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Craig Cutler

Ricotta Gnocchi with Mushrooms and Marjoram

Northwood #2

American Ham

Almonds

Herb-Marinated Grilled Lamb With Arugula Salad

Roasted Beets in Mustard Cream

Chicken Parmesan

Taglierini with Bay Scallops and Meyer Lemon

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

Roasted Pork Chops with Frisée, Lardons, and Fried Eggs

Wild Mushroom Crostini

Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives

The New Italian-American Cuisine

Dandelion Salad with Roasted Peppers and Goat Cheese

Cheese or Chocolate Sebadas

Leeks Vinaigrette with Burrata Cheese and Mustard Breadcrumbs

Brussels Sprouts with Pancetta

Salumi with Grape Mostarda and Whole Wheat Gnocchi Fritti

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.

Cauliflower Ravioli with Guanciale

Fresh Artichoke and White Bean Crostini

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

Tuscany on the Grill