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Saltimboca alla RomanaBy MichaelSaltimbocca is an Italian dish made of veal lined or wrapped with prosciutto and sage.

Porchetta – Italian Roasted Suckling PigBy Maggie BurjelPorchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. It is very popular in Tuscany, Umbria, and Lazio.

Herb Crusted Trout FiletBy MichaelThis is a healthy and very easy fish recipe that can be used for any fresh fish you have in your area.

Dried Fruit Crusted Turkey SkewersBy MichaelThese skewers can be prepared with turkey, chicken, veal or pork. Coated in nuts and dried fruits, its always a crowd pleaser.

Chicken CacciatoreBy MichaelIn Italian, cacciatore means "hunter" Chicken Cacciatore is prepared "hunter-style" with onions, tomatoes, and wine.

Chicken Breasts with Cream SauceBy MichaelWhen my mother was about 10 years old, Kraft introduced a new cheese to Italy called Filadelfia, Yes, spelled like that. Nobody thought to also introcude the bagel in Italy. My grandmother had no idea what to do with this new cheese so she developed this wonderful dish. Kraft has since decided that Italians can handle the correct spelling of Philadelphia.

Chiana Beef & Vinaigrette Vegetable SaladBy MichaelChiana Beef & Vinaigrette Vegetable Salad

Capricciosa SausagesBy MichaelCapricciosa sausage is a Sicilian sausage that is filled with pork, as well as mozzarella and caciocavallo cheese.

CaponataBy Michael

Beef Braised in Barolo WineBy MichaelBarolo wine is a rich and popular wine from Northern Italy. Braising the beef with this wine sauce adds a complexity to the dish that you can't get with other wines.

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