Crostini al fegato (Chicken liver pate crostini) A staple of a traditional Tuscan antipasto, crostini al fegato is thinly sliced pieces of bread (preferably Tuscan and sometimes d... More Info
Crostini Salsiccia Stracchino 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... More Info
Crostini Toscani You know you are in Tuscany when your meal starts with “Crostini Toscani” (chicken liver pate crostini). A staple of a traditi... More Info
Fagioli all’uccelletto Literally translated as “beans in the bird manner,” this side dish (“contorno”) has its roots in the “peasant” Tuscan ... More Info
Farricello soup Farricello soup has been a staple of the Roman diet since ancient times and is both delicious and nutritious! Sauté a mix of onio... More Info
Fave and Pecorino (Fava beans and Sheep’s milk cheese) You know summer is around the corner in Italy when this dish shows up as an antipasto on restaurant menus. Fresh, uncooked fava be... More Info
Fave e Cicoria (Fava Beans and Dandelion Greens) A typical southern Italian dish, “Fave e Cicoria” combines two summer favorites – fava beans and dandelion greens. Boil the ... More Info
Fegato alla Veneziana (“Liver in the Venetian style”) Although a typical Venetian dish, Fegato alla Veneziana is prepared throughout Italy. It consists of thinly sliced calf liver cook... More Info
Fettuccine Alfredo According to tradition, this recipe was invented by Alfredo Di Lelio in Rome in 1907 – hence the name. Consisting of only three ... More Info
Fettuccine alla Papalina (Papal Fettucine) According to tradition, Cardinal Eugenio Pacelli asked a restaurant in the Vatican neighborhood to make him a more delicate versio... More Info
Finocchi Gratinati (Fennel au Gratin) "Finocchi Gratinati" or "Fennel au Gratin" is a ridiculously delicious, classic Italian side dish. Prepared with fennel, Parmigian... More Info
Finocchiona Finocchiona is a variety of Tuscan salami that is characterized by its use of crushed wild fennel seeds (“finocchio” is the It... More Info
Fiori di Zucca Ripieni (Stuffed Zucchini Flowers) “Fiori di zucca ripieni” is a classic Italian antipasto. Simple and quick to prepare, all you are need fresh zucchini flowers,... More Info
Focaccia della Befana This delicious sweetbread (although it’s really not too sweet) filled with candied fruit is typical of the Piemonte region in no... More Info
Friselle con Pomodoro Friselle – a round hardened bread made of wheat and regular flour that is soaked in water to soften it and then prepared with to... More Info
Fritole alla Veneziana One of Venice’s most traditional sweets during Carnival, “fritole” are fried dough balls (usually in pork fat, but oil will ... More Info
Frittata ai Carciofi (Artichoke Frittata) One of Trattoria Cammillo’s signature dishes, all you need is fresh, tender, thinly sliced artichokes, high-quality fresh whiske... More Info
Frittata con asparagi (Omelette with asparagus) 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... More Info
Frittata di Zucca (Pumpkin Omelet) 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... More Info
Fritto Misto My favorite meal of the year is Christmas Eve dinner. Although most people talk about the “Feast of the Seven Fishes,” at my h... More Info
Gli Umbricelli (Funghi, Pomodoro) Umbricelli are a traditional type of Umbrian pasta made simply with flour and water. The dough is rolled into long, thick strands ... More Info
Gnocchi del Casentino Typical of the valley north of the Tuscan town of Arezzo called the Casentino, this simple and delicious recipe could not be any e... More Info
Gnudi Italian "gnudi" are quite similar to gnocchi - soft dough dumplings typically served as an Italian "primo piatto" or first course.... More Info
Granita 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 ... More Info
Granseola Granseola alla veneziana is a specialty of Venetian cuisine. The crabs are first boiled and then the meat is removed, cut into sma... More Info
Grigliata Mista 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... More Info
Insalata di Carciofi (Artichoke salad) Italian artichokes can be so tender that you can eat them raw. Simply remove the harder exterior leaves and then thinly slice the ... More Info
Insalata di farro (Spelt Salad) One of my absolute favorite summer dishes, and incredibly easy to prepare, Insalata di Farro is a staple of the Tuscan diet. All... More Info
Insalata di finocchi e arance (Fenel and Orange Salad) While it may sound like a summer dish because of its freshness, “Insalata di finocchi e arance” (fenel and orange salad) is ac... More Info
Insalata di pasta fredda How could something so simple be so good? Simply prepare your salted short pasta and let cool. Then combine with cherry tomatoes, ... More Info
Involtini di Pescespada (Sicilian Swordfish Rolls) Swordfish is one of the most popular fishes in Sicily (particularly in the Messina area), and one of the most traditional ways to ... More Info
Lampredotto If you visit Florence, then you need to try one of the city’s most famous specialties – lampredotto. Made from the fourth and ... More Info
Lardo di Colonnata Lardo di Colonnata is a type of Italian cured pig fatback (not lard) made in the Tuscan town of Colonnata. Cuts of fatback are sea... More Info
Maritozzi These traditional Roman sweet buns are found in bakeries throughout the “Eternal City.” Served with homemade whipped cream and... More Info
Meatballs with Sauce One of the most classic and loved dishes of Italian cuisine, “Polpette con sugo di pomodoro” – meatballs with tomato sauce ... More Info
Minestrone (Italian Vegetable Soup) As the temperatures begin to drop, nothing warms you up the way a bowl of minestrone does. A mix of onions, celery, carrots, potat... More Info
Minne di Sant’Agata Inspired by the gruesome torture endured by St. Agatha, patron saint of the Italian city of Catania, this Sicilian specialty is ma... More Info
Moeche (Venetian soft-shelled crab) Also known as “moleche,” this typical Venetian dish is only available for a few weeks in the spring and fall when local lagoon... More Info
Mozzarella di Buffalo Whenever I am south of Rome, I must get my hands on some mozzarella di bufala! This soft fresh cheese is made from the milk of the... More Info
Mozzarella in Carrozza A Neapolitan specialty, "Mozzarella in Carrozza" translates as "mozzarella in a carriage." Comprised of deep-fried, toasted bread ... More Info
