In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan.