Seasonal Recipes

  Join Rossella on her journey in Sorrento where she cooks Spaghetti alle Vongole with Nonna Rosa Iaccarino.   Ingredients: 1 Lb Spaghetti, 2 Lbs Vongole, 3 Cloves garlic, 15 Grape or Cherry tomatoes, Fresh Parsley, EV olive oil, Peperoncino, Salt   Directions/Steps Tap the vongole …

This is one of the perfect desserts, especially when it comes at the end of an elegant conclusion to an evening meal. The recipe by Adri Barr Crocetti is perfect for the summer. Gelatina di Espresso serves up the full bodied …

I was at a loss for words. What was this? My handsome Italian server had placed a heaping plate of black spaghetti in front of me, sprinkled with bits of calamari, tomatoes and zucchini strips. Colorful, to say the least. …

I remember paddling a dinghy off the beaches of my mother’s native Sardinia when I was a girl, looking for sea urchins in the transparent blue-lavender of the Bay of Cagliari. Aside from diving equipment, the only things my cousins …

Rossella and Nonna Michelina show you how to make Pizza alla Faccia di Vecchia an old traditional way to make pizza from Torretta, Sicily. Ingredients: 1 Lb Pizza dough, 28 Oz Can of crushed tomatoes, 1 Lb of day old …

Why on earth do we in America think sage is for sausages or Thanksgiving stuffing and, basta!? Ask me and I will tell you that sage is for summer — to make a protective and aromatic bed for fish on …

My favorite Italian summer dessert is a classic coffee granita! Whenever I eat it I like to pretend I’m in an Italian bar in a Piazza! Coffee Granita is so easy to make, but many people have different methods. Some …

Watermelon Mint Granita: How do Italians cool down when it’s hot out? They have a granita! Eating granita in the Summer makes me feel like I’m in Italy! When I was a little girl spending my summers in Mola di …

Baba’ al Limoncello! A little challenging to make but certainly worth the effort and everyone loves them! For the Baba’: 1 Lb Flour – refrigerate for 2-3 hours before use; 9 Eggs – straight out of the refrigerator; 1/2 Tbs Salt; 1 Oz …

Spezzatino, meaning “little bits of meat,” is Italian for stew, an infinitely more delicate description than our English counterpart. For the most part, an Italian braise is never pedestrian, but an intoxicating, gently simmered concoction of meat, wine, and aromatics. …