Gnocchi

Pizza Dough - L'Impasto per la Pizza

Rice salad can be made with long-or-short-grain rice. I prefer short-grain ...

Pot-Roasted Herb-Scented Loin - Porchetta

Every family kept a rabbit pen in Busoler, and rabbit was an integral part ...

When I make a brodo - clear soup with a little something in it - I think if ...

Baked Eggplant with Onions and Tomatoes - Melanzane al Forno

There are many versions of pasta stuffed with herbs and cheese, but this ve ...

This dish is excellent served as a main course or as a dressing for pasta. ...

You know how I feel about "recycling" food - making sure we don't waste any ...

Lidia’s Rigatoni with Sausage-Tomato Sauce

Tomato Sauce and Oregano for Skewer Maccheroni - Maccheroni Inferrattati al ...

Straw and Hay - Paglia E Fieno

This is a typical way to serve prosciutto around Modena. They also turn thi ...

Lentils - Lenticchie

Barolo is the nobles of Italy's Nebbiolo red wines-big, rounded, and robust ...

One day, when I was wondering what to make with a nice batch of fresh green ...

Traditionally, we Italians don't finish our meals with cakes or pastries, e ...

Roast Baby Lamb - Agnello di Latte Arrosto

The traditional zuppa di pesce that you most likely encountered in Italian- ...

This is a traditional Puglese dish - Puglia is the heel of the Italian boot ...

This dish is a marriage of Sicily and the great Modenese product, Balsamic ...

You know how I feel about wasting food; everything in my kitchen gets used, ...

Potato Polenta