This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
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.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.