Chefs Bob Fromage, Luciano Pellegrini, and Nicco Chessa make a series of dishes from a salt brick chicken with fava beans, a shrimp and vegetable saute, and an amazing zabaglione dessert.
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Chefs Luciano Pellegrini and Nico Chessa team up to prepare two special dishes: Chessa’s delicious frittata from his grandma's recipe book and Pellegrini's low-carb pasta with spelt spaghetti sauteed with shrimp, calamari and curry.
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Chef Bob Fromage, Chef Luciano Pellegrini, and "Touched by Diabetes" author, Lucie Ventura, make a whole roasted chicken marinated with herbs served with grilled sweet potatoes, asparagus and tomatoes and a side of grilled chicken piccata.
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Chefs Bob Fromage and Luciano Pellegrini prepare a party favorite - grilled pizza completely on the barbecue including the pizza dough and a grilled buffalo new york steak sliced and served with an arugula salad.
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Chefs Bob Fromage and Luciano Pellegrini are joined by Wholefood Market - Marketing Specialist, Chef Bianca Freeny, to prepare an Atlantic salmon on a plank with grilled zucchini, eggplant and onions and a tasty bacon-wrapped parmesan appetizer.
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Chef Bob Fromage, Chef Luciano Pellegrini and "Touched by Diabetes" author, Lucie Ventura, cook up a special Italian dish translated as "Escaped Birds." This dish is prepared with chicken, grilled zucchini and ciabatta bread.
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Chefs Luciano Pellegrini and Thomas Trevathon are joined by Jordan Exber from the Juvenile Diabetes Research Foundation to make a mouthwatering sugar-free molten chocolate cake and a banana pudding.
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Chefs Luciano Pellegrini and Nicco Chessa are joined by Lucie Ventura, author of "Touched by Diabetes," to make a diabetic-friendly chicken parmigiana served with spelt spaghetti with marinara sauce.
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Using all organic ingredients, Chefs Luciano Pellegrini and Pete Ghione prepare an arugula salad, eggplant cannelloni with spinach and wild mushrooms and a sweet and savory summer dessert.
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Lucie Ventura, author of "Touched by Diabetes," joins Chefs Bob Fromage and Luciano Pellegrini to prepare a salmon scallopini with cous cous flavored with vegetables.
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Chefs Bob Fromage, Luciano Pellegrini and Thomas Trevathon make an exotic tapioca pudding with a mango and passion fruit jelly topped with a coconut sorbet and a banana beignet.
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