Name: Lidia's Kitchen
Uploaded: 2022-06-17T21:59:38.000Z
Description: Lidia Bastianich creates simple, seasonal and economical dishes.

Lidia Bastianich creates simple, seasonal and economical dishes.

Dynamic Television

There is nothing better than a great piece of meat! In today's episode, Lidia takes a less expensive cut, London Broil, and marinate it to perfection. Her menu includes a delicious Vegetable Patty served with green salad which works as an appetizer or by itself as a quick lunch, London Broil with Sun Dried Tomato Marinade and one of her Grandma Rosa's favorite Corn and Walnut Cake

Steak Night With London Broil

In this episode, Lidia creates a seasonal meal that says "Family Time " Pork and Grapes are a natural combination, and in today's menu, she prepares Pork Medallions with grapes, Baked Fennel with Sage and for dessert, a colorful and perfect cold weather Ornage in Marsala for dessert.

Fall's Flavorful Favorites

Are you always in rush to prepare soemthing quick yet delicious for dinnertime? In this episode Lidia shares three of her favorite quick and simple meal ideas-all of which can work as an appetizer, a lunch or quick dinner. They include Scallops, Scallion and Mushrooms, Chicken Breasts with Orange and Gaeta Olives, Tuna with Mimosa Sauce

Simple Weekday Dinner Ideas

Garlic and Onions appear in many Italian dishes, and in this episode they actually become the "star ingredients." Lidia starts the meal with a quick and easy Savory Onion tart followed by a delicious, mild and creamy Garlic Risotto. For dessert, it's all about chocolate with the moist Torta Caprese.

Garlic and Onion Steal the Show

There is nothing more delicious than butterflied poultry with super crispy chicken. In this episode, Lidia starts with a Spicy Butterflied Cornish Hen made with hot cherry peppers, rosemary and wine. She then pulls out the beer to add to her Potatoes Baked in Beer .Our favorite Grandma Erminia joins Lidia to taste the Squash and Ricotta Tart.

A Little Spice With A Hint of Beer

It's all about family in this episode as Lidia shares three of her favorite family recipes. Marinated Meatballs, Zucchini Parmigiana, Artichoke Carbonara and Jam Filler Mezzaluna are the stars of this episode.

Family Favorites

There is nothing like a warm oven that makes guests feel invited in a kitchen. The heat and the aromas permeate and bring smiles to everyone's faces. In this episode, Lidia shares three of her favorite oven baked dishes. Eggplant and Rice Parmigiana, Vegetable and Meat Casserole, Bread Puddign with Pears.

The Oven is On

There is nothing like pasta to bring the Lidia's family to the table. In this episode Lidia shares some of her favorite pasta dishes including a comforting Baked Rigatoni with Zucchini , a delicious Penne with Ricotta and Mushrooms and one of her personal favorites, Fettuccine with a Clam and Leek Sauce.

Sympony of Pasta

Today is a celebration of some of Lidia's favorite comfort foods. The combination of potaoes and pasta in one dish is not unusual in Italy and in her Pippette with Sweet Potatoes, Lidia adds a beloved American ingredient to give it a nutritious and complex finish. Veal Stew with Onion and Squash is the perfect one-pot meal, in which the protein and vegetables come together.

Cozy Wintertime Kitchen

Preparing a delicious and nutritious weeknight meal for the family is not always easy but Lidia shares some of her quickest and simplest recipes that willw ork in any kitchen. The menu includes: carrots and Apple Salad, Salmon Fillets with Prosecco served with Savory Potatoes and Apple Crumble- a dessert that can be made with almost any fruit.

A Perfect Weeknight Meal

In this episode, Lidia honors the Grandmothers of the family. She starts with a delicious and quick Skillet Gratin of Mushrooms and Chicken, one of her mother's favorites. As the chicken is cooking, she heads.to the side dish, Celery Potatoes and Tomatoes. Joing her at the end of the show is Lidia's granddaughter, Julia to taste Grandma Rosa's Apple cake.

Grandma's Favorites

Who doesn't love comfort food? In this episode, Lidia shares some of her most requested and delicious comfort food recipes: Pasta and Bean Soup; Decadent ham in Marsala Sauce; and her italian version of one of America's favorites: Hamburger and Homemade Ketchup.

