Italian
Fast Deep-Dish Pizza
By Kay Scholzman
Parmesan Polenta Squares
These can be served with the Veal, Mushroom and Red Wine Sauce or as a side dish for grilled meats.
Broccoli di Rape and Garlic Soup
The slight bitterness of the broccoli di rape contrasts pleasantly with the sweetness of the garlic. The pasta makes the soup more substantial.
By Barbara Kafka
Gorgonzola and Red Pear Risotto
Toss Italian greens like arugula and radicchio with a vinaigrette dressing and toasted walnuts for a fresh starter, and offer crunchy seeded breadsticks alongside this unusual risotto. Finish up with chocolate biscotti and espresso.
Torquato's Herb and Garlic Baked Tomatoes
I love many versions of baked stuffed tomatoes, but the simple recipe of Torquato Innocenti, who sells tomatoes in Florence's Piazza Santo Spirito market, is my favorite. Nothing more than garlic, basil or parsley, and "good oil" fills the tomatoes.
By Faith Willinger
Pasta with Fresh Tomato-Herb Sauce
Hot pasta is tossed into a fresh salsalike sauce for a quick and delicious meal.
Peperoni Imbottiti
(BELL PEPPERS FILLED WITH CAPERS, OLIVES, ANCHOVIES, RAISINS AND PINE NUTS)
This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.