ITALY LOVER, 78 Mount Olive Road, Atlanta, GA (2026)

08/28/2026

Crispy, golden Chicken Milanese served with fresh arugula, tomatoes, and lemon—classic Italian goodness! 🍋🇮🇹

08/28/2026

Creamy Chicken Florentine with tender chicken, spinach, and rich Italian flavor—comfort food made with love. 🇮🇹💚

08/28/2026

Tender chicken with artichokes, fresh lemon, and herbs—bright, savory Italian comfort made with love. 🍋🇮🇹

08/27/2026

Nonna Pia’s Brasato with Polenta 🇮🇹🍷

A comforting Northern Italian classic featuring slow-braised beef cooked in a rich red wine sauce, served over creamy Parmesan polenta.

Ingredients:

For the Brasato

* 2½ lb (1.1 kg) beef chuck or brisket
* 2 tbsp extra-virgin olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 2 tbsp tomato paste
* 2 cups dry red wine
* 2 cups beef broth
* 1 sprig rosemary
* 2 sprigs thyme
* 2 bay leaves
* Salt and freshly ground black pepper
* 2 tbsp chopped fresh parsley

For the Polenta

* 1 cup polenta
* 4 cups water or chicken broth
* 2 tbsp butter
* ½ cup grated Parmesan cheese
* Salt, to taste

Instructions:

1. Season the beef generously with salt and black pepper.
2. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef well on all sides, then remove and set aside.
3. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened.
4. Stir in the garlic and tomato paste and cook for another minute.
5. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for about 5 minutes.
6. Add the beef broth, rosemary, thyme, and bay leaves. Return the beef to the pot.
7. Cover and cook gently for about 2½–3 hours, until the beef is very tender.
8. Remove the beef and simmer the sauce uncovered for 10–15 minutes if you want it thicker.
9. For the polenta, bring the water or broth to a boil. Slowly whisk in the polenta and cook according to package directions until creamy.
10. Stir butter and Parmesan into the polenta, then season with salt.
11. Spoon the creamy polenta onto a serving platter, top with the braised beef and rich wine sauce, and finish with fresh parsley.

Buon appetito! ❤️

08/27/2026

Nonna Pia’s Veal Scallopini with Lemon 🍋🇮🇹

Tender, thin veal cutlets cooked in a bright buttery lemon sauce with capers, garlic, and fresh parsley. Elegant, simple, and full of classic Italian flavor.

Ingredients:

* 8 thin veal cutlets
* ½ cup all-purpose flour
* Salt and freshly ground black pepper, to taste
* 2 tbsp extra-virgin olive oil
* 3 tbsp butter, divided
* 2 cloves garlic, minced
* ½ cup dry white wine
* ½ cup chicken broth
* Juice of 1 large lemon
* 2 tbsp capers, drained
* 1 lemon, thinly sliced
* 2 tbsp fresh parsley, chopped

Instructions:

1. Pat the veal dry and season both sides with salt and black pepper.
2. Lightly dredge each cutlet in flour, shaking off the excess.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Cook the veal for about 1–2 minutes per side until lightly golden. Work in batches if necessary, then transfer to a plate.
5. Reduce the heat to medium and add the garlic. Cook for about 30 seconds until fragrant.
6. Pour in the white wine and scrape up the flavorful browned bits from the skillet.
7. Add the chicken broth, lemon juice, capers, and lemon slices. Simmer for 3–4 minutes.
8. Stir in the remaining butter until the sauce becomes smooth and glossy.
9. Return the veal to the skillet and spoon the lemon sauce over it. Cook for another 1–2 minutes.
10. Finish with fresh parsley and serve immediately.

