Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
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.