Prosciutto

Haute ham and eggs! These appetizers are protein-rich, and cutting out the crust makes them incredibly low-cal.

Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

You'll want to scarf down these little cornucopias down as fast as you can make them.

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

Most chefs don't focus on salads. Maybe that's how "chef’s salad" came to mean a pile of iceberg lettuce topped with bits of cheese, strips of cold cuts, and wedges of hard-boiled eggs. But with all the fantastic American cheeses and locally produced charcuterie available today, it's time to put the "chef" back in the chef's salad. It doesn't take long to arrange the meats and cheeses atop a bed of interesting greens, then whip up our quince dressing, drizzle—and dine.

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

These mouthwatering sandwiches are packed with zesty flavor. Wrap them up and serve at a picnic.

Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.

It's the classic brunch dish—in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.

Hold the marinara! For a change of pace, dress ravioli with a quick and creamy sauce that gets added taste and texture from tiny pieces of string beans and prosciutto.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

True to its name, this rustic salad calls for a flavorful mix of sweet and savory ingredients, such as fresh and dried fruit, cured meat, and assorted greens. Serve this colorful salad as a side to a savory main course, or have it for lunch.

Pomegranate seeds add brightness to the look and flavor of this starter.

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.