I want to share a simple appetizer recipe with you that my friend Rudy calls his Famous Italian Hot Pepper Cream Sauce. I enjoyed this recipe when I traveled this Summer to New Jersey to break bread, enjoy wine, share old memories and create new ones with close friends and family. How can you go wrong with a spicy, cheesy, cream sauce that you dunk crusty Italian bread into? Well, you can’t.

My good friends Rudy and Sherife are lifelong friends who I don’t get to see that often. But when I do, it’s like we saw each other yesterday. You know, the type of low-maintenance friends that are just happy to see you without ever saying, “You never call!”

We all grew up in a small town called Ridgefield. It’s a cute little town right near the George Washington Bridge on the Jersey side of the Hudson River.  Like me, Rudy is Italian and comes from a long line of amazing cooks. Sherife is Turkish. She was born in Turkey but moved to the states at a very young age.  Her family cooks amazing Turkish food.

When we were kids, I loved to eat the dishes Sherife’s mom would make, like homemade Baklava, along with spinach or meat rolled in phylo dough called Borek.  Sherife and her sister Shehnaz have been two of my bestest bestest friends ever since. (Watch for some Turkish recipes this fall when their mom gets back from Turkey and I can get the recipes from her.)

With that sort of family history, you can imagine the culinary juices flowing in Rudy and Sherife’s kitchen. They both cook spectacular food, including fresh, simple, Mediterranean dishes very similar to how I cook most of the time.

On the night we arrived at their house, Rudy was just getting in from the New York City. He stopped in the Bronx for some bread and cheese so we could try his “Famous Italian Hot Pepper Cream Sauce”.

It’s a simple sauce but the hot peppers, combined with the creamy cheesy sauce and the crusty bread, is so good it will bring tears to your eyes – literally. I could have eaten a whole loaf of bread on my own.

Pair this with a nice red wine, add some conversation and laughter and you won’t need anything else.

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon butter
• 6 cloves of garlic, chopped
• 8-10 hot Italian peppers, washed stems cut off (you can take seeds out or leave the peppers whole)
• 1 pint heavy cream
• 1/2 cup grated Pecorino Romano cheese
• Salt and fresh ground black pepper to taste
• 1 large loaf of crust Italian or French bread

Directions:

In a medium size sauce pan over medium high heat, add the olive oil and sauté garlic until it’s light brown but not burned. Add peppers and sauté peppers about 5-10 minutes, or until they start to soften.

Add the butter, then the heavy cream. When the heavy cream starts to boil, lower the heat to a simmer, add cheese, salt and pepper to taste, and simmer for about another 10 more minutes or until sauce thickens slightly.

Pour into a serving bowl and serve with sliced crusty bread on the side for dipping.

This sauce is so versatile it is also great over pasta, rice, chicken, beef or fish. Feel free to get creative and serve it up any way you like.

Use the cool share widgets below to tell everyone!

Puttanesca (literally “whore’s style spaghetti” in Italian) is a simple pasta sauce that has been around for centuries and became popular in Italy for being made by the ladies of the evening. Who knew?

I first learned of this translation from Luca, an impossibly attractive Italian tour guide who patiently and expertly showed me and my family around Naples, the Island of Capri and Pompeii for nearly 9 hours on the last day of my European adventure last Summer, dressed all in white linen and . . . Well, I digress.

In our travels through Europe, the cities we visited in Italy were so romantic and filled with culinary passion that I literally ache to enjoy the foods, the smells and the passion of Italy again. Rome, Messina (in Sicily), Sorrento, Naples and Capri all bring back memories of amazing meals and people I will never forget.

A simple spaghetti puttanesca recipe, for me, embodies the simple but amazing food culture of Italy. The thing that separates much of European Cuisine from what we typically eat every day is the freshness of the ingredients and the “whole” foods that are included in nearly every dish.

Every place we stopped was filled with markets bursting with fresh produce, cheeses and meats that we tasted daily at cafes and restaurants in each corner of the city.

There are many explanations for why “puttanesca” became associated with prostitutes, but Luca assured us (and who would doubt him) that the most likely explanation had nothing to do with sordid women luring men into their houses of ill repute with aromatic recipes, but simply that puttanesca sauce is easy and quick to make and these women unfortunately had little time to dabble in culinary pursuits.

