Aosta is a region of northwest Italy brodered by France and Switzerland. Therefore, Franco-Provencal is the main non-Italian indigenous language. It is known for its iconic snow-capped peaks and major ski resorts. The countryside is dotted with medieval castles…
INGREDIENTS 1 package (12 oz) frozen raspberries – thawed 1/3 cup sugar 1 tsp cornstarch ½ tsp vanilla extract METHOD Process thawed berries in food processor for about 30 seconds or until smooth. Press through a fine wire sieve…
If you want to make lasagna, ravioli,cannelloni or fettuccine,this is a special Italian MEAT sauce for you!…
Plum jam is one of the easiest jams to make. It can be made in many different colors depending on the type of plum you choose.…
The genova-style basil pesto (pesto alla genovese). Pesto alla genovese was invented in Genova, an ancient port city in Liguria, and has added a fresh herbal twist to countless dishes since. We love when the classic basil pesto is made with certified Ligurian…
Besciamella, or béchamel, is a creamy "mother sauce" that adds deep but delicate flavor to some of our favorite dishes, such as lasagna. Keep this béchamel recipe close any time you're in the mood to whip up the famed layered pasta dish! …
This spicy oil is good for drizzling on lots of things besides pizza—bean soups, crostini of all kinds, and steamed or boiled greens or vegetables, to name just a few.…
Bolognese is a very versatile sauce: it can dress all shapes and sizes pasta, whether it’s over fresh tagliatelle, dried spaghetti, or baked rigatoni.…
In most regions of Italy, polpette (meatballs) are often just fried and eaten as is—as a snack or served as a second course—without any sauce or topping. Italian meatballs are often quite elaborate all by themselves.…
This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.…