Heartwarming Comfort Foods

In this episode, Lidia prepares three regional Italian dishes- from Piedmont to Tuscany to Emilia Romagna. Her colorful Peppers Piedmontese are a great addition to any antipasto or buffet table, her Malfada Michelangelo Style is a delicious pasta dish based on dish attributed to Michelangelo. lastly, she shares a Filet Mignon Italian Style with Balsamic Reduction using this liquid gold from the area of Modena.

More Family Favorites

Lidia fell in love with the Soup and Sandwhich concept shortly after she arrived in America. And soups are one of her favorite creations to make. In this episode, she prepares a velvety Spinach and ChickpeaSoup; an Italian style Baked Toast Sandwhich and to finish, she enjoys some oatmeal crepes with her grandson Ethan.

Dinnertime Soup Sandwhich

Today's episode features a collection of the best of Italian dolce or sweets- from cookies to cake to pudding. Lidia begins this episode with Anise Cookies, then prepares a Mint Granita, a light and heavenly Angel Cake with Fresh Berries, and lastly a Rice Pudding with a Blessing, inspired by one of the convents in Italy.

Sweetest of Sweets

Lidia loves eggs, and in this episode, she shares four super simple recipes that feature this amazing ingredient that Lidia recalls fondly from her own grandmother's courtyard in Istria. Oregano Eggs and Anchovy Frittata are delicious appetizers or main courses. The Rustic Salad is a great meal idea with lots of complex textures and flavors. For a sweet finish, Lidia whips up Zabaglione with Fresh Fruit.

I Love Eggs

Lidia has enjoyed clamming with the locals in Le Marche as well as in Long Island, and in this episode she shares two of her most popular dishes: Pappa al Pomodoro with Clams is based on the Tuscan classic-tomato and bread soup. Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams.

Seafood Symphony

Grilled lamb chops are always delicious but n this episode, Ldiia sears them in a heavy skillet, pressing them down so that all the surface get crisp. She serves the chops with a simple yet elegant red wine sauce with dried cherries, garlic and bay leaves and rosemary. Served with a Tasty Potato Salad and finished with beautiful Almond and Coffee Cream Mini Tarts, this is a meal that everyone will love!

Super Simple Seared Lamb Chops

Lidia has shared her love for gnocchi and passing on traditions for years, and in this episode she makes the gnocchi out of cheese.The comforting meal includes: Lentil Country Salad, Cheese Gnocchi with Butter and Sage Sauce, and Pork Pockets Stuffed with Pickles and Cheese.

Gnocchi Time Memories with the Grandkids

It's another episode dedicated to simplicity and delicious ingredients. Here Lidia chooses three great dishes that can be made in very little time but offer great flavors and complexity. They are great as appetizers, sides or by themselves and include Caprese Salad with Celery and Walnuts, Stuffed Artichokes with Tuna and Scallop Salad

Quick Light and Easy Meal Ideas

Everybody loves pasta! In this episode, Lidia starts with the simplest- a Spaghettini with Olive Oil and Rosemary, then moves on to a hearty dish of Tagliatelle with Metaballs and eggplant, and finishes with a delicious whole wheat pasta - Baked Whole Wheat Penne with Ceci Beans.

Trio of Heartwarming Pasta

In this episode, Lidia creates a dish that is perfect for family and holiday gatherings. Packed with flavor, this crispy oven baked chicken is bursting with lemon goodness. As a side, she makes a Celery Gratin and a Belgian Walnut Salad.

Lemony Chicken- A Family Favorite

Lidia believes in cooking according to season, and when springtime comes, she and her family all work well to create a beautiful garden. In this episode, she shares four delicious recipes that celebrate the bounty of the summertime garden. Tuna Salad with Boiled Zucchini, String Bean Salad with Capers and Basil, Whole Wheat Cous with Cucumbers, and finally Shells with Chicken and Zucchini.

Garden of Goodness

Today, Lidia serves a beautiful Striped Bass with Tomato Pesto over a bed of fennel as the star of the meal. She then creates a tasty dish of Mint String Beans. For dessert, summer is still the theme with Peach Granita, although the granita technique can be be made with all kinds seasonal fruits.

