These pillow-soft gnocchi come from Boston’s Sportello.
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.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Fresh young fava beans signal the beginning of spring and all its glory.