Tratorria Garga named this dish for Lorenzo "Il Magnifico" de' Medici (1449–1492) and says it was inspired by yeast cakes with lemon and orange zest eaten locally during Carnevale, preceding Ash Wednesday, the beginning of Lent.
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This dish is based on an Italian classic from the Bologna region.
This recipe came from the well known Simili sisters of Bologna.
Lasagna is the most famous and savory of all Italian baked dishes.
This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food.
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
These artichokes make the perfect start to any meal.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
This savory recipe highlights the Tuscan affinity for white beans.
Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
Stuffed vegetables appear on every antipasto table in Rome—including the spectacular one at Casale on the via Flaminia, where this recipe comes from.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
This rich Italian ice cream from Manhattan's San Pietro is even good without truffles.