Recipe List

Roasted Chicken with Oil Cured Olives and Pancetta

Usually if I see a recipe with 10 cloves of garlic…I am immediately
turned off and think that this recipes is doomed for disaster and I
pass it over. But in this recipe, it actually makes sense and works;
the garlic slowly roasts to a sweet flavor, no potent garlic-wave to
hit you at first bite.  Dipping crusty bread into the pan juices, is my favorite part!

Piquillo Peppers Stuffed with Tuna

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

Sun Dried Tomato and Pancetta Alfredo

Chewy and sweet sun dried tomatoes, savory pancetta drenched in a creamy alfredo sauce. This sauce is great over long cuts of pasta like spaghetti. 

Rigatoni with Four Cheeses

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.

Fettuccine Alfredo

Orignating in Rome, but made popular in the U.S., Alfredo sauce is a rich and decadent combination of fresh cream and Parmigiano Reggiano.

Stracciatella

Italian-Style Egg-Drop Soup

Vodka Sauce
Pasta with Fresh Garden Tomatoes and Basil

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.

Fresh Tomato Bruschetta with Fried Eggs

We have not decided yet which this recipe is better for: breakfast or dinner.  It's delicious anytime, and it requires a fork and knife to eat.

Roasted Balsamic Fig Salad with Blue Cheese

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.

Risotto with Fresh Figs and Taleggio
Fresh Fig, Prosciutto and Parmigiano Reggiano Salad

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

Crostini with Arugula, Gorgonzola and Walnuts
Roasted Piquillo Peppers with Goat Cheese Spread

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.

Watermelon, Olive and Feta Salad
Fresh Figs with Blue Cheese and Honey
Linguine with Greens, Tomatoes, Basil, and Fresh Cream

I don’t think you can find this recipe anywhere else. It’s an invention
of a friend of mine, a chef from Umbria with whom I worked in Berlin.
He told me it was born of necessity: he had to prepare a pasta dish for
a large table of guests who had arrived just before the restaurant was
about to close for the night. Very apologetic and kind, the guests
asked if their favorite chef could prepare something special for them.
As often in the cucina, the unavoidable need of using leftovers—in this
case, bieta (chard) and tomato sauce—created a wonderful and unexpected
dish.

Grilled lamb skewers from Abruzzo (Arrosticini d’Abruzzo)

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.

Grilled Spiedini -Spiedini di carne mista alla griglia

This is a great example of how easy and versatile spiedini can
be. You can vary the types of meat to suit your taste—substituting
turkey breast, pork filet or lamb, for instance. For extra color and
flavor, feel free to add a small champignon, a cherry tomato and/or a
slice of zucchini to each skewer.

Crema Gelato

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 Pizza with Prosciutto, Arugula and Gorgonzola

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.

Grilled Margherita Pizza

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. 

Grilled Peaches with Mascarpone and Amaretto
Swiss Chard with Pancetta and Potatoes
Summer Trifle with Fresh Fruit
Mini Zucchini Frittata
Linguine with White Clam Sauce

Canned clams make this recipe a standard for easy and quick week night meals. However, you may use fresh clams when available for a more authentic and fresh flavor.

Cornucopia with Pretzels and Porter Style Beer

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.

Italian Potato Salad

This light side dish is a great alternative to the standard mayo
potato salad. Serve along with grilled chicken or meats and a green salad.

Panzanella

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.

White Wine & Lemon Aperitivo
Linguine with Red Clam Sauce

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.

Greek Feta Salad and Spinach Grilled Pizza

Grilled Pizzas are a simple way to create the illusion of a brick oven pizza.  Simply grill the pizza dough on a skillet right on top your stove, top with toppings, broil in the oven to crisp the toppings...and there you have a gourmet grilled pizza in minutes.   We love to use our greek feta salad as an easy start to this pizza....the olives and feta are already marinated with tasty spices.

Stuffed Artichokes
Fresh Garlic and Hot Pepper Martini

If you're a garlic lover who just can't get enough....these whole cloves of "pickled" garlic will satisfy your cravings.  Our garlic is marinated in a pickling brine to mellow it's sharpness just enough to be able to be eaten alone or as we love them...paired with hot red peppers. 

Tomato Stacker with Calamata Olive Tapenade

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.

Deep-fried artichokes (Carciofi alla Giudea)

This recipe originated in the old Jewish ghetto of Rome, but has long
since been adopted by the Eternal City at large, served as an appetizer
or a contorno (side dish). These artichokes are also presented as part
of a platter (as a main dish) called Fritto alla romana, which consists
of various batter-fried vegetables and cod fish.

Calamari Salad with Nicoise and Picholine olives

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.

