Italian Watermelon, Octopus, Celery and Lemon Salad Story of the Dish This summer salad brings together cold watermelon, tender octopus, crisp celery, fennel, parsley, lemon, and extra virgin olive oil. The idea is simple but precise: watermelon must remain the dominant ingredient, while octopus provides savory marine depth and a contrasting texture. Celery and fennel keep the dish crisp, and lemon supplies the acidity needed to balance the fruit. Octopus has a long place in

Traditional Italian Florentine Lampredotto Story of the Dish Lampredotto is one of Florence’s most distinctive foods and a direct expression of the city’s working class culinary history. It is made from the abomasum, the fourth stomach of cattle, and should not be confused with ordinary tripe. Its structure and fat content are different, and after long gentle cooking it becomes exceptionally tender and succulent. For generations, specialized Florentine street vendors known as

Lobster Roll (Panino all’Astice) Lobster Roll (Panino all’Astice) Story of the Dish Panino all’Astice (Italian Lobster Roll) The Panino all’Astice is an Italian interpretation of one of the most recognizable lobster sandwiches in American coastal cuisine: the lobster roll. But there is an important distinction from the beginning. For this recipe, astice is the correct Italian word. The classic American lobster roll is traditionally prepared with American lobster — Homarus ame