Italian

Fontina cheese is available at cheese shops and some supermarkets.

(BISCOTTI ALL'ARANCIO E MANDORLE) While all Italian cookies are referred to as biscotti, these are really "biscotti," which means they are baked twice. True biscotti are made in many different flavor combinations in many different parts of the country. These delicate ones come from the region of Lazio, where Rome is located. The secret to the cookies' lightness is not to use too much flour and to freeze the dough before forming it into logs.

(Sorbetto al Melone)

An all-purpose red sauce that's ideal for pasta and meatballs, lasagna, cannelloni, etc.

(PALOMBO CON PESTO TRAPANESE) Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Can be prepared in 45 minutes or less.

This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets.

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

For this osso buco we've substituted lamb shanks for the more traditional veal. We've also borrowed from the Greeks, adding avgolemono, a bright-tasting sauce of eggs, lemon juice, and broth.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.