17 Italian Dishes to Make During Winter (Sorry, Fresh Tomatoes)

February 23, 2016

When you think Italian food, maybe you think caprese salad with firetruck-red tomatoes, multilayered Eggplant Parmigiana, or a pepper stew made fragrant with fresh basil.

But when it's not summer—that is, when eggplants, tomatoes, and peppers are only figments of our imaginations—Italians eat well, too. Our contributor Emiko Davies knows this well; she's been living in Tuscany for over eight years and has earned a deep appreciation of Italian food across regions and seasons. (And on March 1st she will be releasing her first cookbook, Florentine: The True Cuisine of Florence.)

Here's a look at some of our favorite regional Italian winter recipes (because while Italians have mastered the tomato, they know their way around cold weather food, too).

What recipes of Emiko's have you adapted into your collection? Let us know in the comments!

See what other Food52 readers are saying.

Sarah E Daniels

Written by: Sarah E Daniels

It's mostly a matter of yeast.

1 Comment

Rebecca February 23, 2016
Several recipes in this article call for dried or fresh chile/chili/chilli. What type of chile exactly? Cayenne? Red pepper flakes? Adobo? New Mexico Red? Something else?