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Mussel SoupBy Alyssa SaltzmanMussels are very widely used in Italy, this soup is perfect as an appetizer or on a cold day
Cream of LimoncelloBy Alyssa SaltzmanThis is a softer and creamy version of limoncello that is easier going down and a little more decadent.
LimoncelloBy Alyssa SaltzmanLimoncello is a perfect after dinner beverage to share with friends and family. This is also a great gift to give to people over the holidays.
Eggless Pasta DoughBy Alyssa SaltzmanThis pasta dough has no eggs in it, perfect for a vegan diet, this pasta is very popular throughout central Italy and pairs well with a tomato sauce.
Egg Leek SoupBy Alyssa Saltzman"When we were children, we used to visit the farmers that managed our land. The wife, Anna, was a wonderful cook and always prepared special dishes for us. This particular one is one of my fondest memories of winter meals on the farm. Now is it one of those things I make when I really want something quick, warm and light." - Paola
CioppinoBy Alyssa SaltzmanPina uses only white fish and no shellfish. The preparation for white fish only is described in the instructions. If you decide to use shellfish, please follow the cleaning and cooking time of each fish. In class, the fish was served on one large platter with the broth on the side, which was a nice presentation, family style.
Chocolate SalamiBy Alyssa SaltzmanChocolate Salami, although sounds like a meat, is simply chocolate in the shape of a salami with cookies and hazelnuts inside. This is a recipe from the Piedmont region of Italy.
Castelluccio Lentil SoupBy Alyssa SaltzmanCastelluccio, although a tiny village, is well known in Italy for its lentils, in fact, we visited this town specifically for its lentils on our Norcia tour.
Canederli Dumplings with Taleggio SauceBy Alyssa SaltzmanCanederli are bread dumplings found in the north east of Italy, Trentino-Alto Adige, Friuli, and part of the Veneto area. They are similar to the German and Austrian "knodel" or the Jewish "Matzoh ball".
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