Most pasta dough is usually made from combinations of flour, eggs and water. There are dozens, if not hundreds, of variations on the flour-egg-water ratio used, as well as types of flour and herbs added to the mixture. Variations also matter as the different shapes of pasta depends on some…

Like most of the edible greens, Escarole is a dark leafy nutritional powerhouse that can be prepared in so many variations – you may have already seen and enjoyed our recipe for Escarole & Beans, so here we are presenting another: Escarole Pie. This simple-to-make and highly delectable dish is…

There are few sensory pleasures in life that can compare to the wonderful aroma of a simmering marinara sauce. Early every Sunday morning, my Parents (both of full Italian descent), would attend church, and then my mother would start making her Sunday Gravy while us kids suffered through attending the…

After a long search, I found a true Italian family treasure: My Parent’s copy of the Talisman Italian Cook Book from the 1950 printing. This classic Italian cook book was originally penned in 1929 by the well-respected Italian chef Ada Boni (1881 – 1973). It was originally translated from Italian…

“Pizza Rustica”. The name conjures up thoughts of amazing Easters-past when my grandmother, Mary Esposito, would create this layered & weighty delicacy to share with the extended family. I actually witnessed her build one of these pies when I was in grade school; my mother had taken me and some…