Perfect with roasted potatoes, pasta, or crusty Italian bread. Buon appetito! ❤️

08/27/2026

Pasta alla Zozzona

A rich and creamy Roman-style pasta loaded with pancetta, sausage, onion, tomato, cheese, and a silky sauce. Comfort food at its best. 🇮🇹🍝

Ingredients

* 12 oz (340 g) rigatoni
* 5 oz (150 g) pancetta, diced
* 7 oz (200 g) Italian sausage, casing removed
* 1 small onion, finely chopped
* 1 cup cherry tomatoes, halved
* 1 tbsp tomato paste
* 2 egg yolks
* ½ cup heavy cream
* ¾ cup grated Pecorino Romano
* 2 tbsp olive oil, if needed
* Salt and black pepper, to taste
* Fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of pasta water, then drain.
2. In a large skillet, cook the pancetta over medium heat until lightly crisp.
3. Add the sausage and break it up with a spoon. Cook until browned.
4. Stir in the chopped onion and cook until soft.
5. Add the cherry tomatoes and tomato paste. Cook for 5–7 minutes until the tomatoes soften and the sauce thickens slightly.
6. In a bowl, whisk together the egg yolks, heavy cream, Pecorino Romano, and a little black pepper.
7. Lower the heat. Add the drained pasta to the skillet and toss well.
8. Remove from direct heat, then pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. Add a little reserved pasta water if needed.
9. Taste and adjust with salt and black pepper.
10. Serve hot with extra Pecorino and parsley on top if desired.

Rich, creamy, and packed with bold Italian flavor—this pasta is truly irresistible. ❤️

08/27/2026

Tuscan Peposo

A rich and rustic Tuscan beef stew slowly cooked with garlic, black pepper, tomatoes, and red peppers until tender and full of deep Italian flavor. 🇮🇹🥘

Ingredients

* 2 lb (900 g) beef chuck, cut into cubes
* 2 tbsp olive oil
* 1 onion, sliced
* 4 cloves garlic, minced
* 2 red bell peppers, sliced
* 1 can (14 oz / 400 g) crushed tomatoes
* 1 cup beef broth
* 1 cup red wine
* 1½ tsp freshly cracked black pepper
* 1 tsp dried rosemary
* 1 tsp dried oregano
* Salt, to taste
* Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add the beef and brown on all sides, then remove and set aside.
3. In the same pot, cook the onion and garlic for 2–3 minutes until fragrant.
4. Add the sliced red peppers and cook for another 3–4 minutes.
5. Return the beef to the pot.
6. Add crushed tomatoes, beef broth, red wine, black pepper, rosemary, and oregano.
7. Stir well, bring to a gentle simmer, then cover and cook on low heat for about 2 to 2½ hours, until the beef is very tender.
8. Taste and add salt if needed.
9. Garnish with fresh parsley and serve hot with crusty bread, polenta, or roasted potatoes.

A warm, hearty dish that brings true Tuscan comfort to the table. ❤️

08/27/2026

Italian Beef Stew with Potatoes

A rich, slow-simmered Italian beef stew with tender chunks of beef, potatoes, carrots, peas, tomatoes, and aromatic herbs. Perfect for a warm family meal. 🇮🇹🥘

Ingredients

* 2 lb (900 g) beef chuck, cut into chunks
* 2 tbsp olive oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 3 carrots, sliced
* 4 medium potatoes, cut into chunks
* 1 cup green peas
* 2 tbsp tomato paste
* 1 can (14 oz / 400 g) crushed tomatoes
* 3 cups beef broth
* ½ cup dry red wine, optional
* 1 tsp dried rosemary
* 1 tsp dried thyme
* 1 tsp dried oregano
* 1 bay leaf
* Salt and black pepper, to taste
* Fresh parsley, chopped

Instructions

1. Season the beef with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then transfer to a plate.
3. Add onion and carrots to the same pot and cook for about 5 minutes.
4. Stir in the garlic and tomato paste and cook for another minute.
5. Return the beef to the pot. Add crushed tomatoes, beef broth, wine if using, rosemary, thyme, oregano, and bay leaf.
6. Bring to a gentle boil, then cover and simmer on low for about 1½ hours.
7. Add the potatoes and continue cooking for 30–40 minutes, until the beef and potatoes are fork-tender.
8. Stir in the peas during the last 5–10 minutes.
9. Adjust salt and pepper, remove the bay leaf, and garnish with fresh parsley.

Serve hot with crusty Italian bread for a hearty, comforting meal. ❤️

08/26/2026

Pasta con le Sarde — a beautiful Sicilian classic filled with rich sardines, bright lemon, and irresistible Mediterranean flavor. 🍋🍝🐟

ITALY LOVER

08/28/2026

08/28/2026

08/28/2026

08/27/2026

08/27/2026

08/27/2026

08/27/2026

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08/26/2026

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