A Light Summery Meal

Tomatoes are known in the Italian culture although the tradition goes way beyond the simple tomato sauce. Lidia gathers some of her favorite tomato based recipes and shares them in this episode including: Tomato and Mint Salad, Tomato and Ricotta Crostini, Spaghetti with Quick Pantry Sauce. She finishes with a Gluttonous Tomato- a perfect appetizer or lunch dish starring oven baked tomatoes stuffed with bread, grated cheese and seasoning and topped with farm eggs. Yum!

The Versatile Tomato and All things Italian

It's all about freash seafood in this episode with three of Lidia's most requested fish recipes: Clam Brushetta features crusty Italian bread, still warm from the grill with clam sauce; Halibut Baked with Mushrooms in a Lemon and White Wine Sauce is a great weekend meal as is Grouper with Potatoes and Peppers.

Going Fishing

Italians don't like to eat big pieces of meat, but they do like to braise small pieces with lots of vegetables into delicious ragus. In this episode, Lidia creates a delicious meal of Celery Stalks Stuffed with Gorgonzola and Apples; mouthwatering Lamb Ragu prepared with an array of peppers and potatoes and for a sweet finish, a Gianduia Cake made of hazelnuts and chocolate- a Piedmontese tradition.

Ragu

Italians love their crespelle or crepes. In this episode, Lidia teaches viewers how to stuff them with tomato and grated cheese. Today's menu includes: Celery, Artichoke and Mortadella Salad, "Crespelle Manicotti" stuffed with ricotta and mozzarella and for dessert, an Italian classic - beautiful Strawberries Topped with Balsamic Vinegar, a Lidia favorite.

CRESPELLE

Lidia prepares a large pot of bubbling polenta, a dish that she grew up with and loved. From that polenta, she'll bake Crostini with Mixed Mushrooms and Cheese which is a perfect starter to any meal. Her granddaughter, Julia, joins her in the kitchen to help assemble and of course, taste! She'll then prepare a Hearty Polenta Dish with Bacon and Broccoli, a perfect combination. Finally, she'll make Sweet Skillet Sausage with Mixed Grapes.

POLENTA

Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare Savory Egg Battered Zucchini Roll Ups; a refreshing and simple Fennel, Red Onion and Celery Salad topped with Italian Salami and a luscious Frittata Filled with Ricotta, Tomatoes, Onion and Basil.

Eggs

Every cook dreams of a perfectly roasted chicken, and today Lidia shows the viewer how to do just that. She starts with an American favorite - a crunchy, cheese Caesar Salad. Her Lemon Roasted Chicken goes beyond comfort food with onions, rosemary and lots of lemons. Finally she prepares a free form Crostata with Juicy Plums.

PERFECT ROASTED CHICKEN

There are few things better than a great piece of meat braised in Barolo wine. When accompanied by some braised vegetables, you've got yourself a great meal. In this episode, Lidia prepares a crispy golden Italian Style Quiche followed by a fork tender Beef Braised in Barolo. Her side dish is a Braised Broccoli Rabe with garlic and extra virgin olive oil. This is a meal any family will love.

BRAISING

Everybody loves grilling, and everybody loves pizza. Today Lidia puts the two together and prepares grilled pizza which anyone can do - rain or shine - as it's done in her kitchen. She makes a simple margherita style pizza and another version topped with prosciutto. To start, her fresh and crunchy salad is made with cucumbers, string beans and potatoes. For dessert, she prepares juicy Peaches and Blueberries Soaked in Prosecco.

PIZZA

Today it's all about the braise. To start, Lidia makes a unique Salad of Radicchio and Oranges, a perfect blend of bitter and sweet. She then makes a heartwarming Braised Chicken Thigh dish with Potatoes and Olives, a family favorite. For another braise, she demonstrates a simple technique with cauliflower that brings out the nutty flavor of this underused vegetable.

BRAISING SMALLER CUTS

Lidia loves long cooking techniques and braising but often, one just wants to prepare quick and delicious meals using the same technique. In this episode, she teaches the viewer to do just that. Her first dish is a velvety Lettuce Soup in a Fontina Gratin; she then makes a juicy but super quick Pork Tenderloin with Balsamic Onions. Lastly, she prepares String Beans with Rocky Mashed Potatoes made with garlic and olive oil.

