Category Archives: Italian and Italian-American Recipes

Italian and Italian-American Recipes

Recipes are meant to be shared! On this blog can be found classic Italian and Italian-American recipes that can be made at home, courtesy of the Italian-American Society of Peoria cooking classes. We’ve already tried out each and every one of these recipes. And not in a restaurant or chef’s kitchen – in our own homes! They’ve worked for us so we know they will work for you, too!

These recipes are also archived on the Learn Travel Italian website.

Food is a big part of any culture, and that said, especially of Italian culture. Italians take great pride in the food they prepare and serve at home and in the many family run restaurants that dot the Italian landscape. Wonderful chef-driven restaurants abound in Italy as well.

That is why the Conversational Italian for Travelers Phrase Book contains a special section on Restaurant Vocabulary! Take this pocket book of phrases along on your visits to Italy and read descriptions of the food you will be eating while in the restaurant, before you order!

Just the Important Phrases (with Restaurant Vocabulary and Idiomatic Expressions) – Pocket Reference Book

You may want to use our pocket reference book or our Conversational Italian for Travelers textbook even before leaving for your trip to Italy to learn how to read those restaurant menus ahead of time!

Our Italian Recipes

But, for now, experience some Italian cuisine at home by sampling our recipes!

Learn how to make classic Italian desserts, like Tiramisù:

Recipe: FamousTiramisù

Learn how to make wonderful Italian main courses:

Recipe: Bolognese Meat Sauce

Recipe: Shrimp Scampi

And classic, hearty Italian soups:

Recipe: Italian Lentil Soup

Follow our blog for a new recipe you will surely want to try about once a month! And visit our website at Learn Travel Italian for cultural notes and interactive audio dialogues to really feel a part of Italian life and culture!

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

March 21, 2016Italian and Italian-American RecipesEaster desserts, Easter desserts from Italy, Easter desserts from Sicily, Free Italian recipe, Free recipe, Italian cakes, Italian cheesecakes, Italian Desserts, Italian Easter desserts, Italian Food, Sicilian desserts, Sicilian Easter desserts, Stella LucenteKathryn Occhipinti

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

A traditional Easter cheesecake recipe—enjoyed by generations of Sicilians here in America!

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian Easter traditions are unique to each region of the country and have been lovingly handed down within families through the generations. Ricotta cheesecake, a version of which was first served by the Romans centuries ago, has come to play a part in the Easter celebration in Sicily as well.

The recipe given below is for a Sicilian Easter cheesecake—actually a “ricotta pie,” made with a sweet Italian pie crust and sweet ricotta and farro wheat filling. It has been passed down through the years within my father’s family from the town of Ragusa in Sicily. If you would like to see how the lattice pie crust top is assembled, visit the Stella Lucente Italian Pinterest site.

Farro wheat is one of the oldest forms of natural wheat grown in southern Italy and has been enjoyed by Italians for centuries. This whole-wheat grain is added to the ricotta filling as a symbol of renewal, along with dried fruit left over from winter stores and traditional Sicilian flavorings, in order to create a rich texture and a perfectly balanced sweet citrus and cinnamon flavor. Try it this Easter for a taste of Italian tradition!
—Kathryn Occhipinti

Easter Cheesecake Recipe
Traditional Sicilian Sweet Farro Wheat Pie

Ingredients

Pasta Frolla (Sweet Pastry)
2 cups flour
¼ cup sugar
½ tsp salt
¾ cup butter
2 eggs, lightly beaten
3 Tbsp brandy
1 tsp grated lemon zest

Farro Wheat* Preparation
½ cup whole farro wheat (about 1¼ cup cooked)
¼ cup hot milk
½ tsp salt
2 Tbsp candied orange
1 Tbsp minced dried apricot
1 Tbsp minced dried prune

Ricotta Filling
¾ lb. whole milk ricotta cheese
¾ cup sugar
3 egg yolks, beaten
dash of cinnamon
grated rind of 1 lemon (yellow part only, not white pith)
1 tsp vanilla
1 Tbsp orange juice or orange blossom water
2 egg whites, whipped until stiff with a pinch of cream of tartar

Procedure

Prepare the wheat

Cook the wheat according to the package directions; drain the water.

Add the scalded milk, salt, and sugar and boil an additional 5 minutes.

Remove from heat, add the orange peel and dried fruit, mix, and set aside to cool.

Prepare the pasta frolla

Sift the flour, salt, and sugar into a bowl.

Cut in butter with a fork and fingertips until the size of small peas.

Stir in egg yolks one at a time, mixing gently with a fork.

Gather the crumbly pieces of dough, adding a little milk if necessary to moisten.

Turn out on a floured board and press together with a soft, gentle kneading motion with the palm of the hand until a dough forms.

Form two discs, one slightly larger than the other, wrap them in plastic wrap, and refrigerate for 30 minutes.

Make the filling

Mix together all the filling ingredients except the egg whites.

Fold in the prepared wheat and then the whipped egg whites.

Assemble the pie

Roll out the larger disc of dough for the bottom crust and lay it in a 9” springform pan.

Prick the bottom with a fork. Add the prepared filling and refrigerate.

Roll out the top crust and cut it into strips using a knife or pasta wheel, and use the strips to make a lattice crust on a pizza plate or other flat board (see Stella Lucente Pinterest for step-by-step pictures).

Slide the lattice crust onto the top of the pie and crimp the edges.

Bake in preheated oven at 350° for about 40–50 minutes, or until crust is nicely browned. Cool in oven.

Sprinkle with confectioner’s sugar when cool if desired. Refrigerate until serving.

*Whole farro can now be found in many specialty stores and on the Internet. Rustichella D’Abruzzo brand “whole farro cereal grain” was used in the recipe.

—Kathryn Occhipinti: Adapted from the cooking classes given by the Italian-American Society of Peoria

Conversational Italian for Travelers Just the Important Phrases (with Restaurant Vocabulary and Idiomatic Expressions) is YOUR traveling companion in Italy! All the Italian phrases you need to know to enjoy your trip to Italy are right here and fit right into your pocket or purse.

Available on amazon.com and Learn Travel Italian.com

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian
Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

February 15, 2016Italian and Italian-American RecipesHow to make Italian lentil soup, How to make Italian soup, How to make lentil soup, Italian Lentil soup, Italian Recipes, Italian Soup, La Piana pasta, lenticchie, Lentil soup, lentils, noodle soup, Pasta and Soup, ravioli, ravioli soup, Soup Recipe, soup with noodles, Soup with Pasta, Stella Lucente, ZuppaKathryn Occhipinti

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Nothing like a bowl of hot Italian soup for a cold winter’s day!

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Lentils are loved by Italians and make a wonderful, hot, nourishing soup for everyone! Try this recipe, and I think you will agree, even if you’ve never eaten lentils before. Any kind of miniature pasta can be used in this soup. My mother usually breaks regular spaghetti into shorter pieces for her version, although miniature ravioli are fun if you can find them in your local grocery store. For a vegetarian dish, dried ravioli with squash filling, which are pictured in this blog, are a wonderful complement to the lentils.
—Kathryn Occhipinti

Italian Lentil Soup Recipe

Ingredients

3 Tablespoons olive oil
1 onion (chopped finely)
2 carrots (chopped finely)
1 stick of celery (chopped finely)
1 package (12 oz.) dried lentils (sorted and rinsed once but not soaked)
1 tsp crushed, dried sage
1 bay leaf
optional: meat stock or broth*
1 can (14.5 oz.) chopped tomatoes
about 6 oz. capellini pasta or dried miniature squash ravioli**

Use a large, wide-bottom pot to make this soup.

Heat the olive oil over medium heat and then add the chopped onion, celery, and carrot and cook, stirring, until both have softened a bit.

