An Italian Holiday Feast #JoinTheTable #Giveaway

When gathering family and friends during this busy season, this Italian Holiday Feast is a marvelous idea for your menu! I’m giving away an incredible array of Colavita and Perugina products so you can make this spectacular meal, too. This post is sponsored by Honest Cooking, Colavita
, and Perugina.

Pasta with Sausage and Cream | Pasta swirled with a creamy sauce, artichoke hearts, tomatoes and Italian sausage. #ad

An Italian Holiday Feast with Colavita

Italians celebrate Christmas in the true spirit of the season, sharing their love of magnificent food with their families. Many will observe the Feast of the Seven Fishes on Christmas Eve. Before Midnight Mass, a wonderful meal featuring at least seven seafood dishes is served. We non-Italian Catholics along with the Italians abstain from meat on Fridays of Lent, but it’s also common in many Italian-American homes to also abstain before the stroke of Midnight on Christmas Eve when the Christ child was born. My carnivore family tends to eat a pork roast or tenderloin on Christmas Eve, but this pasta dish, chock-full of Italian sausage, artichoke hearts, tomatoes, and spices, would be a delicious option. I used Colavita spinach nests, artichoke hearts, and olive oil to whip up this easy, flavorful pasta. As a bonus, this picture perfect pasta echoes the classic Christmas colors of red and green!

Layered Chocolate Cheesecake | A chocolate cookie crust topped with lusious dark chocolate and Frangelico white chocolate cheesecake @lizzydo

Perugina Chocolates Transform into a Spectacular Cheesecake

Besides categorizing my family as carnivores, they’re also bona fide chocoholics. A truly decadent chocolate dessert is a MUST for all holidays. When I was sent both white and bittersweet Perugina chocolate bars, I knew I’d have to create an uber chocolaty dessert featuring them both. A double decker cheesecake fit the bill, starting with a chocolate cookie crust, then a dark chocolate followed by a white chocolate cheesecake layer. I  could not resist gilding the lily with Perugina Baci, exquisite hazelnut filled chocolate bonbons. The perfect way to end a  holiday feast.

Layered Chocolate Cheesecake | A chocolate cookie crust topped with lusious dark chocolate and Frangelico white chocolate cheesecake @lizzydo

Colavita/Perugina Holiday  Feast Giveaway

Colavita is a trusted name when it comes to traditional Italian ingredients. And once you taste a Perugina Baci, you’ll become an instant fan of their chocolates as well. Whether you’re Italian or not, I know you’d be thrilled to win this marvelous Colavita gift basket filled with pasta, olive oils, tomatoes, chocolate bars and more! It will contain many of the key ingredients to make this meal. How fun is that???

Layered Chocolate Cheesecake
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A chocolate lover's cheesecake with both a white and dark chocolate. Inspired by Celebrate the Rain.
Recipe type: Dessert, Cheesecake
Serves: 12 servings
  • 1 package of chocolate wafers (9 ounces)
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 8 ounces Perugina Bittersweet Chocolate, finely chopped
  • 6 ounces Perugina White Chocolate, finely chopped
  • 4 packages cream cheese (8 ounces each), at room temperature
  • 1⅓ cup sugar
  • 2 tablespoons flour
  • 4 eggs, at room temperature
  • 2 tablespoons whipping cream
  • 1 tablespoon vanilla
  • 1 tablespoon hazelnut liqueur (I use Frangelico)
  • Perugina Baci, to garnish
  1. Preheat oven to 325º. Spray a 9-inch springform pan with non-stick cooking spray and wrap bottom with two sheets of heavy duty foil. Set aside.
  2. Pulse the cookies in a food processor to make crumbs. Add melted butter and sugar and pulse to mix. Press the crumbs into the bottom of the prepared pan and about 1-inch up sides of the pan. Bake for about 8 minutes, then remove to rack to cool completely.
  3. Melt the bittersweet chocolate gently in the microwave, using 30-second increments, stopping to stir before restarting, till melted. Repeat with white chocolate. Set aside.
  4. In your mixer fit with a paddle attachment, beat the cream cheese and sugar till well mixed and fluffy. Mix in the flour, then the eggs, one at a time. Add the cream and vanilla.
  5. Add 2¼ cups of the cheesecake batter to the white chocolate and stir. Mix hazelnut liqueur into white chocolate mixture; set aside. Add the dark chocolate to the remaining cheesecake batter and mix to combine.
  6. Pour the dark chocolate batter over the crust and bake for 50 minutes. Place in a water bath if desired to minimize cracking. Cool for 5 minutes.
  7. Carefully spoon dollops of white chocolate cheesecake mixture over top of cheesecake. Smooth with an offset spatula. Return to oven and bake 35 minutes till the center is set. Let cool completely on wire rack. Chill for at least 4 hours before serving.
  8. To serve, run a knife around the perimeter of the pan and release sides. Garnish with Baci and whipped cream if desired.