Whatever the real story is, Puttanesca is a tasty and lively sauce for pasta and other dishes. Here’s how I make mine with spaghetti:

Ingredients:

• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 2 (26oz) containers chopped Pomi tomatoes
• 1 can (2oz) can of flat fillet anchovies in olive oil, drained and chopped
• 4 tablespoons capers
• 1/2 cup black olives or Kalamata olives, pitted and chopped
• 1/2-1 teaspoon crushed red pepper flakes (depends on how hot you like it)
• 1 lb of spaghetti
• Grated Pecorino Romano cheese, to taste

Directions:

Heat olive oil in a large pot over low heat, add garlic and cook until golden brown but don’t burn it. Add tomatoes and cook for a few minutes. Then stir in anchovies, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente then drain. (how to boil water for pasta -video)

Toss pasta with sauce, add plenty of grated cheese on top and serve.

Cook’s notes:

This recipe was modified from the Pomi Puttenseca recipe that calls for artichoke hearts and Asiago cheese. It’s a nice variety from the way I make mine.

I sometimes use chopped onion and oregano as well. It all depends on what I have in the house.

No matter how you make it, I recommend you try it with a nice glass or red table wine. A chianti will do just fine.

(On the rooftop of the Intercontinenal Hotel in Roma!)  For more pictures of my European adventures, visit (and LIKE) my CookingwithSugar Facebook page at http://facebook.com/cookingwithsugar

Other than the holidays, summertime is my favorite time to be with family. Most of my extended family and friends live in New Jersey and all of them love to cook. This year, I decided to start snapping up recipes from everyone’s houses while we vacationed in New Jersey.

One of the most culinary stops on my Summer tour is what we call “Camp Reo.” My cousin Anthony (“AJ”) Reo is a wonderful example of an Italian Jersey boy who loves his family and his garden and his Sunday pasta.

Camp Reo’s all about the pool, the home made wine, cold beer, fresh produce from the garden and way too many cooks in the kitchen to prepare 10 different courses. Although the food changes with each visit, the event seems to always be the same. Family and friends show up from all over New Jersey in waves from 11:00 a.m. to 2:00 to gobble up the latest appetizers coming out onto the deck and out to the pool.

All the while, we shared stories of “what Grandma used to make” and endless rounds of bocce, bean bag toss and all sorts of games in the pool.

On Sunday, we enjoyed homemade mozzarella, london broil, pulled pork, fresh salads from the garden, pasta salads, grilled chicken, (too) many bottles of homemade cabernet, Merlot and cabernet franc and pastries that you just can’t get in Florida.

On Monday, when the crowd cleared, I had a chance to explore the garden with my cousin Anthony to harvest some giant zucchini squash, fresh spices and tomatoes to make stuffed zucchini squash and jalapeno shrimp scampi.   Anthony grows squash, tomatoes, herbs, cucumbers, beans, basil, lettuce, arugula, broccoli, raspberries, strawberries and even pears.

What really makes me happy, as a big believer in the power of food to bring family together, is that Anthony and his son A.J., often cook together and A.J. has learned to make the most delicious homemade mozzarella cheese and our dinner on Monday night, a stuffed zucchini.   We pulled some giant zucchini squash from the garden and they stuffed it with a delicious mix of lean ground turkey with garlic and their own special mix of spices, including some spicy sausage and on some of them, feta cheese.

Unlike my recipe, AJ takes all of the meat out of the zucchini and cooks it before mixing it with the meat mixture and then places it into the zucchini shells.  They broil for just a few minutes and the result is amazing.    Check out my recipe for Mediterranean Stuffed Zucchini Squash, which I’ll be updating soon with some of AJ’s tricks.  We also enjoyed a great summer tomato salad and you can find my recipe here for Summer Heirloom Tomato Salad.

Be on the looking for more information, photos and recipes from my trip.  Next stop is at the home of my friends Sherife and Rudy for some Hot Italian Pepper Cream sauce and other delicious foods in my old hometown.  Until then, here are some more photos from Camp Reo.

