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08/23/2007
Italian Beef Sandwiches
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
10/24/2007
Fried Mozzarella Sandwiches
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
Issue #83
11/30/2011
Soupe Crasse (Cheese and Bread Soup)
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
12/17/2010
Mortadella Smear
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
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.
Does Not Apply
12/05/2007
Old-Fashioned Genoese Sweet Bread
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Issue #15
03/23/2007
Stuffed Veal Breast
The inclusion of pancetta is proof of this recipe's Italian roots.
Issue #10
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
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
12/15/2005
Roasted Cauliflower with Black Olives and Bread Crumbs
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
Issue #78
11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
11/30/2007
Fish Stew in the San Benedetto Style
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
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
Boiled Walnut Strudels
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
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
06/04/2008
Slow Rise Panettone
From Andrea's recipes
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Source: Andrea Meyers
04/29/2009
Panettone
Traditional Italian Christmas cake, panettone with orange zest and currants is a welcome pastry at a special breakfast no matter what time of year it is.
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Source: Food Network
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