Cappon Magro: Cappon Magro or capòn magro is an elaborate and rich Genoese salad of seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce.Cappon magro means ‘fast-day capon’. Since the dish contains no meat, it is suitable for traditional Catholic fast days including Christmas Eve. Each layer of […]
Caponata: Caponata (Sicilian: capunata) is a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, […]
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 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 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 […]