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On My Table
Typically prepared in the Romagna half of the Emilia-Romagna region in cities such as Rimini, Ravenna, Forlì and Cesena, the “p...
Pici is a thick, hand-rolled pasta traditional of the Tuscan province of Siena. Made from a simple dough of flour, water, and salt...
According to the “Associazione Verace Pizza Napoletana” (I’m not kidding), genuine Pizza Napoletana consists of wheat flour,...
Polenta is a type of cornmeal made from ground flint corn. Although traditionally associated with the Italian region of Lombardy, ...
Polenta e Schie (Polenta and Shrimp) is a classic Venetian first course. Schie (small gray shrimps from the Venetian lagoon) are m...
Prosciutto e melone is one of my favorite summertime dishes! A simple recipe of prosciutto and cantaloupe, this dish dates to anci...
Puntarelle is a type of cultivated chicory grown in the Lazio region of Italy, which has a delicious mildly bitter taste. It is us...
Originally a “peasant” recipe for using stale bread, ribollita has become a chic expression of Tuscan cuisine. This traditiona...
"Ricciarelli" (Almond Cookies) Ricciarelli - these traditional cookies are a specialty of Siena, Italy. Soft, chewy, and delici...
Whenever I’m in Venice, I have to eat Sarde in Saor! Deep fried sardines served with onions cooked in sweetened vinegar and garn...
Schiacciata (literally “flattened”) is a type of flat Tuscan bread made from flour, yeast, EVOO, water and salt. Crispy on the...
Ragù is a meat sauce that is typically served with pasta. In northern Italy, the sauce usually includes one or more types of meat...
You know it’s Christmas time at my house when you see “Struffoli!” This traditional southern-Italian dessert is made of tiny...
Unlike the hefty slab of meat that is the famous Bistecca alla Fiorentina, "tagliata" style beef is instead served in thin slices....
Tiramisù is a beloved Italian classic. Espresso-soaked ladyfingers combined with lightly sweetened whipped cream, mascarpone chee...
My go-to dish whenever I am in Mantua, these pumpkin, nutmeg, and amaretti-filled ravioli are the perfect autumnal dish. Serve tos...
Last week, I was sitting in one of my favorite restaurants in Rome and couldn’t decide between artichokes or fresh peas as an an...
The name of this traditional Italian dessert translates as “English soup.” Prepared by layering lady fingers or sponge cake di...
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