Back in the kitchen, Anthony and daughter Sonia are cooking up a storm, using recipes from all over Italy, including the Di Francos' native region of Abruzzi. Look for simple, flavorful preparations, perfectly cooked pastas, and light sauces. None of the dishes will hit you over the head with richness the Pernod cream sauce on the escargot ravioli tastes delicate, and even prosciutto and melted mozzarella don't overwhelm the succulent, sage-kissed saltimbocca. Spinach and ricotta-filled crespelle, and lasagna made with thin, homemade noodles, are also memorable.
You may finish your plate and feel perfectly content, but make way for dessert. After one bite of the luscious tiramisu, you'll thank us.