Zeppole by Frank Fariello

Zeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was one of my favorite snack foods that Angelina made, it deserves pride of place on this blog. And, in any event, who doesn't like fried dough?

Insalata di riso (Summer Rice Salad) by Frank Fariello

Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to…

Fried Meatballs (Albanian Name: Qofte te ferguara) by Erjona

1 lb ground meat 1 slice stale bread 1 small onion, finely-grated 2 tablespoons chopped Feta cheese 2 tablespoons bread crumbs 2 tablespoons oil or melted butter 1 tablespoon chopped parsley Salt Pepper Mint Oregano 1 cup flour 1 cup oil (olive oil recommended)

Bruschetta by Janet Sirko

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or…

Eggs stuffed with anchovies by Aherrera

Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.