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On My Table
Literally translated as “cooked water,” acquacotta is a hot broth-based bread soup typical of the southwestern coastal area of...
What better way to celebrate Easter than with this old-fashioned dish. All you need is high-quality lamb meat, savory tomatoes, re...
Although often prepared with milk or cream, I prefer the more traditional and simpler recipe for this Venetian classic. That is, s...
Typical of the Veneto region, bigoli are a type of fresh or dry pasta that appear like thicker spaghetti. They were originally mad...
Also known as “Cantucci,” these delicious Italian almond biscuits were thought to have originated in the Tuscan city of Prato....
Always served rare and prepared with only five ingredients, steak-lovers will rejoice at the simple yet delicious bistecca alla fi...
Bomboloni are a type of cream-filled, sugar-covered pastry that are often eaten as a snack or for dessert. The etymology of this t...
Puglia’s most celebrated cheese, Burrata is made exclusively from cow’s milk and consists of an outer bomb-shaped shell of moz...
A staple of Sicilian cuisine, cannoli are Italian pastries consisting of tube-shaped pastry shells filled with sheep’s milk rico...
Caponata is a type of popular Sicilian vegetable “stew” consisting of fried eggplant, capers, celery, olives, tomatoes, and ol...
A simple but delicious combination of tomatoes, mozzarella, and basil, seasoned with EVOO and salt, this classic Italian dish is t...
On My Table: "Carciofi alla Romana" e "Carciofi alla Giudea" Primavera is in the air and that can only mean one thing in Rome -...
This delicious meat dish consists of thinly sliced pieces of raw, high-quality beef usually served with olive oil and lemon. Inven...
A typical autumnal dish, this "cake," made from chestnut ("castagna") flour, is often thought to be a Tuscan specialty, but is als...
Chiacchiere are rectangular-shaped pieces of fried dough that are dusted with powdered sugar, which are seasonal in Italy during t...
"Cicchetti" are small snacks or side dishes (similar to Spanish "tapas") served throughout Venice in traditional "bàcari" (bars)....
This traditional Italian dessert is the Easter version of panettone. Made of flour, eggs, sugar, yeast, butter, and candied orange...
“Coniglio farcito” is a typical Tuscan recipe served as a second course in Italian lunches and dinners. Filled with garlic, ar...
Known in English as the “Strawberry tree,” the Corbezzolo (Arbutus unedo) is the national plant of Italy. Its green leaves, wh...
You know you are in Tuscany when your meal starts with “Crostini Toscani” (chicken liver pate crostini). A staple of a traditi...
According to tradition, this recipe was invented by Alfredo Di Lelio in Rome in 1907 – hence the name. Consisting of only three ...
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