Chocolate Sauce for Roman Oxtail by Carmelita

A tomato sauce base is enriched with poached celery and finished with dark chocolate, raisins and pine nuts and a hint of nutmeg. This silky sauce is a subtly bitter sweet finish for Roman Oxtail Stew, its crowning glory. Though I have never tried it, I imagine it could also work well with game dishes.

Naples Style Meat Ragù by Carmelita

The other great Ragù, besides the one from Bologna, is prepared in a very different way and is much richer in tomatoes

Spaghetti with Meatballs - the original Italian recipe by Carmelita

Though many think this dish is Italian American, there is a traditional dish from Abruzzo that must have been the original inspiration. Read about how to make it here.

Gnocchi and Peas with Pesto by Maria Filice

I opened my freezer this morning and saw peas, some left over uncooked gnocchi and a small container of pesto. Let me show you a little of this and that and take note........

Ravioli with Peas and Prosciutto by Carmelita

This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.

Panz's Minestrone by Unknown Chef

My family enjoys this soup year-round but mainly during the late fall and winter. I simmer my dish for about two hours. You might choose to simmer for a shorter or longer period. My motto is "You can never cook with too much garlic." I'm a squeezer to maximize the garlic flavor. I add spices by "feel", meaning without measuring.…

Lemon Rosemary Risotto by Carmelita

Sunny colours and refereshing, zingy taste.

Regina Cookies (sesame Biscotti) by Ambreen

Crispy Italian Cookies...

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

Panacotta. (Italian cream custard) by Les

Very delicious but quite rich so don't 'pig out'

Stuffed Artichokes by Chef Feiny www.feintastingfoods.com

I will never forget the first time I ate Stuffed Artichokes.......It was love at first site......25 years later I still make it the same way my mom did and taste the SAME!!!!!!!

Pork Chops with Bell Pepper and Caper Sauce by Chef Feiny www.feintastingfoods.com

ONE OF MY FAVORTIES!!!!!! The combination of the bell peppers, shallots, capers sets for an AMAZING marriage to the pork chops. ;-)

Italian chocolate spice cookies by therese morr

Melissa's Bolognese Sauce by melissa

Chestnut Bread by Deena Montillo

A wholesome, flavorful sweet bread that can be served anytime!