Ricotta CassateBy Alyssa SaltzmanFried or baked dough stuffed with a ricotta and lemon fillingBrasato al BaroloBy Alyssa SaltzmanBrasato al Barolo meaning "braised in Barolo" is a classic dish from Piedmont using slow cooking to refine the flavors of the wine in the meat.Bruschetta di Stracchino e Pancetta or SausageBy Alyssa SaltzmanBruschetta can be topped with anything your heart desires, this is topped with soft Italian cheese and sausage or pancettaVeal Roast Stuffed with Ricotta, Pancetta and SpinachBy Alyssa SaltzmanStuffed Veal Breast is a traditional dish of the Northern Italian cuisine. Italians usually cook this tasty stuffed meat on Sunday or during the holidays.Roasted Suckling PigBy Alyssa SaltzmanPorchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary traditionPina’s PotatoesBy Alyssa SaltzmanPina's potatoes is one of those recipes that we are always asked for, our answer is always "its on the website". These potatoes are easy and always a hit.Sausage and Cheese Puff PastryBy Alyssa SaltzmanThis puff pastry is stuffed with local sausages, romano or parmesan cheeseHazelnut BiscottiBy Alyssa SaltzmanThese are the best biscotti you will ever eat. If you have every been on our Soriano vacations, you've definitely made these and indulged on these amazing cookies.Farro Crème BruléBy Alyssa SaltzmanThis unique spin on creme brule originates in umbria, where farro is abundant.Farro and Pear Cake with Sagrantino Wine SauceBy Alyssa SaltzmanThis pear and Sagrantino wine cake is the perfect dessert in the autumn months. It is very unique and delicious.