While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
This savory recipe highlights the Tuscan affinity for white beans.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Fish soups of this kind are common all along Italy's Adriatic coastbut 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 inkand more of it.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when theyre in season.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
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