A platter of piping hot assorted cuts of meat.
Italian style of ice cream, of wide-ranging flavors, chiefly fruit, nuts and chocolate.
Fat, including animal fats like lard and suet.
“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.