Smitten Kitchen (3)
New York Times (2)
Aggie's Kitchen (1)
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
A simple recipe for this widely popular dish in Sardinia.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This recipe is adapted from Professional Baking by Wayne Gisslen.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.