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

Chicken breasts with onions, garlic and turmeric; meatballs with Mortadella, beef and ham.

Codfish over fennel, Castelvetrano olives, capers and garlic; shrimp-filled seafood with fregola.

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

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

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

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

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

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

Cherry focaccia; focaccia barese topped with fresh cherry tomatoes and Castelvetrano olives.

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

Tagliatelle alla Bolognese features tagliatelle pasta made from scratch.