In 2020, we launched our membership-based video cooking site for lovers of Italian food. For $ 120 you can buy a 1-year subscription with unlimited access to our collection of 150+ video recipes, eBooks, and articles on techniques and ingredients of the Italian kitchen - Learn whenever it suits your schedule, in the comfort of your kitchen, and at your own pace. Scroll below to see a few complete videos taken from the membership website.
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Teaching people to cook for almost two decades at our NYC cooking school and in Italy has given us a unique understanding of what home cooks need to fully grasp a technique, a recipe, a way of cooking. It has also highlighted what mistakes most people make in the kitchen, which are the pitfalls of most easy-on-the-surface recipes for many home cooks, and why people often think cooking is more complicated than it really is.
We designed each of the videos in our online course with one goal: to share our best, tried-and-true, non-fussy recipes so that you can easily replicate them at home, with perfect results every time. Our recipes are the distillation of 20 years of teaching thousands of students Italian cuisine, and the result of even more years of traveling across Italy in search of memorable food.
We want to empower you to cook delicious Italian meals at home as often as possible, with as little fuss as possible, and with a good understanding of why certain things work and why others don't. Italian food is inherently simple, and highlights good ingredients first and foremost. The recipes we share with you reflect this philosophy.
We deconstruct each recipe so you can easily replicate it at home. We give you the tools you need to cook confidently and try new dishes, because our recipes have been developed with cooks like you in mind and have been tested literally thousands of times.
And we delve into what makes Italian cooking so rich and interesting--its regional nature--by focusing much of our content on specialties from Italy's twenty diverse regions.
Pesto alla Genovese is Liguria's most famous pasta sauce, made with the delicate basil leaves grown on the region's terraced hills. Pesto is most often tossed with fresh potato gnocchi or tiny twirled pasta strands called trofie, but a dollop stirred into minestrone or drizzled over cheese-filled focaccia is almost as commonplace and just as delicious. See the recipe for basil pesto here, taken from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p
Tuscany's olive oil is the most prized in Italy. Panzanella, a simple Tuscan bread and tomato salad, owes its rich flavor to olive oil, as you can see in this recipe from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p
In this part of Italy, the food is gutsy and bold, and fresh pastas like orecchiette and cavatelli are often the stars of the meal. See a video recipe below of cavatelli with broccoli raab and sausage, taken from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p
Essential to the success of this dish is NOT using a non-stick pan. There is no way to build a deeply flavored sauce in a non-stick pan; you need some bits of meat and flour to stick to the pan so that when the pan is deglazed with the wine, there is some deliciousness to pick up. A stainless steel pan works well. Get the pan good and hot before searing the veal on both sides, and if needed, swirl in a touch of extra butter when building the sauce to ensure a balanced, rich taste in the final dish. Note that there is no chicken or veal stock in this recipe, which makes for a very light, clean tasting pan sauce.
You can cook chicken cutlets or thin fish fillets such as tilapia or sole in the same way to great effect; the cooking time will be similar. See the recipe here, taken from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p
Soft and floppy, with flavorful griddle marks, these piadine are made with olive oil rather than the more traditional lard; if the temperature on the skillet is just right, they puff up dramatically like a pita… quite an amazing sight! Piadine are perfect stuffed with savory cheeses and prosciutto, grilled vegetables, or shredded slow-cooked meats. See the recipe here, taken from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p
The inspiration for this spoon dessert is Germany's famed Black Forest Cake. Using store-bought ladyfingers instead of baking chocolate cake layers makes this a very doable dessert even in the heat of summer. The chocolate flavor is introduced via dark cocoa in the Mascarpone cream and a hefty dose of grated bittersweet chocolate. If you don't have Kirsch, a lovely cherry liqueur, you can use cherry vodka or even rum. See the recipe here, taken from our video membership site. You can find the printable PDF version of the recipe here
Play the sample video lesson above by clicking on the PLAY button in the center. You can increase the video resolution by clicking on the cogwheel icon at the bottom right of the video and setting the quality at 720p