CHICKPEA SOUP: 1 lb Chickpeas (dry) Olive Oil 1 Onion, chopped 2 cloves Garlic, chopped 2 stalks Celery, chopped 2…
Rina shares with us her recipe for orecchioni with butter and sage. These Italian ravioli look like big ears and…
Alba shares with us her recipe for tagliatelle al ragu. This is the Italian equivalent of spaghetti bolognese which is…
Dina’s great grandmother came from Olbia in Sardinia and they continue to make her special ravioli. But is it Sardinian?…
BRACIOLE 2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.) Garlic (minced & crushed) Fresh Parsley (chopped) Grated Pecorino Romano Cheese…
When we talk about authentic Italian restaurants, that generally means one thing. CBS2’s Tony Tantillo has a great new spot…
Cappelletti fillings vary throughout Emilia Romagna; in Faenza they are filled with cheese. And in this week’s episode, Maria shares…
Fettuccine with Broccoli Rabe: 2 bunches Broccoli Rabe (approx. 2 lbs) 3 cloves Garlic (crushed) 1 small Onion (chopped) ¼…
Nonna Iolanda found time in her busy Christmas preparations to share her easy to make, totally delicious ‘sagne’ pasta.
This year’s Christmas special stars 85 year old Albina and her four granddaughters who, every year, gather together to make…
BISCOTTI with NUTS & DRIED FRUIT 4 extra large Eggs 1 cup Sugar (white) 1 cup Brown Sugar 6 oz…
This week’s heroine Nonna is Rosa, from Faenza in Emilia Romagna, who shares her recipe for ‘paglia e fieno’ or…