Sweet, ripe, summer tomatoes dressed in olive oil, vinegar, and basil are tossed with garlicky, toasted bread cubes to soak up the delicious juices in this classic Italian salad. Get the recipe for Summer Panzanella »See the RecipeBen Fink
Lemon slices and sprigs of rosemary top this aromatic focaccia.
Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta-prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. See the recipe for Ricotta Fritters (Polpette di Ricotta) »André Baranowski
No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.
See the RecipeLandon NordemanSee the RecipeBarbara RiesSweet and Sour Onions
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta. See this RecipeTodd Coleman
In this creamy dish, the fennel is braised in milk until it becomes tender.
Stewed Sweet Peppers
This sweet, simple pepper stew makes a great antipasto atop bruschetta. See this RecipeTodd Coleman
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Get the recipe for Tuscan Bean Soup »