Add the lentils and cook the vegetables a bit longer, stirring, but do not let the onions brown. (This initial cooking of the lentils is said to harden the skin, so they will not become too mushy. If you like more mushy lentils, skip the sauté and just add the lentils after the rest of the vegetables have become soft . This will also decrease the overall cooking time.)

Add enough water (or meat stock if you have it and do not want a vegetarian dish) to cover the vegetables—about 6–8 cups—the dried sage, and the bay leaf.

Cover and bring to a boil; uncover, reduce heat, and simmer 45 minutes.

After the vegetables have cooked a bit, taste the soup. See how much the lentils have softened, and if they are still hard, cook longer. If they are about soft enough for your liking, proceed as follows:

Add about 1 Tablespoon of salt (to taste; less can be used) and an additional 2–4 cups of water for the pasta that you will soon be adding. Cover and bring soup back to a rolling boil.

When the soup is at a rolling boil, add the chopped tomatoes and the tomato juice from the can and the pasta. Traditional pasta for this dish is capellini pasta, cut into short pieces, as shown in the video. Any small pasta will do, though, such as ditalini pasta or even miniature ravioli or tortellini. Dried, miniature ravioli with squash filling were used for this blog.

Cook until the pasta is “al dente” or “to the tooth.”

Remember to remove the bay leaf before serving!

Enjoy with crusty Italian bread on a cold winter’s day!

*Italian “meat stock or broth” is often composed of whatever bones and small pieces of meat are left over from the night before—chicken and pork bones can be combined, for instance, or just one or the other used. When I make this soup for my family, it is usually with pork chop bones and meat left over from Monday night’s dinner. This gives the soup a nice added complexity.

**The dried ravioli used for the dish pictured was the “La Piana” brand imported from Italy, “ravioli with squash filling,” which also adds a nice bit of flavor to the dish. Here are some links to help you find this pasta in the United States: Italian Foods Corporation, La Piana Italian foods Facebook page, Pennsylvania Macaroni Food Company.

*How to Chop Vegetables
Carrots: Cut lengthwise to half, and then lengthwise again to get quarters. Line them up side by side and then cut crosswise from the tips to the base of the carrot to get small, even pieces that look like quarters of a circle.
Celery: Cut lengthwise through each celery stalk as many times as needed to give pieces the same thickness as the carrot pieces. (You will need more lengthwise cuts at the thicker part of the celery near the base.) Then cut crosswise from the tip to the base to get small, rectangular pieces of celery about the same size as the carrot pieces.
Onions: Cut lengthwise through the onion. Turn one of the halves flat side down. Holding the onion together with one hand, cut lengthwise along the green lines through the onion, except for the root holding the onion together at the base. Turn and cut horizontally, from the side away from the stem toward the stem. Just before reaching the stem, flip the onion flat again and make the final cuts. Discard the piece that contains the stem.

—Adapted from the cooking classes given by the Italian-American Society of Peoria,
Kathryn Occhipinti

Available on amazon.com and Learn Travel Italian.com

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Italian-American Style Shrimp Recipe: Shrimp Scampi

December 21, 2015Italian and Italian-American RecipesChristmas dinners, Christmas Fish Dinners, Christmas pasta dishes, Christmas recipes, Feast of the 7 fishes, Fish Dinners, free Christmas recipes, Free Italian recipe, How to make Shrimp scampi, Italian Christmas dinner, Italian feast, Italian festa, Italian Fish, Italian fish dinner, Italian Food, Italian Recipe - Shrimp Scampi Style, Italian recipe free, Italian Recipes, Italian-American Fish, LInguine and Shrimp, Shrimp, Shrimp and linguine, Shrimp and Pasta, Special Christmas dinners, Stella Lucente, what is a scampi, What is shrimp scampiKathryn Occhipinti

Italian-American Style Shrimp Recipe: Shrimp Scampi

Shrimp with linguine: a family favorite for an Italian-American Christmas Eve fish dinner

It is amazing that a dish this simple can be so delicious. It is a real crowd-pleaser, loved by adults and children alike and perfect as the only dish or as one of several fish dishes (sometimes as many as seven!) served at an Italian-American Christmas Eve feast. “Scampi style” in America just means that shrimp are cooked in a light sauce of garlic, butter, and white wine to a delightful tenderness and flavor.

