Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
Antipasto, which means "before food" in Italian, is a salad-like appetizer consisting of various fresh and pickled vegetables, cheeses, and rolled or sliced meats. For vegetarian antipasto, you can either substitute mock meat products or leave them out altogether.
I love polenta, but I hate cooking it on the stove. Turns out there's a ridiculously easy way to make it - in the oven!
Pasta tubes baked with tomato sauce and mozzarella are sure to please.
This barley soup recipe from Sicily is a perfect vegan alternative to chicken soup when you're feeling under the weather.
Gnocchi are usually treated like a variety of pasta and served with sauce. But these broiled ricotta gnocchi are great served plain or as dumplings.
This eggplant appetizer from southern Italy can be eaten as a side dish, on bruschetta, or with bread or crackers.
The ingredients for this dish are very simple, so get the freshest and best you can.
Cashew cream makes a rich and delicious vegan alfredo sauce.
Not so much a sauce as a melted-mozzarella-like topping for pizza, pasta, and casseroles.