Cook the Book: 'Giada's Kitchen'
My favorite would have to be Marinara. The unmistakable flavor of rich, cooked tomatoes paired with lots of fresh basil and garlic, a touch of red wine and a bit of parmesan -- it just doesn't get any better than this. Put that over any variety of pasta and include an oil and vinegar dressed salad and it spells "Italia" to me.

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