Encyclopedia of Pasta, 2009 by Oretta Zanini De Vita and translated by Maureen Fant
Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten while debunking such culinary myths as Marco Polo's supposed role in pasta's story.

Science in the Kitchen and the Art of Eating Well, 1891 by Pellegrino Artusi
This is the original compilation of Italian recipes coordinated by Pellegrino Artusi as a way to speak to Italian unification at the time through food. Bonus points if you get the original Italian language version.

Essentials of Classic Italian Cooking, 1992 by Marcella Hazan.
Kind of speaks for itself but if you’re not familiar with her, she is something like the Italian Julia Child.

The Silver Spoon, 1950
First conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes. It’s in almost every Italian household and easy to find used.


Pasta Grannies
Giallo Zafferano
Orecchiette in Puglia
Ricette Delle Nonne
Alessandra Spisni
Sardegna Cooking Studio
Historical Italian Cooking
Luca Donofrio
cucina italiana di casa


Amazon (if you’re desperate)

get in touch if you want to add any to this list, in NYC or elsewhere :)
Caputo’s Fine Foods, Brooklyn
Un Posto Italiano, Brooklyn
Saraghina, Brooklyn
Eataly, multiple locations
Sahadi’s, Brooklyn multiple locations
Di Palo’s, Little Italy in Manhattan
LaRina, Brooklyn
Union Market, multiple locations
Arthur Avenue Retail Market, Little Italy in the Bronx
BKLYN Larder, Brooklyn
Kalustyan’s, Manhattan
Some Whole Foods