Summertime presents wonderful gifts in the Italian garden. One of them is zucchini or squash blossoms.

We fry them, stuff them and yes... make pizza with them...

FGpizza items included in this video are theDough Proofing Pans-Set of 3 w/ 1 cover , the Pizza Cutter - Professional Quality, the Pizza Cutting Board & Serving Peel, the Pizza Serving Tray 14",and the ICED Pizza Topping Holder.

This is my daughter's favorite appetizer. Every pizza party we have, Natalia wants to make sure we have some dough put aside for garlic knots before the pizza party. So here's a quick little video on how we make them.

What are garlic knots? They're soft, warm, garlicky and cheesy, knots of dough. Originally made on the east coast of the US, and slowly trickling towards the west.

We hope you try them with your family and friends. Send us a note and let us know how you like them!

FGpizza items included in this video are theDough Scraper / No Scratch , the Pizza Cutting Board & Serving Peel, and the Perforated Banjo Peel - 59" handle.

Once you do this the first time, you'll get hooked. Great for salads, in pasta, on pizza, bruschetta and perfect as a classic Italian appetizer.

To marinate them as an Italian appetizer, mince 1 clove of garlic per 2-3 peppers and coat with EV olive oil. Serve along side olives and salumi.

My friend Bill notes that one can also place these beauties in a blender and make a wonderful sauce for pasta & veggies. He adds a little EV olive oil, salt, oregano or thyme.... and that's it.

FGpizza items included in this video are theAsh & Debris Shovel , the Suede BBQ Gloves - 18" long, and the ICED Pizza Topping Holder.

This dish is so easy and produces great results. Serve as a side dish, toss it with pasta, top pizza with it, eat it cold or at any temperature. You and your guests will love it.

Roasting vegetables produces a vegetable with intense flavors. The result of this recipe produces a spicy flavor, with a welcome twist from the capers.

Make sure you top the end-product at the table with fruity extra virgin olive oil.

FGpizza items included in this video are thePaella Pan, the Suede BBQ Gloves - 18" long the Partanna - Sicilian Extra Virgin Olive Oil, and the Tutto Calabria HOT Calabrian Peppers.

Cooking chicken under a brick? Are you serious Frankie G? Well yes I am. The Italian have been doing this for years, and it produces a wonderful crispy skin, and contrary to one's belief , a very juicy bird.

I am using my favorite "GO-TO" marinade for chicken. Fresh lemon, garlic, Italian parsley, sea salt, black pepper, and olive oil. It is really a bright, wonderfully fresh and delicious marinade and compliments chicken very well. I use organic chicken (you can tell by the yellow skin) and it really makes a difference.

The tips with this is technique is to keep your heat source coals only. If the coals are too hot, it could flame up when the fat from the meat falls to the coals; and that you do not want.

Cook time depends upon the size of your bird and will vary - use your good judgement. Mine was around 3.75# - 4# and took about 30 minutes or so. Temperature should be checked where the thigh joins the leg, and mid breast. If the chicken is removed at an internal temperature of 150 and you cover the bird with foil, its internal temperature will rise to 165 after a 10-12 minute rest.

FGpizza items included in this video are The Tuscan Grill, the Suede BBQ Gloves - 18" long the Partanna - Sicilian Extra Virgin Olive Oil, and the Clear Food Container - 6 Liter/6 Quart.

At the end of summer, the zucchini goes crazy! Over night, one can find an extra big zucchini and my mom knew just what to do with it. Stuff it!

As with most Italian recipes, measurements of ingredients are pretty much non existent but you will get a good idea of the preparation and cooking method until the recipe is posted to our page.

FGpizza items included in this video are Suede BBQ Gloves - 18" long the Partanna - Sicilian Extra Virgin Olive Oil, and the Clear Food Container - 6 Liter/6 Quart.

Our Large Timapno Bowl is located on our Pasta Tools , where you will find other Italian tools to for pasta making.

Gnocchi are one of my favorite pasta - it's a favorite of my kids as well. Natalia loves them, and she is an excellent gnocchi roller!

Together, we demonstrate how our family makes gnocchi. Gnocchi, can be made from boiled or baked potatoes - some have egg, some do not. We use baked potatoes, a little flour, nutmeg, salt, and egg yolks.

The tools used in this section are all included in Gail's - Gnocchi Making Package.

Separately, they include the Potato Ricer - for gnocchi..., the Stainless Steel Flour Shaker, the Dough Cutter-GREAT Handle!, and the Pasta / Gnocchi Paddle.

We hope you enjoy this video... and by they way?? they were Delicious.

I searched long and hard to make a focaccia that gave me the taste of what my grandmother would make us at Christmas time. This is a form of Peter Reinhart's recipe from his book- Bread Baker's Apprentice. I tweak it a bit, but there is no doubt that Peter's recipe is the bomb.

The result is a soft dough with a slightly fried textured bottom - almost resembling pastry dough on the exterior. It's truly wonderful.

I say this recipe is "Dough and Process" because I believe that you can "top" it with what ever you like, or "cook" it to the doneness of what ever you desire. We have made three in this video, Grape & Sugar, Grogonzola & Rosemary, and a version of my grandmothers sfincione which she called civata, (shi-va-tha). We usually put anchovy on the sfincione but I omitted it this time since Natalia does not care for anchovy and I was making this for her. I do make a note in the video that if one wants anchovy, place dime-size pieces directly on the dough, under the sauce. It's delish.

The tools used in this section are the 1/4 Sheet Pans - Focaccia!, Dough Scraper / No Scratch , Stainless Steel Flour Shaker , and FG pizza's Digital Scale .