Throwing a great 4^th of July Pool Party can be easy and fun if you follow some of my simple tips.   The 4^th of July is a great time of year. Most of our neighbors get together and enjoy a backyard BBQ and some good clean old-fashioned fun.  In South Florida, the summers are hot and we keep things light and simple with lots of drinks, salads and time in the pool. Tip: If you haven’t decided on what suit to wear to the pool yet, bathing suits for women online has a great selection of tasteful and flattering pool attire for every body shape!

It’s hard to keep the kids hydrated because they never want to stop to drink anything, so I make sport ice pops.  Give a kid a frozen pop and they’ll sit and eat it. I freeze some red white and blue sports drinks in plastic cups in the freezer in layers with popsicle sticks. It works great and they love them.

As you might guess, keeping adults drinking something is a lot easier, so I keep it super simple with a big fruited lemonade.  Just fill a big serving container with fresh fruit (fresh lemons, limes and berries) some store- bought lemonade mix and serve it up or let them help themselves.  Fruit punch also works and you can serve vodka or rum on the side for a kick. (drink responsibly)

For a casual backyard party, I usually ask everyone bring a side dish so I have less work to do.  I also make most of what I’m cooking ahead of time as much as I can.   That way, I can enjoy all of the great dishes and join in on the fun.  One way to do that is serve something I can set up in advance.  I like to serve Kabobs along with salads and vegetables that can be made ahead and refrigerated until ready to grill and serve.

Pool parties are about everyone getting wet, right?   One great way to get everyone in the pool is a game.  Try the “Greased Watermelon” and everyone will be in the pool in no time.   Get a large whole watermelon (the bigger the better) and rub a teaspoon of shortening or petroleum jelly all over it and put it in the pool.

Divide your guests into two teams at opposite ends of the pool.  Drop the watermelon in the center. The team’s have to rush to the watermelon, retrieve it, and bring it to the other team’s side first.  Only one rule:  you can’t lift it out of the water.   The kids will start but the adults will take over in no time. It’s hard to resist.

All of my recipes for the 4^th of July party won’t fit here but you have to have a dessert, right?   One of my all time favorite party desserts is a trifle and this one is appropriately red, white and blue. As the name “trifle” suggests, this is a really easy dessert and again, one you can make before hand.  No fuss!   The layers in this dish, no matter what you use, ensure that it will be pretty to look at as well as delicious.

I also make cake pops specific to my parties so be sure to check out my 4th of July Cake Pops recipe and my Cake Pops Made Easy Video if you’re interested in making cake pops too.  The kids love these (and the adults too!)   You can make these any time during the week before your party.

Click here for the easy dessert recipe for this simple berry and vanilla cream trifle.

The 4th of July is a great day to focus on the things we are thankful for, like family, friends and of course, our freedom.  When our bellies are full and the sun goes down, nothing beats a trip to the the local fireworks display.   Add your own touches to this traditional celebration and be sure to leave a comment below with any questions or ideas of your own.  I would love to hear from you!   Stay safe!

The recipe above originally appeared on Betty Crocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

As most of my readers already know, I am not a vegetarian or a vegan.  I like meat.  My london broil or chicken cacciatore recipes make that pretty clear.  Having said that, I am aware of some of the benefits that vegans experience because of their dietary perspective.   A good friend of our family recently took a completely vegan approach to his entire lifestyle as an alternative to chemotherapy and thrived because of it.  So, I wanted to learn more about it.

Coincidentally, my church just embarked on what is commonly referred to as a “Daniel Fast“.  Quite simply, it’s a spiritual sacrifice for 21 days.  You deprive yourself of breads, sweets, meat and wine for 21 days to gain God’s favor as the prophet Daniel did after God revealed to Daniel that a big hardship was about to hit Israel.   Let me tell you something.   I tried this.   Daniel deserved all of God’s blessing after 21 days of this fast!   In his own words:   “I ate no choice food; no meat or wine touched my lips.”  Daniel 10:3.

My husband John and I went for just a couple of days on this diet and it’s really, really difficult!  No meat, no bread, no sugar, no alcohol, no caffeine = no sanity (picture Jack Nicholson in The Shining!)  This is what John and I were at least feeling like after a just a few days.

Well, thankfully for Vegans, the fast for my church is a little more rigid than most Vegan diets, which vary in their strictness regarding some proteins and other parts of the diet.   Mostly, the common thread is the lack of animal products, including meat, dairy and cheese.   The result in either case appears to be weight loss, cholesterol reduction and a bit of withdrawal from a number of things that most of us eat every day without giving it much thought.  So, let me introduce my friend, Chandra, a vegan blogger.

