Archives: Recipes

Cream of Artichoke Sauce

“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

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Country Style Pizza

On 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.

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Cioppino

Pina 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.

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Chocolate Salami

Chocolate 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.

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Chicken Breasts with Cream Sauce

When my mother was about 10 years old, Kraft introduced a new cheese to Italy called Filadelfia, Yes, spelled like that. Nobody thought to also introcude the bagel in Italy. My grandmother had no idea what to do with this new cheese so she developed this wonderful dish. Kraft has since decided that Italians can handle the correct spelling of Philadelphia.

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