For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Use waxy potatoes for this Tuscan purée.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.