IAHF Pizza Toss With World Famous Pizza Maker And Restaurateur, John D’Ambrosio, Assisted By His Family. The pizza toss has become an art form unto itself, but rolling the dough, shaping and tossing it has a purpose, which is to make the dough elastic, and the crust light and crunchy. It is amazing to watch this small piece of dough become the pizza crust we all love and the open secret to a fine pizza, it’s delicious crust!

Exploring A Rapidly Favorite Culinary Take Out - The Calzone With Ristorante Da Maria's Signature Dish.  There will be two types of calzones demonstrated and prepared; the traditional Neapolitan calzone, or stuffed and baked turn over like dish, along with one deluxe embellishment. While the basics recipe is widely available, like its relative, pizza, by way of the dough, there are many variations to make a unique and delicious family favorite. 

"Pasta  Al' Asparagi" - A Sicilian Pasta Dish Made With Seasonal Asparagus And Spaghetti, In An Agilio e Olio Sauce.  The technique in this preparation also allows you to expand your traditional pasta and vegetable combinations and part of an Italian culinary tradition called "la cucina della magra," or Lenten fare. Preparing this traditional family recipe is IAHF board member, Joe Lucito, of the Festa grape stomp fame.