Italian Style

a week in tuscany

asparagus risotto verde

Bittersweet Chocolate Budino Cake

Borlotti Beans with Parsley-Almond Pesto

brussels sprouts with pine nut gremolata

Cherry Mostarda

chile chickpea brodo, chorizo and greens

chocolate almond caprese cake

chocolate amaro cake

chocolate semifreddo

clams in crazy water

Classic Minestrone Soup

cookie kisses: chocolate hazelnut baci

creamy cauliflower and grana padano soup

dark chocolate biscotti

egg drop soup with kale and potato

Farro Risotto with Cannellini and Basil

fava bean ravioli

fresh tomato, basil and bread soup

italian cherry doughnuts

italian lemon slush

italian spritz cocktail

italian summer country cake

Lemon Pine Nut Biscotti

Lemon Polenta Cake

lemon ricotta cake with mascarpone

midnight pasta, pecorino and olio santo

Oatmeal with Amarena Italian Cherries & Almonds

Orange Ricotta Tart

orecchiette cacio e pepe with parsnips

Pan-Roasted Balsamic Cipolline Onions

Peaches Poached in Prosecco with Homemade Amaretti

pistachio crumbly cake

pomegranate panna cotta

prosecco pears and vanilla bean ricotta

raw tuscan vegetables and olive oil

red chili rapini aglio e olio

rigatoni and roasted delicata squash

Roasted Pork, Tuscan Style

Roasted Vegetables and Parmesan Polenta

roasted vegetables and spelt spaghetti

rosemary no. 3 – blood orange negroni

rustic parmigiano polenta with greens

rye reginetti pasta, fresh peas and shoots

Sicilian-Spiced Roasted Cashews

spaghetti and meatballs: familystyle

Spaghetti Boom-Boom

Spaghetti Carbonara with Zucchini and Chili Breadcrumbs

Spaghetti with Arugula and Pecorino: Friday Night Home Date

spicy calabrian cauliflower carbonara

spicy scampi with rosemary cannellini

spinach, chicken and pasta al forno

Strawberry Mascarpone Crostata

sweet pea bruschetta, ricotta and mint

Toasted Walnut Taralli

Tuscan Apple Cake

Tuscan Beer Can Chicken

tuscan brined pork chops with salsa verde

Tuscan Kale Salad with Roasted Chickpeas

tuscan sweet potato fries

venere black rice bowl, inspired by obicà

venetian chocolate walnut cake

wheat berries, tomato, arugula & ricotta

zucchini fritti, lemon and parmesan salad