Chef Stellino honors his father by creating updated versions of the classic recipes that he loved, including mussels with garlic, ginger and sparkling wine, swordfish with peas and tomato sauce, and watermelon pudding.
The history, traditions and uses for the artichoke; braised sausages with artichokes; pasta with artichokes and cooked ham; braised artichokes and peppers; tipsy strawberries.
Rustic recipes include pollo alla cacciatore, pork chop alla Milanese and marinated fruit salad in liquor and sugar.
Chef Stellino prepares some of his favorite dishes; farro salad; shrimp cooked in wine; braciole; strawberries and oranges with a special sauce.
Chef Stellino explores the complexities of the tomato; cherry tomatoes with mozzarella and onions; tuna steaks with tomato sauce; blueberry crumble.
Chef Stellino recalls how his family has influenced his outlook on food; pasta with a spicy tomato sauce; braised sausage with broccoli and peppers; banana cream pudding.
Chef Stellino explores the unique flavor and texture of bacon and aged, spiced pancetta; recipes include ragu di gamberetti; shrimp Amatriciana with pasta; a salad of pancetta, Parmesan cheese and vinaigrette; watermelon salad with tomato and bacon.
Chef Stellino explores his Sicilian childhood and recipes that translate to the modern day dinner table; recipes include sausage and beans; orecchiette pasta with broccoli and sausage.
Pasta with fried eggplant; grilled eggplant with ricotta and chopped tomato sauce; ricotta pudding.
Red wine sauce; scalloped potatoes; peppered steak with garlic arugula; salmon with Brussels sprouts and red wine sauce.
Braised lentils; mixed up cauliflower; pasta with zucchini sauce.
The myths and complexities of Italian food culture; dishes include sausage braised in tomato sauce over mashed potatoes, pasta with ricotta cheese, linguine with shrimp and white wine, Sicilian fish soup and panna cotta.
The uses and techniques of the spoon; dishes include tortellini alla panna, spaghetti and clams, chicken scallopini and apple tart.