What started as a spontaneous bake turned into a new favorite—this Lemon Ricotta Olive Oil Cake is one I’ll definitely be making again and again.

One of my favorite simple pleasures in Italy is breakfast at a bar overlooking a piazza with a cappuccino in one hand and a pistacchio cornetto in the other—it's what inspired this creamy, dreamy Pistachio Panna Cotta recipe.

Bombardino, a velvety, boozy drink that’s synonymous with cozy winter evenings and après-ski gatherings in the Italian Alps.

I had never thought of making Pinoli Cookies myself. I always assumed they would be too time-consuming or complicated, but it turns out

Making pizzelle has become one of our family’s favorite ways to honor both history and togetherness during the holidays.

In 1977, Dario's late father, Alfonso Campolattaro, an accomplished physics professor, took an unexpected detour into the culinary world.

When I buy tons of zucchini, it's time for Zucchini Alla Scapece! A blend of sweet, sour, and spicy flavors—a true taste of Southern Italy!

In a large saucepan, combine the spring onions with a few tablespoons of olive oil and the guanciale strips and/or pancetta. Sauté until the fat melts and it is crispy and golden brown. Upon our return to Northern Virginia, we find ourselves yearning for Lucca and craving to infuse our home (and our bellies!) with the essence of Italy. In fact, my suitcase bore the weight of a hefty luggage fee, burdened by the treasures of wine, olive oil, and other culinary delights. So, I