Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d’Abruzzo. Because of its deep corn flavor, he pairs it with foods that are delicious with polenta, like shrimp. Slideshow:Great Gluten-Free Recipes
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or shaved paper-thin. It is available at specialty food stores and online at gourmetsardinia.com and gustiamo.com.
Crisp, zesty Vermentino is phenomenal with seafood.