Classic pizza topped with tomato sauce, mozzarella, and basil.

Pizza Margherita

Pasta with eggs, cheese, pancetta, and pepper.

Spaghetti Carbonara

Antipasto Misto

Grilled bread topped with tomatoes, garlic, and basil.

Bruschetta

In a small bowl, combine warm water and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mix and olive oil.

Mix Dough

Mix until the dough comes together, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.

Preheat Oven

Once the dough has risen, punch it down, then roll it out into a 12-inch circle on a floured surface.

Shape the Dough

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Add Sauce

Tear the fresh mozzarella into smaller pieces and distribute them evenly on top of the sauce.

Add Cheese

Scatter fresh basil leaves over the cheese and drizzle with olive oil. Add salt to taste.

Add Basil and Seasoning

Carefully transfer the pizza onto the preheated stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven, let it cool for a minute, slice, and serve hot.

Serve

All-purpose flour

Active dry yeast

Warm water

Salt

Olive oil

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Spaghetti

Before draining the pasta, reserve about 1 cup of pasta cooking water. This will be used to adjust the sauce consistency.

Reserve Pasta Water

Drain the spaghetti in a colander and set aside.

Drain the Pasta

In a mixing bowl, beat the eggs and then mix in the grated Pecorino Romano cheese and black pepper until well combined. Set aside.

Mix Eggs and Cheese

In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from heat and set aside, but leave the fat in the skillet.

Cook Pancetta

Add the drained spaghetti to the skillet with the pancetta fat. Toss to coat the spaghetti in the fat.

Combine Pasta and Pancetta

Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti and toss vigorously to combine, adding reserved pasta water a little at a time until the sauce reaches the desired creaminess.

Add Egg Mixture

Adjust seasoning with additional black pepper and garnish with chopped fresh parsley before serving.

Season and Garnish

Spaghetti

Eggs

Pecorino Romano cheese

Black pepper

Pancetta

Fresh parsley

Lay out the prosciutto, salami, and capicola on a large serving platter. Arrange them in a visually appealing manner, either in strips or folded slices.

Prepare the Meats

Cut the mozzarella into small balls or slices, crumble the gorgonzola, and shave or grate the parmesan. Place the cheeses next to the meats on the platter.

Add the Cheeses

Drain any excess liquid from the mixed olives, artichoke hearts, and roasted red peppers. Arrange these items in small bowls or scatter them around the cheese and meat on the platter.

Prepare the Accompaniments

Just before serving, drizzle the balsamic glaze over the arrangement of meats and cheeses for added flavor.

Drizzle with Balsamic Glaze

Serve the antipasto misto at room temperature, allowing guests to help themselves to a delightful selection of cured meats, cheeses, and accompaniments.

Prosciutto

Salami

Capicola

Mozzarella

Gorgonzola

Parmesan

Mixed Olives

Artichoke Hearts

Roasted Red Peppers

Balsamic Glaze

Wash the Roma tomatoes and dice them into small pieces. Place them in a mixing bowl.

Chop the Tomatoes

Wash and pat dry the fresh basil leaves. Chop them roughly and add to the tomatoes.

Prepare the Basil

Peel and finely mince the garlic cloves. Add the minced garlic to the tomato and basil mixture.

Mince the Garlic

Add balsamic vinegar, salt, and black pepper to the tomato mixture. Stir gently to combine all ingredients well.

Season the Mixture

Slice the baguette diagonally into 1/2 inch thick slices.

Prepare the Baguette

Using a brush, coat one side of each sliced baguette with olive oil.

Brush with Olive Oil

Preheat a grill or grill pan over medium heat. Place the oiled side of the baguette slices down on the grill. Grill for about 2-3 minutes until golden and crisp.

Grill the Bread

Flip the baguette slices and grill the other side for an additional 1-2 minutes.

Flip and Grill

Remove the grilled bread from the grill and place it on a serving platter. Spoon the tomato mixture generously on top of each slice.