A simple salad adds fresh contrast to fried strips of pizza dough.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
These addictive fritters are a classic Sicilian street food.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
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 centuries-old dish was a favorite of Venetian sailors.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.