In Italy, food is tightly bound to family; recipes passed down from generation to generation. When families emigrated to America, they brought their rich traditions of culture, in which cooking played a vital role. Although some recipes may have adapted to the abundance in America, the idea of family and dining has never changed. In this collection of over 170 pages of recipes, photographs, and personal anecdotes, Riccardo has gathered together memorable recipes that have traveled with his family from Campofelice di Roccella in Sicily, to his home in the States. Well known for their use of seasonal ingredients and the freshest of products, the Italian philosophy has always been – use the best ingredients, handle them minimally, and let them speak for themselves