Sicilian Orange and Olive Couscous Salad

Oranges and olives are synonymous with ingredients of Sicily.  The
combination of these two flavors seems odd but they are extraordinary
together.  The Castelvetrano olive, also known as the Nocellara olive,
is named after the town in Sicily where it originated.  Medium in size
and oval in shape, the Castelvetrano provides a mild and slightly salty
flavor when served as a table olive or for use in salads.  This recipe
is best if you let it stand in the refrigerator for about 2 hours
before serving, allowing the flavors to come together.

Whole Wheat Farfalle Pasta Salad with Peppers, Eggplant, and Fresh Mozzarella

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

Baked Brie with Calamata Olives and Roasted Garlic
Crunchy Parmesan Chicken

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

Roman Style Artichokes Stuffed and Fried
Braised Chicken and Artichokes

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.

Fava Beans and Potatoes
Fava Bean Salad with Pecorino Toscano

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

Parmesan Twists

Flaky, light, and airy with a touch of buttery olive oil and parmesan cheese. These twists are super simple since they are made with store-bought puff pastry.

Pasta with Artichokes and Sausage

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

Lamb Ragù Sauce

This recipe is traditionally served in Italy on Pasqua (Easter Sunday)
and Pasquetta (the day after Easter). Spaghetti alla chitarra is a
typical egg pasta from the Abruzzo and other regions. It’s a sort of
spaghetti (but square instead of round), traditionally made with a tool
called a chitarra.  You can substitute Mafalda as well.  
Piergiorgio Nicoletti

Fresh Fava Bean Puree
Roasted Leg of Lamb with Rosemary and Potatoes

Cosciotto d'agnello al rosmarino e patate al forno (Roasted leg of lamb with rosemary and potatoes)

This is a classic Easter recipe from central Italy, where lamb is often called abbacchio. It is traditionally served on Pasqua (Easter Sunday) and Pasquetta (Little Easter), also called Lunedì dell’Angelo (Angel’s Monday).

Grilled lamb chops, the Roman way

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!

Shell pasta with asparagus, mushrooms and fresh cream

Conchiglie con asparagi, funghi e panna

Ideal for those who love a delicate taste and … cream!  It’s easy to
prepare and inexpensive. This recipe doesn’t belong to any regional
cuisine in particular. It’s just a creation of a friend from Modena, an
elegant town in the Emilia region.

Asparagus Risotto
Lemon Spring Vegetable Pasta

Sweet sugar snap peas and tender greeb asparagus are tossed in a lemony olive oil sauce and fresh ricotta.  This dish can be eaten hot or even made for picnic pasta salad served cold.

Lasagne con verdure (Vegetable lasagna)

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

Lasagne alla Bolognese
Fish lasagna (Lasagne di pesce)
Sweet Easter Bread - Pani Di Pasqua
Besciamella (Béchamel)

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. 

Sweet Ricotta Cheesecake - Torta di Ricotta

Pillowy soft ricotta and fresh lemon zest come together to create this light and airy filling for this traditional Abruzzese Torta di Pasqua.

Asparagus Tart

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.

Whole Wheat Pasta Salad

In the summer months—but not only! It’s great to season pasta with uncooked, marinated tomato sauce.

Easter Tart with Ricotta, Spinach, Egg, and cheese

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.

Ricotta with Vanilla Bean Honey

During the spring months, when there is leftover ricotta from your holiday lasagna, and sweet cakes, this is a simple breakfast that is as delicate as it is fragrant.  Smeared sweet ricotta toast.

Calamata Olive Vinaigrette

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. 

Roasted Vegetable Lasagna
Classic Three Cheese Lasagna
Pepperazzi Aioli

Aioli is a zesty garlic mayonnaise that’s used as a sauce usually for seafood.  Its made by slowly whisking oil into egg yolks and garlic. 

Pepperazzi with Fontina Grilled Cheese

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.

Pepperazzi Stuffed with Creamy Goat Cheese

Spicy Sweet Pepperazzi are stuffed with an herbed goat cheese. The
blend of the tart, tangy cheese with the pepper’s piquant flavor is
perfect.

Spaghettini with Roasted Garlic Sauce
Fried Stuffed Olives

Tart Sevillano olives stuffed with provolone cheese are fried to a golden brown and served with warm tomato sauce.

Layered Goat Cheese and Olive Dip
Linguine con Scampi e Pomodoro Fresco (Linguine with Scampi and Fresh Tomatoes)

A healthy and utterly delicious seafood pasta dish.

Piquillo Peppers Stuffed with Tuna
Red Roasted Pepper crostini

You can use what ever type of cheese you have in the refrigerated that you need to get rid of; grated or pieces as long as it melts nicely. The salty sheep's milk cheese against the sweet roasted flavor of the pepper is superb yet simple. A quick and easy appetizer, just open a jar, assemble and presto!

