Pecorino

An appetizer that is simple to make, delicious and very appealing.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

This dish is said to have first been prepared in the imperial kitchens for Sultan Murad IV in the early 1600s.

These tender biscuit-like pastries are sprinkled with Greek cheese just before baking.

Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.

A blend of cheddar and Romano cheeses makes this dish a real standout.

Linguine with Walnut Sauce The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.

This dish is delicious warm, but it can also be prepared ahead, stored in a covered container and served at room temperature at a picnic. Either way, its terrific.