Crostini’s are perfect for a cocktail party, but really welcome at any meal. Crostini (little crusts or little toasts) are usually slices of toasted or grilled white baguette. Sometimes, we pile them with Beef Tenderloin and an Artichoke Puree for a heartier appetizer or light…

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…

Piccata is the method of preparing the food, not the dish itself. Meat is sliced, coated, sautéed, and served in a sauce. Some Piccata recipes include cream, some don’t. This is one of our favourite versions. If you have caper berries, use them as garnish:…

Many years ago, a very Italian family shared this recipe with us. It is now one of our family favourites….extra virgin olive oil and fresh lemons do really make a difference!

The concept of Risotto is exclusively Italian. A specialty of Milan; Arborio rice (commonly used), is not rinsed. The risotto needs the starch from the rice for its creamy thick consistency; along with the ever present Parmesan Cheese and stock.

Cannellini beans AKA: White Kidney beans, are often used in Italian cooking. This quick Mediterranean style soup served with crusty bread is a meal……..hearty and full of flavors.

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

Thanks to my friend Janis for this recipe – it’s a family favourite! Buy Parmigiano-Reggiano; under Italian law, it is the only cheese that can have this name, from the Parma, Reggio Emilia and Bologna regions. It really does make a difference. Otherwise “Parmesan” can…

Look for fennel from fall until early spring. This crunchy, slightly anise flavoured vegetable is often featured in French and Italian cooking.

Caesar Salad – One of the most well known and loved salads in the world!