Hello!  My name is Chandra and I author a blog called The Skinny Vegan.  I recently changed my lifestyle into a vegan one, after receiving a very high cholesterol reading in January (276!).

My weight and fitness schedule were already on track, but my diet was sub-par.  When I looked at how much cheese, dairy, and animal products I was consuming, it was obvious why my cholesterol was out of control.  So two months ago, I began a vegan lifestyle.

I say lifestyle because it’s not a “diet”, but a change in the way I live my life.  I have had days where I eat a little cheese or chicken, but those come quite sparingly.  I’ve really adjusted to the vegan meals and have created my own quick and easy recipes in the process.

My recipes are practical and fit a lifestyle change for one person or a whole family.  I realize it may not be practical to get your whole family to switch over though, which is why I’ve also created recipes that can be easily adapted for both vegan and non-vegan eaters.  My husband is a non-vegan and enjoys his meat and protein, so I’ve had to get creative with my recipes.  I want my meals to be easy, inexpensive, and something that I can cook in between my busy routine.  And most importantly, they need to taste good!

On my blog, I share my original recipes, some old favorites that I’ve tweaked to remove the animal products, and tips and tricks of navigating this new adventure.  I hope it will help benefit you in the same way it has for me.  I feel healthier, look better, and overall have more energy.  Enjoy!

Chandra also has a blog at The Skinny Vogue where she explores her passion for fashion.  Both are great reads.

Becoming or living Vegan is a common lifestyle switch for people with high cholesterol or some other wake up call that requires a change in the way they view food in general.   I have no problem with it.  I am actually pretty neutral because I am a firm believer in eating a ton of fresh fruits and vegetables.   Interestingly though, my husband and I both have what is conventionally regarded as “high cholesterol”.   In reviewing this with our doctor, we learned that the combined cholesterol number we both have, is high because of a high “good cholesterol” number (known as HDL).   This factor, combined with low triglyceride counts, means that our high cholesterol number is a result of very good food choices and great overall health.

We don’t eat fast food or a lot of baked items (although I develop many baked items here).   What we do eat is a good amount of  food laden with really great fats – salmon, avocados and nuts, as well as many whole foods.    This “European” diet includes a lot of the foods (eggs, fish, dairy) that are sworn off on a vegan diet.

There are many reasons to consider a vegan approach.  If one of yours is a dietary change to a healthier lifestyle, be sure consider all of the options you have to or can change without depriving yourself of all of the amazing whole foods out there.   Like Chandra mentioned, and my friend Nick, who has also re-introduced some meats and fish into his diet to combat a side effect of the vegan diet (lowering of certain hormones), moderation is the key.

I’m looking forward to some debate and better yet, some recipes from both sides of the aisle that contribute to a healthier diet, whether Vegan or not.  And remember, I take requests.  :)

Where to begin?   “Mmmm.”   Let’s start with that.   Four days of delicious food, wine, champagne, sunshine and all of my favorite Food Network cooking superstars at the South Beach Wine & Food Festival.   Giada, Bobby, Rachael, Emeril, Guy.   OMG!

Some people go crazy over the championships in their favorite sport.  Well, this event was better than the Super Bowl.  I mean this was wine and food heaven for me.   And for it to be in South Beach Miami, one of my favorite places in the world, was like whipped cream with a cherry on top.

This was an important assignment, so I headed down to Miami to do what had to be done.  I stayed at my favorite place, the Gansevoort South Beach and enjoyed every minute and every mouthful.  Let’s start with my favorite event, which was my last event, an “Italian in Paradise” at the Ritz Carlton with Giada De Laurentiis.

An Italian in Paradise at the Ritz Carlton with Giada De Laurentiis

We had a wonderful sit down dinner with Giada and a couple hundred others.   The cocktail hour included amazing litte flat bread pizzas and cheeses while we enjoyed champagne . . .

Giada and her hubby (at the table with her below) were super sweet and we could not have had a better time at this event.   She was as gracious as a bride on her wedding night, saying a warm hello and touching everyone in the room.  I think she visited every table personally.

