Bagna calda, translates into “hot bath” And that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!.

You have never had lasagna until you’ve had this lasagna! Made with layers of spinach pasta coated in a meaty ragú, creamy beschimella/béchamel sauce and just a sprinkle of Parmigiano-Reggiano cheese. There are no copious amounts of ricotta, mozzarella or tomato sauce. This lasagna has a dense mouth feel, but light, yet so satisfying in the stomach. It is in my opinion a culinary master piece.!! I took classes in Bologna and learned from ladies that shared with me their secrets and, if I do say so, I think I did a good job in replicating it here at home. I’m sure this will soon be a family favorite. In fact, it is now a “required” stock item in our family refrigerator!

This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!