MICHAEL KRAUS

Italian Summer Recipes

From fried zucchini blossoms, to grilled Florentine steak, we've gathered our favorite Italian recipes perfect for al fresco dining.

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen.

Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »

Calzones don't always have to be baked—this ham and ricotta version is deep-fried.

Shrimp are sautéed in smoky bacon fat and served simply on grilled bread with rosemary for this popular snack at Venice, Italy's Da Fiore restaurant. See the recipe for Crostini Di Scampi (Shrimp and Rosemary Crostini) »

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Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried.

Most stromboli recipes call for pizza dough, but the secret to the crispy crust on this baked roll is Italian bread dough. Our version is adapted from one served at Philadelphia's Romano's Pizzeria.

Fragrant rosemary and lemon are added to this risotto after it is cooked. See the recipe for Lemon-Rosemary Risotto »

In this classic dish, cold sliced veal is served under a blanket of creamy tuna mayonnaise.

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer.

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Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock.

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »

Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »

This flavorful pesto from Sicily is traditionally served with homemade busiate, a spiral-shaped pasta; you can substitute dried fusilli in a pinch.

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This pasta is filled with all kinds of seafood—clams, squid, shrimp, and lobster.

Honey and balsamic vinegar are the sweet and sour agents in this recipe, which pairs especially well with stewed sweet peppers. See the recipe for Maiale in Agrodolce »

Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.

This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.

This stunner of a pie features summer squash blossoms, creamy burrata, and a crisp, chewy crust.

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Deep-frying seafood in a good-quality extra-virgin olive oil imparts fruity, peppery flavors and creates an incredibly delicate crust.

The recipe for this pan-fried fillet is finished with a white-wine butter sauce laced with lemon, capers, and shallots.

This creamy codfish mousse is delicious served with char-grilled squares of polenta.

In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. See the Panzanella recipe »

Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert—we love it topped with a sprinkle of sea salt.

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A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.

The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.

Crushed amaretti cookies lend nutty depth to sweet mashed peaches in this simple dessert.

Soft, very ripe peaches work best in the filling for this summery tart from Piedmont home cook Maddalena Bellorini.

In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It's often served as a parfait layered with rich, lightly sweetened whipped cream.

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