Eggless Pasta DoughBy Alyssa SaltzmanThis pasta dough has no eggs in it, perfect for a vegan diet, this pasta is very popular throughout central Italy and pairs well with a tomato sauce. Egg Leek SoupBy Alyssa Saltzman"When we were children, we used to visit the farmers that managed our land. The wife, Anna, was a wonderful cook and always prepared special dishes for us. This particular one is one of my fondest memories of winter meals on the farm. Now is it one of those things I make when I really want something quick, warm and light."
- PaolaCream 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!"
- PaolaChicken CacciatoreBy Alyssa SaltzmanIn Italian, cacciatore means "hunter" Chicken Cacciatore is prepared "hunter-style" with onions, tomatoes, and wine. Chianna Beef & Vinaigrette Vegetable SaladBy Alyssa SaltzmanArrabbiata 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. 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.