Parmesan tuna belly red by Gianfranco Pulina

Angel hair frittata by Ginny Jones

A lovely Italian lady from Calabria showed me how to make this many years and it is always a success.

Penne Arrabbiata by Nancy Cox

This simple, "angry" pasta is a classic. But it is definitely a grown-up treat; most kids hate it. Best served with grated Pecorino Romano cheese--Parmesan is too mild for this.

Lemon Spaghetti by Nollian

Unusually, simply delicious.

Pasta and roasted veggies by Unknown Chef

The dish is full of flavor, lite and easy to make.

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,…

RISOTTO COMPLETE BERRY by GRASSO GERARDO

3 YEARS AGO 'THE MASTER OF THE YEAR COMPETITION faeces dessert CELIAC X,

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.

PIGNOLI COOKIES by Linda Oefelein