Tri - Color Gnocchi with Sage Butter Sauce
Tuna with White Beans
Ribollita Toscana ("Tuscan Soup")
Polpette di Carne - Meatballs

A Venetian favorite, enjoyed by young and old alike.

Risotto alla Milanese (Saffron Risotto)

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.

Pesto Avantaggiato (Linguine with Pesto, Beans, and Potatoes)

Ligurians call this variation pesto avvantaggiato—loosely translated as “pesto plus”—and it is by far the best method for serving pesto. The magic touch of this variation is cooking the green beans and potatoes in the same cooking water as the linguine or trenette. The result is quite amazing. The addition of these two vegetables makes a world of difference: The potatoes bind the whole thing together and absorb the sauce in an utterly scrumptious way; the beans add needed moisture, an extra green color, and crunchiness. This is food for the gods.

Artichoke Dip

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!

Fettuccine with Artichokes, Pancetta and Cream
Baked Gnocchi

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.

Baked Orzo with Porcini, Peas and Cheese
Braised Chicken Puttanesca
Spaghetti with Sun Dried Tomatoes

The sweet and intense tomato flavor comes from the combination of the California sun dried tomatoes and the concentrated tomato paste. This dish takes minutes to prepare, your sauce is ready in the time that it takes the water to boil.

Gnocchi with Pesto and Cream

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

Potato Gnocchi with Sage Butter Sauce
Olive and Garlic Butter

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.

Pizzoccheri

A traditional dish from Valtellina in the Italian Alps made with pizzoccheri noodles, chard, potatoes and bitto cheese. Pizzoccheri are a type of tagliatelle, made with Buckwheat flour and this dish takes its name from them. If you can’t find pizzoccheri noodles in your local specialty market, fettuccine are a great substitute.

Pizza Margherita

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.

Spaghetti all 'Aglio, Olio e Peperoncino

This is a simple, very typical recipe from Lazio - Rome, in particular. It's a classic example of cucina povera - loosely translated as "humble cooking" - appreciated all over the world. Just one secret: Reserve some of the pasta water to make the sauce.

Greek Feta Pasta Salad
Malloreddus (Gnocchi with Sausage)

Malloreddus is a pasta shaped like a small gnocchi, also called Gnocchetti sardi. But since those pastas are hard to find outside of Sardinia we are substituting Gnocchi

Vincisgrassi
Tortiglioni alla Carbonara di Zucchini

The exact meaning of the word "carbonara" is unclear, but possibly derives from the Italian word for "charcoal." This is a vegetarian version of the more well known Spaghetti alla Carbonara, which includes guanciale or pancetta (cured pork meats available in Italy), instead of the zucchini. This is a family recipe and one of my favorites. Healthy, easy to prepare, and delicious.

Apple Crostata
Spaghetti alla Carbonara

Carbone means coal in Italian and Carbonara is translated as the coal man’s wife. Spaghetti all Carbonara refers to spaghetti as the coal man’s wife would have prepared it. Traditionally the recipe calls only for spaghetti, guanciale, egg and cheese, but we love to add more flavor with some hot pepper and crushed garlic.

Strawberries with Balsamic Vinegar
Spaghetti with Hot Pepper and Garlic Sauce
Pasta Squares with Peas in Broth
Piquillo Pepper and Hearts of Palm Salad
Fresh Egg Pasta

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

Frittata with Pancetta and Zucchini
Tortiglioni with Ham and Peas
Rigatoni with Peppers and Sausage

Rigatoni with Peppers and Sausage

Pasta e Ceci (Chickpea Soup)

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.

Penne Ziti Puttanesca
Strangolapreti ("Strangle the Priests")
Fusilli with Capicola Sauce (Elephant Sauce)

This sauce got its name for being said to be "filling enough to feed an elephant."

Radicchio with Sun Dried Tomato Bruschetta

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.

Risi e Pisi (Risotto with Peas)

Risotto can be served as an appetizer, a side dish or an entire meal. Experiment with the basic recipe to transform your leftovers. Chopped vegetables, spices, meats and cheeses can all add interesting flavors and textures to risottos.

Percatelli all'amatriciana

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.

Greek Salad

 

 

Grilled Asparagus with Balsamic Butter
Pennoni Rigati Pasta with Mushrooms, Leeks and Sausages

A great combination of ingredients for an easy to prepare and very satisfying pasta dish.

Piquillo Pepper and Garlic Butter
Orzo and Arugula Salad with Pesto Balsamic Vinaigrette
Roasted Turkey Artichoke Sandwich

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.

Roasted Piquillo Pepper Hommus
Piquillo Peppers Stuffed with Goat Cheese
Braised Beef with Tomatoes and Carrots

Based on a classic spezzatino (stew with cut up meat) from northern Friuli.

Spaghetti with Gaeta Olive Sauce

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.

Antipasto Kabobs

Salty prosciutto, sweet sopressata are wrapped around cherry sized fresh mozzarella and skewed.

