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

In this recipe, the prosciutto, mushroom and breadcrumb filling give the artichokes a full, rich flavor.

Whether I prepare it to accompany that leftover Thanksgiving turkey sandwich, for a light Christmas Eve dinner or a stand-alone bowl of comfort, my signature minestrone is always made with a whole lot of love!

Braciolone Depending on which part of Italy you’re from, Braciole (bra CHO lay) means different things. In the north it’s generally a cutlet of some kind that is cooked flat. In the south, Braciole refers to individual portions of meat rolled up with a filling or stuffing inside.

In this recipe, smooth dark chocolate gianduja is spread on top of puff pastry and shaped into a festive ring.

It is a beloved dish that is just as often eaten for dinner as it is a midnight snack, and it’s easy to see why: every ingredient can be found in your pantry in a moment’s notice.  

Cartocci is a Sicilian pastry that is made by wrapping a ribbon of yeast dough around a metal cannoli tube, which is then fried, coated with sugar and filled with a delicious sweetened ricotta filling.  

These classic Italian almond macaroons are light and crunchy.

Amaretti have an egg white base and are an easy-to-make cookie.

An almond brittle made of fragrant nuts, toasted to a turn and enrobed in a sumptuous amber caramel, this treat is found in every Abruzzese home at Christmas.