A beloved classic from Venice, this dish is perfect for spring when fresh peas abound and can easily be adapted for vegetarians.
Both classic and modern, this unique pasta dish cuts the sweetness of figs with salty prosciutto—and tops it off with crunchy pistachios and pink peppercorns for a bit of gourmet flair.
In Abruzzo, the soffione is a traditional Easter dessert, though its growing popularity means you can now find it year-round in many bakeries throughout the region.
Looking for the perfect pasta dish for the weekend? Francine Segan shares a very unique meat sauce from the Piceno province in the Marche region.

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