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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.

For the richest flavor, marinate the okra and olives for up to two days.

This tartlet using peak tomatoes looks like it takes all day to make, but it is actually a quickie.