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Pasta all’Amatriciana

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Roasted Vegetables Antipasto Plate

This antipasto platter goes past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Ligurian Pesto with Spaghetti

In the same way that Bolognese sauce is omnipresent in Bologna’s homes and restaurants, basil pesto or pesto Genovese is ubiquitous in Ligurian cuisine. In fact, it’s practically a national symbol in Liguria, the Northern Italian region it comes from.