Focaccia is a super simple bread to make at home. It doesn’t require any shaping or special equipment, just time and some decent olive oil. We have a recipe for classic focaccia Genovese on the site, as well as the less well known cheesy focaccia di recco and tomatoey focaccia Barese.

Homemade pesto is absolutely delicious, whether made in a traditional pesto and mortar or the more convenient food processor. In Italy, pesto is typically eaten over trofie, a twirly short pasta from northeast Italy, or over testaroli, a soft and chewy Ligurian and Tuscan flatbread.