Dinner

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.

The sauce packs a great hazelnut crunch, and Madeira's nutty flavors bring it all together.

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

Hazelnuts stand in for almonds in this tasty riff on the classic Spanish sauce romesco.