Italian-American Style Shrimp Recipe: Shrimp Scampi

The Italian name “scampi” is the plural of “scampo,” which means “safety, salvation, or escape,” and the verb “scampare,” which means “to escape.” Regarding this dish, the word “scampi” cleverly refers to the tail of a certain small lobster found in the North and Mediterranean Seas. The French name is “langoustine” and the Spanish name is “cigala.” This small lobster (to get technical, the true name is Nephrops norvegicus) has meat in the tail section but not much in the claws. In the United Kingdom, “scampi”refers to the preparation of the whole tail of this lobster cooked in breadcrumbs, but tradition elsewhere renders “scampi” as a preparation of garlic, butter, and white wine. Try this easy-to-make dish this Christmas Eve and see for yourself how wonderful shrimp can taste!
—Kathryn Occhipinti

Italian-American Style Shrimp Recipe: Shrimp Scampi

Ingredients

1 pound of linguine, cooked (serves 4–6)
2 Tablespoons olive oil
1/4 cup finely chopped shallots or yellow onions
6 plump cloves of garlic, peeled and finely chopped
1/2 tsp salt and pinch of white pepper to taste
8 Tablespoons unsalted butter
1 cup dry Italian white wine (chill the rest of the bottle for dinner)
1 pound large shrimp (about 16–18), cleaned, shell peeled off, and de-veined*
Few sprigs of chopped parsley
juice of 1/2 lemon

First, start to cook the linguine, and let the pasta cook as the sauce is being made. If you are lucky, it will all come together at about the same time! A general method for cooking pasta is as follows: set a large pot of well-salted water on the stove to boil, and at the rolling boil, add the pasta; stir; cover the pot to bring back to a boil quickly; uncover, stir, and cook until pasta is “al dente” (slightly firm). Drain and keep warm if pasta is ready before sauce is finished.

Set a large skillet with high sides or your largest frying pan on a burner over low heat. Watch the pan very closely from start to finish so that the shallots, garlic, and butter do not turn brown. The “sauce” will come together very quickly.

Put the olive oil and shallots or onions and garlic into the skillet with the salt over medium heat and cook, stirring as needed, until they soften (do not let them brown).

Add the butter and let it melt slowly. Add the salt and white pepper. Cook until the onions and garlic are translucent (cooked through).

Add the white wine and raise heat to boil down the alcohol in the wine and thicken the “sauce.” Boil down until about 3/4 cup of wine is left.

Add the shrimp and cook briefly on each side (about 3–4 minutes) over medium heat, until they turn pink, turning and moving the shrimp in butter as needed. Do not overcook, or the shrimp will dry out and become rubbery.

Taste and adjust salt and additional white pepper as needed. If too much wine has boiled off by the time the shrimp have cooked, add some pasta water. If the sauce seems a bit watery, take the shrimp out and boil down a bit more.

Take pan off heat and add the chopped parsley and juice of 1/2 lemon. Mix to combine.

Enjoy over freshly cooked linguine. Because this is a delicate fish dish, no grated cheese topping is needed!

*To get the best flavor from the shrimp in this dish, it is best to buy the shrimp raw and clean them, although shrimp can be bought already cooked and just warmed through in a pinch. When cleaning the shrimp, the veins along the outer and inner curves of the shrimp should be removed by making a slight cut and pulling each vein out. I have a shrimp knife for this task that I found in a specialty food catalog long ago that looks like this: and makes the work quick and easy.

