Recipes

Don’t know your cappellacci from your tortellini? Prefer to make Roman cacio e pepe with rigatoni rather than pici or spaghetti alla chitarra? Or, worst of all…

When we hear the word pesto, most of us think of the Genovese variety, a blend of seven ingredients-- basil, pine nuts, garlic, olive oil, salt and grated…

Carnevale is celebrated during the 40 days before Easter and is one of Italy’s biggest winter festivals with parades, special entertainments, music and…

“The macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios from the…

Panettone, tall and dome shaped, this soft, not-too-sweet yeast cake with a fruity tang of raisins and candied oranges is the quintessential Italian Christmas…

I remember the first time I tried my Italian aunt-in-law’s spinach and ricotta cannelloni: it was love at first bite. Fresh egg pasta was flattened into sheets…

Nuts are popular in many Italian desserts like Torta della Nonna featuring pine nuts and Spongata, a honey-rich specialty of Emilia-Romagna…

Pasta, Italy’s amazingly versatile food can be served 365 different ways a year. Adapting nicely to changing temperatures and seasonal ingredients. Timing is…

Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.  The ancient Romans thought that the ideal number…

Sure, Italians boil pasta in water, but that’s not the only way they prepare Italy’s fabulously versatile ingredient. Many Italians –home cooks and chefs--…