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italian style greens (ricetta tipica per verdure verdi)

snacks and sides
This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and...

braised greens

snacks and sides
This is a really simple and tasty way to make greens less boring. Also, having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always ...

baked mushrooms stuffed with ricotta (funghi al forno ripieni di ricotta)

starter
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling....

baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella)

main courses
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday a...

pear sorbet (sorbetto di pere)

dessert recipes
Sorbets are always a nice way to finish a meal if you don’t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same...