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Crescentine FritteBy MichaelCrescentine are fried rectangles of dough that are popular in Bologna. They are often topped with cheese and prosciutto

Hand Made MozzarellaBy MichaelKnowing how to make your own mozzarella is a dangerous thing.

BocconottoBy MichaelBocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria. It is often eaten at Christmas. Its filling varies according to the region in which it is produced.

Eggplant RollsBy MichaelEggplant rollups are a Sicilian eggplant dish rolled up with mozzarella and tomato sauce/

Pasta & FazulBy MichaelPasta & Fazul, meaning "pasta and beans", is a traditional Italian dish. Like many other Italian favorites, including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients.

Baba with Rum SyrupBy Maggie BurjelThese delicious Babá with Rum Syrup are a great dessert! If you want to try something different - switch the Rum with Limoncello and the Orange rinds with Lemon rinds. Makes 8 Babá, serves 4 people (using small muffin tins as molds).

Potatoes GateauBy Michael

Beef Rolls, Ribs, and Sausages in RaguBy Maggie BurjelA hearty ragu sauce with sausage, ribs, and beef slices.

Ndunderi – Traditional Minori PastaBy Maggie BurjelThis pasta is traditional in the small town of Minori, it's similar to gnocchi but instead of potatoes, made with ricotta - which makes them fluffy, light and delicious! The ndunderi have a difficult name to pronounce - but they are easy to make and even more to eat!

Amalfi Caponata SaladBy Maggie BurjelThis is an Amalfi spin on Sicilian dish called Caponata. A salad of day old bread, tomatoes, eggplant, tuna, beans and olives.

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