The menu, which included wonderful wine pairings with each course, included Giada’s own Chilled Cauliflower Soup, a Risotto with Scallops (shown here), Wild Boar, Grilled Cobia and a Prime Rib with Fresh Polenta that was so good I was sorry it was last (we were so full!).

Of course my husband John also had to have his picture taken with Giada.  He can’t resist a beautiful Italian woman who knows how to cook . . . .

Bobby Flay Bubble Q with Perrier Jouet

The night before Giada’s event, we enjoyed a huge party under the tent at the “Bubble Q” with Bobby Flay.  This event was a lot more crowded than the Giada event but we enjoyed so many great foods and met so many great Food Network chefs.   And lots of champagne.

Bobby Flay served up a really tasty taco . . .

I enjoyed the crispy taco dish from Bobby along with a short rib and some other treats when we found a table . . .

Then, I washed all of that down with a couple of bigger glasses of champagne.  They were so generous

. . . Chef Robert Irvine (below) from Kitchen Impossible was there  . . .

. . . Kat Cora (below) served up a delicious little duck meatball . . .

Al Roker, with his own BBQ Chicken recipe . . .

Chef Anne Burrell (below) . . .

Oh, and of course, Giada was there too!

I even ran into Guy as I was leaving the Bubble Q event  . . .

All of the barbecue dishes were amazing that night but I think that the winner of the night for me had to be the dessert bar made completely out of ice by Sweet Street . . .

5th Annual Rachael Ray Burger Bash

The first day of my time at the festival, I went to Rachael Ray’s event, the “Burger Bash” with my sister, Michele.

Here is Rachael Ray tasting one of the burgers.  She made the rounds to taste all of the burgers and spoke to the crowd from the stage but you really could not make any contact with her whatsoever.  She was surrounded by as much security as I’ve seen on anyone outside of the White House . . .

Chef Michael Symon won the best burger and believe me he deserved it! His Yo! Burger with fried salami, provolone, and shasha sauce was so good I ate it before I even took a photo of it. He is such a nice guy. Out of all the celebrity chefs I met that weekend he was one of the friendliest. He totally loves what he does and loves getting up close with the crowd.

This was the Town Kitchen & Bar of Miami’s burger with a stout float.  Unbelievable . . .

Anthony Bourdain was there . . .

Here are some of the judges of the event . . .

Here’s Rachel sampling another.  There were so many  . . .

And it was a really big, fun party with all the fixings . . .

Here’s Chef Michael Symon again enjoying another photo op . . .

and I even got to meet David Bromstad, host of Color Splash . . .   It was a star studded event!

Relaxing at the Gansevoort Hotel

Of course, after all of the commotion, I had no choice but to settle in at one of South Beach Miami’s hottest hotels, the Gansevoort South and nibble on some of their own little dishes.    Lisa at the bar started me off with this special drink of hers (just research) . . .

And of course we had some poolside snacks, including tuna tartar over tortillas and cilantro shrimp with a lime and spicy mango salsa (both below) . . .

John and I have been to the Gansevoort a few times over the last couple of years and they always take care of us.   Lisa is a bartender who makes the best bloody mary’s and Caipirinha’s in Miami.

Then there’s Don, the manager who make it all happen on the rooftop pool deck . . .

Life is pretty good in Miami in February!

All in all, the South Beach Wine and Food Festival was an amazing weekend.   I can’t wait to go back next year!   To see more photos of my trip, please visit http://facebook.com/cookingwithsugar

Making Halloween Party Food is a fun way to get creative in the kitchen. The Prosciutto Ham Head & Pillsbury Spooky Finger Breadsticks are the fun type of party food that makes a celebration special. I love to have parties and when I do, I like to add a little bit of “Sugar” to make it memorable. My sister Michele is the artist in the family so she always has fun ideas for creative foods.  These are her recipes. When you get me, my mom and my sister in the kitchen, we are bound to whip up something great.

See my “Cook’s Notes” below for a tip on how to make a Smoking Halloween Punch.

