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Panigacci: Soft Ligurian Flatbreads with Stracchino

Trippa alla Fiorentina (Florentine Tripe in Tomato Sauce)

Carne alla Pizzaiola (Italian Beef in Tomato and Oregano Sauce)

Sauté di Vongole: Italian Steamed Clams in White Wine and Garlic

Carciofini Sott’Olio (Baby Artichokes Preserved in Olive Oil)

Abbacchio alla Cacciatora: Roman-Style Spring Lamb with Anchovies and Vinegar

Arrosticini Abruzzesi: Grilled Lamb Skewers from Abruzzo

Cipolline in Agrodolce (Italian Sweet and Sour Onions)

Polpo alla Luciana (Neapolitan Braised Octopus)

Zuppa di Porri e Patate (Italian Leek and Potato Soup)

Sarde a Beccafico: Sicilian Stuffed Sardines

Lampredotto Fiorentino: Florence’s Classic Tripe Sandwich

Tagliatelle al Ragù Bolognese

Gnocchi alla Sorrentina

Pomodori Secchi Sott’Olio (Italian Sun-Dried Tomatoes in Oil)

Insalata Pantesca: Sicilian Potato Salad from Pantelleria

Polpettone Ripieno: Italian Stuffed Meatloaf with Hard-Boiled Eggs and Spinach

Petto di Pollo alla Parmigiana

Totani Ripieni (Stuffed Flying Squid)

Cavatelli e Cozze (Cavatelli with Mussels)