Buon Appetito!

My family mostly cooks by “eyeballing” ingredients.  I’ve tried to convey those meals to you here in a recipe form.
If you have any questions or need help don’t hesitate to ask!

Remember cooking isn’t as much about being precise or exact in the ingredients you use as it is about experimenting
with flavors and learning what you like.  And if you start with good quality, whole ingredients you’re halfway there.

Happy cooking!




Oven “Fried” Broccoli served with Traditional Sauce
This is an Italian spin on the traditional Mexican dish “Chile Rellenos” which is pan “fried” in an airy, cloud-like egg batter
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Baked Eggs with Burrata, Artichokes & Spinach
There are many variations on baked eggs.  This one has bright spinach, hearty artichokes and creamy burrata.  It’s perfect for
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I sat down with founder Holly Hurd to talk about how Due Cellucci was hatched.
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Black Bean and Lentil Soup
The perfect soup for chilly days.  So easy to make and it’s full of protein so it really fills you
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Lamb Shank
A true comfort dish – slow cooked lamb shanks in a thick flavorful sauce.  The best part about making this dish is
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Chef Enzo’s Meatballs
My dad’s meatballs are just delicious.  They just are.  I know this recipe makes more meatballs than you can possibly
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Bloody Mary
Ingredients: 1 cup V8 (or jarred tomato juice) 1 1/2 cups Due Cellucci Traditional Sauce 3-5 celery stalks 2 Tbsp
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Zucchini Lasagna Roll Ups
Ingredients: 10-15  lasagna noodles 1 tsp olive oil 3 cloves garlic, minced 2 medium zucchini, grated and squeezed dry 1
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Spaghetti Pie
Whenever my grandmother had leftover spaghetti, she would make us her Spaghetti Pie!  It was my favorite thing to eat
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