Recipes

From our Family to Yours

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.

Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and it is probably the most popular in the world, with influences abroad

Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.

Enjoy these recipes that come straight from the kitchen of Claudia Vitelli.

Fettuccine with Mushroom Sauce

Fettuccine with Mushroom Sauce

Farfalle with Tuna

Farfalle with Tuna

Elbows with Four Cheeses

Elbows with Four Cheeses

Chickpea Salad

Chickpea Salad

Luigi Vitelli Baked Ziti with Prosciutto & Mozzarella

Baked Ziti with Prosciutto & Mozzarella

Angel Hair Pasta with Diced Tomatoes

Angel Hair Pasta with Diced Tomatoes

Cannellini Bean Salad

Cannellini Bean and Tomato Salad

Penne Rigate with Eggpant

Penne Rigate with Eggplant

Penne With Vodka Sauce

Vodka Sauce