Author: Marc Coffey

Serves: 10 to 12 slices INGREDIENTS: 1 cup pitted dates, chopped 1 teaspoon baking soda 1 cup boiling water 1

Deep Fried Pasta Snack: Crunchy Paccheri with Stracchino and Porcini Crunchy stuffed pasta? It may sound odd, but we promise:

Farro Salad with Olives and Pecorino If you have a healthy diet and like to eat genuine food, you can

Libum Bread Recipe: Back to the Romans! Today we’ll dip into Italian history, or better, into Roman history, to discover

Pasta with Bottarga, Swordfish and Cherry Tomatoes Discover this bottarga recipe with swordfish and cherry tomatoes: an interesting and luscious

Simple Mackerel Fillets Recipe with Olives and Onions A real cure-all recipe, very easy and delicious: mackerel fillets with green olives and

Seafood Couscous with Squid, Dried Tomatoes and Bottarga This seafood couscous recipe will lighten your mood and will take you

Pandoro Christmas Tree with Custard and Currant   This Christmas recipe will turn your Pandoro into a yummy cake! An

Tuscan Sangria Tuscan wine and three Italian spirits give this robust sangria authentic regional flavor. Recipe Yield: 10 drinks Ingredients

Crispy Prosciutto Baskets Stuffed with Stracchino Cheese and Pear INGREDIENTS 7 oz Prosciutto crudo 14 oz Stracchino 2 Williams pears