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Cheesy Garlic Bread Laura Vitale What’s not to like? Cheesy Garlic Bread and oh let’s see…OH YEAH, a great glass of Red. Perfect when company comes as a wonderful appetizer or accompaniment to a heartwarming Italian dinner party. Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled […]

Appetizer With Prosciutto Di Parma and Parmigiano Reggiano * Appetizer With Prosciutto Di Parma and Parmigiano Reggiano Ingredients:  1 sheet of puff pastry, thawed per package instructions 1 egg and 1 tbsp water, beaten together 7 oz. Prosciutto di Parma slices 7 oz. Flakes of Parmesan reggiano All – Purpose flour for dusting Directions: Preheat […]

Proscuitto Wrapped Scallops Chef Derek St. Romain Prosciutto Wrapped Scallops: This is one of our favorite ways to enjoy scallops. The recipe is easy, quick, healthy and very tasty. Something you should try with Parma Prosciutto if possible.  Try it You’ll Love it! Shopping List: Prosciutto Wrapped Scallops 1 pound scallops 1 package sliced prosciutto […]

Asparagus and Gnocchi with prosciutto crumbs Written Recipe below * Asparagus and Gnocchi with prosciutto crumbs 15 minutes serves 4 as a starter Easy This asparagus and gnocchi dish with crunchy prosciutto crumbs makes for a quick and easy starter Ingredients prosciutto 4 slices salted butter 75g garlic 1 clove, crushed asparagus 250g, trimmed gnocchi […]

Delicious & Traditional Italian Antipasto Laura Vitale Recipe Antipasto I love Italian Food. I think around the world Italian Food is the most popular world wide. As a lead in to most Italian lunches or dinners we have an antipasto of one form or another. I love to make the antipasto utilizing many of the […]

Biscotti Recipe Italian Grandma’ makes Anisette Biscotti * Biscotti  known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink.   Biscotti is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked”. It characterised oven-baked goods that were baked twice, so they became […]

Delicious Deviled Eggs Recipe Laura Vitale * Deviled Eggs: This dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. Mom used to make these all the time. I could eat them forever. Really Delicious     Some Deviled Egg […]

Calabria Recipe – Traditional “Nduja” (Anduya)  Spicey Salami Spread Chef John Food Wishes *   ‘Nduja (pronounced “Anduya” is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrian variation of salumi, loosely based on […]

Buffalo Chicken Wings – Chef John Recipe  * In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo declared July 29, 1977 to be Chicken Wing Day. Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada. Large franchises specializing in Buffalo wings […]

Buffalo Wings Recipe – Unique by Laura Vitale Perfect Football Food * There are several different claims about the invention of Buffalo wings. One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were […]