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!"
- PaolaBittersweet Chocolate-Amaretto GelatoBy Alyssa SaltzmanThis is a fun and adventurous gelato flavor that uses the uniquely Italian amaretto cookie, as well as bittersweet chocolate.Beef Braised in Barolo WineBy Alyssa SaltzmanBarolo 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. 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. Almond CookiesBy Alyssa SaltzmanThese almond cookies are very popular in cafes all around Sicily. They are easy to make and even easier to eat!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.Spinach and Ricotta CrostataBy Alyssa SaltzmanThis crostata with spinach and ricotta cheese is the perfect appetizer or finger food to bring to a party, it is not difficult to make, but is an absolutely delicious mix of classic Italian flavors.Risotto with Balsamic Vinegar GlazeBy Alyssa SaltzmanAdding this balsamic vinegar glaze will add a fun spin on a classic risotto recipe.Ricotta & Vin Santo TartBy Alyssa SaltzmanThis tart uses Vin Santo, a special dessert wine famous all over tuscany, which adds a rich flavor to the ricotta.