Author: Marc Coffey

Crispy Fried Artichokes Simple and delicious! Here’s a video by Italian American celebrity chef Buddy Valastro and his mother in

How to build a wood fired pizza/bread oven A wood burning pizza/bread oven is a wonderful addition to any home.

How to Store Basil Fresh Basil is a popular herb to have on hand that tastes good in many dishes

Italian Prosciutto The need for preserving meat arose when hunters/gatherers became breeders and farmers.  This tradition for processing pork and

Italian flatbread with prosciutto and fontina (piadina) Ingredients  525 g (3½ cups) plain flour, plus extra, to dust  1½ tsp

Pollo Alla Milanese Ingredients 4 medium chicken breasts, skinless and boneless 100g/3½ plain flour 1 handful of fine breadcrumbs, toasted

Ceci di Farinata Chickpea farinata is a Ligurian specialty. It is especially typical of the city of Genoa but its

Sicilian Sausage and Polenta Bake Polenta is a dish of boiled cornmeal. It can be eaten as a hot porridge

Fried Polpatini with Ricotta & Basil | Gennaro Contaldo Ricotta and Basil deep fried in beautiful golden breadcrumbs and served

Street Food: Incredible Panini Packed panini made in Siracusa.  Just wow!