Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.

The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any outer layers from the shallots.

In the waste-not mentality of Italian cucina povera, patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients.

Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style....

Executive food editor Kemp M. Minifie incorporates pumpkin or sunflower seeds, plus parsley, into this dish. It’s not quite Italian anymore, but it works.

This recipe was inspired by the version at Tramonti e Muffati restaurant.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.