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Pumpkin RisottoBy Alyssa SaltzmanPumpkin risotto is a creamy and delicate dish perfect for this fall season, when the pumpkin is the queen of our tables! This recipe is perfectly embodies all the delicious flavors of this vegetable, since it is not covered by any other ingredient, but only enhanced by a small amount of tomato sauce. The pumpkin risotto is a dish that warms the heart and satisfies the palate, perfect for a chilly evening.
Polenta with Sausage and Short RibsBy Alyssa Saltzman"Another example of my family's northern connections. Polenta was typically a poor man's dish in northern Italy. After my father was stationed in Bolzano (near Austria) during the war, he always asked my mother to make it at home. It became one of our favorite dishes. There are hundreds of ways to make it, but this one was always our favorite" -Paola
Panna CottaBy Alyssa SaltzmanPanna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream can be topped with whatever you like, this recipe is with chocolate hazelnut sauce or a berry sauce.
Eggplant ParmesanBy Alyssa SaltzmanThis is Carla's eggplant parmesan recipe that is always a hit in the kitchen. The eggplant is lightly fried and crispy, topped with Carla's tomato sauce and cheese
Cream of Artichoke SauceBy Alyssa Saltzman"When I was growing up in a small town in Italy in the 70s you could not find frozen artichokes. I can't begin to tell you how much I hated to clean the fresh artichokes. But that was my job and I sure enjoyed eating the pasta!" - 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.
Chicken CacciatoreBy Alyssa SaltzmanIn Italian, cacciatore means "hunter" Chicken Cacciatore is prepared "hunter-style" with onions, tomatoes, and wine.
Chestnut and Rum GelatoBy Alyssa SaltzmanIn the town of Soriano, especially in autumn, Chestnuts are in everything you eat, ravioli with chestnuts, soup with chestnuts, so why not gelato, too. This is Italy, after all.
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