In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
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.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
A popular dish in Sicily, this simple pasta is full of flavor.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.