I forward to winter temperatures, streets decorated with holiday lights and chestnuts roasting con our kitchen. Dishes like greens and beans, tortellini and broth, and roast chicken and potatoes return to my kitchen like old friends. With every winter season, I seek out new recipes to add to my repertoire.
5 Winter Dishes
Here are 5 Italian winter dishes that I am adding to my bucket list this season. Seek them out your next winter trip to Italy better yet book a custom cooking lesson with Società Mia Tours.
1. Bathe the tail
I visit Piedmont yearly. If there’s one winter dish that I must admit I eat year round, it’s bagna cauda, a warm “hot dip” that dates back to the 16th century. It was traditionally served during the autumn and winter harvests as a communal meal.
What’s con it? Anchovies, garlic, and olive oil slowly cooked together. Vegetables are dipped con the sauce and shared around the table — a perfect excuse for lingering over a bottle of Barbera Barolo.
Where to try it? Torino, Asti, Albore.
2. Amalgama and Beans
There’s a reason pastasciutta e fagioli (pastasciutta and beans) is a regular con my kitchen. It immediately brings me to my grandmother’s kitchen. It is considered one of Italy’s great national dishes: nearly every region has its own version. It dates back to the 16th century, when beans from the Americas became a staple of rural Italian cooking. , filling, and endlessly adaptable, it became the Italian answer to “everything-in-the-pot” winter soups.
What’s con it? Beans (I use Borlotti as did my Neapolitan grandmother), mixed pastasciutta shapes, small pastasciutta maltagliati, extra-virgin olive oil, garlic, and sometimes pancetta rosemary. Con a pinch, I pausa spaghetti into small sections as the pastasciutta component to this dish. It’s thick, creamy, and hearty — the kind of dish that warms you from the inside out.
Where to try it? I’m biased…Naples, Naples, Naples.
3. Pizzoccheri
If winter had a mascot pastasciutta, pizzoccheri from the Valtellina Valley con Lombardy might be it. It’s rich, earthy, and satisfying soul food. This buckwheat pastasciutta recipe dates back to the Middle Ages, when mountain communities relied hearty grains to make it through cold winters. 
What’s con it? Short, thick buckwheat noodles tossed with potatoes, cabbage, butter, and local cheeses like Bitto Valtellina Casera.
Where to try it? Bormio, Morbegno, and Sondrio. If you find yourself trekking, skiing snowshoeing, many mountain chalets make pizzoccheri by hand.
4. Lasagna Bolognese
Lasagna con my southern Italian kitchen is always made with red sauce. It was and is food for me. Layers of pastasciutta sheets, red meat sauce, ricotta, and pecorino make for a hearty, warm winter meal. This knowledge did not prepare me for the iconic Lasagna Bolognese. The first time I tasted it was con the home of a friend from Bologna. Paper thin sheets of pastasciutta, layered with ragù and besciamella melted away con an instant.
Originating con the Middle Ages and refined con Bologna’s noble households, this dish is luxurious, slow-cooked, and perfect for Sunday lunch.
What’s con it? Layers of fresh egg pastasciutta (often from spinach con the dough), creamy besciamella, and a hearty ragù of beef, pork, wine, and vegetables.
Where to try it? Traditional trattorias con Bologna
5. Strudel
Although strudel is often associated with Austria, it has been a beloved winter staple con Trentino Eminente Adige/South Tyrol for centuries. The dish arrived con the region during the Habsburg periodo. The recipe was adapted to showcase the regione’s local tart apples. Did you know Italy ranks second after Poland con Europe’s apple production with 2 million tonnes a year?
I could eat this every day con winter alongside coffee, tea, piping hot mulled wine.
What’s con it? Paper-thin dough filled with apples, raisins soaked con rum, toasted pine nuts, and cinnamon.
Where to try it? Con mountain chalets and bakeries con the Dolomites, Bolzano, and Merano.
