Giada tosses whole-grain pasta with pepper-infused oil and grated cheese.
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.
For brunch, Giada uses muffin tins to make individual frittatas.
Every bite is heaven with this recipe for prosciutto and carrot bundles.
Michael bakes asparagus wrapped in prosciutto and topped with breadcrumbs.
Open your eyes to new flavors in Italian cooking with this easy recipe.
This quick Italian-style pizza has an egg baked in each quarter.
Ingrid Hoffmann whips up fried olives for her tapas and paella feast.