Famously thick, hand-rolled pici are a favorite type of pasta in much of Tuscany, including the Maremma. Here they are prepared with roasted cherry tomatoes, anchovies and lemon zest.
This simple yet elegant spot on a quiet stretch of the Arno embankment seems tailor-made for business travelers and Florence returnees in search of more “local” pastures.
Saffron, cinnamon, cardamom, nutmeg and cloves — combined with dried fruit and tomatoes — make this Sicilian dish incredibly flavorful. But what you really want to get right is the chicken crust.
Legend has it that in 1889 Raffaele Esposito of Pizzeria Brandi created a pizza that resembled the Italian flag — with its red (tomato), white (mozzarella) and green (basil) — for the…
Avocados aren’t indigenous to Italy, but, as with tomatoes and corn, once these New World veggies arrived in the Boot, the Italians did magical things with them. This recipe from Sicily is proof.