Linguine with Sun Roasted Cherry Tomatoes
Basic Soffritto
Bolognese Sauce

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.

Risotto with Spinach and Basil
Beef Carpaccio (Carpaccio di Manzo )
Wild Mushroom Risotto
Casarecce al Prosciutto, Pomodoro e Salvia

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

Anna Lucia's Recipe for La Pizza
Zuppa di Valpelline

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.

Insalata Caprese (Tomato, Mozzarella & Basil Salad)

The red of the tomatoes, white of the mozzarella and green of the basil are the colors of the Italian flag, so this salad is often called insalata tricolore (the three colors of the flag) and can be a fun way to present a theme for an Italian evening. It makes a lovely, fresh antipasto.

Vincisgrassi pasta casserole with meat sauce

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.

Seared Tuna with Orange-Olive-Caper Vinaigrette

This immensely flavorful vinaigrette, inspired by the flavors of Sicily, can also be spooned over grilled swordfish, poached or grilled salmon, or baked whole snapper.

Pan-Fried Cod with Lemon Caper Sauce

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.

Tiramisu
Potato Salad with Tuna and Olives
Risotto with Parmigiano Reggiano

This one is the most basic recipes you can do... risotto with Parmigiano Reggiano cheese.

Scallop and Shrimp Risotto
Orecchiette con le Cime di Rapa (Broccoli Raab)
Pasta Caprese

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.

Malfatti di Ricotta e Spinaci al Sugo di Pomodoro e Odori

A completely vegetarian dish adapted from an old recipe from Lombardy - very delicate, light and... addictive homemade flourless gnocchi served with a sweet and healthy sauce.

No-Cook Roast Chicken 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.

Risotto with Pesto

Warm and cheese lathered risotto topped with a cool and fresh spoonful of our pesto will certainly make your senses spin. The wintry risotto combines fantastically with summer’s favorite green leaf. If cooking just for 2, make a full 1 pound box of Risotto and serve half of it with this recipe and save the other half for tomorrow’s dinner, when you can roll up some Arancini di Riso, rice balls.

Olive Ascolane - hand-stuffed olives

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

Fusilli al Tonno e Peperoni (Fusilli with Tuna and Peppers)

This is a very typical southern Italy pasta recipe. It's perfect for the summer and tastes great lukewarm. There are many variations and after a few experiments, you'll find the perfect adjustment to suit your tastes.

Salvia Fritta con Pecorino (Fried Sage with Pecorino)

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.

Salvia Fritta (Fried sage)

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.

Salvia Fritta con Acciughe (Fried Sage with Anchovies)

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.

Lenticchie con Salsicce (Lentils with Sausage)

This is a wonderful dish for autumn, warm and comforting. Serve stew in large heated bowls with plenty of fresh Italian bread. Grate a little pecorino cheese over the top for an extra treat. Pair with a Montefalco rossa wine, or a good cabernet sauvignon.

Bagna CaudaFor preparing and serving this dish, ideally you should use a fujot—that is, the earthenware pan (coccio) in local piemontese dialect—placed over a small flame (it can be a little candle) or an electric griddle (piastra). This will remain at the center of the table throughout the meal. You’ll need more than one if you have invited many guests (as is customary): one fujot for every four guests is ideal.
Arancini di Riso - Rice Balls

This is a great way to use leftover vegetable, cheese, or meat-based risotto - a quick and easy variation of a delicious, but elaborate Sicilian recipe.

Grapeseed Oil Salad Dressing
Pate di Tonno (Tuna Fish and Potato Pate)
Insalata di Polpo (Octopus Salad)

A typical Venetian appetizer - refreshing and healthy.

Pasta e Fagioli alla Veneziana

A classic example of regional Italian cuisine.  Instructions for making it with dried or canned beans.

Minestrone alla Genovese (Vegetable Soup with Pesto alla Genovese)

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.

Whole Wheat Gnocchi with Mushroom Sauce
Pasta with Olives, Zucchine and Capers

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

Pasta a Cacio e Pepe (Percatelli with Pecorino Romano and Black Pepper)

This is one of the simplest of the Roman dishes served everywhere.

Whole-Wheat Shells with Arugula Pesto
Pasta alla Norma (Ziti with Eggplant, Tomatoes and Ricotta)
Pesto alla Genovese - Classic Pesto Recipe

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.

Veal Milanese with Artichoke

Very thin veal cutlets get a delicate coating of egg and bread crumbs before they are pan fried to a sizzling brown. The artichoke topping is delicious and using it straight out of the jar makes it very convienent. Even the leftovers make fork-tender sandwiches.

Polenta Fritta

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.

Whole-Wheat Gnocchi with Walnut Sauce

Something unusual to surprise your friends - very simple and healthy, yet rich tasting.

Fennel Salad