Even though Risotto takes a bit of time to prepare, it is very simple to make. This classic Italian dish is buttery and creamy rich. We added high quality scallops and some sautéed oregano for an elegant entree.

Vongole means “clams” in Italian and Spaghetti Vongole has stayed close to the original recipes from the coastal regions of Italy. Add tomatoes instead of the greens if you like, but do go to a trusted fishmonger for the best seafood.

Scallops or lobster work equally well in this very simple pasta dish. Lemon zest flavours the creamy sauce and balances the sweet scallops or lobster.

Creamy Mustard Sauce and Brown Butter Sage Leaves compliment the mild flavoured pork. Sauce and sear in the same cast iron skillet to gently infuse the pork with sage.

Shrimp, lemon and tomatoes start to taste like spring! This classic Italian dish does not have the ever-present Parmesan cheese and honestly, it is so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and…

Scaloppini is an Italian dish that comes in many forms. Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most…

Chicken Francese or Chicken French is actually mostly an Italian American dish, ever popular in restaurants. Bright sautéed lemon slices and a creamy sauce make it worthy of a special meal.

Definitely a summer meal.  Manila Clams are plump, sweet and can be eaten baked, grilled, steamed or sauteed.  At least once a summer we grill them directly on the barbeque and while that’s cooking, make a buttery lemon sauce, so dinner can literally be done in minutes!  But…

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.

Apres ski? Winter and fondues just seem to go together. This is our favourite Cheese Fondue with blends of Gruyere, Emmenthal and white wine. We love to serve Cheese Fondue and a Fondue with Broth together. Everyone can cook the vegetables and beef as much…