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Roasted peppers, garlic, prosciutto and olive oil are the main ingredients in this simple and delicious pasta dish. When we say simple, we mean it! We roast these little guys the lazy person’s way – in a hot oven. Continue: 
This dish uses only the duck legs. The breasts may be used for numerous other recipes. The long cooking time is not indicative of the difficulty level. If duck is not available, chicken may be substituted. Continue: 
Pizza may well be the most beloved food of anyone who likes to eat! Give us a well made pizza and a good bottle of wine and we are all set for the evening! We are proud of the fact that when friends visit us from Italy, they tell us that our pizze are as good as anything they eat in Italy. Continue: 
Focaccia may seem like a lot o work. Actually to make American focaccia it’s not. To make authentic Italian focaccia it is a bit of work. take our word for it – it’s worth it! After the first time, the procedure will be so much easier to understand and to do. Continue: 
Salmon is a perfect fish to pair with pasta. this salmon & pasta dish takes advantage of the flavors that surface when fresh salmon is grilled. Continue: 
Lamb chops can be cooked many, many ways. The way we like them best is to develop a recipe that enhances their natural flavor. This recipe does that, and is easy to prepare and simple to make. Continue: 
The recipe below is derived from Boriani, Guido, and Fabrizio Ostani. “Il Pane”. Milan: Ottaviano, 1986, and from Franconeri, Silvano and Chiara Scudelotti. “Fare Il Pane e le Ricette di Pane”. Bussolengo (VR), 1993. This is a sticky dough, so it will take a bit of getting used to work with it. Continue: 
The following recipe is excerpted from a Molina Sima recipe booklet. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan. Continue: 
The following recipe is excerpted from “Scienza e Technologia della Panificazione” by Giovanni Quaglia . Continue: 
The following recipe is excerpted from “Il Pane” (Two titles of the same name are allowed in Italy.) by Maurizio Mascarin and Walter Pizzolato. Continue: |
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