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. Chicken CacciatoreBy Alyssa SaltzmanIn Italian, cacciatore means "hunter" Chicken Cacciatore is prepared "hunter-style" with onions, tomatoes, and wine. Chianna Beef & Vinaigrette Vegetable SaladBy Alyssa SaltzmanCaponataBy Alyssa SaltzmanBittersweet Chocolate-Amaretto GelatoBy Alyssa SaltzmanThis is a fun and adventurous gelato flavor that uses the uniquely Italian amaretto cookie, as well as bittersweet chocolate.Arrabbiata SauceBy Alyssa SaltzmanArrabbiata sauce, translated from Italian means Angry Sauce. This sauce, originating from Lazio is a spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. Tuscan Roasted Chicken and PotatoesBy Alyssa SaltzmanThis is the best recipe you will ever try for roasted chicken and potatoes. Of all the recipes that the CDV team eats every week, this is the one we never get tired of. TiramisuBy Alyssa SaltzmanThis recipe will surely be your favorite tiramisu. There is no alcohol in this recipe, so it is kid friendly, and we even added some chocolate chips, for an extra layer of texture.Risotto with Balsamic Vinegar GlazeBy Alyssa SaltzmanAdding this balsamic vinegar glaze will add a fun spin on a classic risotto recipe.