Italian

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.

Millefoglie con Crema alla Grappa e Rabarbaro Millefoglie is the Italian version of the French pastry mille-feuille (meaning "thousand leaves"), which is then layered with fruit and cream, napoleon-style. We like Julia brand grappa best for this particular recipe — it's slightly sweeter and has a more well-rounded flavor than other grappas we've tasted. Active time: 45 min Start to finish: 1 3/4 hr

This pizza is made with no toppings other than oil and salt and should be served as a snack. It's not really a cracker, but it's crisper than focaccia. Active time: 25 min Start to finish: 25 min

(Viscotti di'Mandorla Banana) These viscotti—Sicilian biscotti—come in many flavors; bakeries use food coloring to give customers a visual clue. In this case, yellow equals banana.

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

Carrot Torte This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find—otherwise it will be a big "so what."

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.