In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria.