Chef Marco Porceddu fills large Italian Cerignola olives with chicken, carrot, celery, onion, and Parmigiano Reggiano before breading and frying them until crisp.

Chef Giuseppe Sparacello prepares classic Italian Sicilian cannoli with crisp Marsala and cocoa shells, sweet sheep milk ricotta, dark chocolate, pistachios, candied orange, and cherries.

Chef Gianluca Urru prepares Italian Sardinian sebadas with semolina pastry, fresh pecorino, citrus, and the distinctive bittersweet character of strawberry tree honey.