Who hasn’t dreamed of casting aside everyday life to escape to a Tuscan villa? Imagine soaking up perfect sun-dappled views while the wine flows and the pasta bowl is bottomless. And then we wake up. Maybe we can’t realize those gorgeous vistas, but we can bring the flavors of authentic Italian cuisine right into our homes.

Who better to recruit as guides for such a task than a couple of award-winning, Italian-American celebrity chefs who are already household names? They share the essential elements of Italian cuisine and offer tips for bringing the flavors of Italy to your table. Plus, we selected recipes from our collection to put you well on your way to tastebud bliss, Italian style.

Italian-American vs. Italian Cuisine

When Italian immigrants first arrived on American shores, they couldn’t find their trusty olive oil, dried porcinis, prosciutto, and balsamico, so they adapted to the ingredients surrounding them. This resulted in more meats and sausages in dishes, along with a healthy helping of garlic. And thus American-Italian food was born.

But to mistake that for authentic, traditional Italian cuisine would leave your tastebuds with only half the story. “The traditional Italian flavors are so intense that you don’t need a lot of anything,” says chef Lydia Bastianich. “A moderate amount will go a long way.”

“Italian food is bold and satisfying without being heavy,” said the late chef Michael Chiarello. “It’s rich and textural and uses a whole palette of flavors”

A Typical Italian Meal

“Italian food is really a celebration of produce, and protein is a secondary thought,” said Chiarello. A typical Italian meal starts with a big plate of antipasti: predominantly vegetables—like pepperoncini, mushrooms, and artichoke hearts—and a selection of cured meats like prosciutto and capicola.

Then it moves on to a small pasta dish, followed by a deliciously prepared light protein—perhaps a leg of lamb. “As the meal progresses, it gets more simple,” said Chiarello. “Italian meals tend to have a reverse crescendo.”

Essential Italian Ingredients

Good Italian food starts with quality ingredients: a priority for bringing Italian cuisine to your kitchen. From the first to the last savored bite, every authentic Italian dish is built on the most basic yet most flavorful ingredients. “Traditional products are very important in the flavors of Italy, which, at their best, are based on seasonality and locality,” Bastianich insists.

Olive oil is the cornerstone of most Italian dishes—whether braising, frying, or drizzling—and then come the vegetables. Garlic and onion are familiar go-to’s, but intense green vegetables are often stars on the plate.

Some might be surprised to learn how much of a staple fish is in the Italian diet, whether it’s fresh from the sea or canned in oil, like sardines. Balsamic vinegar also claims a prime spot in an Italian kitchen, and you would be hard-pressed to find a cook without a wedge of Grana Padano or Parmigiano-Reggiano within arm’s reach.

Cured meats are also plentiful. Italians are big fans of preservation, turning pork into sausage and salami, olives into extra-virgin olive oil, grapes into wine, and vegetables into pickled vegetables. They’re firm believers in taking the time when you’re trying to make the deliciousness last. Have cod and a pile of salt? Make salt cod.

Finally, enter the ever-popular starches—from Arborio rice for crafting the creamiest risotto, to fettuccine, tortellini, and ziti—which Italians use as a vehicle for other flavors. When preparing Italian cuisine at home, experts suggest you spring for the best pasta you can afford. That is, of course, unless you’re feeling ambitious and want to make your own.

Making the Perfect Pasta

Making pasta is much easier than you think. “Pasta is one of the simplest elements to do, but people are frightened of it,” says Bastianich. Despite an abundance of fancy gadgets on the market—gnocchi boards, hand-cranked extruders, and cavatelli machines—all you really need is a food processor, a rolling pin, and a smooth, comfortable surface.

Start by combining flour and water, and then add some egg and olive oil. Whirl it all in the food processor until dough forms. When it starts to pull off the side of the processor, it’s ready.

Next, use simple logic: If the dough is too sticky, add flour; if it’s too dry, add water. Let it rest and then roll out the dough and cut it. It’s that simple!

Whether or not you opt for making your own, starting with simple pasta dishes is a great way to bring the flavors of Italy to your table. Try recipes that have just two or three ingredients, make a five-minute sauce, and go from there.

“Listen to your palate,” says Bastianich. “If it says to lighten up on the anchovy flavor, do it. If you want to make a dish lighter, add vegetables, like broccoli shoots.” It’s a flexible science.

Classic Italian Recipes to Try

When you find a dish you love, stick with it. “Practice until you can do it with your heart and hands only—just like the Italians do,” advised Chiarello. Once that dish is perfected, move on to a new one or a new technique, and soon you’ll have a slew of delicious meals at your disposal. Here are a few recipes from our collection to get you started.