The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
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