Fish stew filled with swordfish, shrimp, scallops, monkfish and squid.
Deep-fried Tuscan meatballs made with meat, mushrooms and parsley; baked meatballs.
Prosciutto di Parma-wrapped fruit with Parmigiano-Reggiano, Parmesan cheese and almond wafers; spicy fava bean spread.
Zucchini pyramids; cod and potato casserole; baba.
Struffoli, deep fried, honey-coated sweet dough balls; deep-fried sugar-dusted cenci.
Maddalena raspberry cookies -- two buttery wafers filled with raspberry jam; almond crisps.
Pepi Winery in Napa, Calif.; braised beef dish in red wine; chicken stuffed with spinach and fontina cheese cooked in white wine.
Sunday dinner featuring risotto and pork in milk; chocolate cake.
Torta al taglierini, a pastry noodle-topped chocolate cake; chocolate cake with nuts.
Tuscan bread; crostini for three toppings -- tomato/basil/garlic, chicken liver and sage and tuna fish and caper.
Slow-cooked tuna steaks with tomato relish; stuffed fish with nuts and spinach; scallop ceviche.
Fresh pappardelle with rabbit, mushrooms and wine; bird-style beans; salted pizza bites.
Lasagna verdi alla Bolognese; lasagna spinach noodles; Bologna-style ragu; besciamella sauce; tagliatelle with Bolognese sauce.
Homemade pasta topped with walnut sauce; broccoli salad; nut roll.
A tour of the DiGesú family bakery in Altamura, Italy, where classic breads bake in a 100 year-old wood-fired oven.
Two antipasti; deep-fried onions and fried peppers; leg of lamb; potatoes with lamb chops; ricotta tart.
Orecchiette with broccoli rabe; orecchiette with cauliflower.
Penne with wine; chicken with olives; red wine cake.
Pizza Margherita; escarole pizza; pizza napoletana; pizzas made with potatoes, broccoli and tuna in a wood-fired oven.
Orecchiette coated with a Benevento-style ragu sauce; stuffed meat rolls; lamb; desserts.
Two chefs prepare homemade, handmade pastas -- cicatelli and fusilli -- and two tomato sauces to go with them.
Omelet with onions and a salad with 50-year-old balsamic vinegar.
Tuscan pici, a hand-rolled thick spaghetti-style pasta; poor sauce made from toasted breadcrumbs, olive oil, tomatoes and garlic; venison stew.
Tuscan rolled pork roast with pan-fried potatoes; sweet pork sausage with grapes.
Steak Florentine-style; chicken under a brick; vegetable medley.
Wild boar stew; tagliatelle with ragu sauce; pappardelle with mushrooms.
Pasta and beans; beans in a pot; crostini topping made with escarole; soup of the Lombards.
The oldest festival in Italy, in the medieval town of Gubbio, features food and music; traditional cheese bread.
A Sunday dinner features meat cappelletti.
Ciaramicola, an Easter Sunday bread with Alchermes-laced meringue is covered with colored sprinkles.
Gnocchi with prunes; squash gnocchi.
Chickpea and farro salad; farro soup.
An elegant first course ravioli dish with fresh mushrooms.
Two traditional molded pasta dishes featuring the same ingredients used hundreds of years ago.
An Italian wedding "cookie cake" features biscotti piled high and topped with ribbons, and miniature cream-filled tarts.
Sicilian pasta with sardines and other Sicilian specialties including swordfish.
Two Old World recipes of the mind include pepper rolls and pumpkin bread.
Modern day versions of Italian favorites include sambuca citron martini, frico and other antipasti.
Italian custard; little raspberry thyme tarts.
Veal cutlets stuffed with artichokes; green lasagna Bolognese with ragu sauce; stuffed, oven-baked zucchini; almond snake cake.
Neapolitan-style frittata; mini-baked frittata with greens and beans.
Piedmont-style asparagus; croquettes; risotto with mushrooms.
Stradette, a cornmeal based pasta topped with a leek sauce; roasted capon; pears in Barolo wine.
Mozzarella stuffed with stracciatella; Neapolitan stack with roasted eggplant, tomato and burrata; roasted asparagus with burrata.
Cappelletti in capon broth; piadina; whipped mortadella; lenten spinach; English soup.
Celery stuffed with cheese and hazelnuts; anchovy stuffed cherry tomatoes; zucchini meatballs.
Porcini mushrooms and mozzarella cheese rolled into rice balls covered in bread crumbs and topped with spicy hot tomato sauce.
Meat- and cheese-filled cannelloni.
Cream of carrot and potato soup; swordfish minestrone.
Caramelle pasta, filled with ricotta cheese, prosciutto di Parma and Parmigiano-Reggiano cheese.
Cream puffs with chef Wilhelm Wanders.
Poached salmon salad; roasted kale salad; Italian agretti salad.
Shrimp fra diavolo; shrimp on sand with marinated vegetables.
Creamy carrot and cauliflower soup; stuffed cabbage rolls; Piedmont savory custard.
Gluten-free pasta with mushroom and prosciutto di Parma ragu; slow cook lasagna.
Prosciutto San Daniele roll-ups; parmesan cheese pudding; prosciutto di San Daniele salad.
Gubana, a cross between bread and cake, filled with chocolate, raisins and orange zest; dove-shaped colomba.
Little ricotta cheese balls; peppers Castellana style; bowl of vegetables for dipping in extra virgin olive oil.
Straccetti with cannellini beans; chickpea salad with prosciutto di parma, olives and thyme.
Puff pastry artichoke tart; risotto with artichokes.
Seared tuna topped with fennel and arugula and caper lemon sauce; pappardelle with ragu.
Focaccia di Recco, street foods with crispy outsides and creamy, cheese-filled insides.
Chicken and cauliflower lasagna; Burano-style chicken.
Corzetti pasta; pesto-based minestrone; red wine-infused rabbit; jam-filled tarts from Rapallo, Italy, called gobelletti.
Grilled swordfish skewers; Amalfi-style shrimp.
Biscotti di Parmigiano-Reggiano; panini napoletani.
Red pepper torte with pepper sauce; sweet peppers with garlic and mint; red pepper spread.
Pizza Margherita classico; pizza Margherita moderna; pizza napoletana marinara; pizza allo genaro nasti.
Little cheese plates; little cheese balls; tuna and eggs; spinach sfogliatelle; asiago quenelles.
Pear and apple tart; pistachio tart.
Lobster-filled ravioli; gluten free fettuccine with basil pesto.
Sicilian mussel soup; scallops in vinaigrette; Vasto-style clams.
Farro crespelle; farro casserole; farro meatballs.
Pasta alla gricia; Roman-style pasta; pasta all'amatriciana.
Panini; frittata sandwich; Little Easter sandwich.
Cream of cauliflower soup; creamy mushroom soup; creamy leek, carrot and potato soup.
Stuffed pork tenderloin; roasted squash with hazelnuts and sage sauce; raspberry mascarpone budino pudding.
Osso buco with gremolata sauce; buckwheat pasta; baked radicchio and gorgonzola cheese; cornmeal cake.
Penne with cauliflower ragu; fettuccine with arugula pesto; pasta with fried zucchini.
Sicilian-style baked pasta casserole with pork ragu, peas and tomato sauce blended together in a bechamel sauce.
Chicory tart with onions, Umbrian-style; eggplant stew with polenta squares.
Fig and prosciutto pizza; figs with whipped cream; amaretti-stuffed figs.
Sweet potato gnocchi; chicken cutlets in white wine; chiffon cake with lime curd.
Jumbo sea scallops in shells; scallops with spinach.
Roasted pineapple with ricotta cream filled with pistachios; ricotta-stuffed cherry tomatoes.
Chicken thighs in beer; chicken breasts stuffed with spinach and gorgonzola.
Bulgur salad; cauliflower and broccoli salad; radicchio salad.
Torta margherita alla crema di caffe; chocolate mousse.
Yogurt and apricots; pears in marsala sauce; watermelon and feta cheese.
Cappelletti in brodo; lentils with leeks and sausage; spinach-filled torta al testo; rolled, stuffed pork; fruit tart.
Four-cheese pizza; pan-fried frico; grana padano cheese basket with basil oil infusion.
Creamy cauliflower baked in a mold; broccoli and pasta.
Chickpea flatbread; marinated lamb shoulder chops with mint sauce; buttermilk panna cotta with a dessert wine.
Chickpea meatballs; marinated shrimp and cannellini beans; pizza anitpasti.
Ricotta gnocchi with rape and pignola nut sauce; stuffed breast of veal with fontina cheese polenta and wild mushrooms.
Chicken with wine and grapes; chicken and fontina casserole; chicken cutlets stuffed with ham and herbs.
Halibut in lemon sauce; baked fennel in white sauce with cream and herb-flavored crumbs; green focaccia.
Farfalle; cuccidati, a tart cookie with a lemony frosting.
Lady fingers dipped in wine, with coffee and vanilla ice cream; ricotta pudding.
Sicilian bread; deep-fried little bellies of dough stuffed with prosciutto di San Daniele, sun-dried tomatoes and mozzarella cheese.
Dried cherry, cranberry and pistachio nut shortbread cookies; date nut bars; Ligurian tea cookies.
Cavatelli with prosciutto di parma and fava bean sauce; stracnar with lamb ragu.
Spaghetti with clams; clams minestrone.
Strangozzi pasta spoleto-style; stuffed guinea fowl; farro with vegetables; crescionda.
Ricotta and parmesan cheese eggplant rollatini; Neapolitan-style stuffed red peppers.
Garganelli with a prosciutto di parma and cream sauce; passatelli in chicken broth.
Chunky vegetarian vegetable stew; baked leeks in white sauce.
Spaghetti, saffron and asparagus; roast lamb with rosemary; gelato and espresso dessert called affogato.
Stuffed Swiss chard, mushrooms, grilled ramps, prosciutto di San Daniele and gorgonzola; onions and peppers Molise-style.
Upside-down peach tart; ricotta cheesecake in amaretti cookie crust.
Baccala; skillet fried shrimp; tuna, smelt, swordfish, calamari and clams.
Oven-baked beef shin tomato ragu over short cut pasta; ricotta cheese sauce; Sicilian lemon and olive oil sauce.
Chicken cacciatore; fennel, avocado and orange salad; low-fat yogurt sundae.
Spinach and cheese tart in a pumpkin seed crust; pepperoni pizza pretzels.
Couscous with eggplant; whole wheat pizza with grilled eggplant.
Roasted vegetable pizza topped with zucchini, eggplant, squash and red onions; mini-dessert pizza topped with honey, mint and sliced apricots.
A classic flatbread, piadina; stuffed veal rolls.
Farfalle with gorgonzola sauce; oven-roasted pork loin with apples; mixed salad; orange-flavored granita.
Flatbread with sardines, scamorza, tomato sauce and topped with bread crumbs; pizza with artichoke hearts and salted ricotta cheese.
Pappardelle with rabbit, mushrooms and wine; bird-style beans; salted pizza bites; apple cake.
Lasagna verdi alla Bolognese; lasagna spinach noodles; Bologna-style ragu; bechamel sauce; tagliatelle with Bolognese sauce.
Burrata with roasted asparagus; scamorza cheese casserole; telephone wires; whipped ricotta parfait with cherries.
Gourmet pizza with sweet caramelized onions, dried fig paste and gorgonzola cheese; focaccine antipasto.
Pizza carnevale features ricotta and mozzarella; orange-flavored ricotta cheesecake.
Chicken with lemon and herbs; steak with caper sauce; stuffed portobello mushroom quiche.
Farro with sausage and mushrooms; whole wheat spaghetti with roasted vegetables.
Braised halibut with saffron, fennel, tomatoes and mussels; stuffed flounder with spinach, carrot and ginger.
Calzones filled with ricotta cheese and provolone; whole wheat pizza with olives and cheese; greens salad.
Pan-fried prawns antipasto served over breadcrumb-crusted tomato slices; quinoa and pan-cooked shrimp; roasted prawns oregenata.
Tuscan black cabbage soup; roast pork, Tuscan-style; sauteed mushrooms; zucchini tart; biscotti di Prato.
Fresh plum tart topped with sliced prunes; dried prune cake.
Pasta wafers in a garlic and olive oil sauce; almond-stuffed ravioli in a butter sauce.
Pasta with mushroom sauce; white polenta with mushrooms and peppers; baked mushroom frittata.
Orange-scented madeleines; little hazelnut cookies.
Country-style rustic pizza.
Baked ziti; baked macaroni and cheese mini-macs.
Italian festival food at Boston's St. Anthony's Feast; linguine with pistachio mint pesto and tuna.
Onion tart; Neapolitan-style onions with whole cloves.
Asparagus, sausage and peppers pizza; prosciutto and pine nut pizza; sun-dried tomato and cheese pizza; mixed mushroom pizza.
Cream of asparagus soup; white asparagus salad; asparagus topped with a buttery egg sauce.
Marinated leg of lamb; Roman-style artichokes; potato casserole.
Scallops in vinaigrette; sea bass with orange sauce; mushroom salad and hazelnut; chocolate and banana tartlets.
Maddalena raspberry cookies; almond crisps.
Scialatielli, a linguine-like pasta, with tomato and clam sauce.
Chickpea salad with black olives; chickpea and pasta soup; chickpea meatballs.
Baked fish and potatoes; beefsteak with mushrooms and lemon.
Black pepper fettuccine; beef stew with roasted vegetables; stuffed Swiss chard; fig and grape cake.
Neapolitan Easter bread, stuffed with mortadella and provolone.
Paccheri with shrimp; paccheri with mushroom sauce; paccheri with sun-dried tomatoes.
Fried cardoons; twice-cooked cardoons.
Cheese-filled ravioli; stuffed, rolled beef; seafood salad; chocolate almond cake.
Wild mushroom whole wheat calzone; summer vegetable calzone; pork-filled calzone.
Traditional Italian pastries at Tripoli Bakery; crispelli.
Italian meatloaf; meatball soup with lemon.
Chopped tuna tartar; tuna with herbs; sweet-and-sour tuna; tuna carpaccio Esposito.
Lamb shoulder chops in white wine; pan-cooked fennel; escarole salad; orange and fennel salad.
Ricotta cheese and zucchini gnocchi; potato, zucchini and cheese tart.
Artichoke and cheese crostini; marinated salmon trout; fried mozzarella balls; melted scamorza.
Carrot salad with sweet red peppers; pureed leek, potato and carrot soup; carrots in vermouth.
Gnocchi Sorrentino; eggplant parmigiano; veal scallopine; Amalfi-style shrimp; Amalfi lemon cake.
Spaghetti alla carbonara; farfalle with pistachios; penne in vodka sauce.
Beef and barley soup; risotto featuring barley and mushrooms; salad.
Basil-infused fruit salad; Neapolitan bread salad; pesto, potato and chickpea salad; beet and basil salad.
Pork loin in Barolo wine; broccoli rabe with olives; jam tart.
Chicken marsala with mushrooms; chicken with lemon, orzo and spinach.
Homemade Italian sausage combined with bitter greens.
Pastiera, rice pie, is a classic Italian dessert.
Two audience members compete to make the best recipe in the shortest amount of time, using the same list of authentic Italian ingredients.
Strawberry tart; arugula, spinach and strawberry salad; strawberry risotto.
Fonduta; veal cutlets with fontina; salad; mascarpone cheese-topped pears in red wine.
Chicken marsala; oven-baked chicken with mozzarella.
Potato gnocchi; stuffed flounder; chocolate hazelnut and banana tartlets.
Fried farro cakes; barley salad; lentil soup.
Agnolotti; beef in Barolo wine; stuffed onions; hazelnut cake.
Whole wheat ciabatta; classic Sicilian bread.
Eggs in purgatory; paradise soup; poached egg soup.
Black cabbage soup; roasted onion soup.
Prosciutto di Parma wrapped-fruit with Parmigiano-Reggiano, parmesan cheese and almond wafers; spicy fava bean spread.
An Italian sandwich cook-off.
Little artichoke and zucchini tarts; soppressata and tomato tarts; sweet red, yellow bell pepper tarts with olives.
Whole wheat pizza with salad greens; mixed mushroom pizza.
Mary Ann makes her mother's sponge cake to honor her deceased mother who inspired her to cook.
Pears with vanilla and black pepper; peach Bellini cocktail becomes a modern day dessert; pear torta; fruit cocktail.
Cheese-filled Piedmont potato casserole; spinach-filled potato casserole; potato meatloaf.
A vanilla and sesame seed biscotti cookie; fig-filled cookies.
Pasta filled with spinach, prosciutto di Parma and veal.
Minestrone; stuffed turkey breast with prosciutto di Parma; mozzarella and apple caramel bread pudding.
Potatoes and onions with red pepper paste; farfalle and green beans with red pepper paste.
Rabbit in sweet red pepper sauce; rice dish from Novara; mushrooms in green sauce; peach cake.
Salted cod and potato salad with capers, cherry tomatoes and green beans.
Bruschetta with dried tomatoes and eggplant; sun-dried tomato sauce tossed with farfelle.
Whole wheat penne with meat sauce includes ground meat, cherry tomatoes and provolone; molded macaroni casserole.
Choosing the right grapes and equipment to make homemade wine; Lombardy-style stewed beef; chicken in padella.
Sicilian artichoke and cheese casserole; deep-fried shrimp and artichokes with mint, capers and lemon.
Peaches and cream with white peaches and amaretti cookies; iced peaches; stuffed peaches with amaretti cookies.
Bread and cheese casserole with Asiago, Swiss and fontina cheeses and tomatoes; scamorze casserole.
Cherry tiramisu; preparing homemade savoiardi, or ladyfingers.
Tomato herb tart; stained glass tomato tart.
Stuffed pepper boats; prosciutto and arugula pizza; tuna and chickpea salad.
Spaghetti and clams with whole wheat pasta in white sauce; clams in red sauce.
Banana pudding; ricotta pudding.
Tri-color cauliflower salad; anise-flavored fennel, carrot, apple and parmesan cheese salad; mixed greens with citrus salad.
Panettone bread pudding; ricotta cheese-filled zeppole.
Scallops with oven-roasted vegetables is prepared in less than 20 minutes.
Puffy meringues with kiwi filling; fresh fruit medley; kiwi sauce for ice cream.
Pistachio-dusted pork chops; stuffed flank steak with olives and cheese.
Asparagus risotto; tomato and wine risotto.
Meatballs with fontina cheese; Sicilian meatballs topped with a tangy tomato sauce.
Layered cornmeal pie with mushrooms and sausage; polenta and vegetable casserole.
Escarole and ricotta calzones; stuffed escarole; crunchy escarole salad.
Crunchy, spicy Dutch almond thins; thin almond macaroons.
Bitter chocolate cake flavored with amaretto cookies; sponge cake.
Cooked shrimp served with seafood sauce spiked with horseradish; shrimp and tomato basil pasta.
Street food includes little oranges and ricotta-filled deep fried calzones.
Deep-fried buttermilk calimari with hot pepper sauce; shrimp, calamari and crabmeat topped off wit a piquant seafood sauce.
Chicken Marengo; rice, cheese and pepper-filled chicken pot pie with vegetables.
Baked crab cakes wrapped with zucchini strips; little crab cakes with panko crumbs.
Green beans with walnut pesto; marinated green beans; leek-and-almond casserole; roasted green beans with sesame seeds.
Garlic potato soup; garlic bread; pasta with garlic and olive oil.
Apricot marzipan tart; almond cookies; almond paste; coconut macaroons.
Italian and Chinese stir-fry recipes.
Skillet breaded pork chops with rosemary; pork sausage with potatoes and zucchini.
Whole grain bread with olive paste, provolone and sopressata; panettone raisin bread with Mascarpone and chocolate; brunch panini with peaches.
Scallops with Swiss chard and polenta; crispy fried scallops with fennel slaw topped with roast pepper and garlic aioli.
Grilled mozzarella sandwich; pecorino cheese and cherry tomato spiedini; summer squash roll-ups.
Basil and tomato sauce; no-bake lasagna noodles; skillet lasagna with artichokes and cheese.
Skillet pears with Mascarpone cheese; baked apples with dried figs and honey; kiwi mint sauce.
Upside down stuffed peppers; spicy stuffed poblano pepper.
Homemade pasta topped with walnut sauce; broccoli salad; nut roll.
Lemon curd meringue cake features a tart lemon filling between two wafer-crisp meringue layers; puffy meringues.
Penne with Brussels sprouts and green beans; roasted Brussels sprouts with cheese and almonds; lemon sauce.
Struffoli, deep-fried, honey-coated sweet dough balls; deep-fried, sugar-dusted Cenci.
Cream of pea soup with potatoes and pancetta; pea soup with salted ricotta cheese; peas with mint.
Beef short ribs with rigatoni; lamb casserole; rigatoni with broccoli rape.
Mushroom soup; mushroom meatballs; mushroom sauce for pasta.
Farro salad; broccoli and cauliflower salad; eggplant and sun-dried tomato salad; celery and tuna salad.
Origins of chicken Tetrazzini; Valpelline soup; Trevi Fountain in Rome.
Eggplant timballi with tomato sauce; French toasted mozzarella and prosciutto sandwich; grilled radicchio.
Making cheese-filled ravioli by hand; spicy sausage and tomato sauce.
Apple fig pie; dried cherry and mango open face pie; pasta frolla dough; little bears made from sweet dough.
Large stuffed shells; stuffed sleeves with cooked ham.
Chocolate walnut cake is a dense cake with a pudding-like texture topped with cream and walnut sauce.
Chicken vegetable soup; carrot and lemon soup; pastina and egg soup; zucchini soup with cheese and eggs.
Pairing wine with recipes featuring cheese; farfalle pasta with Asiago cheese; artichokes with parmigiano reggiano topped with provolone balls.
Portsmouth Flatbread Company's signature pizza; pizza with escarole, olive and mozzarella cheese; "Four Seasons" pizza.
Escarole pizza; radicchio pizza.
Roast suckling pig; penne arrabbiata; broccoli rape; caprese salad; cannoli.
A tour of the DiGesu family's bakery where they make the dome-shaped Altamura loaf and other breads in a 100-year-old wood-fired oven.
Potato and sweet potato pie; parmigiano gelato served with antipasto; Caesar salad.
Sauces for homemade cavatelli include shrimp and arugula sauce and grated zucchini sauce.
Crock pot round steak; scallop chowder; nectarines stuffed with mascarpone and walnuts.
Mint-flavored rice with chicken; Milanese risotto; rice and vegetable pie.
Basil and chicken wrap; radicchio wrap with tiny shrimp; zucchini club; grilled tomato and cheese sandwich.
Eggplant molds with ricotta salata; involtini with Parmigiano Reggiano; homemade cavatelli; ricotta with honey and almonds.
Two antipasti; crunchy, deep-fried onions; fried peppers; two kinds of pasta with sauce; leg of lamb; potatoes with lamb chops; ricotta tart.
Mixed garden vegetables with peppers, cauliflower, carrots, pearl onions and green beans; chicken cutlet with pickled mushrooms.
Dried fig and pear tart; figs in wine with cooked cream.
Salmon in paper with black ink spaghetti; octopus; potato salad; pan-roasted lobster.
Orecchiette with broccoli rabe; orecchiette with cauliflower.
Cornmeal and dried fruit cake; scented geranium cake; prune and cherry roll.
Almond lemon torta with strawberries; almond paste cheesecake topped with apricots; how to cut the perfect slice.
Bruschetta with fried peppers; roasted red pepper salad; pepper molds with ricotta cheese; pepper wedges baked in the oven.
Baby squid in spicy tomato broth; dried fava bean puree with rape; chickpeas with fettuccine; stuffed dried figs.
Zucchini casserole with mozzarella; eggplant casserole layered with tomato sauce and Parmigiano Reggiano cheese.
Beefsteak with tomato sauce and oven-roasted pork tenderloin with balsamic and blackberry reduction.
Penne with wine; chicken with olives; wine cake.
Stuffed littleneck clams; fresh cod in tomato sauce; grilled potato planks; grilled peaches.
Thick Pugliese focaccia; pan cooked chicken with dried tomatoes; roasted fennel and cherry tomato sauce over pasta.
Harvest potatoes; Neapolitan potato pie; crisp and crunchy potato croquettes.
Tuna steaks with tomato relish; stuffed fish with nuts and spinach; scallope seviche.
Vegetable casserole; oven-baked macaroni; mussel casserole; stuffed peaches.
Semifreddo di limone with blueberry sauce; gelato ice cream cake with a cookie-crumb crust.
Skilled roasted plum tomatoes; cherry tomatoes with leeks, sugar and thyme; green beans in tomato sauce.
Antipasti dish with meat, cheese and olives; homemade pasta; slow-cooked pork ribs.
Bruschetta with ricotta and sweet and hot soppresatta; mozzarella and prosciutto meatball kabob; smoked duck.
Potato and prosciutto frittata; Neapolitan potato and tomato pie; chicken cutlet and rapini sandwiches.
Chocolate-coated mostaccioli; almond biscotti; bagel-like shaped rings called roccoco.
Zucchini soup with cheese and eggs; fennel, radicchio and mozzarella salad; pasta and egg soup with spinach.
Oven-roasted chicken and roasted potatoes; sliced oranges with minced garlic; bread pudding.
Three frittatas featuring onion and sweet pepper, asparagus and potato; spaghetti omelet without eggs.
Insalate caprese; grilled pepper salad with mozzarella and provolone; veggie medley salad.
Braised lamb with sweet peppers cooked in wine; potatoes and peppers; crisp salad with mozarella di bufala.
A spicy arrabbiata sauce; uncooked sauce; tomato basil sauce; pasta and Neapolitan meat sauce; garlic and olive oil sauce.
A crunchy bruschetta topped with orange marmellatta and lardo; springtime soup of wild greens; torta filled with cocoa, ricotta, eggplant and lemon marmelata.
Broccoli roll filled with mozzarella and provolone cheese; calzone stuffed with broccoli, prosciutto, olives and Asiago cheese.
Marinated fish salad; mixed marinated fish salad; tuna combined with artichokes and chickpeas.
Pizza Margherita; escarole pizza; pizza Napoletana; pizza con patate, con broccol and con tonno.
Quick chicken cacciatore; mascarpone cheesecake.
Orrechiette coated with ragu Beneventano sauce; stuffed meat rolls.
Baked apples with figs; figs with wine; compote of apricots; nectarines over gelato.
Chicken soup; salami and cheese on ciabatta bread; peppers, artichoke and olive sandwich.
Schiafoni with asparagus and cream; tomato-based sauce for fusillone.
Sweet yellow peppers stuffed with Caciocavallo cheese and rice; antipasto; ricotta with marmalade.
Antipasto of tomato and prosciutto; farfalle pasta with pesto and tomato sauce; grilled chicken with balsamic sauce.
Conch salad; mussels and shrimp tart; breaded fish with cheese and almonds.
A sweet and savory treat sometimes called Italian pretzels.
Two chefs prepare unique homemade, handmade pastas and tomato sauces.
The chef's reward for an elegant four-course dinner turns out to be iced sweet-dough roses baked as a bouquet.
Emilia-Romagna's abundant fruits include peaches and kiwis; cooked peach and ice cream dessert; a specialty roll for breakfast or with wine.
Baker Horatio Garcia of Scialo Brothers Bakery in Providence, R.I., makes torrone, a nut-filled, nougat candy.
In Bologna, Italy, Mary Ann visits Atti's pastry shop; little egg-and-prosciutto quiches; custard, fruit and glazed tarts.
Dozza, Italy, wine museum; Lambrusco-infused ziti dish; sumptuous pudding-filled dessert.
Veal suitcases, baked zucchini and breadcrumbs, strawberries and fruits with ice cream and balsamic vinegar.
Modena's balsamic vinegar; apple-filled crepes with tart droplets.
Antonelli's Poultry in Providence, R.I.; Bolognese chicken and turkey breasts with different cheeses.
Filling and shaping cappelletti; making garganelli, a beautiful ridged pasta to hold asparagus with cream sauce.
Vermont Butter and Cheese Co.; moist apple/raisin cake; torta degli addobbi, rice dessert.
Spinach lasagna, a two-colored pasta called Hay and Straw with a sausage sauce, fried taglierini noodles.
Torta al taglierini, a pastry-noodle-topped chocolate cake; torta neri con le noci, chocolate cake with nuts.