—Adapted from the cooking classes given by the Italian-American Society of Peoria,
Kathryn Occhipinti

Available on amazon.com and Learn Travel Italian.com

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

December 8, 2015Italian and Italian-American RecipesBolognese Meat Sauce, Bolognese Ragu, Bolognese sauce, Family Style Italian, Family Style Sauce, free Italian meat sauce recipe, Free Italian recipe, free Italian sauce recipe, How to cook Italian meat sauce, Italian Bolognese, Italian Food, Italian Meat Sauce, Italian Meat Sauces, Italian recipe, Italian Recipes, Italian sauce, Italian Sauce Recipe, Learn Italian cooking, Meat Sauce, Meat sauce for pasta, Meat sauce for spaghetti, Pasta alla Bolognese, Pasta meat sauce, Pasta sauce, Sauce, sauce for pasta, Spaghetti meat sauce, Spaghetti sauce, Stella LucenteKathryn Occhipinti

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Pasta alla Bolognese—pasta with everybody’s favorite meat sauce! And so easy to make… in one pot!

Italian Sauce Recipe: Bolognese Meat Ragù

This famous Italian sauce from the city of Bologna is actually a “ragù” (similar to the French “ragout”) because all of the ingredients are gradually combined and then simmered in a large saucepan for hours, until the flavors have beautifully melded and a thick sauce is created. Pair this delicious sauce with thick spaghetti or tubular macaroni that has ridges for the sauce to cling to. For a special dinner, this sauce is wonderful with homemade wide-ribbon pasta, such as tagliatelle or pappardelle. And remember, a little sauce goes a long way in Italy—a generous ladle of sauce on top of a nest of pasta in each plate makes a wonderful meal—top with freshly grated Parmesan cheese and enjoy!
—Kathryn Occhipinti

Italian Sauce Recipe: Bolognese Meat Ragù

Ingredients
(Serves 4 with 1 lb. of pasta)

3 Tbsp butter (plus more to finish sauce at end if desired)
2 Tbsp olive oil
½ cup chopped pancetta or ¼ cup chopped bacon
1 medium onion, chopped finely
1 stalk of celery, chopped finely
1 carrot, peeled and chopped finely
¾ cup ground beef
¾ cup ground pork
¼ cup ground Italian sausage (about 1 sausage removed from casing)
¾ cup dry white wine
1½ cups beef stock
4 tsp tomato paste
¼ cup whipping cream

Optional:
¼ lb. cremini mushrooms, quartered and sautéed in 3 Tbsp olive oil and 1 Tbsp butter

Procedure

Heat 3 Tbsp of butter with 2 Tbsp of olive oil in a large skillet over medium heat.

Add the finely chopped onion, celery, and carrot, and cook with a pinch of salt until vegetables have softened.

Add the chopped pancetta or bacon and cook to render out the fat. Remove meaty parts of bacon.

Add the ground beef, ground pork, and Italian sausage meat, and stir with a wooden spoon to break up meat as it browns.

Add dry white wine and raise heat to high to boil off.

Mix a little of the beef stock with the tomato paste to thin, and then stir into the skillet with the other ingredients.

Season with salt and pepper to taste.

Add ¼ cup of the beef stock and cover the skillet.

Cook over medium-low heat for an additional 1 to 1½ hours, stirring intermittently and adding more stock gradually to keep the meat moist.

All the ingredients should come together to form a gravy-like sauce, or ragù.

Optional: While the meat ragù is cooking, quarter and sauté the mushrooms in a separate small frying pan in 1 Tbsp butter and 3 Tbsp olive oil and reserve.

To complete the sauce, remove the ragù from the heat, stir in the mushrooms and their juices, and then stir in the whipping cream.

Add additional tablespoons of cream and 1–2 Tbsp of butter as desired.

Serve immediately, with a generous ladle of sauce in the center of each plate of pasta.

(Leftover sauce can be stored in the refrigerator or for longer periods in the freezer. Add a little water to the sauce as needed and reheat over low heat.)

