The first recipe that will be highlighted is “Spaghetti with Mariner’s Sauce (Spaghetti Marinara)” located on page 34. Spaghetti is a staple food of traditional Italian cuisine. The noodles are made from flour, eggs and water, mixed to form a dough, then cut into thin strips. The recipe requires the following ingredients; olive oil, garlic, plum tomatoes, chopped parsley, fresh basil, cooked spaghetti, parmesan cheese and salt and pepper. The recipe itself is simple and requires you to make the sauce first by mashing and blending the tomatoes, adding the garnishes and cooking the sauce over a low fire for one hour. Once finished the spaghetti is added and topped with parmesan cheese for added flavour. This dish can be served for lunch or dinner and has been Americanized over time through pre-made sauces and noodles that can be purchased as grocery stores.

The second recipe that will be highlighted is “Veal Parmesan (Vitello Alla Parmigiana)” located on page 58. This dish consists of a piece of breaded veal covered in tomato sauce and cheese. The veal can be subsisted for a chicken breast as well. Veal comes from the meat in calves and is usually more expensive than beef from older cattle. Ingredients for this recipe are as followed; veal, oil or butter, garlic, onion, mushrooms, marsala and parmesan cheese. To complete the recipe one must brown the veal in oil or butter on high heat, once cooked transfer to a baking dish to keep warm while the sauce is being prepared. Then use the same pan as the veal to sauté the garlic and mushrooms over a low flame. The last step is to pour the sauce over the veal with the mushrooms and garlic and bake until meat is tender at a temperature of 325^oC. Veal parmesan is another classic Italian dish, served at dinner and usually paired with a side of pasta.