Prosciutto Ham Meat Head

Ingredients:

• 1 Plastic skull (can be found at most party stores or craft stores)
• Tin foil
• Toothpicks
• 1 pound of prosciutto or deli ham, sliced thin
• Cream cheese (the whipped kind) if needed
• 1 small container of small Mozzarella cheese balls
• 1 small can on black olives sliced
• Small red cake icing tube

Directions:

Wrap the skull with foil being sure to cover it completely. It may take a few overlapping layers of foil to get it all covered. You don’t want the food to be resting on the plastic skull in case anyone wants to eat the meat. Layer the ham over the skull to cover it completely. If you are having trouble getting it to stick simply smear on a little cream cheese to act as a glue to hold the meat to the head. Add a little cream cheese to the eye sockets and place the mozzarella balls in the sockets for eyes.  If you need to you can secure it with a toothpick. Use red icing for veins in eyes. You can attach the olive slices to the remainder of the cheese balls with toothpicks so they look like eyeballs. Serve them around the head. Chill in fridge until ready to serve

Pillsbury Spooky Finger Breadsticks

Ingredients:

• 1 Package Pillsbury Crescent Breadsticks
• Small bag of Sliced Almonds
• 1 Egg white

Directions:

Preheat oven to 350 degrees.

Unroll dough and separate the bread strips. Cut each stick in thirds about finger-size. Brush a small amount of egg white on the dough and press a single sliced almond into the tip, so that it looks like a fingernail.

Bake for 14-15 minutes or until golden brown.

Cook’s Notes

Smoking Halloween Punch

I like to make a smoking punch for Halloween. Just use your favorite punch in a punch bowl and add a small block of dry ice. Be sure that no one touches the ice with their fingers or adds it to their cup.

Dry ice is safe to drink in the punch. It will dissolve and keep the punch cold.

For more info about how to safely use dry ice, visit Dry Ice Info at-http://www.dryiceinfo.com/

“A man who has not been in Italy, is always conscious of an inferiority, from his not having seen what it is expected a man should see.”

Pictured: Mario Batali – Quote: Famous British author Samuel Johnson

Can’t make it to Italy this year? No worries. Get your fix right in downtown Manhattan. “Eataly” is Mario Batali’s new 50,000 square-foot Italian Gallery of Gastronomic wonder, located in NY City at 200 Fifth Ave. between 23rd and 24th street. Multiple restaurants that are integrated into retail spaces for everything from Italian specialty items like wine, cheese, and pasta to housewares and even a cooking school. It sort of sounds like heaven to me.

The goal behind the complex seems to be based on teaching more of a culture and lifestyle, not just a cool place to eat and shop. This is exactly what I’m all about. I want people to experience food and enjoy cooking like they never have before, and then share it with family and friends. I hope that this sort of mentality starts to spread like wildfire.

According to Blog Metropolis (Wall Street Journal), Batali was quoted as saying:

“This isn’t a giant food court,” said Batali, clad in trademark orange. “This isn’t a selection of restaurants under one roof. This is a retail store where we peddle the greatest of Italian gastronomy to people who want to eat it and know how to appreciate it. You ask any Italian and all of the smart Americans where the best meal they ever had in the last ten years was, and it was never in someone’s restaurant. It was always in the house. And with these products, and this ideology, we’re hoping that’s what we’re going to bring to New Yorkers.” http://blogs.wsj.com/metropolis/2010/08/25/first-look-at-mario-batalis-monster-italian-marketplace/

He said the most memorable meals were in someone’s home. Being an Italian-American, I love and can totally relate to that statement because so many of my favorite meals have been at my mom’s, my grandmothers’, and my aunts’ homes. Batali is encouraging people to explore the facility with all the smells, tastes and sounds and then buy and learn how to cook amazing food at home. Like me, he wants people to know that it doesn’t have to be difficult. Most of the time it means just starting with the best ingredients, which apparently are in plentiful supply at Eataly.

As if that weren’t enough, the facility will also have an in house travel agent to help you plan that perfect Roman Holiday of your own, when you’re ready to take the plunge from just Eataly to Italy!

I wish Mario a lifetime of success with his new adventure. I can’t wait to plan a trip to see this place with my own eyes.  I’m sure it will bring back all sorts of memories for me of my recent trip to Italy.

Many people won’t ever get to see Italy for themselves but fortunately, Eataly can give everyone a taste of La Dolce Vita that they can bring right into their own home. Now that’s what I’m talking about!

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* Photos from newyork.grubstreet.com and www.eataly.it