Americans think they know everything about Italian food, but there’s a world to learn—starting with these unmissable, lesser-known classics, from the grilled flat-bread sandwiches of Emilia-Romagna to Sicily’s pistachio pestos.
Chef Anne Burrell shares her favorites, and quick ways to use them.
Efisio Farris has been hard at work bringing the flavors of his native Sardinia to America. At home for a visit, he takes time to indulge in the island’s classic dishes.
To find the best sun-dried tomatoes, instant polenta, artisanal pasta and other key Italian ingredients, the F&W staff tasted 76 imports. Here are our nine favorite jarred, boxed and bagged foods, plus superfast ways to use them.