Red cabbage and bacon salad with warm bacon and balsamic vinegar dressing; chicken in vinegar sauce; garlic savoy cabbage and potatoes.
Gianduia cake features hazelnut and chocolate; chocolate and zucchini cake; walnut and espresso cake.
Traditional beef and pork ragu, bologna-style; dandelion greens with almond vinaigrette and ricotta salata.
Zucchini sauteed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Tomato and country bread salad; rice and lentil soup; cannoli napoleon features ricotta cream, almonds and chocolate layered between fried pastry.
Spaghetti and meatballs; a broccoli rabe with garlic; zeppole.
Tomatoes stuffed with rice, mozzarella and basil; braised pork ribs with rigatoni; green beans in chunky tomato sauce.
Beef braised in barolo; braised kale with bacon; braised cauliflower.
Gorgonzola-wrapped with puff pastry and baked as cheesy bites; celery, artichoke and mortadella salad; meatloaf ricotta.
Celery stalks stuffed with Gorgonzola and apples; asparagus and scallion salad; fava sesame dip; linguine with Swiss chard made with walnuts and ricotta.
Prosciutto and fig bruschetta; spaghetti tossed with fennel, escarole and balsamic; chocolate anise biscotti.
Seared steak with mushroom sauce and braised escarole; baked potatoes with pancetta and oregano; almond cake with chocolate chips.
Pickled carrots; braised beef in guazzetto; skillet cauliflower with lemon and mint.
Marinated winter squash; swordfish in sweet-and-sour sauce; sesame candy with citrus zest.
Manicotti; chocolate and walnut crespelle.
Strawberries with balsamic vinegar; light and creamy panna cotta with seasonal fruit; nectarines and blueberries in prosecco; plum crostata.
Caesar salad; baked eggplant stuffed with meat and vegetables; stuffed mushrooms.
Lamb and pepper ragu; chestnut and mushroom ragu.
Baked radicchio; broccoli rabe and sweet Italian sausage; escarole and white bean soup.
Stracciatella -- a simple chicken stock with ribbons of egg and spinach; frittata with ricotta, tomatoes, onions and basil; baked eggplant and eggs.
Sausage crostini with taleggio cheese; linguine with white clam sauce; braised beef rolls with prosciutto, provolone and raisins.
Butternut squash gnocchi; plum gnocchi made with toasted breadcrumbs, cinnamon and butter.
Salted cod fritters; penne rigate in vodka sauce; beef chuck and beer.
Roasted chicken; seared chicken breast with mushrooms; paprika drumsticks with peppers.
Warm mushroom salad; eggs poached in tomato sauce and served with grilled country bread and brutti ma buoni, an Italian hazelnut cookie made with meringue.
A light version of chicken parmigiana; steamed broccoli and egg salad; a simple steamed broccoli dish with red wine vinegar and hard boiled eggs; limoncello tiramisu.
Selection of cheese, cured meat and Giardiniera-style vegetables; sweet-and-sour zucchini dish; stuffed mushrooms made with scallions, red peppers and parsley; poached seafood featuring shrimp, mussels and calamari.
Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussel dish with white wine, onions, bay leaves and peperoncino.
Roasted peppers stuffed with tuna; onions stuffed with lamb and raisins; cauliflower and tomato soup.
Baked penne with pork ragu and zucchini; asparagus, scallions and boiled egg; chocolate zucchini cake.
Brodetto with onion, scallion, clams and mussels; walnut cake.
Butternut squash gnocchi; marinated breast of chicken seared with shiitake mushrooms, rosemary and sage; sauteed Brussels sprouts.
Baked fennel with tomatoes and cheese; rollatini of sole with breadcrumbs; chicken drumsticks with peppers, onions and paprika.
Rosemary and lemon focaccia; filled focaccia with smoky speck and fontina cheese; salad of shrimp, fava and cranberry beans.
Chicken stock laced with eggs and spinach; stuffed veal chop with fontina; braised kale with bacon.
Risotto alla Milanese with saffron and marrow bone; quail stuffed with Italian sausage and mushrooms; panna cotta with seasonal berries.
Montasio cheese frico stuffed with potatoes and onions; seared steak with rosemary, shallot and mixed mushrooms; braised escarole.
Pappardelle pasta with pesto; tortelloni stuffed with spinach and ricotta in a marinara sauce.
Linguine with Swiss chard; farfalle with swordfish; spaghetti and meatballs.
Cheese-roasted asparagus; baked eggplant with tomatoes; almond torte with chocolate chips.
Sesame and fava bean dip; baked eggplant stuffed with meat and vegetables; baked potatoes made with pancetta and oregano.
Orecchiette with clams and zucchini, scallions, peperoncino and garlic; spaghetti Caruso with mushrooms, tomatoes, peas and chicken livers; rigatoni with cauliflower, saffron and raisins.
Fish and vegetables; pan-seared shrimp with arugula pesto; butterflied trout with bacon and basil; a zucchini dish featuring anchovies and capers.
Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.
A salad of radicchio and oranges; braised chicken thigh with potatoes and olives; braised cauliflower.
Margherita-style pizza; pizza topped with prosciutto; salad made with cucumbers, string beans and potatoes; peaches and blueberries in prosecco.
Italian-style quiche; tender beef braised in Barolo wine; braised broccoli rabe with garlic and extra virgin olive oil.
