need to use up the last of some baby spinach resulted in this delicious pizza. The smoked cheese and pancetta made it particularly flavourful. I used the recommended substitute of smoked mozzarella for smoked scamorza.

  • Sausage and broccoli pizza

    • Zosia on April 21, 2020

      Topping ingredients and sauce were very complementary. I used only 300g sausage and extra broccoli as that is what I had.

  • Mozzarella and strawberry bruschetta

    • Zosia on August 15, 2018

      The tomato-strawberry topping was tangy and a little sweet and absolutely delicious.

  • Spicy Calabrian shrimp

    • Zosia on June 19, 2019

      Delicious but ever so simple. I used Calabrian La Bomba sauce; it's thinner than chile paste so I omitted the olive oil and served it with bread to mop up the spicy juices.

  • Italian sheet-pan chicken with bread salad

    • Zosia on September 16, 2018

      Note that the chicken marinates 4-8 hours. I marinated mine for about 7 hours and I can't say the marinade actually flavoured the chicken at all. It did, however, flavour the drippings which were delicious, and since they were used on the bread salad, it was the best part of this dish. The chicken was nicely cooked and the skin did crisp so family was quite happy with this meal.

  • Spicy turkey polpetone

    • Zosia on May 02, 2018

      Moist and very flavourful, though that would depend somewhat on the sausages you use since you rely quite a lot on their seasoning to flavour the meatloaf. I cooked off a teaspoon of the mixture to taste before shaping and ended up adding the optional red pepper flakes. Leftovers made excellent sandwiches.

  • Herb-roasted pork tenderloin

    • Zosia on October 15, 2018

      Excellent flavour and the meat was very juicy and tender. I served it with only the gremolata. I'll try it with the dressing next time.

  • Tortellini in Parmigiano-Reggiano brodo

    • Zosia on April 22, 2018

      My freezer stash of Parmesan rinds was 50g short of the amount called for in the recipe but it was enough to produce an incredibly flavourful broth. I only had store-bought cheese-filled tortellini which were fine for a family lunch but this could easily be dinner party worthy with homemade.

  • Grilled chicken and broccoli pesto panini

    • Zosia on May 02, 2018

      Delicious sandwich. The broccoli-walnut pesto was particularly good but the recipe does make much more than you need for the sandwiches.

  • Lemon and pea Alfredo

    • Zosia on December 07, 2018

      Fresh and bright tasting pasta that took very little effort. I really liked the use of mascarpone instead of heavy cream; thinned out with some pasta cooking water, it coated the pasta perfectly. I had only about 2/3 the mascarpone so my version was a little lighter but it was still very good.

  • Penne with corn and spicy sausage

    • Zosia on June 28, 2020

      We enjoyed this. The sweetness of the corn was a good foil for the spicy meat and chile paste (Bomba sauce). I replaced the mascarpone with cream and pasta cooking water so my version wasn't as rich but it was delicious.

  • Roasted Parmigiano-Reggiano potatoes

    • kateiscoooking on June 01, 2018

      VERY good and very easy. My hubby - who is not a huge potato fan - loved these. No wonder she says she makes them three times a week!

  • Ham and ricotta pinwheels

    • kateiscoooking on June 30, 2018

      I'd absolutely make these again but I'd add a bit more oompf next time. They were very good but just didn't have enough zing.

  • Potato crisps with goat cheese and olives

    • kateiscoooking on June 01, 2018

      Great appetizer. Make sure you cook the potatoes enough to have them stay crispy. Even those who claim not to like goat cheese gobbled these up.

  • Grappa-poached pears with speck

    • kateiscoooking on June 01, 2018

      We gave this a three out of five. It's good but not our favorite pear recipe. And, it's a good bit of work to put together...

    • kateiscoooking on June 30, 2018

      Very good but not fabulous. The grappa didn't add as much as I'd hoped.

  • Cacio e pepe with pancetta and arugula

    • Day1603 on March 05, 2021

      3 cups of grated cheese and 3 oz of pancetta...ended up too salty. Hard time getting sauce to properly come together.

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Reviews about this book

  • Kitchn

    If you’re hungry for fresh and light Italian fare, and are craving an escape to the coast, come back for this one.

    Full review
  • ISBN 10 0307987221
  • ISBN 13 9780307987228
  • Linked ISBNs
  • Published Mar 27 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With photos shot on location around her native Rome, Giada's latest book is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef.

America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.


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