Fava bean ravioli, filled with spring favas, pecorino and mint.

Strawberry Prosecco Bellini – A bubbly, fresh fruit cocktail perfect for lunch or brunch.

A spring starter – Sweet Pea Bruschetta with Ricotta, Mint and Pecorino.

Carrot soup – A fresh, simple soup with parsley and toasted almond pesto.

Buckwheat crepes with chocolate sauce and strawberries.

Parmesan and black pepper shortbread – a savory-sweet cookie to pair with coffee, tea or glass of vino!

How to make a risotto that looks and tastes like spring – asparagus risotto verde.

Zucchini fritti, lemon and parmesan salad; the savor of tempura with the freshness of spring.

Bomboloni – Italian cherry jam and vanilla cream filled doughnuts.

Spaghetti di mezzanotte to satisfy hunger any time of day – pasta, pecorino and homemade hot chili oil.

Tuscan sweet potato fries with garlic, rosemary, sage and thyme, using a fuss-free method for frying.

French inspired, Italian infused vanilla bean creamy custards with a touch of olive oil.

A rainbow of roasted vegetables and ricotta salata cheese over rustic, whole grain spaghetti .

The entire essence of the seasonal Meyer lemon is in this moist, fragrant cake.

Rosemary No.3 is a take on a memorable cocktail – a Negroni with tangy fresh citrus and creamy foam.

Focaccia with balsamic caramelized onion, Gorgonzola, bitter greens and walnuts.

Spicy scampi with rosemary cannellini – a favorite back-pocket pantry dinner.

Cookie kisses: chocolate hazelnut baci are meringue cookies filled with homemade Nutella.