Carasau bread

Carasau bread is a traditional Sardinian bread, also known as “music paper” because of its crispness. This thin, crispy bread, baked in the oven, is served as an accompaniment to many traditional Sardinian dishes or enriched with olive oil and salt for a tasty appetizer.

Rice Arancini

Arancini are a Sicilian rice specialty, typically filled with meat sauce, peas and mozzarella cheese. These rice balls are breaded and then fried until crispy golden brown. They are a delicious and versatile dish that can be stuffed with a variety of ingredients, offering an explosion of flavors wrapped in a crispy and flavorful shell. Perfect as an appetizer, snack or main course, arancini are a unique dining experience.  

Savoury cheesecake with taralli and raspberries
Scallops, prawns, and caviar balls
Oyster with prosecco jelly
Savoury pie with caciocavallo cheese, sun-dried tomatoes, capers, and pesto
Homemade pizza
Crispy egg with creamed asparagus and speck
Pizza roll with asparagus and speck
Potato-stuffed onions with herb pesto and dried cherry tomatoes
Gnocco fritto

Gnocco fritto is a fabulous traditional dish, to serve with the typical cured meats and cheeses of Emilia-Romagna

Bruschetta with courgettes, cherry tomatoes and sausages
Bruschetta with taleggio and black truffle paste
Bruschetta with Romanesco cauliflower, anchovies and smoked provola cheese
Baccalà mantecato (creamed cod) with polenta toasts
Porcini caps ‘alla genovese’ (in the Genoese style)
Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Chicken liver crostini

This is a simplified version of the famous Sienese crostini. As with the Tuscan recipe, crostini made only with chicken livers are perfect as both hors d’oeuvres and appetisers.

Savoury tart with asparagus and datterini tomatoes

Savoury pie is a simple and very versatile recipe suitable for alla seasons.

Porcini Mushrooms ‘alla milanese’ (in the Milanese style)
Panzanella of the Castelli Romani

Panzanella is a poor, traditional recipe of peasant cuisine, created to recycle ingredients that you have in the pantry.

“Mondeghili” Milan-style meatballs

What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.

Riso al salto

Riso al salto was typically a Milanese recipe used to recycle risotto so as not to waste food.

Steak tartare with artichoke and pecorino salad

Steak tartare is a very fast dish and much of its appeal depends on it being fresh

Rosemary focaccia

Focaccia in Italy is enjoyed at any time of day, from a savoury breakfast to dinner. Every well-made aperitif buffet should include focaccia, accompanied by cold meats and cheeses, to be complete.

Bari-style focaccia

One of the special features of Bari-style focaccia is the use of durum wheat semolina flour and boiled potatoes: these two ingredients give the focaccia a very pleasant softness and fluffiness.

Onion focaccia
Lombard-style chicken salad

You can depart from tradition and prepare Lombard-style chicken salad with other meats, like leftover veal roast.

Tuscan panzanella

Panzanella is an amazingly simple recycling recipe; its success is determined using seasonal, fresh and quality raw materials.

Crostini alla senese

The Sienese crostini are an older version of the chicken liver crostini, both very tasty and suitable for both an aperitif and as a starter.

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