Rogues and scoundrals of the Italian street satire that has been played out since the 14th century are now depicted with the great cuisine of Italy. This exclusive Italian Street Theater illustration of Arlecchino, the Italian jester is beautifully depicted by award-winningartist and animator- filmmaker, Cynthia Wells.

The Italian culinary tradition has a long and sweeping history, from the rising sophistication of Venetian cooking during the 13 th century to the Florentines’ gastronomic innovations of the Renaissance Era. In the 16 th century, as the Commedia dell’Arte was establishing itself as a popular and enduring art form on the streets of Italy, so Italian cooking was establishing itself as Europe’s first fully developed cuisine.

Cynthia Wells keeps these traditions alive in her kitchen as well as in her studio. An artist through and through, her love of the art of cooking – Italian cooking, especially – permeates every bite of her own culinary concoctions.

“I first started getting interested in my family history by learning to cook the recipes that were handed down from generation to generation, “she says. “I hope you enjoy this rich and delicious sauce.”

Cynthia's family Spaghetti Sauce

3lbs fresh tomatoes, chopped or 1 (28-ounce) can whole peeled tomatoes

2 tablespoons extra-virgin olive oil

1 finely chopped onion

1/4 cup chopped pancetta or American style bacon

Sea salt, preferably gray salt

1 tablespoon chopped garlic

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

1 organic chicken cut into pieces, or 1 package organic chicken wings

2 cups red or white wine

Freshly ground black pepper

Heat the olive oil in a sauce pan over medium-high heat. Sauté the pancetta or bacon until crispy and remove. Add the onions and sauté in the bacon fat until just browning. Add the garlic, oregano and salt, cook for about a minute. Don’t let the garlic brown. Deglaze the pan with the wine and transfer all to a large pot on medium heat. Add the tomatoes and the juice if you are using canned tomatoes. Now add the chicken pieces. Simmer rapidly until the juice thickens and the chicken pieces cook thru. Stir often to keep the sauce from burning. Remove the chicken from the pot and store in the refrigerator. Adjust the heat to low and simmer for about 2 hours or until the sauce turns a deep color. Stir occasionally to prevent scorching.