Many of my favorite things to eat in Italy contain pistachio cream.  Pizza, Pasta, sandwiches…… pistachio cream has spread well beyond Sicily, and many restaurants all over Italy use it in slightly different ways than the traditional Sicilian versions. The north tends to make it creamier, richer, and more “sauce-like,” often incorporating butter, mascarpone, or cream because northern Italian cuisine uses more dairy. Many northern restaurants actually import pistachios from Bronte in Sicily,...

If you have taken my class, then you know I have added ravioli to my 2026 line up. As I mentioned, I dont give printed recipe cards out anymore, as many people leave them behind. I get it, we have had fun, eaten and its time to go home. Access to recipes on my website is the way to go, that way its always here for you, in addition to to so many other recipes you may want to try! You will need: 1 3/4 cup whole-milk ricotta (well drained) 3/4 cup freshly grated Parmesan cheese 1/2 tsp ...

Saltimbocca literally means “jump in the mouth” ……and honestly, that’s exactly what it does. One bite and you’ll understand the name. It’s savory, aromatic, and completely irresistible. Traditionally, saltimbocca is made with thin slices of veal topped with delicate prosciutto and fresh sage leaves, then quickly pan-seared until golden and flavorful. The combination is simple, but the magic happens in the skillet, where everything melds together into something far greater than the sum of its...