Bon Appétit

Orecchiette with Cauliflower, Anchovies, and Fried Croutons

The croutons found their way into this dish thanks to the frugality of Italian cooks. "Puglians don't throw anything out," says Donatella. "Any leftover bread is used in the pasta."

Fettucine with Peas, Asparagus, and Pancetta

Pancetta (Italian bacon) is available in the deli section of many markets.

Pimient d'Espelette Mayonnaise

This subtly spicy mayo is great on fish and sandwiches—and on fries, too.

Southwest Rice and Corn Salad with Lemon Dressing

Spring Vegetable and Quinoa Pilaf

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

Som Tum Thai (Green Papaya Salad)

Thai papaya salad is an ideal summer side dish and packs up well if you want to take it with you.

Limoncello Champagne Cocktails with Mint

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch.

Salmon Salad Sandwiches on Ciabatta

Leftovers are best a day after cooking the fish.

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving. "In Puglia, fish and cheese go together," says Donatella.

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.

Smoky Ricotta Fritters

This recipe for a typical Puglian snack comes from Donatella Arpaia's aunt. Keep in mind that the ricotta cheese needs to drain overnight.

Toasted Bread with Burrata and Arugula

This appetizer is traditionally made with friselle (ring-shaped rolls). Friselle are baked twice, giving the rolls a very crunchy texture. To soften the bread slightly, it's dipped in water and brushed with olive oil before serving. When Donatella was growing up, her family would put bowls of water and olive oil on the table with the friselle so that everyone could dip their own bread. If friselle aren't available, toasted ciabatta is an easier-to-find substitute.

Smoked Salmon with Black Pepper Potato Chips and Lemon Crème Fraîche

Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter.

Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted beets marinated in lemon vinaigrette play off the pure white fish and horseradish cream. Look for a few different types of beets, such as golden beets and Chioggia beets, and dress them separately, so the dark ones don't bleed their juices onto the lighter ones. In the spring, you could make this dish with wild salmon.