Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com

To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.

Insalata di Calamari e Cuori di Sedano by Patricia Turo

Calamari salad is always on the antipasti menu in Italy. It brings the freshness of the sea, combined with fresh raw vegetables, the deep rich flavor of extra virgin olive oil and the tartness of fresh lemons.

Stuffed Mushrooms by Linda Oefelein

This has been a family favorite of ours for generations - I've tweeked my own seasonings to taste!

Warm Fennel & Chickpea Antipasto by Caroline Caron

Such a wonderful appetizer (or side dish) that reminds me of something rustic and Italian!

Parmesan tuna belly red by Gianfranco Pulina

Focaccia mia by alba gomez

ELABORACION DE LA MASA. COCCIÓN . RELLENADO. GRATINAR PARA DERRETIR EL QUESO.

Antipasto Chef Reno by Nazzareno Casha

Method Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice,…

Crisp pastry filled with pumpkin, eggplant, swordfish and mint by Frank Fariello

Folks, Here's a wonderful example of creative Italian cooking from Chef Luigi Ferraro from Calabria. His profile can be found at http://www.cookeatshare.com/chefs/luigi-ferraro-71716.

Roasted Squash with Onion, Oregano & Mint by La Tavola Marche (farm, inn & cooking school)

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. This is one of my favorite Mario Batali recipes - best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish.