Saffron, cinnamon, cardamom, nutmeg and cloves — combined with dried fruit and tomatoes — make this Sicilian dish incredibly flavorful. But what you really want to get right is the chicken crust.
World Carbonara Day is celebrated on April 6. ALMA, the famed professional cooking school in Parma, Emilia-Romagna, created this riff on the classic dish in honor of their 20th anniversary.
The best known version of this iconic dessert, Neapolitan pastiera, is made with whole wheat berries. But there’s a much less labor-intensive twist that uses pasta instead.
Avocados aren’t indigenous to Italy, but, as with tomatoes and corn, once these New World veggies arrived in the Boot, the Italians did magical things with them. This recipe from Sicily is proof.
This salad is a chop-and-mix affair made mostly from classic jarred products like capers, cocktail onions and zesty giardiniera, all tossed in a creamy dressing.