Layered Chocolate Cheesecake | A chocolate cookie crust topped with lusious dark chocolate and Frangelico white chocolate cheesecake #ad #JointheFamilyTable from @lizzydo

Layered Chocolate Cheesecake | A chocolate cookie crust topped with lusious dark chocolate and Frangelico white chocolate cheesecake @lizzydo

Pasta with Sausage and Cream
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Pasta with Italian sausage, artichoke hearts, tomatoes and a cream sauce
Recipe type: Pasta, Entree
Cuisine: Italian
Serves: 6 servings
  • 1 tablespoon butter
  • 1 tablespoon Colavita Extra Virgin Olive Oil, Premium Italian
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound mild Italian sausage links, cut into slices while partially frozen
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon fennel seeds
  • ½ teaspoon kosher salt (plus more to taste--mine needed more)
  • Freshly ground black pepper to taste
  • ⅔ cup dry white wine
  • 1 large can of diced tomatoes
  • 1 jar Colavita Artichoke Hearts, drained and cut in half
  • 1 cup heavy cream
  • 1 pound Colavita Spinach Tagliatelle Nests
  • 1 cup freshly grated Parmesan, divided
  • Fresh parsley, to garnish
  1. Melt butter with olive oil in a large skillet. Add onions and saute till golden. Add garlic, sausage and basil, red pepper flakes and fennel and cook till sausage is browned on both sides. Drain if there is excess oil in the pan.
  2. Add wine and turn up the heat till most of the liquid evaporates. Add tomatoes, artichoke hearts, salt, and pepper and let simmer a few minutes. Add cream and simmer till sauce simmers slightly. Check for seasoning and add more salt and pepper if needed.
  3. Cook pasta in well-salted water until al dente. Drain, saving a little pasta water to thin the sauce if needed. Place pasta in a serving bowl and top with sauce and ¾ cup of the Parmesan. Toss to combine. Sprinkle with the remaining Parmesan and garnish with parsley if desired.



  1. Lynn@Happier Than A Pig In Mud says:

    I never think to add cream to tomato based meals, it sounds great! Your cheesecake is beautiful too Liz, love the white chocolate curls:@)

  2. Your cheesecake looks amazing!

  3. Dear Lizzy, what a feast for the eyes! Both holiday dishes look splendid dear. I would a love of slice of that cheesecake…a perfect end to the day. Wishing you and your family a beautiful and blessed Thanksgiving. xoxo, Catherine

  4. Pasta and Cheesecake!?!?! Sign me up for your next dinner 😀

  5. One of each please! Maybe two of the cheesecake.

  6. This post makes me so happy! I grew up eating those chocolates and you have me so nostalgic for them! Your pasta looks absolutely delicious!

  7. WOW! You have outdone yourself, my friend! These both look so delicious, I am pinning for later!

  8. Pinning your gorgeous cheesecake! And your magnificent pasta! Hope Santa comes early this year and lets me win those gourmet baskets =) Tee hee.

  9. Looks like a feast Liz no matter what nationality you are or language you speak!

  10. I love Italian food and by coincidence, there’s an Italian restaurant that’s within walking distance of our house and it’s called Il Peregino! We love it. Your dessert is so beautifully presented – very neat and tidy and perfect. Great flavours there. I do hope you and your family have a wonderful Thanksgiving xx

  11. What a magnificent cake Liz , the pasta is great too but the cheesecake is all the money!

  12. I am not Catholic but I do not mind a bowl full of this delicious pasta.. And the dessert?!!! no more can be said .. a must pin recipes. Happy holidays dear.

  13. I will definitely have one of each! Yay for cheesecake and pasta.

  14. Oh Liz. These would be a perfect meal. I think I’d start with dessert first!

  15. Both of these look amazing!

  16. The cheesecake recipe looks incredible and I’m going to make it at Christmas !

  17. A beautiful cheesecake gets me every time. Such a treat. Beautiful, Liz!

  18. I want to live at your house, Liz — this is spectacular <3

  19. Lizzy,
    My hubby’s family does the huge Christmas Eve feast and we bring the fish. We start out early and bring everything down to the Bronx and spend most of the day preparing and serving all the food. It’s a big deal. I generally prefer the desserts, like your lovely cheesecake.

  20. Can you please adopt me?! Pasta and a cheesecake. YARM!

  21. Awesome giveaway & good luck to all! Happy weekend, dear! xoxo

  22. What an incredible cheesecake! Quality chocolate like this can make all the difference in a recipe…definitely a must to add to my cheesecake collection!


  1. […] PARTNER POST — The holiday season is here and it is time to add some Italian flair to your menu with authentic ingredients from Colavita and Perugina’s rich Italian chocolate. Serve a festive colored sausage pasta for a holiday dinner, ending with a beautiful layered chocolate loaded cheesecake. By Liz Berg […]

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