Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Fiery red chiles give tender skirt steaks an unexpected—though not unwelcome—kick.
This recipe comes from Ristorante La Botte in Stresa.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
This recipe comes from well-known cookbook author Marcella Hazan.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
We developed this recipe using several traditional ones for this famous Italian specialty.
Tommaso's calls this dish breast of pork carnevale. The cut of meat is found most easily in small butcher shops, especially Italian ones.
We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
We love Italian sausage piled high with peppers and onions on a hard roll.
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.