For this dish, use fresh young favas with thin, tender skins that don't need peeling.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.