Emiko Davies’ Carrot Mostarda, Mustard, and Prosciutto Cicchetti
A sneak peek recipe from Emiko's new Venetian-inspired cookbook, Cinnamon & Salt.
Fried Zucchini Blossoms
The perfect snack on a hot summer's day, these fried zucchini flowers have a bright, flavorful crunch.
Fried Triangoli with Infornata Dry Olives
Wonton wrappers are filled with an olive, fig, and herb filling then folded into triangles and fried to perfection for a sweet and savory appetizer inspired by the humble ingredients of Southern Italy.
Focaccine Morbide
Soft and fluffy, these tomato and olive topped "focaccine," or mini focaccia are the perfect foundation to any aperitivo or afternoon Italian snack.
Polpette di Riso
An Italo-Canadian takes on a journey through making one of her nonna's special Calabrese recipes: cheesy, fried rice balls called "polpette di riso."
How to Make a Taralli Wreath
Learn how to make a festive, edible taralli wreath made from the popular Italian ring-shaped snack.
Black Pepper Taralli
Crunchy and highly addictive, these ring-shaped taralli are flavored with fresh black pepper for a piquant kick.
Olive-y Chickpea Crostini
Chickpeas are coated in a salty olive dressing and served warm on top of thick, toasted slices of bread in this crowd-pleasing Tuscan-inspired appetizer.