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- Apricots with Amaretto Syrup (Albicocche Ripiene)
- Pasta Dough
- Asparagus Ravioli in Parmesan Sauce
- Tagliatelle with Duck Ragù
- Perugian-Style Chocolate Hazelnut Cheesecake
- Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
- Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )
- Fennel and Celery Salad (Dama Bianca)
- White Lasagne with Parmigiano Besciamella (Lasagne in Bianco )
- Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )
- Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )
- Ricotta Fritters
- Ramp Soup
- Walnut-Date Torte
- Passover Lemon Cheesecake
- Roasted Rhubarb with Rose Water and Strawberry Sorbet
- Lemon-Almond Tuiles
- Passover Pasta Primavera
- Spiced Matzo-Stuffed Chicken Breasts
- Creamy Limoncello
- Capellini with Shrimp and Creamy Tomato Sauce
- Penne with Herbed Ricotta
- Ricotta and Mint Spread
- Ricotta Gnocchi
- Umbrian Fish Soup
- Mediterranean Rice-Stuffed Escarole
- Venetian Rice and Peas
- Truffled Taleggio and Mushroom Pizza
- Broiled Chicken and Artichokes
- Spaghetti With Red Clam Sauce
- Oven Crespella with Nutella Sauce
- Roasted Potatoes and Asparagus with Parmesan
- Italian Sausage with Fennel, Peppers, and Onions
- Turkey Cutlets with Prosciutto and Caper Sauce
- Steak with Olives
- Zucchini with Vinegar and Mint
- Polenta with Gorgonzola and Almonds
- Salmon with Agrodolce Sauce
- Butternut Squash Cappellacci with Sage Brown Butter
- Pasta with Spicy Anchovy Sauce and Dill Bread Crumbs
- CREAM CHEESE FROSTING
- HUMMINGBIRD CAKE
- Lemon Crostata
- Sauteed Dandelion Greens
- Black Cod with Olives and Potatoes in Parchment
- Orecchiette with Chickpeas
- Olive-Oil Pepper Biscuits
- Tomato Focaccia
- Baked Stuffed Mussels
- Octopus Salad
- Sausage-Stuffed Rack of Pork with Sage
- "Cannoli" Ice Cream Sandwiches