Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
This simple recipe intensifies the flavor of ripe tomatoes.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Marcella Hazan schooled us in the making of this dish in her Venetian kitchen.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Cold marinated vegetables like these round out a good asado. The seasonings used here work well for zucchini, too.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.