Craig Cutler

Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.

If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.

A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.

Potatoes are boiled, gently flattened, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.