Italian Sardinian Modern Seada with Smoked Ricotta, Orange and Strawberry Tree Honey Story of the Dish Seadas, also called sebadas, are among the most recognizable pastries of Sardinia, yet their roots are pastoral rather than urban. The original preparation was built from ingredients familiar to shepherding communities: durum wheat, sheep milk cheese, animal fat and honey. In its traditional form, a thin semolina dough encloses a fresh, slightly acidic cheese filling. The pa

Peperoni Cruschi, Crispy Senise Peppers Story of the Dish Region: Basilicata Traditional area: Senise, Potenza Course: Antipasto Serves: 4 Peperoni Cruschi are one of the most distinctive foods of Basilicata. They are made from dried Peperoni di Senise IGP, thin fleshed sweet red peppers traditionally dried in long braided strings called serte, then fried for only a few seconds until they become extraordinarily crisp. The word cruschi means crunchy in the Lucanian tradition,

Omelette con Prosciutto di Parma e Stracchino (Italian Parma Ham and Stracchino Omelette) Story of the Dish This omelette brings together two ingredients strongly associated with northern Italian cooking: Prosciutto di Parma and soft, tangy Stracchino. The dish is simple enough for a quick lunch, but simplicity makes technique more important, not less. The eggs must stay tender, the cured ham must remain delicate rather than fried hard, and the cheese should soften into the c