David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
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.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
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.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
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 centuries-old dish was a favorite of Venetian sailors.
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.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.