This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
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.
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 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.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
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.