Il Campo Cooking School of Radicondoli
A unique cooking school that takes you into the home kitchens of real Italians.
Pasta Shells with Sausage, Tomatoes & Cream
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.
Pasta with Pesto Genovese
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.
Asparagus with Gorgonzola
An Italian recipe for asparagus with a creamy gorgonzola sauce; this simple yet deliciously rich side dish will complement most any main course.
Caffé Italiano!
Few things – or aromas – are as closely associated to Italy as coffee – caffé. Yet in Italy there isn’t just “il caffé”: there is a multitude of ways to enjoy your coffee; every Italian generally has a preference for one kind or the other. When in a bar ordering a caffé, what you will get is a “caffé espresso”. However you might ask for (and hear people around you asking for) a “caffé lungo”, which is an espresso diluted with a little more water, or for a “caffé ristretto”, which is exactly the opposite (an espresso with even less water than in the regular one – basically a dose of pure caffeine).