Recipe List

Roasted Piquillo Peppers "tiny beaks" are stuffed with imported tuna, capers, and finished with fresh lemon juice.

If you’re a cheese lover, this is your kind of pasta. It’s hard to resist this creamy, melted delicacy. It’s also very quick and easy to prepare.

Italian-Style Egg-Drop Soup

Simple and Fresh recipe, this sauce requires no cooking. This is what the Italians would call a "crudo" or raw sauce since the ingredients are not cooked and added cold to the hot pasta.

A sweet and spiced balsamic glazed fig is roasted to enhance it's flavor and paired with a pungent blue cheese and crunchy green lettuces.

A perfect easy summer salad using fresh figs at their peak of ripeness to add a sweet juicy flavor to a simple salad.

Roasted peppers lightly dressed as they are in this recipe are great to make any time you are making grilled meats.  Or they can be paired with goat cheese for a wonderful antipasto.

This is probably one of simplest and tastiest examples of Italian-style
grilled lamb on skewers (spiedini). Also called “rustelle” locally,
they are a traditional dish in many parts of Abruzzo—and becoming more
and more popular in other regions of Italy. A special long and narrow
grill called a “fumacella” is often used there, a local invention that
can be found only in Abruzzo. Each spiedino (singular form) is inserted
in a little tube and simply turned to be grilled on all sides—but you
can make these spiedini on a regular charcoal grill without any special
equipment at all! They are often accompanied with grilled slices of
country bread soaked with olive oil—and “rivers of red wine” (“fiumi di
vino” as we say in Italy), such as Montepulciano or Terre di Chieti.

Crema flavor is the most popular flavors in Italian gelateries. It is as simple as gelato can get....milk, eggs, and sugar. It has a rich yellow color from the deep hue of the egg yolks.  Try to find the freshest eggs available to you. With a recipe with as few ingredients as this one, you need to use the fresh and best ingredients you can find.

Grilled Pizzas are a simple way to create the illusion of a brick oven
pizza.  Simply grill the pizza dough on your charcoal grill outside or indoors on a skillet right on top your stove. Tomato sauce, basil, and fresh mozzarella represent the colors of the Italian flag. 

Keep in mind that matching food with beer is not an exact science. Just
as with wine, it’s more important to go with your own personal
preferences.

Panzanella is one of those great dishes that came from the ingenious
Italians making do with what they had on hand and turning simple
ingredients into something fabulous.   This recipe is a great way to
use up your day old bread during tomato season.  More modern and
elaborate versions of this classic peasant dish exist, but this recipe
is closest to its origins.

Fresh clams are the first choice for any pasta with clam sauce recipe when you can get them. But there are many times when fresh are not available or maybe you just don't have much time to cook...linguine with red clam sauce is light, yet satisfying and delicious.

For a more dramatic presentation, choose purple, orange, green, and red
heirloom tomatoes if they are available to you.  The tapenade and dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Better the next day – if you can wait, the flavors develop when left to
marinade a couple hours.  Parsley, crunchy celery, and lemon juice add
freshness.   The French favorites: dark and briny Nicoise and sweet and
mellow green Picholine olives add a salty Mediterranean taste.  Great
for outdoor entertaining served as an appetizer with refreshing summer
cocktails.

A handsome, colorful, tasty and easy-to-prepare pasta salad for the spring and summer… but not only!

Parmesan cheese replaces the breadcrumbs, for crunchy and salty baked crust. Perfect
for a quick dinner served on top a salad of fresh spinach.

The marinade from the jars of marinated artichokes add instant flavor to this slow simmered dish. Goes great served along with a side of baked seasoned potatoes.

Insalata di Fave - the young fresh fava beans are truly appreciated in this simple fresh salad.

 If you are not up for the labor involved in using fresh artichokes, you can substitute DeLallo canned artichoke hearts.
 

Costolette d’abbacchio alla scottadito (Grilled lamb chops, the Roman way)

Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. The literal translation is “Roasted lamb that burns your fingers”—“scotta” means “burn”, “dito” means “finger”—which is an invitation to eat these tender, delicious lamb chops while they’re really hot … and before your cousin steals it from your plate!

This lasagna can be prepared with many different vegetables, again following the season and your personal preferences.

Besciamella is an integral part of most baked-pasta dishes (pasta al forno).  Its also used for binding together ingredients as in polpette (meatballs) and stuffings. 

Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm with a green salad.

Savory tarts filled with springtime staples are a favorite at Easter.  In Italy, these tarts can vary from region to region, but usually contains a center of eggs, cheese, and a green vegetable enveloped in a buttery crust.

Pureeing the olives into a tapenade gives you that smoky calamata flavor to use at your fingertips.  Drizzle this vinaigrette on top of a salad of fresh Greek Feta, fresh ripe tomatoes and fresh thyme. 

An upgrade on those old American singles grilled cheese sandwiches. Grilled Fontina Cheese sandwiches with slices of Pepperazzi are a treat for the Big Kid in you.

