Italian comfort food: meatballs and memories from Umbria

Comfort food in Italy is not just a meal—it’s a memory. A dish that speaks of home, warmth, and the people we love.

Comfort food is something we all recognize—no matter where we’re from. It’s the meal that brings us back home, the one that makes us feel safe, loved, and connected. In Italy, and especially in Umbria, comfort food is rooted in tradition. It means long Sunday lunches with family, recipes passed down through generations, and dishes made with fresh, local ingredients. Simple, nourishing, and full of memories—this is the heart of Italian cooking.

A childhood memory from the kitchen

When I was a child, meatballs (polpette) were my favorite. I still remember standing on a chair in my grandmother’s kitchen, helping her roll them by hand. The smell of garlic and herbs filled the air, and I felt proud every time she let me shape one. Those moments were simple, but unforgettable. That’s what comfort food is—it connects us to who we are and where we come from.

Cooking with us: a modern twist on a classic

Inspired by those early memories, I’ve created a new version of traditional Italian meatballs. This recipe blends the softness of chicken and veal with the crunchy texture of pistachios and almonds. A touch of lemon zest adds freshness, and the meatballs are slowly simmered in white wine with a hint of oregano—just enough to evoke that cozy feeling of home.

Recipe: chicken and veal meatballs with pistachio, almond & lemon zest crust

Ingredients (serves 4):

• 250g ground chicken
• 250g ground veal
• 1 egg
• 50g grated Parmigiano Reggiano
• 1 slice of bread, soaked in milk and crumbled
• 1 garlic clove, finely chopped
• Salt and pepper to taste

For the crust:

• 30g crushed pistachios
• 30g crushed almonds
• Zest of 1 organic lemon

For cooking:

• 2 tablespoons extra virgin olive oil
• 1 glass dry white wine
• A pinch of dried oregano

Method:

1. In a large bowl, mix together the ground meats, egg, cheese, soaked bread, garlic, salt, and pepper.
2. Form small meatballs with your hands, pressing gently.
3. In a separate dish, mix the pistachios, almonds, and lemon zest.
4. Roll each meatball in the mixture until fully coated.
5. In a wide skillet, heat the olive oil and brown the meatballs on all sides.
6. Add the white wine and oregano, cover, and simmer gently for 20–25 minutes, until the wine has reduced and the meatballs are cooked through.

 A taste of Italian comfort

Comfort food is more than a recipe—it’s a feeling. It’s the warmth of a memory, the laughter around the table, and the aroma of something delicious cooking in the kitchen. This recipe is just one way I bring that spirit into my home, and now I invite you to bring it into yours. Join me in Umbria for hands-on cooking experiences, where we’ll prepare meals together, share stories, and rediscover the simple joy of Italian home cooking.