A simple salad adds fresh contrast to fried strips of pizza dough.
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
No snack is as beloved in Sicily as these saffron-scented rice balls filled with ragù.
These addictive fritters are a classic Sicilian street food.
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.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
These Sicilian treats are one of America's favorite Italian pastry.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).