In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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