Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
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.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
We got this simple dish from a California radicchio grower.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.