ZEPPOLE: St. Joseph’s Day Cream Puffs

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ITALIAN EASTER CAKE (TORTA PASQUALINA)

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Cheese and potatoes: what could be better?

This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius ways. 

Cooked in a tomato-based sauce, this “angry” pasta is spiced with crushed red peppers. 

Our simple recipe will take you all of 30 minutes to prepare while delivering a complex depth of flavor.

A traditional dish from Emilia-Romagna, Lasagne alla Bolognese is made with egg pasta, creamy béchamel, and Bolognese ragù.

Infused with lemon extract and coated with a sweet, crunchy lemon icing, these cookies are light, cakey and refreshingly citrusy.

From Neapolitan Easter tradition, one of the most famous and delicious recipe.

Pandoro, a close relation to Italy’s most famous Christmas bread, panettone, is an egg and butter-rich bread baked in a traditional star-shaped pan.

This recipe for ravioli di zucca wraps the sweet, nutty squash in fresh pasta, douses it in a savory brown-butter-sage sauce, and makes your kitchen smell amazing. 

Follow my Grandma’s five-step guide, and learn how to transform basic ingredients into fresh pasta with only your hands and a rolling pin – just like nonna!

This simply delicious Mozzarella Sandwich is a refreshing lunchtime sandwich that blends the flavors of garlic, basil, olive oil, cheese and black olives.

Make these rich almond-flavored bars for a festive Christmas bar cookie.

Pack the cookies in Christmas tins and give as gifts to friends and family.