Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients,… [Read More]
Rarely is there an Italian meal that does not include bread. Ancient tools and ovens provide proof that man has been making breads for thousands of years. Like many other… [Read More]
A very fine slice of beefsteak; in general, the steak is very rare and multiple slices are served.
Rounds of bread dough that are cooked over a burner in a special 2-sided metal pan called a “stampo per tigelle.” Crunchy on the outside but soft and doughy on… [Read More]
Cookies from the region of Latium, made with beaten eggs, sugar, aniseed, white wine, hazelnuts, and almonds.
Flat noodles, usually made with egg.
Tramezzino is the Italian name for sandwich, created by the fascist regime to replace the foreign expression. The word tramezzino means “in the middle” and it refers to the ingredients… [Read More]
A thinner version of tagliatelle, taglierini are a thin, ribbon pasta with a flat, rectangular cut. Made with semolina flour and water, taglierini are good with any vegetable or fish-based… [Read More]
Dessert consisting of layers of ladyfingers soaked in coffee and liqueur and a cream made up of mascarpone cheese, eggs, and sugar covered with powdered chocolate.