results for "italian"
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor.
This recipe comes from well-known cookbook author Marcella Hazan.
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
An easy to make appetizer of salty anchovies and melted mozzarella.
The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea.
These two delicious sauces can be used at home to dress up leftover meats.
This tart combines delicately flavored treviso with pungent gorgonzola.
These artichokes make the perfect start to any meal.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan.