Chef Georgia Goggi of Italy's Puglia region makes this slow-cooked tomato sauce with octopus and saffron. She pairs it with paccheri, a thick air-dried pasta—but any robust pasta shape will do.
Cretan Cheese Pies with Thyme and Honey (Kalitsounia)
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Pesto Genovese
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Spicy Lamb and Grape Leaf Tarts With Orzo and Feta
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Pork Belly Gyro

Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)
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Italian Easter Pie (Pizza Gain, a.k.a. Pizza Rustica)
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Taralli
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Lamb Shanks in Red Wine with Creamy Eggplant
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Cauliflower Shawarma Berber

Sunchoke Hummus
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White Bean and Sardine Stew

Cacciucco (Tuscan Seafood Stew)
