These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

Cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisee are tossed in a spiky vinaigrette. A classy panzanella or bread salad.

For this twist on the Italian classic egg cream dessert, Riesling wine spikes a jumble of peaches, nectarines, and summer berries. A refreshing dessert.

This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

It may be a tad boring looking from the outside, but wait’ll you see what this eggplant timbale is filled with on the inside.

Maybe on St. Joseph Day we all ought to be Catholic seeing as the proper way to celebrate is indulging in crisp puffs filled with toasted walnut pastry cream.

Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.