These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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