This traditional Italian dessert is the Easter version of panettone. Made of flour, eggs, sugar, yeast, butter, and candied orange...

Literally translated as “Rabbit in the hunter fashion,” this delicious dish combines rabbit, peeled tomatoes, onions, Taggiasc...

“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...

"Cotoletta alla Milanese" (Breaded Veal Cutlet) "Cotoletta alla Milanese" is a specialty of the northern Italian region of Lomb...

On My Table: "Cozze alla Marinara" (Marinara Mussels) "Cozze alla Marinara" is a deliciously briny and flavorful Italian appeti...

Crochette di patate is a typical southern Italian recipe and usually served as an antipasto. Facile to prepare, all you do is mash...

You know it’s winter in Italy when you find this antipasto on the menu. In fact, they usually don’t pick the cavolo nero in It...

A staple of a traditional Tuscan antipasto, crostini al fegato is thinly sliced pieces of bread (preferably Tuscan and sometimes d...

I find that the most delicious things in life are usually the simplest. This dish is nothing more than a spread made of high-quali...

You know you are in Tuscany when your meal starts with “Crostini Toscani” (chicken liver pate crostini). A staple of a traditi...

Literally translated as “beans in the bird manner,” this side dish (“contorno”) has its roots in the “peasant” Tuscan ...

Farricello soup has been a staple of the Roman diet since ancient times and is both delicious and nutritious! Sauté a mix of onio...

You know summer is around the corner in Italy when this dish shows up as an antipasto on restaurant menus. Fresh, uncooked fava be...

A typical southern Italian dish, “Fave e Cicoria” combines two summer favorites – fava beans and dandelion greens. Boil the ...

Although a typical Venetian dish, Fegato alla Veneziana is prepared throughout Italy. It consists of thinly sliced calf liver cook...

According to tradition, this recipe was invented by Alfredo Di Lelio in Rome in 1907 – hence the name. Consisting of only three ...

According to tradition, Cardinal Eugenio Pacelli asked a restaurant in the Vatican neighborhood to make him a more delicate versio...

"Finocchi Gratinati" or "Fennel au Gratin" is a ridiculously delicious, classic Italian side dish. Prepared with fennel, Parmigian...

Finocchiona is a variety of Tuscan salami that is characterized by its use of crushed wild fennel seeds (“finocchio” is the It...

“Fiori di zucca ripieni” is a classic Italian antipasto. Simple and quick to prepare, all you are need fresh zucchini flowers,...

This delicious sweetbread (although it’s really not too sweet) filled with candied fruit is typical of the Piemonte region in no...

Friselle – a round hardened bread made of wheat and regular flour that is soaked in water to soften it and then prepared with to...

One of Venice’s most traditional sweets during Carnival, “fritole” are fried dough balls (usually in pork fat, but oil will ...

One of Trattoria Cammillo’s signature dishes, all you need is fresh, tender, thinly sliced artichokes, high-quality fresh whiske...

One of my favorite things about spring is being able to forage for wild asparagus! And my favorite way to eat them is in a frittat...

A versatile dish that can be served either as an antipasto or main dish, frittata di zucca is a simple recipe that allows you to...

My favorite meal of the year is Christmas Eve dinner. Although most people talk about the “Feast of the Seven Fishes,” at my h...

Umbricelli are a traditional type of Umbrian pasta made simply with flour and water. The dough is rolled into long, thick strands ...

Definitely not your traditional Italian gnocchi, “Gnocchi alla Romana” are made with semolina flour, milk, butter, eggs, Parmi...

Typical of the valley north of the Tuscan town of Arezzo called the Casentino, this simple and delicious recipe could not be any e...

Italian "gnudi" are quite similar to gnocchi - soft dough dumplings typically served as an Italian "primo piatto" or first course....

There is no better way to cool off on a hot summer day in Italy than with a granita! A semi-frozen dessert made with sugar, water ...

Granseola alla veneziana is a specialty of Venetian cuisine. The crabs are first boiled and then the meat is removed, cut into sma...

Grigliata Mista - or a platter of a variety of grilled meats or fishes - is the perfect dish to serve at your summer cookout or wi...

Italian artichokes can be so tender that you can eat them raw. Simply remove the harder exterior leaves and then thinly slice the ...

 One of my absolute favorite summer dishes, and incredibly easy to prepare, Insalata di Farro is a staple of the Tuscan diet. All...

While it may sound like a summer dish because of its freshness, “Insalata di finocchi e arance” (fenel and orange salad) is ac...

How could something so simple be so good? Simply prepare your salted short pasta and let cool. Then combine with cherry tomatoes, ...

Swordfish is one of the most popular fishes in Sicily (particularly in the Messina area), and one of the most traditional ways to ...