Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.

These puff pastry sausage rolls are a quick idea that everyone loves.

Club sandwiches are delicious for lunch, brunch, or a light dinner. They’re easy to make and always give a slightly sophisticated impression while simply assembling a few quality ingredients.

Club sandwiches are these triangle-shaped, two-layer white bread sandwiches. They’re simple to make and always impressive when served at the table.

Caponata is a Sicilian cousin of French ratatouille. Their preparation methods are very similar, but what gives caponata its characteristic taste are the capers, vinegar, and black olives. Today I’m sharing my Italian grandmother’s recipe.

A thick, fluffy crust pizza. You can vary the toppings to your liking - this kosher pizza is characterized by being cheese-free. I’ve listed the most traditional ingredients that we enjoy as suggestions.