Abbacchio al Scottadito (grilled or roasted lamb chops) One of my favorite things to eat when I am in Rome, this dish could not be any more simple or delicious. “Abbacchio” is the Ro... More Info
Acciughe sotto pesto (“Anchovies marinated in Pesto”) A traditional Italian dish from Siena, “acciughe sotto pesto” are usually served as an antipasto or a snack. Salted anchovies ... More Info
Acqua Cotta Literally translated as “cooked water,” acquacotta is a hot broth-based bread soup typical of the southwestern coastal area of... More Info
Agnello in Umido What better way to celebrate Easter than with this old-fashioned dish. All you need is high-quality lamb meat, savory tomatoes, re... More Info
Arista di Cinta Senese (Sienese Saddleback Pork Loin) Like every other product derived from the Cinta Senese pig, arista is absolutely delicious. While there are many different ways to... More Info
Arrosticini Abruzzesi From the Italian region of Abruzzo, these lamb or sheep skewers are perfect to pair with Montepulciano d'Abruzzo wine and olive oi... More Info
Babà al rhum (Rum baba) This traditional Neapolitan dessert consists of a mushroom shaped sponge cake soaked in rum. Simple, soft, sweet and with a bit of... More Info
Baccalà alla Livornese A typical dish of the Tuscan coastal city of Livorno, this is one of my favorite ways to enjoy “baccalà” (salted cod fish). S... More Info
Baccalà alla Vicentina On My Table: "Baccalà alla Vicentina" The signature dish of Vicenza (a town just outside of Venice, Italy), "Baccalà alla Vic... More Info
Baccala Mantecato Although often prepared with milk or cream, I prefer the more traditional and simpler recipe for this Venetian classic. That is, s... More Info
Bigoli in Salsa Typical of the Veneto region, bigoli are a type of fresh or dry pasta that appear like thicker spaghetti. They were originally mad... More Info
Biscotti di Prato Also known as “Cantucci,” these delicious Italian almond biscuits were thought to have originated in the Tuscan city of Prato.... More Info
Bistecca Fiorentina Always served rare and prepared with only five ingredients, steak-lovers will rejoice at the simple yet delicious bistecca alla fi... More Info
Bomboloni Bomboloni are a type of cream-filled, sugar-covered pastry that are often eaten as a snack or for dessert. The etymology of this t... More Info
Bucatini all’Amatriciana Bucatini all'Amatriciana is a traditional Roman dish, named after the small hill town of Amatrice (about an hour northeast of Rome... More Info
Buristo (Tuscan blood salami) Buristo is a type of Tuscan cured pork made with hand chopped pork fat, rind, pig’s blood and seasoned with salt, pepper, and va... More Info
Burrata Puglia’s most celebrated cheese, Burrata is made exclusively from cow’s milk and consists of an outer bomb-shaped shell of moz... More Info
Cacciotta Toscana Cheese Cacciotta cheese is a relatively new kind of cheese developed by cheesemakers to offer a more delicate and less sharp alternative ... More Info
Cannoli A staple of Sicilian cuisine, cannoli are Italian pastries consisting of tube-shaped pastry shells filled with sheep’s milk rico... More Info
Caponata Caponata is a type of popular Sicilian vegetable “stew” consisting of fried eggplant, capers, celery, olives, tomatoes, and ol... More Info
Cappelletti in Brodo Al Tartufo Bianco (“Cappelletti Pasta in Broth with White Truffle”) Similar to tortellini, cappelletti pasta is typical of the Marches region and filled with a mixture of pork, chicken, prosciutto a... More Info
Caprese A simple but delicious combination of tomatoes, mozzarella, and basil, seasoned with EVOO and salt, this classic Italian dish is t... More Info
Carciofi On My Table: "Carciofi alla Romana" e "Carciofi alla Giudea" Primavera is in the air and that can only mean one thing in Rome -... More Info
Carpaccio di Manzo This delicious meat dish consists of thinly sliced pieces of raw, high-quality beef usually served with olive oil and lemon. Inven... More Info
Castagnaccio A typical autumnal dish, this "cake," made from chestnut ("castagna") flour, is often thought to be a Tuscan specialty, but is als... More Info
Castagne Arroste (Roasted Chestnuts) What better way to celebrate the arrival of fall than with seasonal castagne arroste. Simply make an incision through the shell of... More Info
Chiacchiere Chiacchiere are rectangular-shaped pieces of fried dough that are dusted with powdered sugar, which are seasonal in Italy during t... More Info
Cialdoni dei Medici (Traditional Tuscan pastry shells) I usually don’t do recipes, but when it’s passed along to you by Lorenzo “il Magnifico” de’ Medici – who loved these t... More Info
Ciauscolo Ciauscolo is a type of dry-cured and smoked pork sausage typical of the Marche region of Italy. Wider than your typical sausage, c... More Info
Cicchetti "Cicchetti" are small snacks or side dishes (similar to Spanish "tapas") served throughout Venice in traditional "bàcari" (bars).... More Info
Cicoria Ripassata (Sauteed Roman-style Dandelion Greens) Whenever I am in Rome, I order Cicoria Ripassata. The dandelion greens are first cooked in water to remove some of the bitterness,... More Info
Coda alla vaccinara (Oxtail Stew) Roman oxtail stew was once a staple of the poorer neighborhoods of the city as the inexpensive oxtail was considered a “fifth fo... More Info
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
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
