Lamb liver rolled in caul fat, tied, then roasted; usually flavored with parsley or garlic.
Rustic tagliatelle made of durum flour and eggs, then cut with a special tool, called troccolo, which looks like a grooved rolling pin. Usually served with meat sauces.
Fresh bread crumbs held together by egg and cheese, and cooked in broth.
Small pie or omelet, which is sometimes sweetened; filled pasta rectangles, often twisted at the ends and resembling pieces of wrapped candy.
Small rolled pasta from the region of Liguria made with water, salt, and flour. The dough is kneaded by hand for ten minutes, then cut into tiny pea-size bits and… [Read More]
A type of non-sweet pudding, made from egg, milk, cheese, onion, and spices.
Small rings of pasta filled with meat; generally found in broth, but sometimes served topped with a sauce.
Trout; trota iridea, rainbow trout; trota salmonata, a pink fleshed trout.
(1) Truffle, the tuber; (2) A chocolate ice cream dessert molded into the shape of a truffle, and covered in chocolate.
Large, triangle-shaped pasta filled with ricotta, grana padano, eggs, parsley, and a hint of nutmeg. Usually served before Christmas because they do not contain meat. Tortelloni can also be stuffed… [Read More]