Balancing rich and salty cured meat with fresh mozzaraella, crispy and vinegary greens, sharp olives and earthy porcinis, the Muffelatta sandwich exemplifies the immigration of Italian flavors to America.
With warmer temperatures ahead, now is the perfect time to marry the end of soup season with the joyful flavors of spring to tide us through the final remaining days of cooler weather. We've compiled 5 of our favorite Italian spring soups to beckon forth the bright days ahead.
Filled with a welcoming combination of sauteed aromatics, sweet sun-dried tomatoes, savory broth, bitter kale and creamy cannellini beans, every bite of this Tuscan kale and white bean soup will ignite your taste buds.
While ham hock delivers just the right touch of smoke and salt to this ham, white bean and ditalini pasta soup, the aromatic and smooth broth makes it irresistably comforting.
A triumphant marriage of comfort and earthy-goodness, this silky and vibrant Leek & Potato soup combines the bright flavors of spring with a comforting and luscious texture.
Astringent yet sweet and velvety smooth, this asparagus soup tastes of spring with every spoonful. With a drizzle of bold organic extra virgin olive oil it's hard to miss the vibrancy of the season.
Rich and filled with umami depth, this sun-dried tomato pesto recipe captures the bold, concentrated flavors of organic sun-dried tomatoes. Serve as is, or add blackened chicken for a pop of protein.