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What we know as Italian food often is an American interpretation. We're taking it back to Italy's roots with recipes such as Penne Pasta with Chicken all’Arrabbiata, Baked Cod “Cacciatore Style,” and Brussel Sprouts “Cacio e Pepe.”

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Italians eat 60 pounds of pasta per person per year.

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Meet Chef Michael Toscano

Michael has been working as a chef for the past 10 years in various restaurant endeavors.  In 2012, as the Chef/Owner he opened Perla, a modern Italian restaurant located in Greenwich Village, which received many accolades including: Esquire's Best New Restaurants in America, New York Times Two Stars, and Time Out New York Best Italian Restaurant. Michael later took over the kitchens at the seafood focused Jeffrey's Grocery, and Montmartre, a contemporary French bistro both part of Happy Cooking Hospitality. In the summer of 2015, Michael and his wife Caitlin moved with their two children Julian and Marley to Charleston, South Carolina to open Le Farfalle.

While my kids have their favorite meals, it’s important to me that I encourage them to always taste new foods and to learn about the cultures. Partnering with Chartwells  K12 to create recipes for Global Eats gives me the opportunity to help introduce unique ingredients and cultural traditions to school meals for kids across the country.

Check out these videos featuring Chef Michael!

Italy: Spices and Herbs
Italy: Tomatoes

The history of pizza can be traced back to the Ancient Greek, Roman, and Persian Empires. Flatbreads were piled with toppings long before our favorite tomato and cheese toppings were added.

In Italy, the main meal is lunch. In Italian, lunch is ‘il pranzo.’


Explore Italy with games and coloring sheets!

There are over 350 varieties of pasta. Some varieties include rigatoni, fettuccini, spaghetti, manicotti, orecchiette, farfalle, cavatelli, rotini, penne, and orzo.

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