Chef Andy Snow tops a Caprese salad with a balloon made of mozzarella.
David enjoys an alfresco sample of buffalo mozzarella with chili pepper.
Cris Nannarone gets a lesson in how to make fresh mozzarella cheese.
Making your own mozzarella: it doesn't get any more Italian than that.
Try a "cigar" of phyllo dough, smoked mozzarella and sun-dried tomatoes.
Impress your guests with a healthy and fresh antipasto salad.
Amy Cao's 'little toast' crostinis are served with simple-to-make toppings.
Giada makes a simple, kid-friendly dish, Italian baked chicken and pastina.
Ellie Krieger's Chicken Parmesan is lighter but still packed with flavor.
Giada drizzles rich sage butter on her prosciutto and Mozzarella crostini.