Mama's Pasta Co. in Providence, R.I., makes tortellini and ravioli.
Ferrara, Italy, boasts an ultraspicy, dense and mouth-watering sweet-dough bread.
Bologna's Tamburini market offers meats from prosciutto di Parma to speck.
In Modena, Italy, Maryann's friend Beatrice prepares an onion omelet and salad with Parmesan cheese, with balsamic vinegar.
Antipasti with prosciutto and olives, spinach pasta with sausage, fish stuffed with herbs, cheese gelato.
Mary Ann goes to Parma, Italy, to learn the secret of air-cured ham, prosciutto.
Mary Ann prepares two great slow-cooked recipes, osso buco and brassato.
During the Spanish Inquisition, the D'Este family creates a sanctuary for persecuted Jews in Ferrera, Italy.
In Reggio Emilia, friends dine on risotto and maiale al latte, and cioccolato.
The cooks at Bologna's specialty store Tamburini prepare lasagna every day.
Insalata balsamico, fresh lettuce salad with balsamic vinegar.
Eggplant casserole, baked yellow squash tartlets topped with Parmigiano-Reggiano and balsamic vinegar.
Toasted cheese cannelloni shells filled with Mortadella filling; Parmigiano-Reggiano cheesecake topped with fruit.
Asparagus and prosciutto sandwiches, Swiss chard pie, flat breads filled with Parmigiano and other cheeses.
Panforte, which blends currants, nutmeg and other spices.
Penne and peas; grilled fish stuffed with fennel; grilled eggplant; green bean salad; pastry creme and fruit.
Hand-rolled pasta; venison stew.
Almond cookies; nut-filled cookies called cavallucci di siena.
Tomatoes stuffed with tuna; tuna, potato and caper salad.
Rice cakes; powdered-sugar strips.
Pecorino cheese in olive oil, pecorino and fava beans, pecorino cheese salad.
Fish stew with swordfish, shrimp, scallops, monkfish and squid.
Potato gnocchi; spinach and ricotta cheese gnocchi.
Apples with raspberry sauce; fried apples; apple cake.
Leek tart; cream of leek soup.
Tuscan soups; onion soup.
Tuscan meatballs made with meat, mushrooms and parsley; baked meatballs.
Florence-style spinach; Florence-style peas; zucchini tart, Viareggio style.
Horatio's flatbread, sweet rosemary-currant rolls and fried dough bites.
Rolled pork roast, complete with pan-fried potatoes and a sprig of fennel; sweet pork sausage with grapes.
Bread-filled salad with tomatoes, onions and sweet peppers; mixed green salad; green tomato salad; party-size bowl of vegetables.
An herb rub comprised of rosemary and sage for a chicken stuffed with lemon; risotto with asparagus.
Traditional Italian farming methods; farro salad; chicken breasts with white wine; chocolate cookies.
Tuscan bread; frying crostini for three toppings -- tomato-basil-garlic, chicken liver and sage and olive tunafish.
Two Tuscan soups - tomato pap and Cibreo's yellow pepper soup.
Bistecca alla fiorentina, a hot-and-spicy chicken dish, pollo al mattone, vegetable medley.
A Rhode Island baker creates everything from crusty rolls to flatbreads and slipper breads; a sweet dough buccellato.
Wild boar stew, tagliatelle with ragu sauce, pappardelle with mushrooms.
Double-crusted flatbread filled with grapes; orange-accented Florentine flat cake.
Florence, Italy; pasta and beans; topping made with escarole.
An antipasti feast which includes meats, cheeses and vegetables.
Sweet bread; bread with citron, raisin and anise.
Fresh fruit tart.
Alimentari; dried kidney beans; lentils; creme contadina; minestra di lenticchie e riso.
Vegetable garden; vegetable frittata.
Spaghetti with black truffles, veal with black truffles and strawberries.
Ciambella, a ring-shaped bread, baked in honor of St. Joseph.
Fisherman; eels; carp in fennel sauce; fish stew.
Cheese bread; oldest festival in Italy;
Winery; veal scallops; Umbrian ragout; ziti.
A sandwich with prosciutto, pecorino romano cheese and spinach layered between pieces of flatbread; prosciutto pie.
A mixed grill of meat, poultry and pork that can be grilled or baked.
Sunday dinner which includes meat cappelletti.
Cabbage leaves stuffed with a meat mixture and topped with Parmigiano-Reggiano cheese.
Chocolate spumone, cinnamon-laced stewed pears topped with melted chocolate and raspberry sauce.
Almond crescent cookies; anise ring biscuits.
Spaghetti with asparagus tips; grilled eggplant; green sauce; scafatta.
A fantasy-like Easter Sunday bread with meringue and covered with sprinkles.
Two Umbrian meat dishes -- meat rolls and veal scallops with capers.
Gnocchi with prunes; squash gnocchi.
Casserole made of slow-cooked onions, ragu and cream sauce, and Mozzarella and Parmigiano-Reggiano cheese.
Chef Walter Potenza's slow-cooked rabbit dish; fried chicken Gubbian style.
The serpentone, filled with raisins, walnuts, figs, prunes and apples, wrapped up in a sweet bread dough.
Chickpea and farro salad; farro soup.
Pork chops; pork scaloppine in green sauce.
Olive oil producer Fabio Ciri; chocolate cupcakes.
Deep-fried sage leaves, liver pate, stuffed bell pepper wedges, endive with tuna dip.
A light-tasting yeast dough with pumpkin seeds and topped with sauteed potatoes and glazed onions.
Dough filled with rice, ricotta cheese and vanilla bean.
Meringue and almond cookies; Tuscan cookie.
A country-style pizza with scallions and olives, pizza with anchovies and black olives.
A beef and vegetable soup ladled over polenta, cherry tomato, leek and rice soup.
