Recipe of the Month February:Amatriciana Sauce

Buon giorno! Some of the most memorable Italian dishes are also the cherished standards of regional cooking. These are authentic representations of the very best the region offers and need no embellishment or gilding. One such signature dish from the region of Lazio (the region of Rome) is AMATRICIANA SAUCE  - a recipe named for the town of its origin, Amatrice. I prefer to call it … Read More...

Polenta With Gorgonzola

Buon giorno! Most Italians are familiar with the custom of eating polenta on Shrove Tuesday, the day before Lent begins, or for Carnevale. (Mardi Gras) However, the most well known preparation is with sauce and little meatballs or even Braciole. This is considered the Southern Italian method. Northern Italy is also known for their polenta, using more butter and cream than the … Read More...

Risotto with Greens

  Buon giorno! Although risotto is more frequently thought of as a Northern Italian dish, the other regions of Italy have their favorite preparations of this dish. RISOTTO WITH GREENS is one such traditional preparation from Tuscany. It may seem to be a healthier alternative, with the addition of greens, in particular swiss chard, but it is no less tasty. This is a hearty … Read More...

Soup with Cod and Swiss Chard

Sburrita Buon giorno! Today we travel to the island of Elba for a simple and healthy soup called SBURRITA or for our purposes -  SOUP WITH COD AND SWISS CHARD. This is a delicious and lighter soup which is traditionally made with salt cod and the lovely sweeter green, swiss chard. About Elba: Elba is an island located between the Ligurian and Tyrrhenian Seas, which is actually … Read More...

January: Breakfast Pizza

Buon giorno! Pizza! Pizza! Pizza! Everybody has a pizza – a dough – a fave. But – do you have a BREAKFAST PIZZA? Here is the true “breakfast of champions” – a sure bet for your  "home team". This pizza has all the breakfast elements you might look for – dough, cheese, sausage, spinach, and of course, the EGG. Add some champagne to wash it down, and Yeah – there’s a … Read More...

Best Sweet Potatoes Ever!

Buon giorno! Everybody seems to have a sweet potato recipe they love and are willing to go to the mat for. Here is mine! I call it the BEST SWEET POTATOES EVER. Why – it is because over the years I have tried them all and pulled a little from one dish and a little from another – things that I love about these dishes that come together to create just – well – the Best – in my … Read More...

Pumpkin Pecan Gelato

Buon giorno! There is nothing more satisfying than a creamy tasty bowl of gelato. Here is one that is bound to please. PUMPKIN PECAN GELATO is a delicious addition to any dessert for Thanksgiving or Christmas – or just anytime in the fall when the flavor of pumpkin is on everyone’s “craving list”. It is like eating a creamy bowl of pumpkin pie with a little crunch—only better – just … Read More...

November: Stuffed Quail With Orange Sauce

A Whale of a Quail! Buon giorno! Long thought to be a luscious item reserved for hunting households and gourmet menus, STUFFED QUAIL WITH ORANGE SAUCE has been missing from many tables over the years. In many regions of Italy, where they hunt for sport and sustenance, quail has been part of the menu along with other game birds – partridge, pheasant etc. Until more recently, in the … Read More...

Potatoes with Tomatoes

Buon giorno! POTATOES WITH TOMATOES or is it tomatoes with potatoes? You say potato and I say… I digress. Sometimes the simplest things are the best, and that is a very good thing because there are days when you just don’t have the time to be clever with everything. This side dish is for one of THOSE days. It is quick and easy – a great looking dish to serve – and marone.. the flavor! … Read More...

Sweet Potato Agnolotti

Buon giorno! When we think of the “filled” or “stuffed” pastas, often ravioli ,and tortellini ,or tortelloni come to mind. However, the Piemontese version from the North of Italy – Agnolotti, are perhaps my favorites. There is just something about that half moon – or “mezzaluna” shape that gets me every time. The story is often told that they were named for the chef who first made … Read More...