This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish.
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.
We developed this recipe using several traditional ones for this famous Italian specialty.
This savory recipe highlights the Tuscan affinity for white beans.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
This simple recipe reveals the flavor superiority of san marzano tomatoes.