Colomba Pasquale This traditional Italian dessert is the Easter version of panettone. Made of flour, eggs, sugar, yeast, butter, and candied orange... More Info
Coniglio alla cacciatora Literally translated as “Rabbit in the hunter fashion,” this delicious dish combines rabbit, peeled tomatoes, onions, Taggiasc... More Info
Coniglio Farcito “Coniglio farcito” is a typical Tuscan recipe served as a second course in Italian lunches and dinners. Filled with garlic, ar... More Info
Corbezzolo (frutta) Known in English as the “Strawberry tree,” the Corbezzolo (Arbutus unedo) is the national plant of Italy. Its green leaves, wh... More Info
Cotoletta alla Milanese "Cotoletta alla Milanese" (Breaded Veal Cutlet) "Cotoletta alla Milanese" is a specialty of the northern Italian region of Lomb... More Info
Cozze alla Marinara On My Table: "Cozze alla Marinara" (Marinara Mussels) "Cozze alla Marinara" is a deliciously briny and flavorful Italian appeti... More Info
Crespelle alla Fiorentina A holiday favorite in Tuscany, “Crespelle alla Fiorentina” is a delicious dish consisting of ricotta and spinach filled crepes... More Info
Crocchette di Patate (Potato Croquettes) Crochette di patate is a typical southern Italian recipe and usually served as an antipasto. Facile to prepare, all you do is mash... More Info
Crostini al Cavolo Nero 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... More Info
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 al Sugo Gnocchi al Sugo is a simple and delicious pasta dish that everyone will love. Either make your own or purchase ready-made gnocchi ... More Info
Gnocchi alla Romana Definitely not your traditional Italian gnocchi, “Gnocchi alla Romana” are made with semolina flour, milk, butter, eggs, Parmi... 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
