Ms. Callen was a successful cookbook author who specialized in the regional food of Italy.

Pizza dough might just have a higher calling: calzones. Melissa Clark demonstrates how to make them at home.

It’s easy and economical and tastes amazing. Melissa Clark shows how to make ricotta cheese at home.

In Venice, all sorts of lightly sauced sea creatures end up on a plate alongside a slice of the golden polenta.

This restaurant in Puglia, reopened in January, has been serving traditional Puglian cuisine for centuries.

Classic vitello tonnato pairs cold veal with a creamy tuna sauce, in a dish as irresistible as it is unlikely.

In Italy, home cooks invite strangers in to eat, and eat some more. Why go to a restaurant when you can taste the real thing?

Through hundreds of descriptions of pasta styles, the Italian food historian Oretta Zanini De Vita’s “Encyclopedia of Pasta,” places pasta in its social and historical context.

Malfatti, which means “poorly made” in Italian, are sometimes (misshapen) cuts of pasta and sometimes, as in this recipe, spinach-and-cheese dumplings.

Marcella Hazan describes how a small-town girl became a cooking guru.