Carciofi alla Romana
Carciofi alla Romana: Carciofi alla romana, literally “roman-style artichokes”, is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the roman cuisine.
Panzanella
Panzanella: Panzanella or panmolle is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. Panzanella was based on onions, not tomatoes, until the 20th […]
Carciofi alla Giudia
Carciofi alla Giudia: Carciofi alla giudìa, literally “Jewish-style artichokes”, is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew. It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants […]
Crostata
Crostata: A crostata is an Italian baked tart and a form of pie. It has been known by various names throughout Italy, including coppi in Naples and sfogliate in Lombardy. Historically, it also referred to an “open-faced sandwich or canapé” because of its crusted appearance. Similar to the French galette, a crostata is a “rustic free-form […]
Cannoli
Cannoli: Cannoli are Sicilian pastry desserts. The singular is cannolo (or in the Sicilian language cannolu), meaning “little tube”, with the etymology stemming from the Latin “canna”, or reed. Cannoli originated in Sicily and are a staple of Sicilian cuisine. They are also popular in Italian American cuisine. In Italy, they are commonly known as “cannoli […]
