Gelato, literally meaning “frozen,” is smooth, round and colorful. Though found around the world, real Italian gelato is created by skilled artisans who take pride in their creations. There are… [Read More]
“Today’s special” for a restaurant.
A traditional bread filled with cocoa, nuts, candied fruits and grappa. It is an Easter specialty of Friuli.
Name used for various crustaceans, cooked in every conceivable way, from boiled to fried, hot to cold. Gambero rosso and gambero imperiale or mazzancolla are large Mediterranean prawns, also called… [Read More]
Very lavish Piedmontese bollito misto.
Mulberry “Genoa style,” usually with basil, garlic, and oil.
Grilled over a charcoal fire with a grating.
Roasted on a spit.
Alto Adige goulash of stewed meat and peppers.
Romagna pasta dumplings pressed to form grooves on the exterior.