From Libellula's Kitchen & Land — italian recipe

Puntarelle alla Romana is a wonderfully crunchy, salty dish with just the right amount of garlic. It is one of our favorite winter salads! This salad is especially nice to serve post-Holiday season, as its crisp, refreshing flavors cut through the rich, heavy dishes we’ve been eating during the past couple of months. – Julia & Camillo  

There is one particular sauce in Italian traditional cuisine that, more than all others, is centred around extra virgin olive oil. Pesto! The central step in making pesto involves smashing or blending a nut (typically pine nuts) with garlic and olive oil, achieving a thick paste. A variety of herbs or vegetables can then be added to the nut mix to add flavor and dimension. This recipe uses wild garlic not only because it is a favorite ingredient among Italians, but also because it is an herb that can be foraged in woodlands throughout the Northern Hemisphere (and is often...

Crackers have been part of Italian cuisine for centuries. In ancient times, sailors relied on them as they would stay fresh for a long time – ideal for someone away for months at sea. More recently, crackers have become synonymous with merenda (snack time) in Italy. This recipe is a far cry from the industrialized, square crackers you may be familiar with as it requires you to roll each cracker out by hand. Enjoy each fun, unique shape! – Julia & Camillo

Eggs are synonymous with spring and Easter in Italy. They are a symbol of new life and of the delicacy of the first warm days of the year. Each Italian region has anywhere between one to fifty traditional Easter recipes centered around eggs. This year, our Italian chef wanted to bring you a modern take on the classic ravioli ricotta e spinaci by adding a silky egg yolk to the pasta’s center. You can prepare the ravioli filling in advance and then gently fold the pasta into shape, just before eating. Enjoy finding the golden “Easter egg” bursting out of each ravioli...