Village Voice (1)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
An easy to make appetizer of salty anchovies and melted mozzarella.
This tart combines delicately flavored treviso with pungent gorgonzola.
These artichokes make the perfect start to any meal.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
The garlicky pesto is a perfect match for sweet, silky scallops.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp.
This is an American take on a much-loved Italian classic.
Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.