Chicken Parm/Parmesan most likely evolved from a classic Sicilian dish of fried eggplant smothered in tomato sauce and cheese, from people immigrating to North America. To make this a really quick weeknight dish, make the meatballs earlier in the day or have them ready to…

If you want a change from the ham buns do try this recipe from the Northern Italian Aosta Valley; nestled just below Mont Blanc near France and Switzerland. Cheese from “Valle d’Aosta” is also known as Fontina. Fontina DOP cheese is made only with milk…

Saffron is one of the most precious and expensive spices in the world.  You know its subtle flavour when you taste it.  Letting saffron bloom in warm liquid before adding it to the dish brings out the color and aroma.

Prosciutto di Parma stands out from any other prosciutto. Made under strict Italian quality controls, it does make a difference when draped across fresh pasta tossed with Parmesan. Make this for 1 person or a crowd……it’s really easy and quick. Buy fresh pasta if you…

Farfalle, beautiful little bow ties or butterfly pasta add some fun to dinner. Best suited to cream or tomato sauces, farfalle has been around for centuries. Easy to substitute Gluten Free pasta, simply cook until just el dente.

Brown Butter is a warm sauce used in French and Italian cooking. Butter is slowly cooked over low heat until the milk solids separate and start to brown. The sauce is wonderful tossed with pasta, drizzled over fish and/or vegetables.

This dish comes together in a skillet, starting with frozen ravioli so it’s a really easy weeknight meal all in one. Cook and serve in the same pan! Frozen Gluten Free ravioli does exist, when you find it, buy and save it!

Ragu generally means tomato and meat sauce, but a heated debate continues about the name of “Spaghetti Sauce”. Some American Italians call it Sunday Gravy because “gravy” always had meat in it; and was served more often on Sunday.

A really quick meal with a side salad; tasting similar to Alfredo without the prep.

This delicious Italian Pasta tossed with garlic, anchovies, capers and olives, was created in Naples during the mid 20th Century by the “Ladies of the Night” hoping to lure sailors to their doors.