Today, I picked up a baguette from the French market in Arona and made a classic Jambon-Beurre sandwich. I paired it with my Bistro Bleu Salad for a complete French-inspired meal!

Crisp endive leaves topped with toasted walnuts and creamy Roquefort cheese, finished with a bright lemon dressing that balances the cheese's rich, tangy character. A refreshing French-inspired salad with layers of crunch, citrus, and bold flavor. I served this with my Jambon-Beurre Sandwich.

Piadina Romagnolo are traditional thin Italian flatbread from the Emilia-Romagna region. The are typically called Piadina or Piada. It was Italian poet Giovanni Pascoli who Italianized the Romagnolo word “piè” to “piada” and he was so in love with the flatbread of his homeland that he wrote a poem “La Paida”, a tribute describing how the Piada/Piadina are prepared. Today I made a Greek infused version which is delicious.

A hearty hot sandwich built on crisp, golden baguette bread, layers melted cheese and spicy mayonnaise then filled with tender beef sautéed to perfection for rich, savory flavor. Served with a fresh green salad, adding a light, refreshing contrast to the dish.

Gianni wanted a McDonald’s style Egg McMuffin for breakfast; however, I can’t get English muffins here as well as the bacon we use in Canada. Therefore, I made this Italian style Egg McMuffin, which was not 100% the same, but delicious.

This Chicken Caprese Melt is a warm, pressed sandwich layered with fresh mozzarella, chicken, marinated tomatoes and basil. Easy to make and packed with classic Caprese flavors.

Croissant de Boeuf – Juicy, seasoned steak layered on a buttery, flaky croissant with creamy Brie, crisp lettuce, and sweet roasted peppers. The combination of rich beef, velvety cheese, fresh greens, and smoky-sweet peppers creates a perfectly balanced sandwich with irresistible Parisian flair.

Warm your soul with this Italian Bean Hug! Tender pasta, creamy beans, bacon, and a rich, savory broth come together in a comforting classic that’s easy to make and impossible not to love. Perfect as a hearty lunch or cozy dinner, this timeless Italian favorite will make every spoonful feel like a hug.

I love soups when it starts to get colder outside and I’ve been wanting to make a creamy roasted tomato soup for a long time; it is easy and delicious.

We love a sandwich and salad for dinner, especially if they are hot sandwiches. This pork sandwich is sweetened with Marsala wine. Marsala can be sweet or dry and is produced in the Italian city Marsala in Sicily. In Italy I can get “Marsala al Uvo”, which translates to Marsala with egg.

Scorri a basso per l’Italiano Serves: 3 – 4 for dinner I wanted to make a frittata but decided to change it up for something a little hardier and this recipe is perfect because it is full of eggs, ham, cheese, peppers and wonderful zucchini. I made it for dinner with a green salad, and it will serve 3 – 4 people. However, you can serve as an appetizer and cut them into small slices. Ingredients 5 eggs 150 gr flour 2 tsp baking powder ½ tsp salt 375 gr grated zucchini, s

A heart caprese salad is a playful, romantic twist on the classic Italian favorite. Juicy slices of tomatoes are topped with creamy fresh mozzarella cut into heart shape. We finish it with a sprinkle of salt, either fresh or dried basil and a drizzle of olive oil and topped off with a good balsamic vinegar. Light, fresh, and visually charming, a beautiful contrast of colors and flavors. It’s a dish that feels both elegant and heartfelt — perfect for date nights, celebratio

Scorri a basso per l’italiano Serves: 2 A wrap with a salad is an easy and light dinner. I used store bought chicken strips and baked them with the peppers and onions before putting it all together in a wrap. Easy and delicious! Ingredients 1 yellow bell pepper cut into strips 1 red bell pepper cut into strips 2 small onions cut into wedges Garlic salt or salt and pepper to taste Olive oil 5 chicken strips 250 gr Greek yogurt 1 tbsp maple syrup or honey Chili powder or

Puff pastry is always a great thing to have in the house when you just don’t know what to make. Today I made these ham and cheese pockets and my Caprese Salad for two and it was a perfect light meal.

Scorri a basso per l’Italiano Serves: 2 We just love hot sandwiches with a salad for dinner and when we roast the ingredients it makes it for a healthier meal. Ingredients 70 gr sliced onions 240 gr sausages 1 tbsp olive oil Garlic salt or salt & pepper to taste 1 tbsp dried oregano 2 red peppers Garlic salt or salt & pepper to taste Dried oregano to taste 2 large buns 6 slices provolone cheese Directions Preheat oven to 390°F and line a baking sheet with aluminum fo

Scorri a basso per l’Italiano Serves: 2 BLT or the bacon lettuce and tomato sandwich on toasted sliced bread began appearing in American cookbooks around the early 1900s after mayonnaise was adopted to make sandwiches better. By 1910, versions of bacon–lettuce–tomato sandwiches were increasingly recognizable as the BLT and with the rise of lunch counters, cafes and hotel dining rooms it became the Standard American lunch sandwich. Today, the BLT is both the benchmark s

Scorri a basso per l’italiano Serves: 2 There are days when we just want a light meal and for me that is usually a sandwich with a salad. Today I had some broccoli and cauliflower in the fridge therefore I boiled them or you can steam them, then I strained them and let them cool and made a cold salad out of the to accompany my quickly cooked pork filets to make it a hot sandwich meal. Ingredients 80 ml olive oil 60 ml apple cider vinegar 1 tbsp honey 1 tsp Dijon musta

Scorri a basso per l’Italiano Serves: 2 (2 wraps per person) We love wraps any time of year and today Gianni asked to have a wrap therefore I created this Greek wrap however I substituted feta cheese for mozzarella balls as Gianni isn’t allowed to have feta. You can use feta instead to make it truly Greek! I served the wraps with a simple green salad to make this a complete meal. Ingredients 300 gr chicken breast cut into small cubes 100 gr sliced onions 100 gr pee

Scorri a basso per l’italiano Serves: 1 I wanted a hot sandwich and I had some left-over focaccia so made this thick and delicious sandwich. Ingredients 2 eggs 2 tbsp milk Garlic salt or salt pepper to taste 4 slices salami Shredded mozzarella to taste Directions Beat together eggs, milk and garlic salt Heat a skillet and dip both sides of the focaccia in eggs and place in skillet Cook both sides of the focaccia On the inside bottom of the focaccia add slices of sala

Scorri a basso per l’italiano Serves: 2 – 3 We love a sandwich and salad for dinner after we have had several big meal days. Making it a hot sandwich makes the meal feel like dinner. This sandwich has a good crusty bread to hold the veal, veggies and cheese. Absolutely delicious with a simple green leaf salad. Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 70 gr diced onions 150 gr small pieces of veal (you can use whatever you like) Vegetable broth as required