The menu for this trattoria stretches the boundaries of Italy’s boot.

Note that the sandwiches you see at the deli case are vegetarian versions of “the sandwich” made with marinated artichokes ... and two or three balls of fresh mozzarella, along with a small ...

Texture Variety: Incorporate a variety of textures by adding crunchy elements like sliced olives, artichoke hearts ... Yes, ...

Top it with crunchy cornflakes or crushed crackers for a golden finish. This wreath is loaded with tomatoes, mozzarella balls, artichoke hearts, olives, and more. It offers a variety of textures and ...

A variation to the restaurant’s signature dish, the ten-day dry-aged pigeon is cured with a blend of spices, then marinated with olive oil and grappa ... arancini which are breaded rice balls stuffed ...

Erik has a deep fondness for vermouth, so we go all-in with infusions, soaked olives, and roasted shrimp. Roast walnuts on a sheet tray in a 375-degree (F) oven until fragrant, roughly 5-7 minutes ...

Erik has a deep fondness for vermouth, so we go all-in with infusions, soaked olives, and roasted shrimp. 1 375 ml bottle Dolin Blanc vermouth 1 cup organic walnuts 5 allspice berries Zest of 1 ...

Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can't find frozen artichokes, swap in a 15-ounce can (just be sure ...