This wintry pork ragù from the Sicilian province of Enna gets its richness from chocolate, but a touch of cinnamon and a dash of dessert wine make it extra aromatic.
Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a classic favorite in Naples.
Three tantalizing fig fillings — creamy mascarpone, crunchy pistachios and savory prosciutto — provide a perfect assortment of flavors and textures to kickstart any meal.
Mayo and boiled eggs on pizza? It’s not as scandalous as you might think — at least not in Pesaro.
You don’t need fancy pasta-making equipment to create this specialty shape from the small town of Bobbio in the Piacenza province of Emilia-Romagna — but you do need a knitting needle.