Tender low-temperature salt cod served over silky chickpea cream with rosemary, crisp chickpeas and Calabrian chili oil.

Story of the Dish Agnello alla griglia is one of the simplest and most revealing ways to cook lamb in Italy. The recipe depends on good meat, restrained seasoning and control of live heat. In many regions, lamb is associated with spring, Easter and outdoor cooking. Garlic, rosemary, lemon and olive oil are classic companions because they sharpen the flavor of the meat without covering it. This version uses lamb loin chops or rib chops, which cook quickly and reward high heat.

Traditional Italian Comacchio Eel Story of the Dish Eel is inseparable from Comacchio and the wetlands of the Valli di Comacchio in the province of Ferrara. For centuries eel fishing, migration and preservation shaped the local economy and food culture. Because eel is naturally rich in fat, grilling is ideal: part of the fat renders while the exterior caramelizes. The preparation needs acidity, salt and controlled fire more than a complicated sauce. Recipe Information Difficu