From the Kitchen

Antipasto

Antipasto Cups

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 cup mixed olives (try Gigi Three Olive Mix or Calabrese Cracked Oliv...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 13oz (375 g) Pantanella spelt linguine or whole-grain pasta 2 tsp Man...

Antipasto

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 250g of polenta flour 6 large portobello mushrooms, stems detached 1 ...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 tbsp extra-virgin olive oil 1½ lbs (680 g) extra-lean...

Contorno

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 red pepper 1 yellow or orange pepper 8 to 10 medium-sized spears of...

Contorno

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 tsp extra-virgin olive oil 1/2 cup chopped onions 2 slices turkey ...

Dolce

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1 1/4 cups of unbleached all-purpose flour 1 1/4 cups of Poggio del ...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: Salad 1 cup uncooked long-grain brown rice 1 can (6 oz/70 g) flaked ...

Dolce

Ingredients Filling: 1 jar of GiGi grano cotto 150ml milk 40g butter or lard The skin from one whole lemon 500g ricotta 400g sugar 5 whole...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients: 1½ tbsp extra-virgin olive oil 4 cloves garlic, sliced ½ cup chopped c...

Primo

Courtesy of Fina Scroppo, author of "The Healthy Italian" Ingredients 1 oz (28 g) dried GiGi porcini mushrooms 2 cups boiled water 16 oz...