In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist.
Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night.
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
This Italian classic is a warm, garlicky counterpoint to raw vegetables.
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
While visiting Sardinia we were served this very simple and flavorful snack.