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04/11/2013
Pizza Montanara Starita (Fried Pizza with Marinara Sauce)
This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella.
Issue #156
08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
11/28/2005
Panfried Breaded Beef Cutlet with Tomato Sauce, Ham, and Mozzarella
Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish.
Issue #84
12/02/2005
Striped Bass in Chardonnay Sauce
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.
Issue #75
09/26/2005
Eggplant Parmesan
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
06/21/2007
White Beans in Herbed Tomato Sauce with Fresh Sausages
This savory recipe highlights the Tuscan affinity for white beans.
Issue #46
06/21/2007
Mixed Fried Seafood and Vegetables
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Issue #38