Chef Gianluca Deiana Abis combines tender octopus, potatoes, tomato, red onion, black olives, Sicilian capers, basil, olive oil, and balsamic vinegar in a generous Italian seafood salad.

Chef Gianluca Deiana shares crisp Italian taralli made with flour, extra virgin olive oil, dry white wine, and a choice of fennel seed or black pepper, shaped by hand, boiled, and baked.

Chef Marco Porceddu pairs silky Italian butternut squash soup with savory tofu, green onion, Parmigiano Reggiano, curry, and a measured touch of Jack Daniel’s whiskey.