Italian-style cookies including pizzelle, pine nut cookies and nocciolate.
Sorbets made with peaches, lavender sprigs and chamomile tea.
Radicchio salad with sauteed pancetta and balsamic vinegar, marinated zucchini salad, Romaine lettuce salad.
Chicken cooked in wine with juniper berries and balsamic vinegar, lemon-marinade chicken.
Walnut-coated goat cheese salad with cantaloupe, endive salad with oranges, olives and pomegranate seeds.
Pizza with sun-dried tomatoes and Gorgonzola cheese, toasted bread rounds topped with fresh figs.
A dense Venetian cake called pinza; bussole, Venetian ring cookies.
Swiss chard, ricotta cheese, nutmeg and raisins wrapped in a pasta frolla dough.
Leeks served with pasta, baked sausage and penne pasta, fettuccine with cannellini beans, onion and sauteed pancetta.
Baked artichokes stuffed with a savory pork filling, sliced artichoke casserole.
A hazelnut and walnut-filled sweet bread that, according to Italian tradition, has inexplicable healing powers.
Guest chef Todd English helps prepare grilled pork loin served on a Gorgonzola cheese-filled waffle and topped with fruit.
Neapolitan cuisine, including rice casserole with mushrooms, peas, pork and pecorino cheese.
The right breads and cold cuts to create authentic Italian sandwiches.
Vin Santo-flavored Tuscan tilemakers' stew.
Apricots simmered in a vanilla bean-laced white wine, Amarena-cherry tarts.
Guest Arthur Schwartz helps prepare Neapolitan foods, including zucchini pyramids, cod fish-and-potato casserole and baba.
Bread filled with dried figs.
Nutmeg-laced butternut-squash soup topped with radicchio, baked trout.
Marinating tough meat to make it tender; saving money while shopping for lamb and veal.
Potato gnocchi served with tomato sauce; gnocchi made from bread.
Tomato and bread salad; different varieties of tomatoes.
Baked ham; ham-pea soup; lentils.
Stuffed onions; sweet-and-sour onions; caramelized onions; planting onions.
Sicilian cassata cake decorated with green pistachio paste and candied fruits, molded jellyroll cake filled with amarena cherry jam.
Dried cod with farro, cold cod and cauliflower salad.
Fava bean spread for crusty bread, saute for mustard green and black olives, broccolini.
Souffle; dandelions; spinach; heavy cream; Parmesan cheese; yellow tomato sauce.
Toronto; molded rice; ham; culinary folklore.
Baked eggplant, spaghetti with eggplant meatballs.
A Calabrian cold-cut sandwich, double-crusted focaccia stuffed with red and yellow peppers.
Mary Ann Esposito's mother; chicken cacciatore; stuffed peppers; dessert.
Timballo, rigatoni with mozzarella and ricotta.
Making dishes from leftover pasta; frittate coated in breadcrumbs; fried frittate using flavored pastas.
Orecchiette with a lamb ragu, orecchiette with dandelion greens.
Spaghetti; whiting; rigatoni; cauliflower; casserole.
Trenette dressed with pesto sauce, tortelli filled with potato and cheese.
Pasta dessert; pasta cake; sweet ravioli.
A quick macaroni meal, spaghetti and clam sauce, pasta pizza.
Pasta with yellow beets, red beets, roasted vegetables and served in a creamy white sauce.
Cannelloni with whole herbs and filled with low-fat lemon-ricotta filling.
Pici with mint and walnut sauce, pettole with lamb and champagne ragu.
How to use tiny pastas; three-squash soup with orzo.
Making homemade fusilli and a sauce to serve with it.
Fregola with clams, malloreddus served with sausage sauce.
Dessert recipes including a fresh fruit tart and a crumbly cake from Mantua, Italy.
A hearty three-bean and mussel soup, a ring pasta and dried fava bean soup.
Two traditional Italian cookie recipes made without egg yolks.
Fresh salads, including fruit, herb and carrot, and green beans with chickpeas.
Three potato recipes, including baked croquettes and a pizza.
Cauliflower frittata; asparagus; red pepper salad; carrot cakes.
Regional sweet breads from northern Italy and Sicily.
Extra-virgin olive oil is used to make bruschetta and marinated sole.
Pomegranate and orange gelatin, citrus granita and ice cream.
Braised beef in red wine, and chicken stuffed with spinach and Fontina cheese in a white wine sauce.
A classic Southern Italian clam and pasta dish; Sicilian-style preserved tuna is tossed with spaghetti.
Ravioli with fresh mushrooms, suitable for serving as an elegant first course.
Mary Ann Esposito makes pizza, marinated pork tenderloin and dessert on the grill.
Mary Ann Esposito prepares two favorite filled cookie recipes.
Rare Italian cookbooks; molded pasta dishes.
Italian-style Thanksgiving; butterflied turkey breast; cranberry sauce; vegetables; fig/pear tart.
Tuscan-style chicken; stuffed eggplant; amaretti/chocolate cake.
Tomatoes stuffed with rice, zucchini and mint soup, baked fennel.
An elegant, quickly prepared menu suitable for company.
Cheese-filled beet pasta; potato-filled Swiss chard molds; herb-scented salmon.
Flavored bread sticks; potato fritters; olive pizzas.
The proper baking equipment for making pandorato and panforto holiday breads.
A vegetable lasagna and basil-scented pizza dough topped with tomatoes and zucchini.
Italian food gifts; almond crunch candy; raspberry/mint vinegar; thyme/peppercorn oil.
A celebratory meal featuring stuffed pork chops and a zuppa inglese dessert.
Mary Ann Esposito celebrates Italian food with a menu suitable for welcoming the new year that includes a holiday bread recipe.
A trio of quick pasta sauces: an uncooked tomato sauce, a sun-dried tomato sauce and a black olive sauce.