The legend of this celebrated risotto tells of a 14th-century painter at work on the windows of the Duomo of Milan, using saffron to give them a special golden tone. By accident, some of the saffron fell into his plate of rice. He was hungry, he ate it. Years later, this risotto was served regularly at the court of the duke of Milan.

This hot and bubbly dish is a super quick solution to your party food dilemma... Serve it hot with tortilla chips, pita wedges, or crackers and be sure to get a taste, because it doesn't last long at parties!

Gnocchi is an authentic, rustic, hearty and warm traditional Italian dish. These light and airy potato dumplings glow gorgeous in this recipe accompanied with rich heavy cream and ricotta, spiked with prosciutto and fresh baby spinach.

This is an easy, rich way to enjoy pesto... and kids are crazy about it.

Dress your dishes for the occasion and add the aroma of olives and garlic to meats, vegetables, hot bread and pasta with our flavored butter.

The Naples‚ invention, the Margherita pizza, is simply olive oil, tomato sauce, mozzarella cheese,and basil leaves, spread on a dough made with Caputo flour, water, yeast, and sea salt and then cooked quickly in a very hot, wood fired oven. It is the most universally loved of all the different pizza concoctions. The intensity of the wood fired pizza ovens of Naples, estimated at over 1,000 in the crowded port town, produces a rustic pizza with a slightly charred crust that is unforgettable and distinctive to the region.

This is an approximate amount of flour, do not mix it all with the eggs at once, start with a small amount.

Rustic Italian cooking at its best... chickpeas are mashed to make the hearty base for this "soup" and the pasta is cooked right in the same pot. Straddling the line between a soup and pasta, this "soupy pasta" definitely requires slurping.

This recipe is all about versatility. Sun dried tomato bruschetta is wonderful on bread, toast, crackers, and million more places... but here we wanted to contrast the sun dried tomato's sweet flavor with the bitter radicchio leaves. This is a quick and colorful appetizer you can pull out and prepare for those last minute guests.

Our bruschetta is grown, produced, and packed fresh in Italy.

This zesty pancetta, onion, and tomato rich sauce is named after the town of Amatrice in northern Lazio, where it was invented. Traditionally, guanciale, the cured meat from the cheek of a pig, is used rather than Pancetta; but Pancetta is more readily available.

Great way to use that leftover turkey breast from last nights dinner... add some bistro elegance to an ordinary turkey sandwich with our basil pesto, artichokes, roasted peppers, and prosciutto. This sandwich is served "open faced", which means there is no slice of bread for the top of the sandwich, just the bottom slice of bread and the guts.

Super simple to prepare, this pasta dish requires no more out of you than to boil the water for pasta and chop some staple ingredients that are an arms reach away in your pantry.

Rich and meaty, the ultimate comfort food, Bolognese sauce is served best with wide ribbons of eggy pappardelle and grated parmigiano reggiano. Great to always have a container on hand in the freezer so you can whip up a batch of lasagna for the crew at a moment's notice.

Casareccia pasta with ham, tomatoes and sage - a delicate, simple and quick recipe for a light summer lunch or dinner.

This is a wonderful and hearty fall recipe, perfect when you want something to warm you up on a cool evening but don’t want to cook a huge meal. This soup is particularly suited to the flavors of dark Belgian and northern Italian beers.

Serve the vincinsgrassi piping hot from the oven, cut into generous squares. A salad of dark greens and a dry table wine to go along with your dinner.

Heating lemon juice gives it a metallic taste and takes away from its bright, fresh citrus flavor, so it is better to squeeze fresh lemon wedges over the fish just before serving.

Beat the heat this summer with this quick and easy pasta dish ready in 10 minutes or less. The great thing about this dish is it can be served immediately over hot
cooked pasta or made ahead and eaten cold as a pasta salad.

Eating well doesn’t have to mean spending hours in the kitchen. DeLallo helps you beat the heat this summer with these quick and easy dishes ready in 10 minutes or less.

A slightly more complicated recipe, but worth the effort for this unique and delicious appetizer.

Fried sage will be an unusual and happy addition to your repertoire of bite-size appetizers for your guests - or as a special complement to your bruschette plates. Here are the three most popular versions in Italy.

Fried sage will be an unusual and happy addition to your repertoire of bite-size appetizers for your guests - or as a special complement to your bruschette plates. Here are the three most popular versions in Italy.

A typical Venetian appetizer - refreshing and healthy.

There are hundreds of ways to prepare minestrone in Italy—this is a simple, Genovese version. Adapt it to the season and your own taste, adding any vegetable you wish.

A quick and simple vegetarian pasta that captures the essence of the Mediterranean.

This is a sort of universal recipe for homemade pesto, probably the ideal one. The choice of the ingredients is very important especially concerning the basil. It has to be young, with small leaves, and it has to have a fragrant smell... of basil. Avoid any basil that smells of mint: you’ll end up with a mint sauce.

Most typically served hot, polenta is thought of as one of those great winter time comfort foods, but in this recipe, because it is chilled then deep fried... you can have polenta anytime of the year when you need a change from the standard french fried potato. We like to use the extra light olive oil instead of extra virgin olive oil for frying; it allows you to get all the health benefits of olive oil but less olive flavor in the polenta.