10 Recipes to Master If You Want to Become a Next-Level Italian Cook

This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers.

Efisio Farris, the executive chef at Arcodoro in Houston, got this recipe from his mother.

This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is called “blecs” in Friuli.

Cartoccio

means “paper” in Italian, which refers to the wrapping used to make packets for grilling.

Porcini mushrooms lend this creamy dish a wonderful earthiness.

Marc Vetri’s indulgent gnocchi aren’t just any old gnocchi—they involve three types of cheese.

Serve the dish with small spoons so guests can scoop out the marrow.

Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang.

Bottarga

is cured roe from either mullet or tuna, and it can be found at specialty food stores.

After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo, and scallops.