Light fermented Puglian fried dough fritters from the Salento, with verified quantities, frying technique, wine pairing, storage and nutrition.

Gazpacho di Pomodori Gialli e Peperone (Italian Style Yellow Tomato and Bell Pepper Gazpacho) Gazpacho is Spanish by birth, but southern Italy has cooked cold tomato soups for as long as it has had summer gluts, and this version turns to yellow tomatoes and roasted yellow peppers for a pale gold bowl that is sweet, fruity and quietly savory. It needs an hour of work, a night in the refrigerator and no heat at service. Serve it very cold, with good olive oil and a few crisp ga

Pane Frattau Sardo (Italian Sardinian Pane Frattau) Pane frattau is what shepherds' bread becomes when a Sardinian household wants a proper meal from almost nothing. Crisp sheets of carasau are dipped briefly in hot broth, layered with a bright tomato sauce and a snowfall of aged pecorino, and crowned with a poached egg whose yolk runs into every layer below it. The dish is fast and simple, and it rewards exactness. This version keeps the classic build and treats each layer w