• 8 oz Italian Gourmet Pack
• 3 oz plum tomatoes
• 4 oz cubed mozzarella
• 1 oz small basil leaves
• 10 Skewers

Method of Preparation:

Thread rolled Hot Calabrese, Hot Capocollo, Pepper Salame, plum tomatoes, mozzarella and basil alternately onto skewers, placing at least 4 pieces of meat on each skewer. Arrange decoratively on a serving platter.

· ½ cup Daniele Chorizo

· ½ Tbsp Butter

· 3 large Eggs

· 1/8 cup Milk

· ¼ cup Onions, chopped

· ¼ cup Green peppers, chopped

· ½ cup Cheddar Cheese, shredded

· 1 tsp Scallions, fresh chopped

· Salt and Pepper to taste

Method of Preparation:

Dice the chorizo, onions and peppers. In a mixing bowl whisk together eggs and milk until well blended. In a medium sauté pan or omelet pan add butter, sauté onions, peppers and chorizo over a medium heat. Once golden brown pour egg and milk mixture in the sauté pan and lower heat. Cook for 2-3 minutes. When the omelet has set up sufficiently flip omelet over with the aid of a rubber spatula. Add shredded cheese to the top and cook for an additional 2-3 minutes. Fold the omelet in half and add salt and pepper to taste. Garnish with fresh chopped scallions. Serves 1-2.

· Daniele Italian Brand Gourmet Pack (4 slices Friuli Sopressata, 3 slices Capocolla, 3 slices Mortadella)

· Ciabatta Artisan Bread

· 2 slices Provolone Cheese

· 2 Tbsp Olive Salad

· 1 Tbsp Olive Oil

Method of Preparation:

Cut the ciabatta bread in half and coat with olive oil. Place provolone cheese, sopressata, capocolla, and mortadella on the bread in that order. Finish with olive salad on top. Enjoy.

· 8 oz Daniele Diced Pancetta

· 1 Tbsp Olive Oil

· 1/3 cup White Wine

· 3 large Eggs

· ¾ cup Parmesan Cheese, grated

· 1 cup Green Peas, frozen

· 1 lb Fettuccini dry pasta

· 1 tsp Chives, fresh chopped

· Salt and Pepper to taste

Method of Preparation:
In a large sauté pan over medium heat add olive oil and diced pancetta, sauté. Meanwhile in a separate pot, cook pasta to al dente. Once the pancetta is golden brown and crispy deglaze with white wine, reduce by ½. Blanch and rinse peas. Whisk together the parmesan cheese and eggs in a separate bowl. Add the hot drained pasta and peas to the sauté pan and mix well ensuring an even coat. Remove the sauté pan from heat and add the cheese and egg mixture. Stir the entire mixture well until the egg and cheese have thickened the dish. Add salt and pepper to taste and garnish with fresh chives. Serves 4-5.

·  1 lb large Sea Scallops

· 8 oz Del Duca Prosciutto

· 2 oz Balsamic Glaze

· 1 Lemon, fresh

Method of Preparation:

Preheat oven to 450 degrees. Take the prosciutto and lay out onto a cutting board. Slice each piece in half lengthwise. Place scallop on top of prosciutto and wrap tightly. Once all the scallops are wrapped place them onto a baking sheet, remember to spray baking sheet with a non-stick spray. Place baking sheet on top rack of oven and cook for 10-12 minutes or until golden brown. Once finished drizzle with balsamic glaze and fresh lemon. Serves 4-5.  

Ingredients
• 4 ounce.  sliced Daniele Mortadella
• 3 1/2 pound center-cut boneless pork loin roast 4 to 5 inches in diameter
• 2 tablespoons black pepper
• 3 1/2 teaspoons kosher salt
• 5 garlic cloves minced
• 2 tablespoons unsalted butter, softened
• 2 pounds small red bliss potatoes
• 3 tablespoons extra-virgin olive oil
• 2 tablespoon chopped fresh Parsley

Method of Preparation:
Preheat Oven to 350°F. Put loin, fat side down, on a cutting board. Butterfly pork in a spiral cut until one large flat piece of meat. Place Daniele Mortadella at one end of the lion. Season the pork with black pepper, salt and garlic.  Roll and truss pork lion. Place in a roasting pan with butter in the oven for about 40 minutes. Or until the pork loin had reached an internal temperature of 155°F. While pork is roasting, quarter the potatoes then toss with olive oil and season with salt and pepper. Place on a baking sheet. Put in oven until golden brown and fork tender. Remove potatoes and toss with fresh chopped parsley. Makes 8 servings.