Made with earthy buckwheat flour plus almond or hazelnut flour, this cake is perfect when topped (or even filled) with a tart jam, like red currant.
These unusual ravioli from the Teramo area of Abruzzo have a rum filling that brings out the marjoram’s lovely aroma. Lemon zest adds a bright pop.
The secret to good spaghetti alle vongole — a standout dish in the "seven fishes" lineup on Christmas Eve — is steaming the clams open separately in water, then adding them to the sauce.
Don't be intimidated by Puglia's primo (first course) par excellence: It's a simple dish for a weeknight dinner at home or an informal meal for guests.
This not-too-sweet autumn treat from Umbria is packed with fruit, nuts and zesty flavor.