A simple salad adds fresh contrast to fried strips of pizza dough.
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aļoli on ciabatta buns accompanied with herb-strewn fries.
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
Found in train stations all across Italy (hence the name), this simple sandwich of salty speck, crunchy arugula, and creamy fontina is the perfect on-the-go sandwich.
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
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.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.