ItalianCooking news

Saudi- Vincenzo Raschella: Bringing a piece of Italy to the Kingdom

Middle East North Africa Financial Network - Jan 24, 2012
... taken in teaching stints in far-flung locations such as the Instituto General de Gastronomia cooking academy in Buenos Aires as well as assignments in the likes of Sydney and Liege, said IDIC was not just an occasion to celebrate Italian cooking.

D214 Community Ed Offers a Smorgasbord of Cooking Classes

TribLocal

TribLocal - Jan 23, 2012
For those with an interest in authentic Italian cooking fare, test out one of Dora Travaglio's Italian Home Cooking series of three classes at Prospect High School. Cheeselovers' Extravaganza on Tuesday, March 6; Glorious Garlic on Wednesday, March 14; ...

Recipes for Italian escarole

The Boston Globe - Jan 22, 2012
A type of endive and member of the chicory family, escarole is a sturdy, leafy green that is common in traditional Italian cooking. Prized for its grassy, gently bitter flavor, escarole is delicious raw, quickly wilted, or braised to supple tenderness.

Italian Cooking - premium items on eBay

COOK BOOK MARCELLA HAZAN ESSENTIALS OF CLASSIC ITALIAN COOKING

Italian Cooking Pot by Vulcania, Limited edition # 18/5

A Taste of Le Marche/The Marches/Italian Cooking/Chef

Heinz Beck/Italian Cuisine/Italian Cooking/Chef/Recipes

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Italian Cooking books

How to Cook Fabulous Italian Pasta -Easy and Delicious Italian Recipe Collection

by: Cheryl Tancreti Campbell
Praise for Book 2 in the "Easy and Delicious Italian Recipe Collection - How to Cook Fabulous Italian Pasta"

"Cheryl, I'm a main dish kind of gal, so I loved your pasta recipes!! Just as 'appetizing' as your first book on appetizers!! I am always looking for a good meat lasagna recipe and this one looks really yummy! And I am just going to have to make my first spinach lasagna too!! Thanks! Your books are really refreshing! Keep them coming! " (Marian Edvardsen)

"This is another great collection of simple yet sophisticated recipes.
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Sardinian Home Cooking Simple Recipes, Strong in Flavor!

by: Elsa Kastner
The essence of "Sardinian Home Cooking Simple Recipes, Strong in Flavor" is of mouth watering traditional Sardinian recipes that I enjoyed while growing up on Sardinia with the occasional twist from my life and travels outside of the island that are easy to do and healthy at the same time. Throughout the book the emphasis is on fresh foods. Whether you are about to impress special guests or simply want to create a wholesome meal, the recipes on this book will give you plenty of rustic meals to choose from.
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Carrabba's Italian Grill Cookbook: Recipes from Around Our Family Table

by: Carrabba's Italian Grill
Make dinner the Carrabba's way tonight, with these delicious family recipes

For 25 years, Carrabba's Italian Grill has offered its amici (Italian for "friends") an extraordinary dining experience. Serving hand-prepared, contemporary renditions of traditional family recipes, Carrabba's makes everyone who walks through the door feel right at home. Each meal is served in the time-honored tradition of warm Italian hospitality and authentically prepared food made from the heart.

Now, you can re-create the Carrabba's experience in your own kitchen with delicious recipes inspired by generations of family cooking.
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Italian Cooking Made Easy In Your Crockpot Over 100 Delicious Italian Slow Cooker Recipes

by: Vittoria Mazzi
Vittoria Mazzi has finally compiled and written an Italian Crockpot Cookbook that everyone can enjoy. An Italian Slow Cooker cookbook that combines fresh, delicious flavors of great Italian food with the ease and comfort of a slow cooker also known as a crockpot. Vittoria Mazzi, an authority on Italian cooking, shows how good ingredients and simple techniques elevate the usual "crockpot" dish into the hemisphere of fine food. Italian Meatballs and Peppers, Osso Buco, Eggplant-Zucchini Parmesan just to name a few.
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Italian Cooking videos

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Traditional Italian Cooking - A super easy pasta recipe

Join host Susan Doherty on location in Santa Barbara wine country for traditional Italian cooking. Chef Leonardo Curti, of the popular Trattoria Grappolo, whips up a delectable dish you won't want to miss. Get the recipe and easy tips here, at Six Minute Style.

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Easy Italian Cooking w/ Chef Umberto

Easy Italian Gourmet Cooking with Chef Umberto. Only at www.EveryonesItalian .com. Veal with prosciutto, fresh mozzarella, tomato, fresh greens and mashed potaoes

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New York Culinary Expo: Italian Cooking with Cesare Casella

The charismatic Italian chef takes us through the do's and don't of authentic Italian cooking at the New York Culinary Expo 2010.

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Episode #10 - Veal Rolls & Caponata - Italian Cooking

Today another special guest: Zia Laura. Laura is Gabriele's aunt, and she's the one usually in charge of cooking for the big family events...she has it in her. She is an excellent cook, a great entertainer and a superb host. Enough said, today's menu is: Veal Rolls (Involtini) and Caponata Veal and Prosciutto Rolls. Serves - 4 Prep Time - 30 min Cook Time - 45 min / 1 hour Ingredients: - 1 Lb Veal Cutlets pounded thin (count two per serving) - 1/2 Lb Ham - 1/4 Lb Emmenthal Cheese, cut in 8 small cubes (about 3/4 inch) - 1/2 glass of lemon juice or dry white wine at room temperature - 1/2 glass of milk - Salt, Pepper, Olive Oil Preparation: Kind of easy, lay down a slice of veal, add some salt and pepper. Lay a slice of ham on the cutlet and top it with a cube of Emmenthal Roll it tight and secure the ends with a toothpick...you can use how many toothpicks you want! Place them all on a plate. Cooking: In a non stick pan, on a medium high flame, heat two tablespoons of olive oil. Place the rolls into the pan, and without lowering the flame brown them all the way around, stirring constantly, making sure not to burn them. When the meat is well browned add the lemon (or the wine), and lower the flame to a medium. Let the wine evaporate and when ready add the 1/2 glass of milk, stir well. Now lower the flame to a low medium, keep on stirring and flipping the rolls for a couple of minutes, then add a 1/4 cup of water, to help the sauce. Cover the pan with a lid, not completely ...

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