Bon Appétit

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

Although the name means "half-frozen," a semifreddo is made by freezing a mousse-like custard in a mold. The result is an airy confection, which may explain the impression that it is only semifreddo.

Affogato is a typically Italian way to enjoy ice cream — it's literally "drowned" in espresso or another liquid topping. (Lemon sorbetto splashed with grappa is a refreshing summer example.)

Polenta stands in for flour with delicious results in this Venetian dessert.

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.

Fagiolini in Umido Many versions of this simple, fresh, and flavorful contorno (vegetable side dish) are served in Italy. Lightly braising the green beans cooks them to a pleasingly crisp yet tender texture.

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats.

You can also cut ravioli from the sheets of fresh pasta dough.

This is named after the town of Amatrice, not too far from Rome, where the sauce has long been prepared using the few ingredients that were always available: sun-ripened tomatoes, guanciale (salt-cured pork jowl), and a touch of firey peperoncino (dried hot chile).

Carbonara is a legendary Roman pasta dish. Here's a version that includes sautéed zucchini. It's meat-free yet every bit as delicious as the egg-and-bacon original.

The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are the edible garnish.

Ravioli al Radicchio Rosso Stuffed pasta shows up less frequently in Florence than it does in the nearby Emilia-Romagna region. But when it does appear on menus, it's usually dressed simply, like the ravioli here, with a little butter and a bit of grated Parmesan.

Ricotta and Asparagus Ravioli with Green Pea Sauce In spring, the Roman markets are vivid with the bright green of the baby peas and young asparagus that grow in the volcanic soils of Lazio and neighboring Campania. Here's a fresh idea for combining both vegetables in a dinner-party-worthy dish.

Anatra Ripiena This is virtuoso trattoria cooking; not modest, certainly, but authentic. What to drink: A reserve Chianti. Try: Fontodi Chianti Riserva.

This succulent dish is an adaptation of a recipe that Dario Cecchini, the most famous butcher in Italy, shares with his clients (his shop is in Panzano, near Florence). Vin Santo, Tuscany's celebrated dessert wine, lends its sweet, nutty flavor to the dish. Sautéed spinach would be a colorful side.

In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.