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Italian food and ingredients in the shape of Italy.

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Traditional Italian cuisine features pasta, rich cheeses and meats, and simmering sauces made with vibrant herbs and spices. These recipes and Italian-made ingredients pay homage to that quality, flavor and tradition.

Inspired by

ITALY

Overhead picture of polenta with bolognese, parmesan and basil leaves.

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With Bolognese

Polenta

Polenta Quick-cook Colavita polenta cornmeal is gluten-free and ready in 5 minutes.

Bolognese is a meat sauce, or ragú, that originated in Bologna, Italy. It is thicker, creamier and less tomatoey than the pasta meat sauces commonly served in America.

History of Bolognese

For weeknight meals, prepare sauce ahead of time—on a weekend or a day off—then refrigerate for 3 to 5 days or freeze for up to a month.

made easy

Overhead picture of black plates and pan with coho salmon puttanesca.

Did you forget the anchovies? You can substitute a pantry item that lasts: an anchovy-based fish sauce from Hy-Vee.

made easy

This spicy dish has several origin stories, including one where a restaurant owner in Italy put together a quick meal for late-night patrons with the few ingredients he had remaining in his kitchen. Likewise, this dish can be prepared quickly.

HISTORY of Puttanesca

Pasta Colavita angel hair pasta, or capellini, is an authtentic Italian choice, as it’s produced in Molise, Italy.

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Puttanesca

Coho Salmon

Coho salmon has an oil content that provides a mild flavor and delicate texture perfect for this recipe. Enjoy Fish Market Coho salmon fresh right now or frozen any time of year.

Coho Salmon: In Season Right Now

Cooked salmon in red skillet with herbs and garlic

See how this flavorful seafood and pasta dish came together.

Skillet Salmon

See how this flavorful seafood and pasta dish came together.

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For weeknight meals, prepare sauce ahead of time—on a weekend or a day off—then refrigerate for 3 to 5 days or freeze for up to a month.

made easy

Bolognese is a meat sauce, or ragú, that originated in Bologna, Italy. It is thicker, creamier and less tomatoey than the pasta meat sauces commonly served in America.