Snack Recipes

A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.

Unlike traditional fluffy focaccia, this Ligurian specialty consists of two paper-thin, unleavened sheets of dough sandwiching a layer of molten, tangy Stracchino cheese.

The original Neapolitan fast food. A smaller, softer Margherita pizza, folded into quarters like a wallet ('portafoglio') to be eaten while walking.

A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.

A staple of Neapolitan street food. Creamy mashed potatoes mixed with cheese and herbs, breaded, and deep-fried into golden cylinders.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.

Little clouds of savory, yeasted dough, often studded with anchovies, capers, or seaweed, deep-fried until puffed and golden.

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.

The elegant Venetian finger sandwich. Crustless, impossibly soft white bread stuffed to the bursting point with rich, mayonnaise-based fillings.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.