Benvenuto in Italia!

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Behind the Scenes


The Italian Appennini Dancers

I Roncucci Dancers Association



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Serves 2.

For 2 Focacce:


  • 500 g Flour

  • 250 ml water

  • 1/2 cup olive oil

  • 25 g yeast

  • 1 tsp sugar

  • salt


  1. In a small amount of water dissolve the yeast with the sugar.

  2. Let rise.

  3. Flatten the dough on a baking sheet, drizzle with some olive oil and salt.

  4. Let rise again.

  5. After 1/2 hour, with your fingers, make indents on the dough.

  6. Let rise again for 30 minutes.

  7. Before baking, spray the surface with room temperature water.

  • Potatoes - about 3 pounds

  • Butter - 4 tablespoons

  • Parmesan cheese - 3 tablespoons

  • Eggs - 4

  • Salami, cut in pieces - 100 g (optional)

  • Parsley

  • Salt and pepper

  • Bread crumbs

  • Mozzarella – 200 g


  1. Cook the potatoes with their skin.

  2. Once soft, peel them and pass them through a potato ricer.

  3. Add the butter, while still hot, Parmesan cheese, eggs, salami, salt, pepper and parsley.

  4. Smear a baking pan with butter, sprinkle with bread crumbs.

  5. Pour half of the potatoes in the pan, cover with mozzarella and the rest of the purè.

  6. Smooth the surface and finish with some butter and bread crumbs.

  7. Bake at 350F for 30 minutes until the top is gold.

  8. Let rest before serving.

  9. Optional – add slices of prosciutto, pieces of arugula and slivers of parmesan cheese on top.

Gattò di patate

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Spaghetti with Tuna

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  1. Plunge 5 or 6 fresh Roma tomatoes in hot water for few minutes.

  2. Drain, let cool.

  3. Remove all the seeds and juice, cut the tomatoes’ pulp in strips.

  4. Place them in a bowl (big enough to contain the spaghetti later), add salt, olive oil, some thinly sliced small onion and lots of basil.

  5. Let rest for few hours.

  6. When the spaghetti is almost cooked, add olives, capers and a small tin of tuna to the bowl (drain the oil).

  7. Add the spaghetti into the bowl.  Mix.

*for 2 people you need about 200 – 250 g of spaghetti