Pesto (Italian pron. /'pesto/, genoese pron. /'pestu/, contracted past participle of pestâ: "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).At least one other well-known variant exists, the pesto alla siciliana, a sauce from Sicily similar to the basic Genoese pesto recipe with the addition of tomato and much less basil.

Food that is good for you and easy to make. Italian classics ad never-ending dishes...

Ciabatta is a classic artisan Italian bread with a golden crusty outside and a very light, airy inside. The best ciabattas have large wholes distributed evenly throughout the loaf, while the crust is firm and slightly “wrinkly” on top. This recipe, being an adaptation from Rose Levy Beranbaum’s Ciabatta, accomplishes all those things...

Osso Buco, this classic Italian meal is what I will serve for my guests this evening. I believe this is as close to the original recipes as possible, it is slow food, when it is best. The taste is strong and it is warming, a perfect winter casserole.

This delectable combination of flavors and textures makes this Italian recipe a classic! You can also use potatoes, zucchini, or artichoke hearts or a combination......

Soon after I joined the Laurita Family I was introduced to the classic sausage and peppers recipe. The flavors of sausage and peppers complement each other. When you make this dish you will receive only compliments.