The Italian kitchen is famous worldwide for its passion, fresh flavors, and timeless culinary culture. From homemade risotto to antipasti, pizza, and sweet classics like tiramisu – every dish is a celebration of the Mediterranean way of life.

With hand-painted Polish Pottery, you bring this authentic charm to your table. Each bowl, platter, and baking dish is both functional and a true work of art.

Our Italian collection includes:

• Pasta & risotto bowls – large bowls and deep plates for spaghetti, penne, lasagna, or creamy risotto.

• Antipasti & appetizer dishes – serving platters and small bowls for bruschetta, olives, caprese, or marinated vegetables.

• Pizza & baking dishes – round and rectangular dishes for homemade pizza, lasagna, and gratins.

• Meat & fish platters – oval platters and serving bowls for saltimbocca, ossobuco, or branzino al forno.

• Soup & stew ceramics – soup bowls and terrines for minestrone, zuppa di pesce, or ribollita.

• Salad & side bowls – elegant bowls for insalata mista, rocket salad, or vegetable sides.

• Coffee & espresso ceramics – espresso cups, cappuccino cups, and milk jugs for the perfect Italian caffè.

• Dessert & cake pottery – dessert bowls and baking forms for tiramisu, panna cotta, or crostata.

• Wine & beverage tableware – carafes and glasses for Chianti, Barolo, Aperol, or Limoncello.

With Polish Pottery, Italian cuisine becomes not only a taste experience but also a visual delight – heat-resistant, durable, dishwasher-safe, and always a centerpiece on the table.

Recipe: Branzino al Forno (whole roasted sea bass, serves 4)

Ingredients (all organic, fresh & top quality)

• 2 whole organic sea bass (600–700 g each, cleaned)

• 2 organic lemons (sliced, one for the fish, one for serving)

• 4 sprigs organic rosemary

• 4 sprigs organic thyme

• 2 organic garlic cloves (sliced)

• 1 small organic chili (mild, sliced, optional)

• 1 organic fennel bulb (thinly sliced)

• 1 organic red onion (in rings)

• 8 organic cherry tomatoes (halved)

• 6 tbsp best organic extra virgin olive oil

• Sea salt, freshly ground black pepper

Preparation

1. Preheat oven to 200 °C (392 °F).

2. Wash the fish, pat dry, and season inside and out with salt and pepper.

3. Fill the cavity with lemon slices, rosemary, thyme, and garlic.

4. Place fennel, onion rings, and tomatoes in a large Polish Pottery baking dish, season lightly, and drizzle with olive oil.

5. Place the sea bass on top, drizzle with remaining olive oil and optional chili.

6. Roast in the oven for 25–30 minutes, until the flesh is tender and just opaque.

7. Drizzle with fresh lemon juice and serve directly in the dish.

Wine Recommendations (only the finest)

Branzino al Forno calls for elegant, mineral-driven white wines of outstanding quality:

1. Verdicchio dei Castelli di Jesi Classico Superiore DOC (Marche, organic) – crisp and mineral, a perfect fish wine.

2. Vermentino di Gallura DOCG (Sardinia, organic) – aromatic, Mediterranean, pairs beautifully with lemon and herbs.

3. Etna Bianco DOC (Sicily, organic, Carricante grape) – mineral, elegant, with vibrant acidity – one of Italy’s finest seafood wines.

4. Soave Classico DOC (Veneto, organic, Garganega grape) – fruity, elegant, and classic.

For festive occasions:

• Franciacorta DOCG (Lombardy, organic) – Italy’s finest sparkling wine, a noble pairing for roasted fish.