QUICK AND DELICIOUS BRAISES

It doesn't get any better in an Italian kitchen than when Lidia makes fish and vegetables. In this episode, she prepares a nice and refreshing Pan Seared Shrimp with Arugula Pesto. Her next dish is Butterflied Trout, fried in a pan with Bacon and Basil served with a Zucchini Dish made with Anchovies and Capers.

FISH AND SEAFOOD

Everybody loves pasta and so does Lidia. Today, she makes three dishes that viewers will love. Her first dish is an Orecchiette with Clams and Zucchini, made with scallions, pepperoncino and garlic. Her Spaghetti Caruso is made with a hearty sauce of mixed mushrooms, tomatoes, peas and chicken livers. She finishes with a unique dish of Rigatoni with Cauliflower, Saffron and Golden Raisins.

PASTA

Lidia introduces this episode with "Beautiful vegetables and a hot oven: a great marriage!" She then begins the meal with a simple and refreshing Sesame and Fava Bean Dip, perfect for flatbreads. Next, she prepares a Baked Eggplant Stuffed with Meat and Vegetables, topped with a golden, cheesy crust. Her unique version of Baked Potatoes is made with Pancetta and Oregano.

SAVORY BAKING

The oven is on in Lidia's kitchen, and she is using it for sweet and savory dishes. To start, she makes a springtime crunchy, Cheese Roasted Asparagus dish. Next is a family favorite, Baked Eggplant with Tomatoes, created with cheese, herbs and topped with a baked egg. Then it's time for sweets as she prepares an Almond Torte with Chocolate Chips served with a mound of whipped cream.

ROASTING AND BAKING

When Lidia talks about pasta in her family, it's never "basta!" Today, she creates three new pasta dishes that everyone will love including a Linguine with Swisschard that is made with walnuts and creamy ricotta. She then makes a simple dish of Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers. And finally, there is nothing better than Lidia's Spaghetti and Meatballs!

MORE PASTA

Fresh pasta is an Italian family tradition passed through the generations. Today she starts with a silky pappardelle pasta dressed with pesto made from walnut, basil and parsley. She then takes the same pasta dough and shapes it into Tortelloni stuffed with spinach and ricotta, dressed with a classic marinara sauce.

FRESH PASTA

When talking about a juicy steak, grilling often comes to mind but for Lidia, it's all about the sear. In today's episode, Lidia begins with a crispy Montasio Cheese Frico stuffed with potatoes and onions. She then makes a Seared Steak with a perfectly balanced sauce of rosemary, shallots and mixed mushrooms. Her side dish is a Braised Escarole with olive oil, pepperoncino and garlic -simple and delicious.

SEARED STEAK

If you can't make it to Milan for a dish of "Risotto alla Milanese" bring the dish to your kitchen! Lidia begins today's meal with a Creamy Risotto alla Milanese with Saffron and Marrow bone followed by a Succulent Quail Stuffed with Italian Sausage and Mushrooms. For dessert, it's an Italian classic - light and creamy Panna Cotta with Seasonal Berries.

RISOTTO

Every great kitchen needs a big pot of good stock and with this pot of stock, Lidia will make three delicious dishes. She starts by making a flavorful chicken stock made into "Stracciatella", laced with eggs and spinach. She then uses the stock in her succulent Stuffed Veal Chop with oozing Fontina. Finally, she prepares a Braised Kale with Bacon, a wonderful dish that she has been eating since she was a child.

CHICKEN STOCK

Focaccia is an irresistible, crunchy Italian flatbread. It's great for sandwiches and even to stuff. Lidia begins by making a Classic Rosemary and Lemon Focaccia; she then moves on to a Filled Focaccia with Smoky Speck and Fontina Cheese. To finish these two lunchtime and snack favorites, she creates a Salad of Shrimp, Fava and Cranberry Beans.

FOCACCIA

In this episode, the oven is on for the fish dish, the vegetable dish and for the chicken drumsticks! Lidia creates three great main course ideas that are just right for days when you want to do everything in one dish and put it in the oven until it's ready to serve. She makes a Baked Fennel with Tomatoes and oozing Cheese. She then creates a Rollatini of Sole with flavored breadcrumbs baked in a light and delicate sauce of fresh herbs, lemon and white wine.

