AvatarLa Cucina Italiana USAAvatarAvatarThe Zesty Side of Spaghetti al PomodoroLa Cucina Italiana USA - Editorial staffChef Carlo Cracco incorporates marjoram and orange zest into this riff on the classic recipe. Take a quintessential Italian dish and keep two …
AvatarLa Cucina Italiana USAAvatarAvatarLa Cucina Italiana - Authentic Italian Cooking since the 1920sLa Cucina Italiana USA6 Easy Dipping Sauces for Christmas The perfect idea for your Christmas Parties: 6 dipping recipes to share with friends and family! Watch the …
AvatarLa Cucina Italiana USAAvatarAvatarNaples-Style Escarole PizzaLa Cucina Italiana USA - Editorial staffMichelin-starred chef and TV personality Antonino Cannavacciuolo shares his recipe for escarole-stuffed pizza, a Neapolitan classic. Chef and …
AvatarLa Cucina Italiana USAAvatarAvatarPiedmontese-Style Hazelnut CakeLa Cucina Italiana USA - Margo SchachterThis hazelnut cake from a three-star chef pays homage to one of Piedmont's most celebrated ingredients. Like most old-school Italian recipes, …
AvatarLa Cucina Italiana USAAvatarAvatarApulian Christmas Fritters: Cartellate al VincottoLa Cucina Italiana USA - Liliana RosanoChef Pasquale Martinelli shares his recipe for these mouthwatering Italian fritters cooked in wine – for a scrumptious holiday dessert! The tradition …
AvatarLa Cucina Italiana USAAvatarAvatarLemon Delight – The Dessert That Will Transport You to the Amalfi CoastLa Cucina Italiana USA - Margo SchachterThe Lemon Delight (Delizia al Limone) dessert pretty much encompasses the Amalfi Coast on a spoon. Lemon Delight, or Delizia al Limone, is synonymous …
AvatarLa Cucina Italiana USAAvatarAvatarPappardelle with White Bolognese by Chef Tony MantuanoLa Cucina Italiana USA - Sandra RamaniA highlight from the new menu of Yolan, a new restaurant in Nashville. For over three decades, Tony and Cathy Mantuano helped define and elevate …
AvatarLa Cucina Italiana USAAvatarAvatarSpaghetti alla Chitarra With Green Tomatoes and Pine NutsLa Cucina Italiana USA - Anna PioliA flavorful riff on spaghetti al pomodoro from Michelin-starred chef Carlo Cracco. Spaghetti alla chitarra literally means “guitar spaghetti,” and the …
AvatarLa Cucina Italiana USAAvatarAvatarA Neapolitan Ragù PrimerLa Cucina Italiana USA - Filippo PivaAntonino Cannavacciuolo, one of Italy's most decorated chefs, shares some tips for preparing the perfect Neapolitan-style ragù. When it comes to ragù, …
AvatarLa Cucina Italiana USAAvatarAvatarThe Crioche Breakfast PastryLa Cucina Italiana USA - Angela OdoneThis hybrid recipe from pastry chef Marco Pedron fuses two traditional breakfast sweets. If you dream of Il Bel Paese and find yourself reminiscing …
AvatarLa Cucina Italiana USAAvatarAvatarSicilian Ricotta and Marjoram TimbaleLa Cucina Italiana USA - Margo SchachterThis recipe fuses Sicilian peasant culture with a classic dish once enjoyed by the nobility. This ricotta and marjoram timbale is yet another …
AvatarLa Cucina Italiana USAAvatarAvatar‘Friggione’ Ravioli with Butter and Parmigiano ReggianoLa Cucina Italiana USA - Margo SchachterA nostalgic Bolognese specialty, friggione ravioli are stuffed with a rich onion and tomato filling. Quality ingredients meet ancient pasta-making …