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

Neapolitan Diavola Pizza with Tipo 00 dough, Italian spicy salami, three oven methods, wine and Italian beer pairings.

Focaccia Materana (Matera Style Focaccia) Focaccia materana is a bread baker's focaccia, not a soft pan of oil and dimples. It is made from the durum semolina dough of pane di Matera, pressed flat and sent into an oven at full heat. The crumb is deep gold and open, the edges crackle, and the bite is firm enough to carry tomato, oregano and olive oil without collapsing. Here the dough is the dish and the topping is only its seasoning. This version rebuilds it for a home oven,