This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
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.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
These two delicious sauces can be used at home to dress up leftover meats.
We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
This centuries-old dish was a favorite of Venetian sailors.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.