Italian food embodies community and family. Meals are often a gathering of loved ones, filled with warmth, laughter, and shared experiences. The recipes in our Silver Spoon books not only reflect the flavors of each region but also emphasize the joy of cooking and sharing meals together.
The Silver Spoon, or Il Cucchiaio d'Argento to call it by ts original Italian name, has been a bestseller in Italy for over 70 years. Over 2,000 recipes cover the length and breadth of Italy, and have been continuously updated since the book was first published in the 1950s. It is the one cookery book every Italian parent passes on to their children, to teach them the skills of their parents and grandparents, and allow them to understand the true nature of Italian cooking.
Each dish encapsulates local ingredients and techniques, allowing you to appreciate the richness of Italian culture and share it through food.
Ever since Phaidon brought The Silver Spoon to the world, publishing it in English for the first time, it has become a true international success story, selling well over 1million copies globally.
Emilia Terragni is the publisher behind Phaidon’s The Silver Spoon program of releases. Emilia was born on Lake Como to a big Italian family. Her mum was an amazing cook. As a family they all enjoyed sitting down together each evening for dinner. The Silver Spoon cookbook was at the heart of her family mealtimes, as it is for so many Italians. Over the years, Emilia has taken great pride in translating and editing the cooking bible she grew up with.
Here are just a few of the dishes – five main courses and one dessert - from across The Silver Spoon range of books, we think are particularly family and friends-friendly. These are traditional Italian recipes that have been handed down from generation to generation. Wherever you are in the world, with The Silver Spoon you can imagine that you’re enjoying the hustle and bustle of a family kitchen in Italy, truly learning how to cook the Italian way.Â
Spinach and Ricotta Ravioli (Ravioli di Magro). Photography: Haarala HamiltonÂ
SPINACH AND RICOTTA RAVIOLI - RAVIOLI DI MAGRO - Usually made on Sundays and holidays, the recipe for this classic Italian first course varies not only from region to region, but also from family to family. Everyone has their own special twist—some add a pinch of lemon zest or nutmeg to the filling. Â
Top Tip: Take care not to trap any air between the dough and the filling as this might cause the ravioli to split open while cooking. To avoid the filling spilling out, create a firm seal between the two pieces of pasta by brushing a small amount of water or egg white around the edges of the dough.
Lasagna Bolognese (Lasagne alla Bolognese). Photography: Haarala Hamilton
LASAGNA BOLOGNESE - LASAGNE ALLA BOLOGNESE - Loved throughout the world, the popularity of this traditional recipe has spread from Emilia Romagna, from where it originates. Lasagna is the perfect dish to serve a large gathering of family or friends as it can be prepared in advance and either frozen or refrigerated and then baked in the oven just before serving. For a vegetarian alternative, substitute the meat sauce with a pesto sauce.
Top Tip: The perfect lasagna should have a crisp crust that is achieved by baking it in the middle of the oven covered with foil for 15 minutes, then removing the foil and cooking until the surface is crisp.Â
 
Cannelloni With Bechamel (Sauce Cannelloni Alla Besciamella). Photography: Haarala HamiltonÂ
CANNELLONI WITH BÉCHAMEL - SAUCE CANNELLONI ALLA BESCIAMELLA - These delicious baked rolls of pasta can be filled with any combination of ingredients. Every Italian region, and almost every family, has their own version of cannelloni. Once you have mastered the basic recipe, experiment with any filling that you like. For example, try a mixture of ricotta and spinach, or a meat ragù as an alternative.
Top Tip: Cover the filled cannelloni with béchamel sauce before baking or pour over a simple tomato sauce instead.
 
Tortellini In Broth (Tortellini in Brodo). Photography: Haarala HamiltonÂ
TORTELLINI IN BROTH - TORTELLINI IN BRODO - Traditionally from Emilia Romagna, the small filled fresh egg pasta used in this dish contains a rich filling of meat, ham, mortadella, and Parmesan—all typical ingredients of this region. Both Bologna and Modena argue that the essential recipe for this dish originated in their city but in reality, as with all traditional recipes, each family has its own version.
