Ciao Italia

Tagliatelle alla Bolognese features tagliatelle pasta made from scratch.

A cauliflower casserole with Parmigiano-Reggiano and breadcrumbs; cauliflower salad with tuna and chickpeas.

Cherry focaccia featuring a homemade sweet dough topped with slow-cooked bing cherries; focaccia barese topped with fresh cherry tomatoes and Castelvetrano olives.

Crepes in chicken broth; tomato marmalade can be used as a topping for ricotta, bruschetta and cheese.

Apricot yogurt pound cake; a classic Italian pound cake with a taste of lemon zest and lemon juice.

Watercress pesto tossed with spinach linguine and topped with an artichoke crudo; broccolini and artichoke pesto tossed with fusilli.

Making pizza Margherita with fresh mozzarella; fried dough with cinnamon and sugar.

Preparing a traditional rustic cake from the Abruzzo region of Italy -- the Abruzzese ricotta cake.

Oven-roasted lamb shanks with a red wine and beef broth sauce and carrots and onions; roasted fennel and beans.

Simmering codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic and hot red pepper flakes; shrimp-filled seafood with fregola.

Guy's chicken with olives and turmeric; chicken breasts with onions, garlic and turmeric; meatballs Milan style, stuffed with Mortadella, beef and ham.

Amalfi-style gnocchi in a heavy cream sauce of asparagus tips and lemon zest.