Light Fettuccine with Mushrooms by Catherine Pappas

Spaghetti with Fresh Zucchini by Catherine Pappas

Cinghiale in agrodolce (Sweet and Sour Wild Boar) by Frank Fariello

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more than ten, and you should turn the page. Well, here’s the exception…

Spaghetti with Anchovy and Fresh Spinach & Tomatoes by Catherine Pappas

Focaccia with fresh tomato, zucchini & Kalamata olives by Catherine Pappas