If there were another name for Lidia's family, it would be the gnocchi family. They love making them together AND eating them. Lidia starts with a Butternut Squash Gnocchi that is as soft as a feather and served with a velvety sage and butter sauce. Next, she prepares a Marinated Bread of Chicken Seared with Shiitake Mushrooms, Rosemary and Sage. Her sautéed earthy Brussels Sprouts are made with pepperoncino, garlic and walnuts. They are nutty AND spicy.

GNOCCHI

Brodetto is a savory, soup fish preparation that can be found up and down the coast of Italy. Lidia makes her Brodetto with onion, scallion, clams and mussels and lots of parsley and pepperoncino. Lidia's Walnut Cake is delicate and nutty with just enough espresso to make it truly Italian.

BRODETTO

Everyone loves baked pasta, and in this episode, Lidia prepares a Baked Penne Dish with a comforting pork ragu and zucchini topped with a golden crust of cheese. She also makes an elegant Salad of Asparagus, Scallions and Boiled Egg and finishes the meal with a delicious and moist Chocolate Zucchini Cake

BAKED PASTA

Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of Roasted Peppers Stuffed with Tuna. She then creates a mellow dish of Savory Onions Stuffed with Lamb and Sweet Raisins. The Cauliflower and Tomato Soup is one that warms the heart and any kitchen table.

VEGETABLES

Italians will wrap anything in dough, whether it's savory or sweet, and still have time for a classic. Lidia begins this meal with a savory Zucchini and Rice Crostata. She then turns to the sweets with a celebration of Zeppole, a fried delicious dough stuffed with creamy ricotta. Grandma Erminia, who has the sweet tooth in the family, joins Lidia for this segment.

DOUGH AND CRUSTS

There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera Style Vegetables; an easy and quick Sweet and Sour Zucchini Dish and lastly Stuffed Mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.

ANTIPASTI

"Alla Parmigiana" is a technique applied in many southern Italian dishes that is all about layering simple bold flavors.

Layering Italian Flavors

Warm mushroom salad; eggs poached in tomato sauce and served with grilled country bread and brutti ma buoni, an Italian hazelnut cookie made with meringue.

Poached Egg

Roasted chicken; seared chicken breast with mushrooms; paprika drumsticks with peppers.

All About Chicken

Salted cod fritters; penne rigate in vodka sauce; beef chuck and beer.

Salt

Butternut squash gnocchi; plum gnocchi made with toasted breadcrumbs, cinnamon and butter.

Gnocchi

Sausage crostini with taleggio cheese; linguine with white clam sauce; braised beef rolls with prosciutto, provolone and raisins.

Cooking with Wine

Stracciatella -- a simple chicken stock with ribbons of egg and spinach; frittata with ricotta, tomatoes, onions and basil; baked eggplant and eggs.

Eggs: All Different Ways

Italy is one big garden with a year round growing season. Vegetables are often the stars of the meal, and today Lidia will highlight the versatility of delicious bitter vegetables like broccoli rabe, radicchio and escarole.

Italian Taste for Bitter Vegetables

Caesar salad; baked eggplant stuffed with meat and vegetables; stuffed mushrooms.

Italian American Favorites

Strawberries with balsamic vinegar; light and creamy panna cotta with seasonal fruit; nectarines and blueberries in prosecco; plum crostata.

Fruit Desserts

Crespelle

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet.

Agrodolce

Pickled carrots; braised beef in guazzetto; skillet cauliflower with lemon and mint.

Herbs and Spices

Seared steak with mushroom sauce and braised escarole; baked potatoes with pancetta and oregano; almond cake with chocolate chips.

Steak House Favorites

Prosciutto and fig bruschetta; spaghetti tossed with fennel, escarole and balsamic; chocolate anise biscotti.

Sweet and Savory

Celery stalks stuffed with Gorgonzola and apples; asparagus and scallion salad; fava sesame dip; linguine with Swiss chard made with walnuts and ricotta.

Vegetable Favorites

Gorgonzola-wrapped with puff pastry and baked as cheesy bites; celery, artichoke and mortadella salad; meatloaf ricotta.

Cheese

Beef braised in barolo; braised kale with bacon; braised cauliflower.

My Favorite Braises

Tomatoes stuffed with rice, mozzarella and basil; braised pork ribs with rigatoni; green beans in chunky tomato sauce.

The Tomato

Spaghetti and meatballs; a broccoli rabe with garlic; zeppole.

