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Matthew Scialabba

  • Recipe

    Cassata Deconstructed

    Perhaps Sicily’s most famous dessert, Cassata Siciliana’s various ingredients respect the island’s eclectic past as the crossroads and melting pot of some of the world’s most important cultures. In the…

  • Recipe

    Raviolo Bergese (Egg-Yolk Raviolo)

    In these impressive oversized ravioli, spinach and ricotta cheese are combined to make a border for the jumbo-size egg yolk that takes center stage. The pasta is cooked very gently,…

  • Recipe

    Cappelletti with Wild Mushroom Sauce

    Think of this cheese-filled pasta (whose name translates as "little hats") as inside-out tortellini. These cappelletti are served in a simple sauté of wild mushrooms, deglazed with white wine. Watch…

  • Recipe

    Goat Cheese Gnocchi with Walnut Butter Sauce

    Goat-milk ricotta is drier and denser than cow’s milk ricotta, and its pungent tangy flavor mixes well with the walnut butter sauce. Goat-milk ricotta is not always readily available; for…

  • Recipe

    Bergamo-Style Ravioli

    Amaretti, the small, almond-laced cookies, come from Italy's Lombardy region and play an integral role in the cuisine of the small medieval city of Bergamo. They are found in many…

  • Recipe

    Bigoli with Duck Ragu

    This thick, dense pasta was traditionally made with a special machine called a bigolaro, which forced the dough through holes to give the pasta its unique thick shape. A modern-day…

  • Recipe

    Spinach Malfatti with Sage Butter

    Malfatti translates as "poorly made" and these large dumplings are cut irregularly. They are a specialty from Brescia in Lombardy and are the region’s version of ricotta gnocchi. Watch the …

  • Recipe

    Pasta Imbottita (Stuffed Cheese Pillows in Broth)

    These tiny pillow-shaped ravioli are served bobbing in the broth they are cooked in and each bite explodes with a mixture of lemon-scented cheese and an essence of nutmeg. Watch…

  • Recipe

    Butternut Squash Gnocchi

    The extremely wet dough of these bright orange gnocchi is easily managed with the help of a pastry bag. It’s cooked by piping drops of the dough into simmering water.…

  • Recipe

    Croxetti Con Sugo Bianco

    Croxetti are a typical pasta of Liguria, traditionally made with an ornate stamp. The pasta is rolled out into thin sheets, cut into circles, and then pressed between two wooden…