In Italian it means "big soup" and just about sums up this most delicious, traditional soup that always has a mix of vegetables and often also has beans and pasta. It's a use-what-you-have type of soup, so we have versions for different seasons and that highlight various combinations of vegetables and beans. All are hearty enough to be a full meal.
This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.
These crisp chickpea and olive oil pancakes are local to Nice, on the Mediterranean coast. Also known as farinata in Italy's Liguria, where chickpeas are a staple, these are savory pancakes. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack.
This pasta dough comes together quickly and easily by hand, but you can make it in a standing mixer. Italian "00" flour is a highly refined, soft flour that can be found at Italian or specialty markets.
The dough for this pizza is too moist to knead by hand, so this recipe lets a standing mixer do the work. The process was devised by a renowned pizza bianca maker of Campo de Fiore in Rome. He handed it down to Jim Lahey of Sullivan Street Bakery in New York City, who taught it to food critic Jeffrey Steingarten, whose writing on it inspired our food editorial director, Lucinda Scala Quinn, to create this variation. You should use a 14-inch pizza stone and wooden peel. (You can use the back of a rimmed baking sheet instead of the peel.)