Fill, flop, and fold your way to calzone fluency.

The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.

How the iconic movie inspired a mainstay on deli menus around the East Coast.

When longtime Babbo chef Gina DePalma died unexpectedly, what happened to her unpublished master work?

Encased in fried bread crumbs, carrozza makes the most out of mozzarella.

Layer it with gelato and crushed cookies, or just pile it into a glass with a spoonful of whipped cream.

A quick cure in olive oil, citrus peel, and chile flake is a shortcut to summer.

Missy Robbins wants you to make gnocchi.

It may trigger nightmares of overcooked pasta in the ’90s, but in the right hands, it can be truly great.

The name might be a tough sell, but the salami and prosciutto-filled bread has its fans, and a few dedicated bakers are keeping it alive.

It’s gelato and espresso, but so much more.

A roasted take on the classic Italian bread salad turns the summertime classic into a year-round affair.

In the United States, garlic is woven into every pizza, pasta, and breadstick. But in Italy, it's more complicated.

The classic mother sauce gets the croquette treatment.

Spinoffs with linguine, cheese, and tomatoes abound, but the real spaghetti and clams can be found in only one Italian city.

This bouquet of lasagna swirls is one of the most photographed pastas in New York.

Pietro Mosconi has been making veal saltimbocca with cheap knives and good olive oil at Monte’s Trattoria since 1983.

We love lasagna, and the world of baked pasta, so much that we wrote 144 pages about it.

From the Dolomites to Sicily, there are as many styles and shades of pesto as there are regions in Italy.

The olive oil industry spent millions of dollars throughout the ’90s to try to sell American chefs and nutritionists on the Mediterranean diet. It worked.

The North African nation consumes almost as much pasta as Italy, but it isn’t just a facsimile. Tunisian pasta has an identity of its own.