Wild boar – cinghiale – is a staple on Tuscan tables and restaurant menus, especially during the hunting season of fall and winter.
This rich and delectable dish brings back a fond food memory, as it was one of the first Italian meals we ever had. So easy and quick to make, and it will please most every palate! For best results, use true Italian gorgonzola dolce, and fresh fettucine if possible.
A unique cooking school that takes you into the home kitchens of real Italians.
A hearty and ever-so-tasty pasta dish that can be prepared in less than 30 minutes! Sea shell pasta – conchiglie – is the perfect shape to capture the creamy tomato sauce and sausage. A savory and quick winter dinner.
This particular style of pesto is one of the more delicious recipes to spring from the Italian repertoire. With the addition of new potatoes and green beans, the richness and intensity of the pesto is diffused and the dish is given a hearty texture. Fantastic anytime of the year, this is a great late-summer recipe when basil and young, tender green beans are plentiful.