From fried zucchini blossoms, to grilled Florentine steak, we’ve gathered our favorite Italian recipes perfect for al fresco dining.

Tricolore Salad with Grapefruit Saba Vinaigrette
Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. André Baranowski
Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) » Ingalls Photography
Fried Ham and Ricotta Calzones
Calzones don’t always have to be baked—this ham and ricotta version is deep-fried. Farideh Sadeghin
venice, bar snacks, crostini, travel
Shrimp are sautéed in smoky bacon fat and served simply on grilled bread with rosemary for this popular snack at Venice, Italy’s Da Fiore restaurant. See the recipe for Crostini Di Scampi (Shrimp and Rosemary Crostini) » Ingalls Photography
Fried Anchovy-Stuffed Zucchini Blossoms
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Landon Nordeman
Chicken and Broccoli Rabe Stromboli
Most stromboli recipes call for pizza dough, but the secret to the crispy crust on this baked roll is Italian bread dough. Our version is adapted from one served at Philadelphia’s Romano’s Pizzeria. Ingalls Photography
Fragrant rosemary and lemon are added to this risotto after it is cooked. See the recipe for Lemon-Rosemary Risotto » Ingalls Photography
In this classic dish, cold sliced veal is served under a blanket of creamy tuna mayonnaise. Ingalls Photography
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer. Andre Baranowski
Corzetti Pasta with Dried Mushroom Ragù
Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Ingalls Photography
Trenette al Pesto
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto » Todd Coleman
Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera » Todd Coleman
Orecchiette with Rapini and Goat Cheese
Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that’s ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese » André Baranowski
Corkscrew Pasta with Sicilian Pesto (Busiate alla Siciliana)
This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch. Todd Coleman
Seafood Pasta (Bucatini ai Frutti di Mare)
This pasta is filled with all kinds of seafood—clams, squid, shrimp, and lobster. Michael Kraus
Honey and balsamic vinegar are the sweet and sour agents in this recipe, which pairs especially well with stewed sweet peppers. See the recipe for Maiale in Agrodolce » Michael Kraus
Florentine Steak (Bistecca Alla Fiorentina)
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Ingalls Photography
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Todd Coleman
Squash Blossom Pizza
This stunner of a pie features summer squash blossoms, creamy burrata, and a crisp, chewy crust. Penny De Los Santos
Fritto Misto (Fried Squid, Fish, and Shrimp)
Deep-frying seafood in a good-quality extra-virgin olive oil imparts fruity, peppery flavors and creates an incredibly delicate crust. Todd Coleman
The recipe for this pan-fried fillet is finished with a white-wine butter sauce laced with lemon, capers, and shallots. Penny De Los Santos
Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)
This creamy codfish mousse is delicious served with char-grilled squares of polenta. Todd Coleman
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. See the Panzanella recipe » Penny De Los Santos
Olive Oil Gelato
Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert—we love it topped with a sprinkle of sea salt. Helen Rosner
Orange-Scented Olive Oil Cake
A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. André Baranowski
Ricotta and Coffee Mousse
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Helen Rosner
Baked Peaches with Crushed Amaretti Cookies (Pesche Ripiene al Forno)
Crushed amaretti cookies lend nutty depth to sweet mashed peaches in this simple dessert. Ingalls Photography
Amaretti Peach Tart (Crostata di Pesche Cotte e Amaretti)
Soft, very ripe peaches work best in the filling for this summery tart from Piedmont home cook Maddalena Bellorini. Landon Nordeman
Granita di Caffe
In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It’s often served as a parfait layered with rich, lightly sweetened whipped cream. Michael Kraus
This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato. Christopher Hirsheimer