Ciao Italia

Sicilian-style Stuffed Veal Rolls; Potato Salad with Oregano; and more.

Roasted Vegetables and Burrata Salad; Chickpea Pasta with Burrata, Peas and Prosciutto; Poached Fresh Salad with Burrata.

Roasted cauliflower with a red pepper, oregano and tomato paste rub; spaghetti with cauliflower; cauliflower steak baked in the oven.

Kale and cannellini bean bruschetta; herb-stuffed lamb braciole; chocolate budino.

The Sicilian favorite scaccia features pizza dough layered with tomato sauce and sliced caciocavallo cheese.

Golden yellow fettuccine with mussels, saffron and cherry tomatoes; almond-crusted fish; fennel slaw.

Roasted squash salad; roast pork loin, Sicilian style, with fennel and potatoes; chocolate glazed, cinnamon and clove-spiked Sicilian chocolate spice cookies.

Tuna-stuffed red peppers feature a combination of thyme, tarragon, chickpeas and lemon juice; baked chicken thighs marinated in sage, parsley and rosemary; an herb salad with melon, grapes, honey and thyme.

Shrimp with beer; shrimp in arugula sauce; preparing grilled shrimp with rosemary on the outdoor grill.

Tomato gratin features a medley of cheesy bread cubes and cherry tomatoes; classic tomato tart.

Ossobuco with polenta; Parmesan cheesecake made with a crushed almond, twice-baked crust.

Making mascarpone, a versatile soft cheese; mascarpone and blackberry cake; mascarpone and plum sundae.

A mimosa cake resembles the mimosa tree and its bright yellow flowers.

Neapolitan-stuffed artichokes with a filling of fior di latte, pecorino, anchovies and lemon zest; drowned artichokes stewed with olives, parsley, and garlic.

Ravioli-like, cheese and herbs-stuffed pansotti topped with walnut pesto; the dome-shaped, cheese-filled torta bietole.

Modica's chocolate cookies, a clever blend of chocolate, cinnamon, grated lemon zest, whipped egg whites and finely ground cooked veal.

Ligurian potato loaf combines potatoes with beans, carrots, onion, garlic, and zucchini; Swiss chard, potato and carrot pie; a custard-like sage pie.

Spinach spaetzle tossed in a sauteed onion and speck sauce; spaetzle dressed with a butter, cream and speck sauce.

Pasta Trapanese made with spiral pasta called busiate and a sauce made from almonds, tomatoes, basil and garlic.

Harvesting lettuce; a fruity fennel and fig salad; Tuscan bean salad with soppressata; a little gem salad.

Sunday sauce with meatballs; lamb chop lollipops; tomato salad.

Neapolitan meat and onion sauce over ziti; spaghetti alla puttanesca.

A classic New England clam chowder; seafood stew; squid with rice.

A deep-fried cannoli with a chocolaty, cinnamon-toasty, pistachio nut-packed ricotta filling.