Duck Ragu

Serves 4-6 Why settle for the same old boring pasta sauce…try Duck Ragu, perfect for fall gatherings. INGREDIENTS 1 tablespoon Poggi Bonsi Extra Virgin Olive Oil by Trampetti 4 skin-on, bone-in duck legs Sea salt…Continue Reading

Pasta Alla Norma

This simple vegetarian pasta is the national dish of Sicily. It probably originated in Catania in the 19th century and is reportedly named after the opera “Norma” by Vincenzo Bellini. It is traditionally served with…Continue Reading

Risotto with Beetroot and Pecatini

Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml.…Continue Reading

Ricotta Polpette “Meatless Meatballs”

Makes about 30 generous-sized meatballs. This recipe that originates in Calabria, Italy. The “meatballs” are made with ricotta cheese in place of meat and are part of the Italian “Cucina Povera” or poor kitchen…the food…Continue Reading

Strawberry Risotto

For all those skeptics out there who are a little fearful of this sweet-savory combination…it’s fresh and delicious! The use of the mint oil, fiori salt, and citrus balsamic brings the flavors of an Italian…Continue Reading

Genova Walnut Pesto

I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut…Continue Reading

Cacio e Pepe

This traditional Italian “macaroni and cheese” is quite popular in central Italy where the pecorino cheese is the best in the world. Ingredients Kosher salt 6 oz. Umbricelli or Stringozzi pasta 3 Tbsp. unsalted butter,…Continue Reading