Did you know that Italian pasta varieties all originated in different villages in medieval Italy? Through the ages Italians have retained a sense of localism in their dishes that is all about food fresh out of the earth, off the tree, and from the farm.Olive Garden Lasagna Classico
1. Olive Garden Lasagna Classico
Ultra-comforting, and packed with layers of meat sauce, cheese, and tender noodles, Olive Garden's Lasagna Classico is one of their bestselling menu items (and for good reason). Learn how to make this surprisingly easy dish at home, and bring a taste of Italian-American fare to your table. Gooey, gratifying, and fit to feed a crowd, it's a must-make for large dinner parties for extra ease make it ahead of time and reheat it or to keep on hand for leftovers throughout the week.
2. A New Twist on Classic Tirimasu
This classic Tirimasu has a twist to it. Instead of espresson it is packed with fruitful flavors and perfect for a rich dessert.
3. North African Feast Menu Part 2: Roasted Beet Salad Recipe: Gorgonzola, Pinenuts & Mint
This week we're heading to North Africa for the flavors inspired by Morocco, Tunisia and Algeria. We've planned a menu just for you from the appetizer all the way down to the dessert! This week we're throwing a ""progressive meal"". So check back each day this week to get the next course of the menu."
4. Italian Grissini
Want something easy and jaw dropping for your next party? These authentic, long Italian breadsticks are perfect to go along with breakfast or brunch parties or even as an accompaniment to an appetizer. Italian Cuisine Expert Stefano Borella shares his tips and recipe in this Grokker Premium video.
5. Ham & Cheese Crocche
These deliciouspotato croquettes or crocche di patate are stuffed with a smokey cheese and ham filling and make the perfect snack or finger food for a party. Watch Stefano Borella in this Grokker Premium video as he shares some of his favorite recipes from Italy's Amalfi Coast.
6. Crostini Four Ways
Crostini are the prefect way to kick off any dinner party, and in this video Joanne introduces you to four different options. From delicious crab crostini with her secret ingredient of dijon mustard, to a fresh broad bean and ricotta crostini, these are sure to delight all of your guests. Join Chef Joanne Cooke, as she introduces you to this "Cicchetti" or side dish from Venice, in this Grokker Premium Video.
7. Venetian Sole in Agrodolce Sauce
This traditional Venetian sole in agrodolce, is often eaten at the Redentore festival during summer. The sweetness of the sultanas and the onions is the perfect counter point to the sourness of the white wine vinegar, and the tender flesh of the fish, making this perfect for any summer meal. Join Chef Joanne Cooke, as she introduces you to this "Cicchetti" or side dish from Venice, in this Grokker Premium Video.