Mortadella

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.

The garlic knot is all grown up, and it brought mortadella to the party.

Let’s cut to the chase: Nobody likes tough balls. Easy. Don’t overwork the meatball mixture, and make sure to simmer gently.

Fatty, rich mortadella keeps this stuffed zucchini recipe from being too virtuous.

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.