Acquacotta Maremmana (Italian Maremma Acquacotta) Acquacotta means cooked water, the honest answer to a cold morning in the Maremma: onions, celery, tomatoes and bitter greens simmered in water and olive oil until the pot tastes of far more than it holds. Toasted bread waits in each bowl, and a soft egg crowns it. It costs almost nothing and tastes of southern Tuscany from the first spoonful. Yield: 4 servings. Prep: 20 minutes. Cook: 50 minutes. Total: 1 hour 10 minutes. Dif

Scacce Ragusane (Italian Ragusa Stuffed Flatbreads) A scaccia is a sheet of semolina dough rolled almost transparent, covered with a thin layer of tomato and cheese, and folded over itself until it becomes a compact, many layered packet. Baked until the outside crackles and the inside turns soft and savory, it is the great street bread of southeastern Sicily. Yield: 6 scacce. Prep: 40 minutes. Rise: 2 hours. Bake: 30 minutes. Difficulty: intermediate. Course: main course. Reg

A professional Marche recipe for Girelle di Crescia con Ciauscolo e Pecorino, with detailed technique, wine pairing, storage and nutrition.