This is a humble classic dish of Piedmont and Valle d'Aosta, in the mountainous northwestern corner of Italy.
Mushrooms are common in the cooking of the mountain regions, especially in the fall and winter months. Here, a mix of varieties is sauteed and served atop a hearty polenta enriched with a bit of aromatic local Fontina cheese.
This is a pretty dish with a tasty sauce of very lightly cooked tomatoes flavored with roasted green bell pepper. That's an ingredient I haven't seen much, but it works very well in this sauce with this fish. In fact, I saved the leftover sauce and had it with some broiled haddock, and it was great there too.
Taranto is an industrial port city and naval base way south in Italy in the instep of the boot, facing the Ionian Sea and North Africa. Its food is heavily influenced by that of nearby North Africa, as shown in this dish. With the layered aromatics and potatoes and other vegetables, the limited liquid and the slow cooking, this is clearly descended from the North African 
The original recipe for this was tasty but difficult, so I've modified it slightly: please see the notes below for details.
This delicious dinner came from an old cookbook that has great photos and numerous text errors. Every recipe must be thought through carefully to see if anything is missing, measurements are suspicious, etc. But it has some great ideas, like this one. For example, this one is called "Mussels with a Sea Tang", but there's nothing that I see as maritime except for the mussels themselves! Anyway, it's delicious.
Here's a colorful, simple, and delicious pasta recipe, traditionally served with spaghetti or other long dried pasta, and never served with cheese.
I'm told that this is the most common way of serving pasta with pesto in Genoa, the home of 
Here's a great savory fall dish that highlights that autumn star, sugar pumpkin, in a way that complements both meat and fish dishes, and is excellent on its own for the vegetarians.