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Penne alla Boscaiola Pasta alla Boscaiola is an Italian classic, eaten in Fall when the wild mushrooms grow abundantly in

Vitello Tonné This classic Italian entrée is made with braised veal cutlets marinated in white wine smothered in a velvety

Flounder Fillets in White Wine Ingredients     1 pound of flounder fillets     2 eggs, well beaten     1-2 cups

Stuffed Eggplant Ingredients     8 small eggplants or 4 medium eggplants     Around 1 liter of tomato sauce     2

Cheesy Roasted Garlic Tomato Mushroom Pasta Ingredients Veggies: 1 cup cherry tomatoes (cut in half) 3 chopped garlic cloves 1

Puntarelle alla Romana Puntarelle are a classic Roman appetizer found from November through April in every restaurant in the city

Mashed Potatoes With Roasted Tomato and Onion Ingredients Mashed Potatoes: 6 large potatoes 5 cups vegetable broth 3 tablespoons warm

Spaghetti con le Cozze e Pomodori Freschi (Spaghetti with Mussels and Fresh Tomatoes) Ingredients     250 grams of cleaned mussels

Gemelli with Grilled Sausage & Scamorza Ingredients     1 onion, chopped     1 grilled sausage, chopped into small pieces    

Insalata di Seppie e Patate (Cuttlefish and Potatoes Salad) Ingredients     800 grams (1.75 lbs) cuttlefish, cut into rings or