A specialty of Campania, this flavor-infused meat sauce is traditionally served with cavatelli, a pasta with a name deriving from “cavato” (carved out).
A traditional sweet of Burano, these buttery, not-too-sweet cookies have a hint of lemon and a lovely crispness.
This intriguingly delicious main from Tuscany is a unique pairing of mussels with a meat mixture stuffing.
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.