Top Tip: The broth should always be meat based and rich—whatever the ingredients are, both the filling and the stock need to be of the highest quality in order to ensure a great result. Tortellini, as with many other types of filled pasta, can be frozen and cooked straight from the freezer.
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Lady’s Kisses (Baci di Dama). Photography: Haarala HamiltonÂ
LADY’S KISSES - BACI DI DAMA - Baci di dama come from Piedmont, where they are regarded as a local specialty. Once cooked, these small, crumbly almond cookies are joined together with a layer of milk chocolate (though you can also use semisweet, dark chocolate). Their origins date back to the nineteenth century when they are reputed to have been invented by a chef for the royal family.
Top Tip: To enhance the flavor, toast the almonds lightly in the oven until golden brown and let cool before blending them with the sugar. To make sure the cookies don’t lose their shape, chill the shaped balls of dough in the refrigerator for two hours before cooking.
Braised Beef with Barolo (Brasato al Barolo) photography: Â Haarala HamiltonÂ
BRAISED BEEF WITH BAROLO – BRASATO AL BAROLO - A luxurious dish, both in terms of the time it takes to prepare and the quality of the ingredients. From Piedmont, where Barolo wine originates, this dish is perfect served as a Sunday lunch, when you have time to cook slowly and enjoy it with friends and family. To ensure success, it is important to use the very best-quality ingredients, both for the meat and wine.
Top Tip: As this recipe is cooked slowly, use a cast-iron Dutch oven or casserole dish that allows an even distribution of heat. Accompany this dish with either mashed or boiled potatoes and serve the same wine to drink as that with which you cooked the meat.
Since its inception, The Silver Spoon has been a trusted guide in Italian cooking, showcasing the importance of ingredients and regional recipes in preserving Italy’s culinary heritage. The series of books serve as an essential resource for anyone looking to explore authentic Italian cuisine, offering a wide range of recipes that are rooted in tradition yet inviting for home cooks. Check out the Silver Spoon page in the store here.
And remember if you want to get your kids into Italian cooking take a look at The Silver Spoon For Children, which is packed with authentic regional Italian dishes chosen by a nutritional specialist for their simple instructions, achievability, and balanced nutrition. With its charming, specially commissioned illustrations, lively layout, and bright and tempting photographs of the finished dishes, this book includes popular dishes such as Pizza Margherita, Rigatoni with Meatballs, and Fruits of the Forest Ice Cream.
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Try this family-friendly Silver Spoon recipe
Tiramisu
Tiramisu. Photography: Matt Russell Veneto (Northern Italy)
One of the most famous desserts in all of Italy, it has spawned numerous variations across the world, but the traditional recipe contains eggs, mascarpone,ladyfingers (sponge fingers), and coffee.
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PREPARATION TIME 20 minutes
CHILLING TIME 3 hours
SERVES 6
2 egg whites
4 egg yolks
5 ounces/11/2 cups/150 g confectioners’ (icing) sugar
14 ounces/13/4 cups/400 g mascarpone
7 ounces/200 g savoiardi ladyfingers (sponge fingers)
25 fl oz/3 cups/750 ml ristretto coffee (highly concentrated
espresso coffee)
7 ounces/200 g dark chocolate, grated
Unsweetened cocoa powder, for dusting
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Using an electric whisk, beat the egg whites to stiff peaks in a large bowl. Combine the egg yolks and sugar in another bowl and whisk until pale and fluffy. Fold the mascarpone into the mixture, then gently fold in the beaten egg whites.
Cover the bottom of a deep rectangular serving dish, approximately 10 1/2 x 8 1/2 inches (27 x 22 cm), with a layer of ladyfingers (sponge fingers) and carefully brush them with the coffee. Alternatively, gently dip them into the coffee without allowing too much to soak in and arrange them in the dish.
Cover the ladyfingers with a layer of mascarpone cream and dust it with a little grated chocolate. Repeat until all the ingredients are used up, finishing with a layer of mascarpone dusted with cocoa powder. Chill in the refrigerator for at least 3 hours before serving.
