Courses
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Appetizer
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Meat and Poultry
Pasta
Risotto
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Sauces, Spreads, Condiments
Soups and Stews
Vegetables
Focaccia di Recco
Anise Biscotti
Creamy Orecchiette with Sausage and Broccoli Rabe
Spinach and Caramelized Onion Ravioli with Brown Butter
Pancetta, Spinach and Swiss Mini Frittata (Egg Bites)
Italian Egg Soup (Stracciatella alla Romana)
Tagliatelle Bolognese
Bucatini all’Amatriciana
Spaghetti Cacio e Pepe
Creamy Mustard Tagliatelle with Chicken and Spinach
Fugassa Genovese
Pansoti with Walnut Sauce (Pansoti con salsa di noci)
Cherry Hand Pies
Basic Tomato Sauce
Classic Peach Pie
Parsley Laminated Fettucine with Pine Nut Pesto
Spaghetti alla Carbonara
Mixed Greens with Peas, Prosciutto and Roasted Chickpeas Tossed in a Lemon Rosemary Vinaigrette
Waffles with Almond Paste and Pancetta
Hazelnut, Chocolate and Dried Cherry Granola Clusters
Crostini with Marinated Artichoke Hearts and Parmigiano Reggiano
Easter Pie with Artichokes and Ricotta (Torta Pasqualina ai Carciofi)
Beet Salad with Mixed Greens, Goat Cheese and Candied Walnuts
Shrimp and Lemon Ravioli with Basil Pesto
Sweet Anise Toast (Biscotti del Lagaccio)
Spicy Stuffed Shells Filled with Spinach, Ricotta and Red Peppers
Lemon Ricotta Pancakes with Blueberry Compote
Classic Meyer Lemon Tart
Daisy Shaped Italian Butter Cookies (Canestrelli)
Spiced Pear and Chestnut Olive Oil Cake with Dark Chocolate Ganache
Amaretti di Gavi
Spinach Pappardelle with Mushroom Cream Sauce
Pear Rosettes with Caramel and Crumbled Amaretti
Autumn Risotto with Maple Glazed Butternut Squash and Crispy Pancetta
Rollatini Filled with Garlic and Parsley and Served on a Bed of Creamy Polenta
Corzetti with Brown Butter and Marjoram
Bonet alla Piemontese
Traditional Genovese Apple Fritters (Frisceu)
Almond Loaf Cake with Sweet Anise and Honey Roasted Figs
Spaghetti with Roasted Tomato Sauce
Star Shaped Brioche Filled with Pesto and Shredded Cheese
Potato Gnocchi with Robiola Cheese Sauce and Whipped Cream
Olive Oil Bundt Cake with Amaretto and Candied Lemons
Blackberry Tart with a Hint of Rosemary
Silk Handkerchiefs (Mandelli di Saea)
Traditional Zabaglione
Peach Crostata Studded with Crumbled Amaretti
Little Cheese Filled Fugassa with Thyme (Fugassette)
Doughnuts Filled With Meyer Lemon Pastry Cream (Bomboloni con Crema al Limone)
Italian Summer Salad with Basil Vinaigrette
Rum Soaked Raisin Fritters
Steamed Clams in Spicy Tomato Sauce
Brandied Cherry Crostata with Toasted Almonds
Broiled Salmon with a Stone Ground Mustard and Lemon Crust
Zucchini Fritatta with Parsley and Lemon
Torta Pasqualina
Rosemary Scented Chickpea Flatbread (Farinata)
Popovers Laden with Thyme, Asiago and Parmigiano
Pasta e Fagioli
Tortellini in Broth
Italian Almond and Raspberry Cake
Perfect Meatballs (Polpette di Carne)
Tagliatelle al Limone
Roasted Chicken with Lemon and Thyme
French Toast with Mascarpone Whipped Cream
Red Wine Braised Beef Stew
Red Wine Braised Beef Stew
Castagnaccio
Panettone Genovese
Easy to Peel Roasted Chestnuts
Brandied Cherries
Porcini Mushroom Risotto
Red Wine Poached Pears
Pumpkin Spiced Ricotta Pancakes
Porcini Dust
Walnut Sauce (Salsa di Noci)
Baci di Dama
Chicken Fricassee
Roasted Butternut Squash Soup with Polenta and Sage
Roasted Butternut Squash Soup with Fried Polenta and Sage
Homemade Fettucine
Minestrone alla Genovese
Minestra
Pasta with Shrimp and Asparagus (Conchiglie Gamberi)
Pepper Crusted New York Steak with Gremolata
Fresh Tomato and Red Onion Salad
Trofie al Pesto
Arugula, Pine Nut and Pear Salad
Crispy Pan Fried Pork Cutlet (Cotolette)
Arancini
Strawberry and Ricotta Toast
Zucchini and Lemon Risotto