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.
Scialo Brothers Bakery in Providence, R.I., makes torrone, a nut-filled nougat treat.
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 with bread crumbs; fruit with ice cream.
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.
Making pasta; spinach lasagna; 'hay and straw' with sausage sauce; taglierini.
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.
Bill Bradley of Boston's Rustic Kitchen creates antipasti and a four-course meal.
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.
Food for a chilly night, tarts made of vegetables.
Mary Ann goes to Parma, home of cheeses.
Asparagus and prosciutto sandwiches in Bologna.
Penne and peas; grilled fish stuffed with fennel; grilled eggplant; green bean salad; pastry creme and fruit.
Hand-rolled pasta; venison stew.
Tomatoes stuffed with tuna; tuna, potato and caper salad.
Rice cakes; powdered-sugar strips.
Pecorino cheese in olive oil; 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.
Spinach; peas; zucchini tart.
Flatbread; rosemary-currant rolls; fried-dough bites.
Rolled pork roast; pan-fried potatoes; sweet pork sausage with grapes.
Lettuces; bread-filled salad; mixed green salad; green tomato salad.
Stuffed chicken with lemon; risotto with asparagus.
Traditional Italian farming methods; farro salad; chicken breasts with white wine; chocolate cookies.
Tuscan bread; crostini; chicken liver and sage; olive tuna fish; caper.
Tomato soup; creamy yellow pepper soup.
Hot and spicy chicken; vegetable medley.
Rolls; flat breads; slipper breads; sweet-dough buccellato.
Wild boar stew; homemade pasta; pappardelle with mushrooms.
Double-crusted flat bread with grapes; Florentine flat cake.
Florence, Italy; pasta and beans; topping made with escarole.
Antipasto; meat, cheese and vegetable shopping.
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 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.
Prosciutto; Romano cheese; spinach; flat bread.
Guinea hen; grilled poultry and pork.
Cabbage leaves stuffed with meat.
Chocolate spumone; cinnamon-stewed pears.
Almond crescent cookies; anise ring biscuits.
Spaghetti with asparagus tips; grilled eggplant; green sauce; scafatta.
Meat rolls; veal scallops with capers.
Gnocchi with prunes; squash gnocchi.
Gubbio, Italy; rabbit; fried chicken.
Serpentone filled with raisins, walnuts, figs, prunes and apples wrapped in sweet bread dough.
Chickpea and farro salad; farro soup.
Pork chops; pork scaloppine in green sauce.
Olive oil producer Fabio Ciri; chocolate cupcakes.
Antipasto; liver pate; stuffed peppers; endive; wine.
Neapolitan rice pie.
Meringue and almond cookies; Tuscan cookie.
Beef and vegetable soup; tomato, leek and rice soup.
Italian-style cookies; nut squares.
Gelato; sorbet; peaches; lavender sprigs; chamomile tea.
Radicchio salad; sauteed pancetta; balsamic vinegar; zucchini salad; Romaine lettuce salad.
Chicken; juniper berries; balsamic vinegar.
Walnut-coated goat cheese salad; cantaloupe; endive salad with oranges.
Pizza; toasted bread rounds; cheese.
Venetian cake: cookies.
Swiss chard pie.
Pasta; leeks; baked penne; fettuccine.
Baked artichokes stuffed with pork.
Stewed capon; grape sauce; grilled pork; waffle.
Rice casserole; tomato sauce.
Breads, meats and cheeses for sandwiches.
Beef stew; pears.
Apricots; cherry tarts.
Zucchini; cod; potato casserole.
Bread filled with dried figs.
Butternut squash soup; baked trout.
Meat; lamb; veal; marinades.
Gnocchi; tomato sauce.
Tomatoes; tomato-bread salad.
Baked ham; ham-pea soup; lentils.
Stuffed onions; sweet-and-sour onions; caramelized onions; planting onions.
Pastry shop; cake; jellyroll; pistachio cream; cherry jam.
Dried cod; farro; cod-cauliflower salad.
Fava beans; mustard greens; black olives; broccolini.
Souffle; dandelions; spinach; heavy cream; Parmesan cheese; yellow tomato sauce.
Toronto; molded rice; ham; culinary folklore.
Eggplant; spaghetti; meatballs.
Sandwiches; dough; peppers.
Mary Ann Esposito's mother; chicken cacciatore; stuffed peppers; dessert.
Making cheese; pasta mold; rigatoni.
Lamb; greens; Gorgonzola.
Spaghetti; whiting; rigatoni; cauliflower; casserole.
Pesto sauce; potatoes; cheese.
