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.
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
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.