More Italian Favorites

Tomato and country bread salad; rice and lentil soup; cannoli napoleon features ricotta cream, almonds and chocolate layered between fried pastry.

Olive Oil

Zucchini sauteed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.

Best of Zucchini

It's a world famous technique but made with milk, it is famous only in the Italian region of Emilia Romagna.

Bolognese

Gianduia cake features hazelnut and chocolate; chocolate and zucchini cake; walnut and espresso cake.

Italian Cakes

Red cabbage and bacon salad with warm bacon and balsamic vinegar dressing; chicken in vinegar sauce; garlic savoy cabbage and potatoes.

Acidity

Lasagna with ricotta and mozzarella; eggplant parmigiana stacks; simple salad.

Italian American Classics

Mussels with fennel and saffron served with grilled bread; cucumber salad; baked striped bass with lemon sauce.

Fish Festa

Spaghetti with anchovies and breadcrumbs; pasta chinja -- baked pasta with tomato sauce, meatballs and egg; panzanella calabrese.

It's Pasta Night!

A layered casserole of beef, cabbage and potatoes; spiced fruit compote; coffee panna cotta.

A Comforting Casserole

Warm mushroom salad topped with pancetta and a poached egg; marinated button mushrooms in a mix of rosemary, orange and garlic; vegetarian chestnut and mushroom ragu.

Crazy for Mushrooms

Spicy Italian-style vegetable soup; bruschetta with nduja -- a country bread topped with sausage; skillet peppers and potatoes.

Spiced Up Soup and Salad Night

Wedding soup includes vegetables and meatballs; Prosecco punch; roasted lamb shoulder with carrots and parsnips.

Holiday Celebrations & Special Occasions

Red onions stuffed with rice; roast pork shoulder with roast vegetable sauce; a brown sugar, bourbon and baked pineapple served with vanilla ice cream; a dessert spread with seasonal fruits and Italian specialties.

The Roast

Sausage crostini; penne rigate in vodka sauce; arugula salad with porcini mushrooms and cheese shavings.

Weeknight Dinner

Swordfish alla Bagnara; spicy bloody mary; a classic lagane e ceci, pasta made with chickpeas and peperoncino.

A Dinner Party

Fig and prosciutto bruschetta; marinated winter squash; prosciutto purses tied with chives.

Party Fixings

Turkey meatloaf with mushroom sauce; mulled wine infused with warm spices; barley, kale and butternut squash risotto.

Cold Weather Comforts

Fried mozzarella sandwich skewers; carrot and chickpea dip; pizza rolls made with broccoli rabe and sausage and ricotta and leeks.

Game Day Bites

Classic Caesar salad with baby kale and focaccia croutons; individual pizzette; a dessert pizza topped with jams, Nutella, chocolate and fruit.

Pizza Party

Chicken parmigiana light -- chicken thigh topped with tomato and mozzarella, nestled in tomato sauce; beef and arugula bruschetta; broccoli rabe and sausage.

Italian Staples

Lamb meatballs with lemon sauce; leftover meatball panini; monkfish meatballs in tomato sauce.

Meatballs

Limoncello tiramisu, made with limoncello zabaglione; grilled fruit; chocolate anise biscotti made with a shot of espresso.

The Dessert Table

Risotto with mushrooms; ziti with pork rib guazzetto; breading and frying risotto.

Slow Cooking

Rice and lentil soup; roasted olives with orange and rosemary; ricotta meatloaf topped with tomato sauce.

Heartwarming Favorites

Spicy escarole and white bean soup; spaghetti with fennel and bitter greens; cabbage salad with warm bacon dressing.

A Winter Garden

Grilled calamari salad with tomato coulis; grilled apple and radicchio salad with Gorgonzola; Tuscan Maremma-style steak.

Italian Style BBQ

Eggs poached in tomato sauce and served over grilled country bread; stuffed tomatoes filled with rice, mozzarella and basil; chilled tomato soup prepared with basil, orange and yogurt.

Tomato Time

Crostata with kale butternut squash and ricotta; carrot and orange salad; potato and egg frico; bellini bar.

Family Brunch

Spicy stuffed clams with cheesy breadcrumbs; Italian deviled eggs with salsa verde; meatless meatballs with cheese and quinoa; fruity spritzers.