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. Pici Pasta with Fennel Pollen and RaguBy Alyssa SaltzmanPici is a simple style of pasta popular in the region of Tuscany. It is an eggless pasta that is shaped by hand, one by one. PanzanellaBy Alyssa SaltzmanPanzanella was once a "poor man's dish", but has recently become very popular world wide. Using day old bread and whatever you have in the fridge, you can make your very own recipe, but this is our favorite.Crema di LimoncelloBy Alyssa SaltzmanThere is nothing better than a lovely meal with your family and capped off with this amazing Cream of Limoncello. Popular throughout Italy, this recipe originates in the Amalfi Coast, where lemons are plenty. Lesso (Bollito)By Alyssa SaltzmanWhen one thinks of "Comfort Food" in Central and Northern Italy, "Lesso" (also known as Bollito) is high on the list. It is warm, light, and incredibly healthy. It could be best compared in terms of comfort to how we see chicken soup -- Not feeling well? Have some Lesso. Want to keep it light? Have some Lesso. But it is Italian, so it can be so much more. It can be light and healthy, or rich and delicious... it all depends on how you serve it.Farro Salad with Grilled Vegetables & MozzarellaBy Alyssa SaltzmanFarro (Spelt) Salad is a very popular dish in Italy, especially in the summer. There are countless ways to make it, to the point that no two recipes will be the same. This is one that Paola made one day on the fly, off the top of her head. But she knocked it out of the park, so we couldn't help but share.