Spaghetti with habanero and oregano spicy sauce by Fausto

The spicy habanero and oregano sauce is the right combination between the Mediterranean flavor of oregano and the fragrance of the South American habanero.

Asparagus & Sundried Tomato Spaghettini by kirsten's kitchen

think spring!

Zucchine a scapece by Frank Fariello

There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, perhaps because zucchini plants are so prolific that the surfeit soon becomes a problem. New zucchini can literally sprout from one day to another, and the production—especially around…

Carciofi alla romana (Roman-style Artichokes) by Frank Fariello

Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back to work, then, than this dish, one of the most typically Roman…

Funghi trifolati ("Truffled" mushrooms) by Frank Fariello

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are equally easy:

Strozzapreti ai funghi ('Priest-strangler' pasta with mushrooms) by Frank Fariello

This mushroom sauce may be the simplest sauce for pasta of all.

Vegetable Broth by Frank Fariello

With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. Vegetable broth can be used in all of the same ways as meat broths, although I find that it is particularly apt for making…

Cavolfiore alla napoletana by Frank Fariello

Here's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli. A recipe for this dish is contained in the classic tome, La cucina napoletana by J.C. Franscesconi (recipe 527 on page 534).

Hummus and Bruschetta Appetiser by judee

Quick, easy, and delicious and makes a great presentation.. A marriage of Middle Eastern and Italian all in one. Something different for your next party.Yum!

Artisanal Fusilloni w/ Roasted Red Pepper Romesco Sauce & Broccoli Crumble by Victoria Prehn

Easy pasta fit for a special occasion.

Fagiolini in umido (Green beans in tomato sauce) by Frank Fariello

While Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday vegetarian' or anything of that sort. It was just the way that she grew up eating in a…

Pere al vino rosso (Pears in Red Wine Sauce) by Frank Fariello

Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on to our table in the colder months: pere al vino rosso, or pears poached…

Home Made Sun Dried Tomatoes by gypsy696

Vegan Bolognese Spaghetti by Gourmandelle LifestyleBlog

I love Italian food, especially pasta! This is the well known Bolognese Pasta recipe turned vegan. The texture and taste are almost the same as in the original recipe, which is a great thing! Even better, I used gluten free spaghetti. Hope you'll like it!

Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi