Olive all'Ascolana (Italian Homemade Ascoli Style Stuffed Olives) Olive all'Ascolana are the fried stuffed olives of Ascoli Piceno, in the Marche: large green olives, unwound and rewrapped around a filling of slow cooked beef, pork and chicken, breaded twice and fried until the crust cracks. They are eaten hot, from paper, and they vanish faster than they are made. This version follows the town's method, with the olive itself as the only wrapper and no shortcut around the kni

Morzeddhu Catanzarisi (Italian Calabrian Morzeddhu) Morzeddhu is the dark, fiery offal stew of Catanzaro, made with tripe, lung, heart and liver simmered in a tomato sauce loud with chili and bay. It is cooked slowly, packed into soft round bread and eaten with both hands. Every cut has its own clock, and the whole dish is really an exercise in respecting them. Yield: 6 servings. Prep: 1 hour. Cook: 2 hours 30 minutes. Difficulty: intermediate. Course: main course. Region: Ca

Capunet Piemontesi (Piedmontese Savoy Cabbage Rolls) Capunet are the stuffed cabbage parcels of the Piedmontese table: soft Savoy leaves around a tender filling of beef, pork and Parmigiano, baked in butter and stock. They taste of the farmhouse kitchen, with sweet cabbage, nutmeg and browned cheese. The dish is won or lost at the leaf. Yield: 4 servings, 12 rolls. Prep: 45 minutes. Cook: 40 minutes. Total: 1 hour 25 minutes. Difficulty: intermediate. Course: main course. Reg