When family or friends travel 18 hours to Italy from Canada, there is nothing better than a delicious soup and some garlic bread for dinner.  This soup is full of meat, veggies and pastina and is delicious any time of year. 

Scorri a basso per l’Italiano   Serves: 2   I love meals I can make in one pot and this one with chicken, potatoes and carrots flavoured with real lemons is absolutely easy to make and a delicious meal any time of year.   NOTE : when dicing potatoes and carrots try to make them the same size so they cook evenly   Ingredients 180 gr sour cream 75 gr mayonnaise ½ tsp salt ½ tsp pepper 1 tsp garlic granules 1 tsp onion granules 2 tbsp dried chives ½ tsp paprika 1 lemon 2 tbsp ol

I wanted a light sauce to go with my meat tortellini and decided to make it with peas and cauliflower in a light wine, broth and cream sauce.  Is simple and delicious!

National Carbonara Day is celebrated every year worldwide on April 6th and honors one of Italy’s most iconic pasta dishes, Spaghetti alla Carbonara. LET’S ENJOY A GOOD SPAGHETTI CARBONARA TODAY TO CELEBRATE IT!

A soft, spiced carrot cake layered with silky cream cheese frosting, delicately sweet and perfectly balanced. Each bite brings together warm notes of cinnamon, tender carrots, and a rich, tangy creaminess, finished with a light, festive touch that makes it as beautiful as it is comforting. A true Easter centerpiece—fresh, nostalgic, and irresistibly indulgent. 

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.

These citrus ricotta cookies are incredibly soft, tender, and perfectly chewy with a bright burst of fresh citrus and coconut flavour. Creamy ricotta keeps the cookies moist and pillowy, while the citrus adds a refreshing zing that balances the sweetness. Light, fluffy, and melt-in-your-mouth delicious, they’re the perfect treat for any season but especially at Easter when spring is about light and fresh.

Cuzzupe are traditional Easter cookies from Calabria, Italy. Originating in a region that was once quite poor, these simple, moderately firm treats became especially cherished by children—particularly when adorned with sugar and, if they were fortunate, a few colorful sprinkles. Their dry texture makes them ideal for dipping into a warm cup of caffè latte in the morning.

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. 

Crisp, golden biscotti infused with bright citrus notes, delivering the perfect balance of zesty freshness and satisfying crunch. Made to be dunked, they come alive when paired with your favorite coffee, making every bite a cozy Easter indulgence.

Scorri a basso per l’Italiano   Serves 2   Baby ravioli or raviolini don’t have to be used for soup only.  Today I made them in this spicy creamy cauliflower sauce and they were delicious.   Ingredients 1 tbsp olive oil 2 tbsp vegetable broth 50 gr diced red onion 315 gr parboiled cauliflower flowerets chopped small 2 tbsp vegetable broth 3 tbsp heavy cream Minced hot pepper paste to taste (or hot sauce you like) Garlic salt or salt & pepper to taste Grated parmigiano to tast

Scorri a basso per l’Italiano   Makes: 16 buns   Cinnamon buns are not the easiest thing to make and not going to lie, there are a lot of steps, and it takes time to make them.  But these are worth it.   Ingredients Dough 1 packet yeast 1 tsp sugar 225 ml warm milk heated to 100°F 2 large eggs, room temperature 80 gr melted butter 1 tsp salt 100 gr sugar 520 gr flour Cooking spray   Filling 120 gr butter, room temperature 200 gr packed brown sugar 3 tbsp ground cinnamon   Ici

We love chicken overall, however when I fill it with stuffing and roast it with veggies, it not only tastes awesome but other than making the stuffing in a pot, this meal is all roasted in a pan.

Scorri a basso per l’Italiano   Serves: 2   These baby gnocchi or gnocchetti are cooked with bacon and peas in one pan which makes it very easy to put the meal together and the flavours mix with each other as they cook.  Makes the gnocchetti, delicious   Ingredients 2 tbsp vegetable broth 150 gr bacon, chopped thinly 3 tbsp vegetable broth 50 gr diced red onion 150 gr frozen peas Seasoning salt to taste Hot pepper flakes to taste (optional) 500 gr fresh packaged gnocchetti 2

Scorri a basso per l’Italiano   Serves: 2   I love having meatball mixture in the freezer because I can take it out in the morning and make anything with it.  Today I made what my mom made all the time.  Flat meatballs, except she fried them and I baked them with veggies and made it a complete meal.  Simple and delicious with a side of chili yogurt dipping sauce.   Ingredients Bunch of asparagus tips Cauliflower flowerets to taste Garlic salt or salt and pepper to taste Hot p

Scorri a basso per l’Italiano   Serves: 2   I love when I can combine two of my favourites in one dish.  This one has a blend of chili and macaroni and cheese.  And the best thing, it’s made in one pot.   Ingredients 1 tbsp beef broth 225 gr mixed ground pork and beef 1 tbsp beef broth 40 gr finely diced onion 240 gr can diced tomatoes 2 tbsp tomato paste 200 gr kidney beans, drained 300 ml beef broth 100 gr elbow macaroni (uncooked) Chili spices to taste Garlic s

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

I use different versions of vegetable purée in my meatloaf recipes, to thicken soups, in lasagnas or a skillet pasta.  The vegetable can be roasted then puréed with broth or cream or can be cooked in vegetable broth then puréed once cooked. 

Roasted until golden and crisp, these potatoes and Brussels sprouts are tossed with smoky bacon for a dish that’s bursting with savory flavor. Cheese added at the end make these very cheesy too!  Every bite is packed with smoky flavor, crispy edges, and rich savory goodness—simple ingredients turned into a comforting, crowd-pleasing favorite.

These glazed carrots are tender carrots cooked in a buttery, sweet glaze made with sugar or honey.  As the glaze cooks, it thickens and coats the carrots, giving them a shiny finish and a rich sweet-savory flavor. They’re a simple side dish that I’m serving with my Veggie Infused Mini Meatloaf.