Eat Pray Love
Raspberry Jam Bomboloni
In Rome, Gilbert starts each day with an "Italian speedball breakfast" of pastries and double cappuccino. These fluffy bomboloni can be prepared in advance and then fried right before serving.
Spaghetti Carbonara with Green Peas
During Elizabeth Gilbert's "No Carb Left Behind" tour in Italy, she often eats pasta with her friend Luca Spaghetti. ("Even in Italy, by the way, it's considered a very funny thing to have a last name like Spaghetti," she writes.) In this decadent version of the classic Roman carbonara sauce, Top Chef contestants Elia Aboumrad and Sam Talbot added plenty of cream as well as a handful of green peas—to add color and freshness.
Grilled Asparagus with Pepper Zabaglione
Elizabeth Gilbert spends hours in Rome's formaggerie (cheese shops) and markets, selecting goat cheese, fresh brown eggs and "a bunch of thin, bright asparagus" for "a masterpiece of lunch, a true expression of the art of making something out of nothing." Mario Batali chars his asparagus on the grill, then serves it with a superrich zabaglione sauce spiked with black pepper.
Fried Baby Artichokes
"The Romans are awfully proud of their artichokes," Elizabeth Gilbert writes in Eat Pray Love. This recipe is based on a preparation that originated in Rome's Jewish ghetto. Frying brings out the artichokes' sweetness.
Perfect Pizza Margherita
Elizabeth Gilbert discovers the best pizza she's ever tasted at Pizzeria da Michele in Naples. "Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise," she writes. Grace Parisi's tip for a chewy crust with a slight tang: let the dough rest in the refrigerator overnight. "I've let mine sit for up to three days, which adds even more texture and complexity," she says.
Wild Mushroom-and-Red Wine Risotto
Upon arriving in Lucca, Elizabeth Gilbert skips a visit to the house of legendary composer Giacomo Puccini and makes a beeline for the restaurant across the street that serves "the best mushrooms in town," according to a local grocer. This recipe for earthy wild mushroom risotto takes only 30 minutes to prepare.
Roasted Turkey with Italian Sausage Stuffing
Elizabeth Gilbert's friend Luca Spaghetti insists on having a turkey at his birthday party—after all, it falls on Thanksgiving. Since F&W's Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
Blood Orange and Red Onion Salad
A fisherman in Syracusa directs Elizabeth Gilbert to a little no-name restaurant where she eats a refreshing salad of chilled oranges tossed in a dressing of raw onion and parsley. In this recipe, chef Mike Price drizzles blood orange slices with a Greek olive oil called Iliada. If blood oranges aren't available, navel oranges or tangerines are excellent substitutes.
Rabbit Stew with Olives and Rosemary
In the coastal Sicilian town of Taormina, Elizabeth Gilbert has the "hands-down most amazing meal [she's] eaten yet in all of Italy." Among the highlights: rabbit stew. New York City chef Marco Canora is just as effusive about his own savory rabbit stew with olives and rosemary. "This is one of my favorite things on the planet," he says.