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
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
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
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
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 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
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
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
Olive Ascolane 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... More Info
Orecchiette al cime di rape (Orecchiette pasta with broccoli rape) This is a classic Puglian dish that is as simple to make as it is good. While you are cooking your store-bought orecchiette pasta ... More Info
Ossobuco alla Milanese (Veal shank Milanese style) Ossobuco is a traditional staple of Milanese cuisine. The veal shank is braised in white wine and tomato puree until the marrow be... More Info
Pandoro Pandoro, a traditional Italian sweet bread whose name translates as “golden bread,” is a traditional Christmas season dessert.... More Info
Pane di Venere A simple and traditional Italian cake named after the goddess of love, Pane di Venere (“Bread of Venus”) is quite easy to prep... More Info
Panettone You know it’s Natale in Italy when this Italian dessert floods every food store in the country! Tradition maintains that panetto... More Info
Panforte As we near the holiday season and Italian markets fill with seasonal specialties, the typical Sienese fruitcake called "Panforte... More Info
Panpepato Literally translated as “peppered bread” this Italian sweet cake is typical of Siena, Ferrara, and southern Umbria. Traditiona... More Info
Panzanella A popular summer salad in Tuscany and Umbria, this dish’s main ingredient is hardened bread that is soaked in water and squeezed... More Info
Pappa al Pomodoro 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... More Info
Pappardelle al Cinghiale (Pasta with Wild Boar Ragù) One of my favorite hearty winter dishes, this pasta dish usually appears during hunting season in Tuscany. Pappardelle is a broad,... More Info
Parmigiano Reggiano Do not confuse Parmigiano-Reggiano with Parmesan! They are 2 completely different things! Parmigiano-Reggiano is a hard, dry chee... More Info
Pasta al Pesto Genovese A perfect vegetarian dish, Pasta al Pesto Genovese is a dish containing fresh pesto sauce, pecorino cheese, green beans, potatoes,... More Info
Pasta Burro Parmigiano e Erbe Simple and classic, you can't go wrong with "Pasta Burro Parmigiano e Erbe" (pasta with butter, parmesan, and herbs). Incredibly e... More Info
Pastiera Napoletana "Pastiera Napoletana" is a traditional Neapolitan Easter cake made with flour, sugar, eggs, ricotta, and wheatberries boiled in mi... More Info
Pecorino di Pienza 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... More Info
Penne al Pomodoro 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 (... More Info
Peposo del Brunelleschi (Brunelleschi’s Beef Stew) According to Florentine legend, although this dish was not invented by Brunelleschi, he greatly enhanced it. While walking past th... More Info
Piadina Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “p... More Info