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Cream of Artichoke SauceBy Michael"When I was growing up in a small town in Italy in the 70s you could not find frozen artichokes. I can't begin to tell you how much I hated to clean the fresh artichokes. But that was my job and I sure enjoyed eating the pasta!" - Paola

Country Style PizzaBy MichaelOn Friday evenings in Villa Eddarella, Carla teaches out guests how to make this country style pizza, we have a pizza party and dance all night in the cabana under the tuscan stars.

CioppinoBy MichaelPina uses only white fish and no shellfish. The preparation for white fish only is described in the instructions. If you decide to use shellfish, please follow the cleaning and cooking time of each fish. In class, the fish was served on one large platter with the broth on the side, which was a nice presentation, family style.

Chocolate SalamiBy MichaelChocolate Salami, although sounds like a meat, is simply chocolate in the shape of a salami with cookies and hazelnuts inside. This is a recipe from the Piedmont region of Italy.

Chicken CacciatoreBy MichaelIn Italian, cacciatore means "hunter" Chicken Cacciatore is prepared "hunter-style" with onions, tomatoes, and wine.

Chiana Beef & Vinaigrette Vegetable SaladBy MichaelChiana Beef & Vinaigrette Vegetable Salad

CaponataBy Michael

CannoliBy Maggie BurjelLearn our Cannoli Recipe from our Sicily Cooking Vacation - irresistible!

Bittersweet Chocolate-Amaretto GelatoBy MichaelThis is a fun and adventurous gelato flavor that uses the uniquely Italian amaretto cookie, as well as bittersweet chocolate.

Arrabbiata SauceBy MichaelArrabbiata sauce, translated from Italian means Angry Sauce. This sauce, originating from Lazio is a spicy sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.

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Pork-Free