The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
This dessert is the lemon lovers paradise.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This is Thomas Keller's exuberantly updated version of a dish often prepared by his mother during his childhood.
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