It is IMPOSSIBLY hard to find a good crostata; most restaurants or coffee bars don't make their own, they just sell a tasteless and dry version they buy commercially in bulk. Since crostata is my favorite dessert, I take my time and put love into making them. The crust should be buttery with an ever-so-light lemon taste; the jelly (homemade is best!) should be just the right ratio to the crust. If there is too much jelly, the crostata falls apart when you try to eat it and it makes the whole dessert too sweet. Yes, I'm difficult, but my crostata is delicious! Come learn how to make the perfect crostata with me in one of our cooking classes!

Ever had a Mont Blanc dessert? This typical Italian sweet is a sugary "mountain" made up of chestnuts, meringues and whipped cream. It's my wife's favorite so I'm making one for her birthday tomorrow! Hopefully, she'll share a bite or two with me!

Have you ever REAL RICOTTA CHEESE? Not that bland stuff they sell in American supermarkets. This cheese is so rich and so creamy and it melts on your tongue. It's my favorite ingredient to add inside of fresh ravioli. Ricotta and zucchini, ricotta and spinach, or ricotta and pumpkin; which would you prefer?

How gorgeous do these artichokes look? I love it when I find artichokes with long stems- those are the best part! Tasty and smooth- why toss them out? I'll make a delicious artichoke stem soup today at our cooking lesson. Join us to learn how!