Cheese Caesar salad; lemon roasted chicken with onions and rosemary; free-form crostata with plums.
Egg-battered zucchini roll-ups; fennel, red onion and celery salad topped with Italian salami; frittata filled with ricotta, tomatoes, onion and basil.
Crostini with mixed mushrooms and cheese; polenta with bacon and broccoli; sweet skillet sausage with mixed grapes.
Clam bruschetta; halibut baked with mushrooms in a lemon and white wine sauce; grouper with potatoes and peppers.
Tomato and mint salad; tomato and ricotta crostini; spaghetti with pantry sauce; gluttonous tomato.
Striped bass with tomato pesto; mint string beans; peach granita.
Tuna salad with boiled zucchini; string bean salad with capers and basil; whole wheat couscous with cucumbers; shells with chicken and zucchini.
Oven-baked lemony chicken; celery gratin; Belgian and walnut salad.
Spaghettini with olive oil and rosemary; tagliatelle with meatballs and eggplant; baked whole wheat penne with ceci beans.
Caprese salad with celery and walnuts; stuffed artichoke with tuna; scallop salad.
Lentil country salad; cheese gnocchi with butter and sage sauce; pork pockets stuffed with pickles and cheese.
Seared lamb chops served with red wine sauce; potato salad; almond and coffee cream mini tarts.
Tomato and bread soup; clam and scallion risotto, a variation of linguine with clams.
Oregano eggs and anchovy frittata; rustic salad; zabaglione with fresh fruit.
Anise cookies; mint granita; angel cake with fresh berries; rice pudding with a blessing.
Spinach and chickpea soup; Italian style baked toast sandwich; oatmeal crepes.
Peppers Piedmontese; mafalde, Michelangelo style; Italian style filet mignon with balsamic reduction.
Pasta and bean soup; ham in marsala sauce; hamburger with homemade ketchup.
Skillet gratin of mushrooms and chicken; celery potatoes and tomatoes; apple cake.
Carrot and apple salad; salmon fillets with Prosecco served with potatoes; apple crumble.
Pipette with sweet potatoes; veal stew with onion and squash; cauliflower.
Baked rigatoni with zucchini; penne with ricotta and mushrooms; fettuccine with a clam and leek sauce.
Eggplant and rice parmigiana; vegetable and meat casserole; bread pudding with pears.
Marinated meatballs; zucchini parmigiana; artichoke carbonara; jam-filled mezzaluna.
Butterflied Cornish hen; potatoes baked in beer; squash and ricotta tart.
Onion tart; garlic risotto; torta caprese.
Scallops, scallion and mushrooms; chicken breasts with orange and Gaeta olives; tuna with mimosa sauce.
Pork medallions with grapes; baked fennel with sage; orange in marsala.
Vegetable patty with green salad; London broil with sun-dried tomato marinade; corn and walnut cake.
Peppers; country-style fava soup; oatmeal palacinke.
Baked swordfish with lemon, capers and vinegar; boiled potatoes with mint sauce.
Ricotta and vegetable crostata; homestyle semolina and escarole soup.
Florentine-style mafalde; loin lamb chops in a red wine sauce; apple cake.
Poached chicken breast salad; shells with zucchini and chicken; chicken breasts with orange and Gaeta olives.
Antipasti; cured vegetables; anchovy frittata with zucchini; onion tart; marinated meatballs.
Potatoes baked with tomatoes; salmon with mustard sauce; angel cake with fresh berries.
Scallop salad; seared sesame chicken breast; mint granita.
Clam and scallion risotto with tomatoes; Neapolitan rice and meat mold served with a green salad.
Cucumbers with whole wheat couscous; toasted grain soup; baked whole wheat penne and ceci beans.
Artichokes with tuna, capers and hard-boiled eggs; grouper with potatoes and peppers; jam-filled mezzelune fritte.
A dough made from potatoes, topped with mozzarella, tomatoes, extra virgin olive oil, oregano and grana padano; barley soup.
Seasoned olives; homemade pasta; pappardelle with turkey rolls.
Meatball and eggplant tagliatelle; vegetable and meat casserole; lentil country salad.
Tomato and ricotta crostini; tuna salad with boiled zucchini; eggplant and rice parmigiana.
Halibut baked with mushrooms in a lemon and white wine sauce; stuffed peppers with capers and anchovies; anise cookies.
Apple cider braised pork shoulder with turnips; mashed potatoes and fava beans; pear crumble with brandy and cherries.
Burgers stuffed with mozzarella and basil; cauliflower salad flavored with anchovies and herbs.
Prune and pork kebabs; braised cabbage with prosciutto; ham in marsala sauce.
Adding lettuce to risotto; veal stew with onion and squash; bread pudding with pears.
Clam bruschetta using bread; mushrooms with scallops and scallions; grilled tuna with mimosa sauce.
Mozzarella salad with celery and walnuts; pappa al pomodoro with clams; zucchini parmigiana.
Rustic oatmeal biscuits; tomatoes stuffed with bread, herbs cheese and eggs; string bean salad with capers and basil.
Focaccia Genovese served with Le Marche-style bean soup prepared with cabbage; country onion soup.
Pasta and bean soup; spaghetti with pantry sauce; spaghettini with olive oil and rosemary.
Tomato and mint salad; Italian-style filet with balsamic reduction; gluten-free torta caprese.