Featured Recipes

Scaloppine ai Capperi

by: ElanaW

Amaretti

by: ElanaW

Red Snapper Livornesa

by: EatItalian.com

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Amaretti

by: ElanaW

Reviews: 1

posted: January 05, 2011

Delicious, homemade bitter almond cookies. Makes about 30 cookies.

Absolute Best Meatballs

by: miked123

Reviews: 3

posted: March 14, 2011

My Grandmothers Delicious Northern Italian Meatball Recipe

Scaloppine ai Capperi

by: ElanaW

Reviews: 1

posted: December 29, 2010

A Tuscan preparation of thin slices of boneless veal, scaloppine. The cutlets should be lightly floured, no bread crumbs. After being seared, they should cook for a short time in the wine and the chopped capers added to the juices after...

Chicken Parmigiana

by: ElanaW

Reviews: 2

posted: December 30, 2010

Quick and simple baked chicken parmigiana.

Proscuitto with Apple Salad

by: EatItalian.com

Reviews: 0

posted: December 31, 2010

San Daniele is a slightly sweeter prosciutto produced in the northeastern part of Friuli and wonderful with this dish if available. Combining several kinds of apples allows even better complexity to something so simple.

Italian Meatballs (Iuliucci family...

by: KarenMon

Reviews: 0

posted: January 02, 2011

My Mom's FAMOUS Meatball recipe! This is the most requested dish of hers (cooked in her homemade sauce). Whenever there's a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs and of...

La ribollita

by: Frank Fariello

Reviews: 0

posted: January 03, 2011

Perhaps the most delicious of all the many Italian vegetables soups may be the Tuscan classic called la ribollita, or 're-boiled' because it is made ahead, layered with bread in a pot (preferably made of terracotta) and reheated...

Prosciutto di Parma with Baked Stuffed...

by: awatts

Reviews: 0

posted: January 04, 2011

Figs stuffed with gorgonzola is a great appetizer. Cup the figs into quarters and wrap each with a slice of thin prosciutto.

Involtini di vitella

by: ElanaW

Reviews: 0

posted: January 05, 2011

The boneless veal cutlets are pounded very thin, so they can be easily rolled up, are stuffed with a mozzarella-prosciutto-parsley mixture. The little "bundles" are then tied and sauteed in olive oil and white wine.