Amaro

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken; here, shot through with vermouth and soda, it maintains that bitter-followed-by-sweet sensation you get when eating an artichoke (plus a little fizz). And, like the vegetable itself, it goes well with cheese — which is to say it goes very well with the Appenzeller crisps below.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, _by Nigella Lawson._I'm not really one for cocktails and pitchers of funny drinks, but I came up with this a few years back and it was so good and the color so festive, I just had to go with it.

Aperol, a popular Italian spirit, is often served on the rocks.

This little-known classic cocktail is a leaner, crisper spin on the Negroni.

The sweetness of honey and the bite of Campari combine in this refreshing drink; its flavor is reminiscent of grapefruit.

The addition of the Italian aperitif Campari to fresh orange juice gives a slightly bitter taste to this light and refreshing dessert.

Active time: 30 min Start to finish: 30 min

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.