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On My Table
GnudiItalian "gnudi" are quite similar to gnocchi - soft dough dumplings typically served as an Italian "primo piatto" or first cour...GranitaThere 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, w...GranseolaGranseola alla veneziana is a specialty of Venetian cuisine. The crabs are first boiled and then the meat is removed, cut into ...Grigliata MistaGrigliata Mista - or a platter of a variety of grilled meats or fishes - is the perfect dish to serve at your summer cookout or...Insalata di Carciofi (Artichoke salad)Italian artichokes can be so tender that you can eat them raw. Simply remove the harder exterior leav...Insalata di farro (Spelt Salad)One of my absolute favorite summer dishes, and incredibly easy to prepare, Insalata di Farro is a ...Insalata di pasta freddaHow could something so simple be so good? Simply prepare your salted short pasta and let cool. Then combine with cherry tomat...Meatballs with SauceOne of the most classic and loved dishes of Italian cuisine, “Polpette con sugo di pomodoro” – meatballs with tomato sauc...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, carro...Minne di Sant’AgataInspired by the gruesome torture endured by St. Agatha, patron saint of the Italian city of Cat...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 l...Mozzarella di BuffaloWhenever I am south of Rome, I must get my hands on some mozzarella di bufala! This soft fresh cheese is made from the mi...Mozzarella in CarrozzaA Neapolitan specialty, "Mozzarella in Carrozza" translates as "mozzarella in a carriage." Comprised of deep-fried, toasted bre...Olive AscolaneServed as an appetizer or as a snack, these meat-stuffed-deep-fired olives are a specialty of the Le Marche region of Ita...PandoroPandoro, a traditional Italian sweet bread whose name translates as “golden bread,” is a traditiona...PanforteAs we near the holiday season and Italian markets fill with seasonal specialties, the...PanzanellaA popular summer salad in Tuscany and Umbria, this dish’s main ingredient is hardened bread that is soaked in water and squeeze...Pappa al PomodoroOld bread need not go to waste! Tuscan country bread soup, or "Pappa al Pomodoro" is a very tasty dish that calls for the simpl...Parmigiano ReggianoDo not confuse Parmigiano-Reggiano with Parmesan! They are 2 completely different things! Parmigiano-Reggiano is a hard, ...Pasta al Pesto GenoveseA perfect vegetarian dish, Pasta al Pesto Genovese is a dish containing fresh pesto sauce, pecorino cheese, green beans, potato...Pasta Burro Parmigiano e ErbeSimple and classic, you can't go wrong with "Pasta Burro Parmigiano e Erbe" (pasta with butter, parmesan, and herbs). Incredibl...Pastiera Napoletana"Pastiera Napoletana" is a traditional Neapolitan Easter cake made with flour, sugar, eggs, ricotta, and wheatberries boiled in...Pecorino di PienzaOne of Italy's many varieties of sheep's milk cheese, Pecorino di Pienza is made with milk from the sheep who graze in the surr...Penne al PomodoroAs simple as it is good, this is my fail-safe dish. All you need is quality tomato puree, peeled tomatoes, and/or fresh t...Peposo del Brunelleschi (Brunelleschi’s Beef Stew)According to Florentine legend, although this dish was not invented by Brunelleschi, he greatly enhanced it. While walkin...PiadinaTypically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna...Pici Cacio e PepePici is a thick, hand-rolled pasta traditional of the Tuscan province of Siena. Made from a simple dough of flour, water, and s...Pizza (Napoletana)According to the “Associazione Verace Pizza Napoletana” (I’m not kidding), genuine Pizza Napoletana consists of wheat flo...Polenta e SchiePolenta e Schie (Polenta and Shrimp) is a classic Venetian first course. Schie (small gray shrimps from the Venetian lagoon) ar...Prosciutto e MeloneProsciutto e melone is one of my favorite summertime dishes! A simple recipe of prosciutto and cantaloupe, this dish dates to a...RibollitaOriginally a “peasant” recipe for using stale bread, ribollita has become a chic expression of Tuscan cuisine. This tradi...Ricciarelli"Ricciarelli" (Almond Cookies) Ricciarelli - these traditional cookies are a specialty of Siena, Italy. Soft, chewy, and del...Risotto alla Milanese"Risotto alla Milanese" is a classic dish of Milan, Italy. The recipe dates back to the mid-1800s, when, according to legend, a...Risotto with asparagusThe season of spring in Italy brings with it wild asparagus! And one of my favorite ways to eat them ...Salame di Cinta Senese (Salami made from Cinta Senese pork)Made from a specific type of ancient swine (Cinta Senese) raised free range in the province of Siena, Salame di Cinta Sen...Sarde in SaorWhenever I’m in Venice, I have to eat Sarde in Saor! Deep fried sardines served with onions cooked in sweetened vinegar a...SchiacciataSchiacciata (literally “flattened”) is a type of flat Tuscan bread made from flour, yeast, EVOO, wate...Schiacciata all’uvaYou know it's fall in Italy when this savory-sweet dessert appears. Made of nothing more than unsalted "flatten...Spaghetti al PomodoroPerhaps the most iconic dish of Italian cuisine, "Spaghetti al Pomodoro" is a timeless classic. Prepared with spaghetti pasta, ...