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12/06/2005
This recipe comes from well-known cookbook author Marcella Hazan.
Issue #77
12/06/2005
This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
Issue #77
06/21/2007
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
Issue #75
12/02/2005
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Issue #75
11/14/2005
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Issue #72
10/30/2007
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
11/04/2011
This tart combines delicately flavored treviso with pungent gorgonzola.
Issue #51
06/21/2007
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
Issue #46
06/21/2007
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
09/12/2007
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
10/24/2000
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Issue #36
10/23/2000
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Issue #35
10/19/2000
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
Issue #34
10/19/2000
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
Issue #34
11/30/2007
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
03/14/2002
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Issue #21
02/06/2013
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Issue #18
04/02/2002
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
Issue #12
03/01/2007
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.
Issue #7
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