Pasta dessert; pasta cake; sweet ravioli.
Macaroni; spaghetti and clams; pizza.
Beets; roasted vegetables; white sauce.
Cannelloni; herbs; ricotta.
Pasta without eggs; walnut sauce.
How to use tiny pastas; three-squash soup with orzo.
Calabrian pasta; sauces.
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.
Olive oil; grilled bread; 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 mushrooms.
Cooking on the grill.
Italian cookies; filled cookies.
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.
Stuffed tomatoes; zucchini/mint soup; baked fennel.
Cheese-filled beet pasta; potato-filled Swiss chard molds; herb-scented salmon.
Flavored bread sticks; potato fritters; olive pizzas.
Pandorato; panforto; holiday breads.
Vegetable lasagna; pizza dough; tomatoes and zucchini.
Italian food gifts; almond crunch candy; raspberry/mint vinegar; thyme/peppercorn oil.
Stuffed pork chops; prosciutto filling; zuppa inglese.
Italian New Year's Day and Epiphany meals; holiday breads.
Uncooked tomato sauce; sun-dried tomato sauce; black olive sauce.
Mushrooms; stuffed red peppers; fried zucchini.
Rice dishes including a rice ball, an eggplant and rice casserole and rice cakes.
Dried cherry cookies; cherry rolls.
Polenta with sage; rabbit; apple dessert.
Sausage antipasto; shrimp cocktail; rotolo di prosciutto.
Chocolate cake; amaretto cream pudding.
Cannelloni with mushrooms.
Stuffed pizza; potato pizza.
Shrimp with linguine; baked squid and scallops; Venetian marinated sole.
Dove-shaped bread; bread's origins.
Onion soup; spinach and zucchini soup.
Tomato antipasto; lamb flambe; dried figs.
Almond orchard; almond cookies; sweet-dough bread with almond paste.
Summer tart; marinated pumpkin recipe.
Panelle; potato fritter.
Sheep's milk ricotta; Parmesan cheese.
Asparagus soup; tomatoes and Swiss chard layered on bread.
Stewed artichokes; stuffed artichokes; deep-fried artichokes.
Chocolate mascarpone cake; frozen dessert with Italian nougat.
Pasta without egg yolks; veal ragu.
Seafood stew; Marchigiani bread.
Spinach and pine nut pie; Sicilian pizza; olive bread.
Torta filled with escarole; stuffed escarole; escarole soup.
Wedding cookie tree; biscotti; cream-filled tarts.
Pasta with sardines; swordfish.
Stone-oven pizzeria; pizzas.
Macaroni and beef casserole.
Fruit tart with figs.
Pasta/bean stew; sausage/lentil dish.
Macaroni with dough, tomato and lamb.
A cookout featuring three grilled meats, a chilled rice salad and a molded cream dessert.
Italian casserole with pork sausage, leeks and herbs.
Dinner from leftovers.
Schiacciate with several toppings.
Fried dough-wrapped eggs with tomato sauce.
Potato and pumpkin gnocchi; dumplings.
Sweet-and-sour Sicilian antipasto.
Pasta with porcini mushroom sauce.
Traditional Italian cookies.
Honey-coated fried dough; taralli.
Pasta with spinach and cheese.
Dessert of ladyfingers, brandy, cheese, cocoa.
After making a rustic bread without an oven, Mary Ann prepares a spinach, cheese and prosciutto sandwich.
Zucchini, peppers, fennel, squash.
A dessert from almonds and egg whites.
A 70-pound pork roast; marinade.
Mary Ann re-creates two Old World recipes: pepper rolls and pumpkin bread.
Bread bears with bows and raisin eyes.
Lasagna with eggplant and fresh pasta.
A sandwich, lasagna and stew from polenta.
Pears with wine and liqueur; torte.
Mary Ann makes Tuscan bread and then uses it to prepare panzanella.
Chicken broth soups with pasta.
An eggplant 'cake' stuffed with pasta, cheese, tomato sauce and meatballs.
Holiday bread baked in a flower shape.
Chicken and rabbit in white wine; marinated beef.
Spinach salad; Italian potato salad.
Seafood recipes including frutta di mare salad and baked stuffed squid.
Stuffed tomatoes and potatoes.
Mary Ann prepares a fritatta using eggs, cheese, seasonings and spaghetti.
Biscotti with almonds and anise; pizzelle.
Crespelli with Italian cheeses.
Coloring and flavoring pasta; tomato-cream sauce.
Pitas; marinated carrots; rigatoni.
Semolina gnocchi and potato gnocchi.
Preserving 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.