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07/24/2012
Panzanella (Bread and Tomato Salad)
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.
Issue #130
02/06/2007
Crunchy Piedmontese Breadsticks
According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
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07/28/2008
Ricotta Crostini with Soppressata
Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini.
Issue #113
04/06/2007
Bread with Prosciutto and Olives
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Issue #11
07/28/2008
Ricotta Crostini with Cherry Tomatoes
Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack.
Issue #113
10/29/2007
Torta di Pane
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Issue #82
05/07/2010
Spring Panzanella
Croutons made from day-old bread and fresh leeks and asparagus are the main ingredients in this bright-green salad that’s perfect for spring days. If ramps are in season, feel free to add them to this recipe. Continue...
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Source: Smitten Kitchen
07/17/2008
Braided Easter Egg Bread
From All Recipes
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Source: All Recipes
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
02/12/2008
Saint Joseph's Bread
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Issue #109
10/30/2007
Wild Herb Frittata
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
Issue #75
11/07/2011
Marinated Sardine Crostini with Salsa Verde and Fennel
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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11/07/2008
Fresh Artichoke and White Bean Crostini
Serve this delicious bite as an hors d'oeuvre to impress any guest.
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Source: Epicurious
09/03/2009
Focaccia with Figs and Goat Cheese
The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue...
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Source: Local Lemons
08/07/2009
Rosemary Flatbread
This flatbread is the perfect base for all sorts of savory toppings. Continue...
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Source: Smitten Kitchen
08/27/2009
Turkish Pizza (Pide)
Pide, a popular Turkish street food, bears some resemblance to what Americans call pizza, as it's composed of a tomato filling on a bread base. Continue...
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Source: The Good Mood Food Blog