Nick Stellino: Storyteller in the Kitchen

Chef Stellino explores the uses, techniques and controversies behind one of the food world's most ubiquitous tools - the spoon. Dishes include: Tortellini alla panna / pasta alle vongole all'essenziale (clams and spaghetti) / chicken scallopini (peas and sundried tomatoes) / apple tart.

Chef Stellino links the myths and complexities of Italian food culture, and an Italian's passion for defending it to the American culture, and California-inspired cooking techniques he lives by today. Dishes include: Salsiccie al sugo (sausages braised in tomato sauce over mashed potatoes) / pasta alla nanci (with ricotta cheese) named for his wife / pasta with shrimp (linguine with shrimp and white wine) / Sicilian fish soup (with curry) / pannacotta (chocolate pudding with berries and mint)

Chef Stellino digs into his family's history of farming in Italy and the connection to growing vegetables through self-reliant instincts passed down through the generations. He introduces techniques used to create a spicy mirepoix, a sweet and sour braised cauliflower and a romantic veggie pasta dish even kids will love. Dishes include: Lenticchie Brasate (Braised Lentils) / Cavoli Arriminati (Mixed up Cauliflower) / Pasta Con Le Zucchine (Pasta with Zucchini Sauce)

Chef Stellino paints the picture of a life expressing himself through his love for the culinary arts. He constantly seeks to create those dishes that are as beautiful as they are delicious and shares with the viewers the sacrifices inherent in always seeking the path to the perfect meal. Dishes include: Red wine sauce (with soffritto) / scalloped potatoes (with Swiss and parmesan cheese / steak au poivre (Peppered Steak) with garlic arugula / and salmon with Brussel sprouts and red wine sauce.

Chef Stellino dives into one of Italy's most beloved exports - creamy, flavorful and always tantalizing - the one perfect ingredient in any dish: cheese. Dishes include: Pasta alla norma (pasta with fried eggplant) / rollatini di melanzane (grilled eggplant with ricotta filling and chopped tomato sauce) / ricotta pudding

Chef Stellino explores his Sicilian childhood and recipes that translate to the modern day dinner table with-standing the test of time. Dishes include: Salsiccie e fagioli (sausage and beans) / orecchiette con broccoli e salsiccia (orecchiette pasta with broccoli and sausage) / insalata a la Siciliana (fennel, red cabbage, Belgian endive, red onion, oranges, olives, white balsamic vinegar)

Chef Stellino attempts to answer the question - which one is more delicious - incredible, salty bacon or aged, spiced pancetta? The answer still eludes him as he explores each versatile ingredient's unique flavor and texture contribution to a variety of recipes. Dishes include: Ragu' di gamberetti (shrimp, bacon, asparagus and red peppers) / shrimp amatriciana with pasta (from the town of Amatriciana, made with pancetta) / insalata del sogno (dream salad with pancetta, parmesan cheese, vinaigrette dressing) / watermelon salad with tomato and bacon.

Chef Stellino recalls the charming quirks of his family and how they have influenced his own outlook on food. His mother smelled the fruit; his uncle thought Brooklyn was named after broccoli; and how a one-pot dish and luxurious pudding brings everyone together. Dishes include: Pasta all' arrabbiata (pasta with a spicy tomato sauce) / salsicce brasate con broccoli e peperoni (braised sausages with broccoli and peppers) / banana cream pudding.

Chef Stellino explores the complexities and intricacies of Italy's most treasured fruit the tomato. He offers the blueberry as the fruit of choice for dessert. Dishes include: tomato salad (cherry tomatoes with mozzarella and onions) / tonno alla puttanesca (tuna steaks with a special tomato sauce) / blueberry crumble.

Chef Stellino explains the process of naming a dish after someone you love while he prepares some of his favorites. Dishes include: Maureen's farro salad (A twist on farro) / gambero al coccio (in shell shrimp cooked in wine) / Grandma's braciole (meat with a moist stuffing) / Aunt Buliti's strawberries (a special twist on a fresh fruit cup featuring strawberries and oranges with a very special sauce).

Chef Stellino recalls the joys of pastoral Italy and delivers rustic recipes as the perfect end to a day of outdoor adventures. Dishes include: Pollo alla cacciatore (chicken, pearled onions, rosemary) / pork chop alla Milanese (breaded fried pork chop "Milanese Style") / Macedonia di frutta (marinated fruit salad in liquor and sugar).

Chef Stellino has fun exploring the history, traditions and uses for one of the most unique ingredients central to Italian and Mediterranean cooking - the artichoke. Dishes include: Salsiccia brasate con carciofi (braised sausages with artichokes) / pasta con carciofi e prosciutto cotto (pasta with artichokes and cooked ham) / braised artichokes and peppers / fragole ubriache (tipsy strawberries)

Chef Stellino honors his father by creating irresistible, updated versions of the classic recipes that he loved - while transporting us all back in time. Dishes include: Mussels with garlic, ginger and sparkling wine. (A Stellino family favorite) / swordfish with peas and tomato sauce (A deliciously, simple way to prepare swordfish) / gelo di melone (watermelon pudding)