—Adapted from the cooking classes given by the Italian-American Society of Peoria, by Kathryn Occhipinti

Available on amazon.com and Learn Travel Italian.com

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Dessert Recipe from Italy: Make Our Famous Tiramisù

November 2, 2015Italian and Italian-American RecipesAbout Italian desserts, Dessert recipes, Famous Italian tiramisu, famous recipe tiramisu, famous tiramisu recipe, Free Italian dessert recipe, free recipe tiramisu, Free tiramisu recipe, How to make Tiramisu, Italian cakes, Italian Desserts, Italian Food, Italian Recipes, Recipe for Tiramisu, Recipes for Italian desserts, Stella Lucente, Tiramisù, Tiramisu Dessert, Tiramisu in Italy, Tiramisu recipeKathryn Occhipinti

Dessert Recipe from Italy: Make Our Famous Tiramisù

Tiramisù: Italian Pick-Me-Up!

Dessert Recipe from Italy: Make Our Famous Tiramisù

This famous Italian layered dessert, which literally means “pick-me-up,” was said to have originated when Italian ladies wanted a snack to get them through a long night of entertaining. Try our version, and we think you will agree that a piece of this dessert will add sparkle to any get-together or special celebration, whether for lunch, dinner, or the wee hours of the evening… Just follow our step-by-step instructions on how to make each component of the dessert, and assemble it all into the delicious layers that will form a kind of cake when refrigerated overnight.
—Kathryn Occhipinti

Tiramisù Recipe

Make the zabaglione* custard:
*Italian custard made with Marsala wine
6 egg yolks
¼ cup sugar
¼ cup Marsala wine

Off heat, beat the egg yolks and sugar on the top pot of a double boiler with a whisk
until combined and the yolks become pale yellow.

Fill the bottom pot ⅓ of the way up with water and heat to a simmer on the stove.

Place the pot with the egg yolk mixture over the pot with the simmering water.

Stir the beaten egg yolks constantly with a whisk while slowly pouring in the Marsala wine.

Continue to stir, scraping the bottom of the pot often, for about 5 to 6 minutes.

When the mixture has thickened, transfer to a bowl and chill for 30 minutes.

Make the cream filling:
1 cup whipping cream (cold)
4 Tbsp sugar
1 lb. Mascarpone cheese
chilled zabaglione custard

Beat the whipping cream and sugar together in a large bowl with an electric mixer until soft peaks form.

Fold in the Mascarpone cheese, and then the chilled zabaglione custard, into the whipped cream until well blended.

Make the coffee syrup mixture:
2 cups espresso coffee (cooled)
¼ cup Marsala wine
1 tsp vanilla

Combine the espresso coffee, Marsala wine, and vanilla in a measuring cup.

Assemble the tiramisu (have the following ready):

Cream filling
Coffee syrup
2 (7 oz.) packages of lady finger cookies
Cocoa powder for dusting

Arrange 16 lady finger cookies in a 9″ x 13″ baking pan.

Pour 1 Tbsp. of the coffee syrup on each cookie.

Spread 1/2 of the cream filling mixture over the cookies.

Dust with cocoa powder.

Repeat cookie layer, coffee syrup, cream filling mixture, and cocoa powder, finishing with a layer of cream and a dusting of the cocoa powder on top.

Cover and refrigerate at least 5 hours or overnight to allow the cookies to absorb
moisture and flavor.

Cut into squares to serve and enjoy with a cup of espresso coffee!

—Adapted from the cooking classes given by the Italian-American Society of Peoria. Thanks to Rudy Litwin, IAS President in 2012, for this recipe!

Available on amazon.com and Learn Travel Italian.com

Dessert Recipe from Italy: Make Our Famous Tiramisù

Learn Travel Italian Blog

Learn Italian FREE! Advanced Italian Language Blogs, Cultural Notes, and Italian Recipes

Category Archives: Italian and Italian-American Recipes

Italian and Italian-American Recipes

Our Italian Recipes

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Italian Recipe: Lentil Soup (Zuppa di Lenticchie)

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Italian Sauce Recipe: Bolognese Meat Ragù

Dessert Recipe from Italy: Make Our Famous Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

Enjoy this blog? Please spread the word :)