These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
An easy to make appetizer of salty anchovies and melted mozzarella.
These two delicious sauces can be used at home to dress up leftover meats.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.