This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.