A vegetarian meal featuring portobello mushrooms, stuffed red peppers and fried zucchini.
Rice dishes including a rice ball, an eggplant and rice casserole and rice cakes.
Mary Ann Esposito makes cherry rolls and her mother's dried cherry cookies.
Recipes for a winter meal, including sage polenta and a rabbit dish.
Making sausage antipasto, a shrimp cocktail and a rotolo di prosciutto.
Roasting coffee beans for espresso; chocolate cake; amaretto cream pudding.
Cannelloni stuffed with porcini mushrooms.
Stuffed pizza; potato pizza.
Shrimp with linguine; baked squid and scallops; Venetian marinated sole.
Making a dove-shaped bread called colomba and several variations.
Classic onion soup, zucchini soup with ditalini pasta.
A meal typical of the Puglia region: orecchiette pasta, fava beans with chicory and dried figs.
Almond orchard; almond cookies; sweet-dough bread with almond paste.
A summer tomato tart; marinated butternut squash.
Making the Sicilian street food panelle, a fried potato fritter and a salad.
Ricotta cheese is fried, baked and prepared as a frittata filling.
A trio of soup recipes: lettuce, asparagus, tomato and Swiss chard.
Stewed artichokes; stuffed artichokes; deep-fried artichokes.
Chocolate mascarpone cake; frozen dessert with Italian nougat.
Making fresh pasta noodles without egg yolks; veal ragu; making stock.
A traditional seafood stew from Italy's Marche region and crescia bread.
Baker Carmelo Di Martino makes old-fashioned Sicilian bread; Mary Ann Esposito makes a spinach and pine nut pie, pizza and braided olive bread.
An escarole, potato and chickpea torte, stuffed escarole, escarole soup.
Mary Ann Esposito makes a wedding cookie tree featuring many kinds of biscotti, including miniature cream-filled tarts.
Mary Ann Esposito celebrates Sicily as she prepares swordfish; Maria Iapichino makes pasta with sardines.
Ideas for a variety of pizzas that can be made at home.
Mary Ann Esposito prepares some of her mother's favorite foods, including a macaroni and beef casserole.
A Bolognese dessert tart topped with fresh figs.
A pasta and bean stew; a sausage and lentil dish from a crock pot.
A Lowell, Mass., pasta museum; homemade pasta is topped with a tomato and lamb ragu.
A cookout featuring three grilled meats, a chilled rice salad and a molded cream dessert.
An Italian torte is prepared using pork sausage, leeks and fresh herbs encased in dough.
Dinner from leftovers.
Various regional Italian toppings for flat bread.
Eggs wrapped in dough, deep fried and topped with tomato sauce; a rich vegetable soup.
Potato and pumpkin gnocchi; dumplings.
Onions, eggplant and cocoa are combined in a sweet-and-sour Sicilian antipasto dish.
Skillet-cooked pasta served with a porcini mushroom sauce.
A traditional cookie of egg whites and almonds that is coated with semisweet chocolate.
Two honey pastries: deep-fried sweet dough balls and taralli.
A rolled spinach pasta dish that is topped with a Gorgonzola cheese sauce.
Lady fingers, brandy, espresso, mascarpone cheese and dark cocoa are made into a dessert.
After making a rustic bread without an oven, Mary Ann prepares a spinach, cheese and prosciutto sandwich.
Zucchini, sweet peppers, fennel and yellow squash are prepared in four simple dishes.
An almond and egg white confection called the Eels of Trasimeno.
An Umbrian-style dinner is spiced up with a marinade of balsamic vinegar, rosemary and red peppercorns.
Mary Ann re-creates two Old World recipes: pepper rolls and pumpkin bread.
A sweet bread dough is formed into bear shapes with raisin eyes.
A 14th-century Italian recipe for lasagna; Mary Ann prepares an eggplant and fresh noodle lasagna.
Polenta is prepared as a side dish, sandwich, lasagna and a stew.
Mary Ann Esposito begins this cooking series' third season with minestrone alla Genovese.
Making a pear-and-wine dessert and a fresh fruit torte with mascarpone cheese.
Mary Ann makes Tuscan bread and then uses it to prepare panzanella.
Two hearty chicken broth soups using cappelleti and grated pasta.
An eggplant "cake" stuffed with pasta, cheese, tomato sauce and meatballs.
Preparing the holiday bread panettone; a visit with author Tomie de Paola.
Marinated roast beef; a chicken and rabbit dish made with white wine.
Italian salads using raddichio and arugula; spinach with parmesan chips.
Seafood recipes including frutta di mare salad and baked stuffed squid.
Mary Ann Esposito makes stuffed tomatoes and her grandmother's filled potatoes.
Mary Ann prepares a fritatta using eggs, cheese, seasonings and spaghetti.
Biscotti with almonds and anise; pizzelle.
Crespelli are made using four cheeses including provolone.
Coloring and flavoring pasta; tomato-cream sauce.
Stuffing a loaf of bread with Italian meats, cheeses and spices; rigatoni.
Preparing two kinds of dumplings: semolina and potato gnocchi.
Preserving the just-harvested flavor of tomatoes, eggplant and fennel.
Homemade sausage and a side dish of sweet peppers and porcini mushrooms.
Garlic recipes including beef braciole and stuffed artichokes.
Preparing Milanese-style veal marsala and risotto.
Preparing Italian pastries, including cannoli and sfogliatelle.
Mary Ann shares her grandmother's chicken recipe; stuffed zucchini blossoms.
Bean recipes including "Marriage Soup" and Tuscan beans.
Lobster-stuffed ravioli with red pepper sauce.
Turning bread dough into pizza, broccoli and pepperoni rolls, bread sticks.
Antipasto recipes including bruschetta and eggplant with melted cheese.
Mary Ann Esposito prepares tomato sauce, basil pesto, a cheese and cream sauce.