A traditional, colorful saffron risotto from Lombardy, that is rumored to have been invented by accident in 1574.
A classic risotto dish made in the Mediterranean style with local extra virgin olive oil.
Take your picnics, barbecues and grilling up a notch with this super simple side dish. Filled with marinated sweet potatoes, it’s tossed with a vegan pesto.
Reinvent eggplant caponata for the season. Throw it on the grill and toss with pesto, capers, and sun-dried tomatoes for a perfect summer side.
When asparagus is abundant in early spring, it is served everywhere in Italy. Try Chef Andrew Aghajanian’s version of a light spring soup.