David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This centuries-old dish was a favorite of Venetian sailors.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
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.