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Meatballs & MarinaraThese delicious beef meatballs are made following my family's recipe. Each medium container includes 8 meatballs smothered in plenty of my marinara sauce (with tomatoes, garlic, oregano). In Italy, we eat these 'straight', and mop up the plate with focaccia bread. But many friends here in the US add the entire container to 1 lb of spaghetti Also a killer choice. I hope you enjoy.

but my personal favorite is Torcoli or Fusilli

Cannelloni are a tradition of Emilia Romagna (in the northeast of Italy)

They are 70% linen and 30% cotton

I make this lasagna following the same recipe my mom taught me when I was a little girl in our small kitchen in Perugia

Whipping cream

as a dipping sauce

cheese culture

vegetarian option that was also simple and appealing to children

and a sprinkle of parmigiano

I make these with local organic eggs and flour

COOKING INSTRUCTIONS: Thaw if frozen

This is my own signature recipe