A Weekend in Italy.

This ancient Roman mulled wine, beloved by the patricians of old, combines honey, black pepper, bay leaves, and saffron for a rich and warming aperitif. Originally recorded by Apicius in De Re Coquinaria, Conditum Paradoxum exemplifies Roman indulgence, and its heady spices set the perfect mood for the evening.

Make-Ahead Tip: Prepare the spiced honey base up to three days in advance and mix with warmed wine just before serving.

Bruschetta, a dish that embodies the agrarian soul of Italian cuisine, is an effortless starter. Fresh heirloom tomatoes, basil, and olive oil sit atop rustic bread, toasted and rubbed with garlic. This simple dish originated as a way for Roman farmers to test their olive oil, and its simplicity is its charm.

Make-Ahead Tip: Dice and marinate the tomatoes up to two hours before serving to deepen the flavors.

This elegant soup, a mixture of eggs, Pecorino Romano, and nutmeg, stirred into hot broth, is both comforting and refined. Stracciatella, meaning “little shreds,” has its roots in Roman culinary tradition as a dish of frugality and flavor.

Make-Ahead Tip: Prepare the broth a day in advance. Whisk and cook the egg mixture just before serving.

Puglia’s iconic pasta, shaped like tiny ears, pairs with the boldness of sausage and the slight bitterness of broccoli rabe. The interplay of textures and flavors in this dish represents the rustic elegance of southern Italy.

Make-Ahead Tip: Blanch the broccoli rabe and cook the sausage earlier in the day. Reheat gently and toss with freshly boiled pasta.

A quintessential Italian dessert, affogato (“drowned”) marries creamy vanilla gelato with a shot of hot espresso. Originating from Milan, this dessert is as simple as it is decadent, offering a sweet conclusion to the meal.

Make-Ahead Tip: Scoop the gelato in advance and freeze individual servings. Brew the espresso right before serving.