Fettuccine Alfredo was invented at Alfredo’s restaurant in Rome, and is now a favorite worldwide. When I am in Piemonte in the fall, I enhance this dish with fresh shavings of the rare white truffle. - Debbie

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Bolognese Sauce

This is one of my most requested recipes.  It comes from the Emilia-Romagna region of Italy, from the town of Bologna, hence the name Pasta Bolognese.  There are quite a few ingredients, so when I make this sauce, I go ahead and make extra and freeze the rest.  It reheats well and makes for a quick and tasty dinner. Barry and I eat it with thick pasta, such as Cavatappi or Ziti. But you can never go wrong with pairing this sauce with any type of pasta, use what you love. - Debbie

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Here’s a great alternative to the traditional ragu sauce made with beef. The mixture of button and baby bella mushrooms add a nice rich twist in the flavor. – Debbie
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The "Dolce" version of the Gorgonzola has less of a bite and makes a much creamier sauce than the typical Gorgonzola cheese. - Debbie

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This is a great earthy dish. The combination of the mushrooms, red wine and Parmesan cheese give this hearty risotto a deep flavor. - Debbie

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After hearing Rocco DiSpirito divulge his secrets to perfect gnocchi at the SOBE Food and Wine Festival, I came home and created my own version.