Frank, Author at Aperture On Court - Page 12 of 32

Pasta e Lenticchie (Italian Pasta and Lentil Soup)

Gnocchi alla Bava (Piedmontese Gnocchi with Fontina and Cream)

Pasta alla Genovese: The Neapolitan Onion and Beef Sauce Worth the Wait

Pizza Salsiccia e Friarielli: Neapolitan Sausage and Broccoli Rabe Pizza

Jota Triestina: the hearty bean and sauerkraut soup from Trieste

Paccheri al Ragù Napoletano

Maccheroni alla Chitarra con Pallottine

Fettunta Toscana: Tuscan Garlic-Rubbed Grilled Bread with Olive Oil

Pasta alla Puttanesca

Erbazzone Reggiano: The Savory Greens Pie from Emilia-Romagna

Scampi alla Busara (Adriatic Langoustines in Tomato and White Wine Sauce)

Negroni Classico: The Original Three-Ingredient Italian Aperitivo

Zuppa di Vongole (Italian Clam Soup)

Nocino: Homemade Italian Green Walnut Liqueur

Gamberi al Guazzetto (Italian Tomato-Braised Shrimp)

Parmigiana di Melanzane (Italian Eggplant Parmigiana)

Castagnole: Italian Carnival Fritters with Ricotta and Lemon

Sformato di Spinaci (Italian Baked Spinach Flan)

Hugo Spritz

Spätzle alla Tirolese with Speck and Cheese