Chef Diego Puddu prepares the classic Italian Costoletta alla Milanese with a bone in veal chop, crisp breadcrumbs, and clarified butter, preserving the generous form and golden crust of the Lombard original.

Tender octopus, sweet spring pea cream, Sardinian Vermentino, mussels, and Camona tomato come together in Chef Gianluca Urru’s elegant Italian seafood recipe.

Chef Vincenzo Garofalo turns one of Italy’s most direct pasta dishes into a refined handmade preparation with fresh spaghetti, fragrant garlic, chile, parsley, and a glossy olive oil emulsion.