Italian

Juicy peaches, crushed cookies and vanilla ice cream spiked with brandy and amaretto add up to a perfect summer treat.

(GRANITA DI LAMPONE) Sicily's Arab conquerors were on to something when they chilled sarbat (sweet fruit syrups) with snow from Mount Etna. The evolution from chilled syrup to frozen syrup-granita-was only a matter of time. Granita is still very popular in Sicily, where the most common kinds are coffee and lemon. But it is also enjoyed throughout Italy in a host of other flavors. A big plus to this refreshing ice is that it is prepared without an ice cream maker.

Full-flavored and hearty, this classic pasta dish with bacon and tomato sauce is always a hit. Top it with plenty of grated Parmesan cheese.

This dish has wonderful smoky flavors and just a touch of sweetness. Using oven-ready lasagna noodles simplifies the preparation.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

Here, turkey stands in for the traditional veal in a do-ahead entré. Have your butcher bone, roll and tie the turkey breast.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

Extra-virgin olive oil is the the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

Flat omelets known as frittatas are popular throughout mainland Italy. In Apulia, this version is made to celebrate the harvest of spring onions.

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

These deep-fried dessert pastries, which are sweetened with honey, are known as sebadas.

These are called arancini (little oranges).

Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.

It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.