Artichoke and cheese crostini
Never dismiss stale bread; clever Italian cooks give it new life as crostini (also called bruschetta). The Italian word crostini means little toasts because the bread is fried in a...
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Antipasto salad
Looking for a new take on antipasti? Why not serve it salad style with all the proper Italian ingredients mixed...
Sicilian chicken soup
Chicken soup has legendary restorative powers, and this is the soup to eat when you aren’t feeling your best. Instead...
Chopped salad
Green salad is a fine way to start a meal, but sometimes you need a salad that’s more substantial. With...
Insalata mista
This mixed salad includes all of the usual suspects, dressed with a tangy, not too garlicky vinaigrette that may become your house...
Panzanella
Panzanella is a Tuscan salad with a main ingredient of stale bread. Bread salad? Yes, but there are plenty of...
Fried zucchini with roasted garlic aïoli
Our guests are always amazed when we tell them the recipe for our fried zucchini dip the sticks in milk, coat...
Polenta fries with marinara sauce
If you think that French fries are irresistible, just try this baked polenta version. Let the cooked polenta chill and firm for a few hours, and then cut the solidified mass...
Tuscan cauliflower toasts
In Tuscany, sliced and grilled bread slices rubbed with garlic and “greased” with olive oil are called fettunte. The recipe sounds a little like bruschette, doesn’t it? Well, sometimes fettunte are served plain,...
Chicken spiedini
We love how the close proximity of the ingredients on a skewer allows them to share their flavors. This chicken spiedini...
Fried calamari
If you want to check the mettle of an Italian restaurant, order the calamari. It should be crisp and tender, with...
Caponata
This eggplant relish is the hallmark of a great Sicilian cook. Johnny remembers coming home from football practice and snacking on...