Italian

Gooey Nutella has long been a guilty pleasure, and we can't think of a better way to enjoy it than as a sweet, creamy sauce spooned over the tender middle and crisp edges of this baked pancake.

The fennel bulb we've added to this Little Italy combo is a natural complement to the fennel seeds in the sausage.

This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness and a hit of acidity to the meaty sautéed fish.

These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

You can barely take a step in Puglia without encountering homemade orecchiette, which have an unusual hybrid flavor somewhere between dried and fresh pasta (they're made from semolina and contain no eggs). They happen to be the ideal shape to pair with chickpeas, since many orecchiette will naturally cradle a pea along with the perfect amount of sauce. Though homemade pasta is intensely gratifying (and delicious), this sauce also goes very well with fine-quality store-bought orecchiette (see cooks' note, below).

These wine-infused, ring-shaped biscuits, called taralli, are on every Pugliese table during the antipasto course, but good ones can be hard to find in the U.S. This homemade version replicates their crisp, crumbly texture, with occasional hits of black pepper.

With its warm, comforting flavors of sausage, olives, and white wine, this rustic dish will transport your guests to a farmhouse in Umbria.

Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.) This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them. See our related story for more information and sources for gluten-free ingredients.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

Frigitterie, found all over Palermo, means things fried, and the selections are endless. Breaded eggplant, broccoli, artichokes—all of the vegetables in season are coated with a flour paste (pastella) and find their way into a fryer. In Palermo, one of the undisputed specialties is panella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Fried panelle are eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big sandwich. Panelle can make a great accompaniment to fish or meat, but everybody loves them passed around as an hors d'oeuvre. Convenient to prepare in advance, they can be cooked up in a big batch, left to cool in the sheet pan, then refrigerated for up to 3 days. You can cut out a few panelle and fry them for a snack or side dish whenever you want. If you're serving bite-sized panelle for a cocktail party, I suggest you fry all the pieces ahead of time and keep them warm in the oven before your guests arrive.

This is a great spring salad with two long, lovely green vegetables that have a real affinity for each other. It is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish. You can serve this salad chilled, but I like it at room temperature. If you haven't poached scallions before, be sure to note how nicely it brings out the flavors in a mellow way.

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how anyone could dislike them.

Floating on the surface of this pale, silky soup, which tastes of the essence of parsley, is a trompe l'oeil surprise: What looks like shaved truffles is actually thinly sliced chestnuts, adding a nutty sweetness.

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.

Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.