Coccoi Prena is a distinctive Ogliastra specialty made with semolina dough shaped around a filling of potato, Pecorino Sardo, mint, garlic and olive oil. The pinched open crown should bake crisp while the filling stays soft and aromatic.

Focaccia Barese con Pomodorini, Olive e Patate (Traditional Italian Focaccia Barese with Tomatoes, Olives and Potatoes) Focaccia Pugliese is the tray bread of Bari: a tall, golden slab with a crisp, oily base, an open tender crumb and a top pressed with cherry tomatoes, olives and oregano. The secret is a boiled potato worked into the dough, which keeps the crumb soft for days and lets you push the water far higher than flour alone would allow. This is the full method, from t

Light handmade potato gnocchi in a silky cream-and-pea sauce, with whole peas, Parmigiano Reggiano, and professional emulsion technique.