Sfogliatelle are a specialty of Naples, but the true Santa Rosa version, with a dollop of cream and a black cherry, can be found at Andrea Pansa Pasticceria in Amalfi.
Read MoreThere are two secrets in this recipe for making the best spaghetti alle vongole (spaghetti with clams) at home.
Read MoreFritto misto is a fried mix of whatever is local or in season. In Naples, a typical pizzeria fritto misto includes zuccchini, eggplant, potato croquettes and balls of pizza dough.
Read MoreCooked low and slow over a whisper of a flame, this hearty meat flavored sauce is also the classic Italian-American "Sunday gravy" served as a side dish to pasta.
Read MoreCookbook author Domenica Marchetti tells us how her years as a reporter influenced her cookbooks, how a medieval monk brought saffron to the Abruzzo and why her mother's pasta dough recipe is the very best.
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