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“A vibrant salad with tender Tuscan kale, bright lemon, olive oil, and shaved parmesan for a simple yet deeply flavorful dish.”

“Delicate agnolotti filled with whipped ricotta are bathed in a silky lemon butter sauce, creating a dish that’s rich yet bright. Tender Swiss chard and fresh chives add a subtle earthiness and herbal lift.”

“Handcut pappardelle showcases the beauty of fresh pasta, with wide, delicate ribbons that are tender yet satisfyingly hearty. Its rustic texture allows sauces to cling to every strand, making it an ideal canvas for rich ragùs, creamy sauces, or simple olive oil and parmesan.”

“Wide ribbons of pappardelle are tossed in a rich sundried tomato sugo with savory Italian sausage, creating a bold and deeply comforting pasta dish. Finished with crispy pangrattato for a satisfying crunch, every bite balances hearty, tangy, and textured flavors.”

“Spinach cavatelli tossed in vibrant kale pesto and tender asparagus makes for a fresh, green-forward pasta that’s both comforting and bright. The earthy kale pesto coats the pillowy pasta while crisp asparagus adds texture and a hint of sweetness”

“A golden, buttery crostata filled with honey-whipped ricotta and topped with a vibrant mix of fresh berries. Lightly sweet, creamy, and bursting with bright fruit flavors, this rustic Italian dessert is both elegant and comforting.”

“This dessert layers fluffy cream, soft ladyfinger biscuits, and fresh juicy fruit to create a no-bake fruit tiramisu that’s as fun to make as it is to eat!”

Arancini, meaning ​“little orange,” in Italian, were an original road snack for travellers – a great addition to your lunch! Typically deep-fried, these are baked in the oven to make them easier to make at home.

This tomato sauce is based on a famous recipe by food and cooking writer Marcella Hazan. Hazan is credited with popularizing Italian food in North America. Her recipe uses butter, but we’re using oil to keep it dairy free.

Oil and water don’t mix – or do they? Learn about the emulsification process by making scratch-made mayo – a blend of oil and water (eggs)!