This is one of the most versatile vegetarian sauces I have ever made. It takes less than thirty minutes, from start to finish, and can be served simply on toasted bread (a great party appetizer), or made into a creamy pasta dish, dip for chips, or hearty scrambled eggs. It only requires a little chopping and one big skillet. And if you have any leftovers, it keeps in the refrigerator up to 3 days, and freezes well. If you’re a fan of truffle oil, add it at the end of cooking, in order to preserve all the flavor.

When I taught cooking to female entrepreneurs in the Dominican Republic, one of the recipes I was excited to share was the lemon meatballs that I had learned to make in Rome. But when I looked for available local ingredients, I discovered that not a single lemon grew on the island. In fact, the islanders had never heard of lemons. They only used limes. So I thought, “Why not make meatballs using the local citrus?” Thus, Lime Meatballs were born.

My friend, Diane and I made these savory fritters in her Rome apartment while we patiently waited for our osso bucco to cook on her stove. She calls them Yeast Fritters, and they’re a common late night snack in Italy since they use ingredients that are typically in the fridge or cupboard. If you’re not a fan of anchovies, you can leave them out, but I encourage you to try them.

Orecchiette is a pasta shaped like a little ear. It is made in the southern region of Italy called Puglia, where in the city of Bari women sit outside their houses and hand roll their pasta into large baskets. It’s the perfect pasta shape for collecting sauces rich with vegetables or meat, but I love the way it holds the pistachio pesto in this recipe.

Panzanella is an Italian salad using day-old bread that is toasted and tossed with tomatoes. I like to tear the bread before toasting it, which gives it a more crispy texture. Of course, using ripe summer tomatoes is the best way to enjoy this salad, but cherry tomatoes any time of year will be delicious too.

These fried risotto balls are a specialty street food in Sicily. They literally mean “little oranges” because they look like oranges with their golden breaded coating. Sometimes they’re filled with meat sauce, but I like to fill mine with cheese, which usually means whatever is in my fridge. I’ve made these for many parties as appetizers, and no one can eat just one! 

Meatballs are so versatile! This is my favorite meatball recipe because there is a blast of melty cheese when you bite into them. And the fresh oregano makes them taste so earthy and delicious! These are great appetizers for a party when you serve them on picks with the Mustard Sauce on the side.

In Italy no bread goes to waste.“Day-old” bread is commonly put into soups and salads to absorb all the flavors it comes into contact with. I prefer to grill or toast the bread before adding it to this summery salad, vibrant with ripe tomatoes and peaches.

I first had this pasta dish at a little hotel and winery in Castellina in Chianti, Italy. It was nestled in the hills and there were tables set with white cloths under the canopies of fig trees. After ordering this dish and polishing the plate, I asked the chef if he would share the recipe.

While visiting the Emilia-Romana region in Northern Italy, my friend Marcello took me to the town of Faenza, best known for the ceramic factories. After an afternoon of shopping for hand painted dessert plates to take home, Marcello took me to his favorite restaurant, Villa Golini where Chef Nicola let me cook with him.

Some of the sweetest strawberries I’ve ever eaten was at a trattoria just outside Rome. It was the beginning of summer, and the tiny berries were just going out of season. In fact, the chef told me I had been given the last ones he had in his kitchen.

If there is just one dish I can make with my eyes closed it’s bolognese. I first made it with Francesca Tori in Bologna, Italy. She explained that it is best served with tagliatelle pasta, and never spaghetti. “Americans invented spaghetti and meat sauce. We would never put spaghetti with meat sauce”, she told me.

In parts of southern Italy pine nuts and oranges grow in abundance, and are used in many different dishes, both sweet and savory. I happen to love the combination of chocolate and oranges, so this is one my favorite desserts. It uses no flour, so it’s perfect for those who are gluten-free. The eggs cause the cake to be light and airy with a fudgy texture that is impossible to resist, especially covered in whipped cream!

Bolognese is traditionally made with slow simmered beef and rich tomato sauce, but I’ve broken that tradition with this version that isn’t often found in Italy. Every ingredient in this sauce brings a unique element of flavor that blends perfectly, and is particularly perfect on a chilly day.

Marcello took me to the city of Parma in the Emilia-Romagna region of Italy. It was only an hour from his home in Bologna, and he surprised me with a private tour in a salumificio (prosciutto factory). Prosciutto de Parma can only be made in the province of Parma, and the pigs eat on grains and the whey from Parmesan cheese, also made in Parma.

This Italian dish is traditionally made with veal, but I like it with chicken the best. Saltimbocca means “jump in the mouth” in Italian, and I think you’ll agree when you make this recipe. The salty prosciutto and fresh sage add so much flavor to the chicken, and the sauce is so good you might be tempted to eat it before you serve it on the chicken!

This is a dish that is more common in the United States than in Italy. It was likely started by Italian immigrants who craved the flavors of southern Italy where lemons are abundant. I actually had veal piccata at a little trattoria in Positano, a village on the Amalfi coast of Italy.

One of my favorite cocktails is a negroni, originating in Florence, Italy at the Caffè Casoni. I was introduced to the negroni by my friend, Gil in Tel Aviv, Israel. It’s his favorite drink and he shared it with me on numerous occasions.