Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
These Sicilian treats are one of America's favorite Italian pastry.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.