Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals.
Eel is ideal for the stew called brodetto the gelatin in its skin helps make the broth velvety. Watch out for small bones, though.
A crepnia is a round, shallow, heavy steel pan with a high, flat lid that fits over its edges. The pan is filled with food, covered, then pushed into the hearth. Embers are piled all around it.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
This is a wonderful way to serve fresh porcini mushrooms.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
An Italian immigrant in the heart of Wisconsin cheese country shares her pasta making secrets.
This is an American take on a much-loved Italian classic.
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.