Giada drizzles rich sage butter on her prosciutto and Mozzarella crostini.
In one minute, learn how to make prosciutto-wrapped crudite.
Amy Cao's "little toast" crostinis are served with simple-to-make toppings.
Giada tosses whole-grain pasta with pepper-infused oil and grated cheese.
For brunch, Giada uses muffin tins to make individual frittatas.
Giada's on a roll with this spinach-and-prosciutto-filled take on lasagna.
Ingrid Hoffmann whips up fried olives for her tapas and paella feast.
PB Curry, Szechuan Strawberry, Prosciutto: no ordinary ice cream flavors!
Duck prosciutto is the secret behind Nadia G's broccoli-mushroom casserole.
Open your eyes to new flavors in Italian cooking with this easy recipe.