Recipes
Pea & Pecorino Ravioli ai Fiori
Made using our brass "forget me not" flower ravioli stamp, these stuffed pea and pecorino fiorini are most certainly on the memorable side.
Nonna Rita’s Honey Cookies
These oblong, crunchy Calabrese honey cookies are perfect for dipping in your morning cappuccino or afternoon espresso.
Spinach Risotto Verde
Colored green with pureed spinach, this risotto verde, or "green risotto," is a creamy and delicious recipe for spring.
Anolini in Brodo
Take a trip to Parma with these beef-and-parmesan stuffed "anolini," served in a rich, savory meat broth.
Garganelli with Ragù Bolognese
A classic dish of Emilia-Romagna, garganelli al ragù bolognese consists of handmade grooved pasta tubes coated in a hearty meat sauce.
Lemon Ricotta Tortelloni
Plump pockets filled with a lemon ricotta mixture, these tortelloni are the perfect way to practice your stuffed pasta skills and enjoy a simple yet...
Polpette di Riso
An Italo-Canadian takes on a journey through making one of her nonna's special Calabrese recipes: cheesy, fried rice balls called "polpette di riso."
French Onion Cappelletti in Brodo
French onion soup meets cappelletti in brodo in this half-French, half-Italian dish.
How to Make Perfect Cacio e Pepe
Making the perfect cacio e pepe is no easy feat. Even though this classic Roman pasta only has three ingredients, the technique can be tricky...