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Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
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 traditional dish is one of the recipes that, for us, defines the food of Venice.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.