Massimo Bottura, a three-Michelin-star chef, created this balsamic mayonnaise for the Emilia Burger, a variation on the American classic made with ingredients from his home area of Emilia Romana. According to Massimo, this balsamic mayonnaise is “all about sweetness and acidity” and is incredibly versatile. You can watch Chef Battura make this condiment on his Master Class!

Serve with fresh vegetables as a dip.
Use it to make different sandwiches, such as a BLT.
It’s excellent in tuna or salmon salads.
It’s great in pasta salads.
This mayonnaise can be stored in the refrigerator for up to two weeks.

Substitute homemade mayo with your favorite plant-based mayo to make a vegan version. I prefer Vegenaise.

Crispy, sweet, and salty pancetta sauteed with aromatic shallots will have your kitchen smelling divine. This incredibly delicious dressing is outstanding tossed with mixed baby greens, hearts of romaine, or drizzled over a wedge of iceberg lettuce.

This my adaptation of Marcella Hazen’s infamous recipe, and it is the epitome of Italian food, few ingredients of the utmost quality. I like to chop the onion and then I saute them with a little white wine. Speaking of wine, pair this pasta with a bottle of Poggio Grande Piano 100% Sangiovese, and you will feel transported to the gorgeous countryside of Italy.

Every time I see the classic Penne alla Vodka on a menu in Italy I wonder how it came about to have a tomato sauce laced with Vodka and cream. One story goes that a Roman chef was bribed by a Russian importer to create a dish to include his Vodka. However it came to be, this sauce is smooth and savory. Pop open a beautiful Brunello di Montalcino from Madonna Nera and that’s Amore!

This easy and impressive sauce is delicious with gnocchi, ravioli, and I especially like it with roasted squash. Try it on top of scallops, fish, or chicken. Since this sauce only has two ingredients it is important to use high-quality grass-fed butter and fragrant fresh sage. Enjoy a glass of Grechetto wine with this sauce no matter what I drizzle or toss with it. Madrevite Elve’ Grechetto is one of Umbria’s best expressions of this grape.

Hot Giardiniera is a spicy pickled vegetable condiment I use often. It is delicious drizzled over grilled meats and fish. It is said this Italian-American relish was invented in Chicago, where my father was born. It is served with Italian beef sandwiches, Chicago style. I love to spoon Giardiniera on spicy Italian sausages and drink a robust glass of Madonna Nera Rosso di Montalcino to help put out the fire!

Arrabbiata, which means Angry, makes me very happy. It is one of my favorite sauces, the spicier, the better!

This recipe is basically my Sugo di Pomodoro, Homemade Tomato Sauce, recipe spiced up with peperoncino, red chili flakes, and parsley. It also makes me very happy to drink a glass of Poggio Grande Sesterzo with this angry sauce.

Who knew a few simple ingredients flour, butter, milk, and nutmeg could create such a creamy and elegant sauce. This famous white sauce is essentially Mornay, without the cheese. In Tuscany, it is a fundamental ingredient in Pasta al Forno, Lasagne, and Crespelle alla Fiorentina, a crepe filled with cheese and spinach.

Note: If the Bechamel thickens too much just add a small amount of milk until you achieve the desired consistency.

This herb-infused vinegar can be added the olive oil to make an easy and delicious marinade or dressing for salad, meat, or fish. Adding a ribbon and handmade labels makes this a thoughtful and useful homemade gift.

Sugo di Pomodoro, Homemade Tomato Sauce, is the foundation for so many different recipes. You can add a can of drained tuna and a few capers to create a quick and sublime fish-based sauce. I steam mussels in this classic sauce to make Mussels Affogato. Use it as pizza sauce. The ideas are endless, which is why  I triple this recipe, so I have plenty on hand when needed.