fbpx

“We bring the art, history and culture of Italy to you”

On My Table
According to tradition, this recipe was invented by Alfredo Di Lelio in Rome in 1907 – hence the name. Consisting of only three ...
My favorite meal of the year is Christmas Eve dinner. Although most people talk about the “Feast of the Seven Fishes,” at my h...
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...
If you visit Florence, then you need to try one of the city’s most famous specialties – lampredotto. Made from the fourth and ...
Served as an appetizer or as a snack, these meat-stuffed-deep-fired olives are a specialty of the Le Marche region of Italy but ar...
Pandoro, a traditional Italian sweet bread whose name translates as “golden bread,” is a traditional Christmas season dessert....
A simple and traditional Italian cake named after the goddess of love, Pane di Venere (“Bread of Venus”) is quite easy to prep...
You know it’s Natale in Italy when this Italian dessert floods every food store in the country! Tradition maintains that panetto...
As we near the holiday season and Italian markets fill with seasonal specialties, the typical Sienese fruitcake called "Panforte...
Literally translated as “peppered bread” this Italian sweet cake is typical of Siena, Ferrara, and southern Umbria. Traditiona...
A popular summer salad in Tuscany and Umbria, this dish’s main ingredient is hardened bread that is soaked in water and squeezed...
Old bread need not go to waste! Tuscan country bread soup, or "Pappa al Pomodoro" is a very tasty dish that calls for the simplest...
Do not confuse Parmigiano-Reggiano with Parmesan! They are 2 completely different things! Parmigiano-Reggiano is a hard, dry chee...
"Pastiera Napoletana" is a traditional Neapolitan Easter cake made with flour, sugar, eggs, ricotta, and wheatberries boiled in mi...
One of Italy's many varieties of sheep's milk cheese, Pecorino di Pienza is made with milk from the sheep who graze in the surroun...
As simple as it is good, this is my fail-safe dish. All you need is quality tomato puree, peeled tomatoes, and/or fresh tomatoes (...
Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “p...
Affiliations
NBC News
The Smithsonian Associates
The History Channel
Travel + Leisure
Nova
National Geographic
Young Presidents' Organization
CEO
Friends of the Uffizi Gallery
Eataly
Syracuse University
Palazzo Tornabuoni
Ohio Kent State University
Boston College
Contact Us
1-800-943-2336
Weekdays 9am - 5pm ET
P.O. Box 241
East Greenwich, RI 02818
Latest News & Offers
Subscribe now to receive information on Rocky's latest study programs, lectures, interesting posts and much more!
© 2024 Rocky Ruggiero. All Rights Reserved.