Savillum- Roman cheese cake

This is a type of focaccia made with cheese and honey which is prepared much in the same way as the Sardinian Seadas.

Seadas

Colomba – Easter Dove Cake

In Italy, this delicious cake is typically eaten at Easter.

Bianco mangiare of the Dutchess

The Dutchess Matilde was simple in her habits but refined by education. Tales were recounted over and over again about the exquisite grandeur of her banquettes. This dish, which came perhaps from the Orient, was written about even at the time of the Great Countess Matilde: today, it can be served as a one-course meal, a main course or, in the meatless version, as a dessert.

Candied violets

Frederick, Duke of Swabia particularly loved this amusing and refined sweet; ironically, the violet became, in the last few centuries, symbol of Parma, the very city where he was defeated.

Tuscan Cibreo

This is a typical Tuscan recipe, very similar to the French Finanzière which in turn inspired the Piedmont Finanziera.

Anne of Austria Maccheroni

Frozen oranges

This recipe unites ice-cream, oranges and candied fruit from Procopius’ Sicily, with the French taste for elaborate and refined recipes.

Venetian suckling veal liver

This recipe comes from the L’Apicio moderno, a recipe book written by Francesco Leonardi in 1790. Casanova was aware of the sublime art of using food and recipes for seduction, and this dish, typical of his city, is not a lessening example of Casanova’s image.

Chicken Marengo

Marengo was one of Napoleon’s most important victories. In fact, the Emperor even gave this name to his horse and had a coin minted under this name: His cook created this recipe on the battle field, using food requisitioned from a local farmer, soon after the battle. Napoleon so loved this dish that it became a tradition for him to be served it after each victory.

Neapolitan Ragù (Meat Sauce)

Sweet green tortelli

Many French dishes were introduced in Parma by the Duchess, and may French cooks emigrated to the capital cities of Europe after the fall of the Empire: Parma has always took pride in the combination of its own folk traditions with the refinement introduced by Maria Luigia.

Rossini’s Tournedos

Garibaldi’s hymn

For a long time the colour chosen by Garibaldi for his soldiers’ uniforms was thought to imply values such as courage and sacrifice…then it became known that the choice had been fortuitous: That particular red canvas was a cheap lot bought by Garibaldi in Montevideo and originally destined for the working clothes of Buenos Aires butchers. Nevertheless, that colour inspired poor people to make important a humble leftovers dish of Livorno traditional cuisine.

Vegetable soup (Ricasoli’s style)

Pot roast with Brolio Chianti

Risotto with Barolo

Risotto Giuseppe Verdi’s style

This dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro.

Cooked shoulder ham

Giuseppe Verdi was a “farmer” (as he called himself) from the Parma Lowlands, he loved the land and he loved the fruits his land bore so much that he took them along in his journeys or had them shipped to him. He loved in particular a typical product of the Lowlands, he gave it as a present to his most intimate friends with fond instructions for “use”: Pork shoulder ham to be cooked before eating.

Pizza Margherita

It was created in honour of the queen and it bears witness of the affection she inspired in Neapolitan people, who saw her as a young bride ascend the throne in their city.

Margherita cake

It is the most popular cake named after the queen Margherita of Savoy.

Parrozzo (Pescara typical Christmas cake)

D’Annunzio did not enjoy long, over-indulgent meals, which may seem strange for a man who exaggerated with so many other things. Actually, he showed great restraint at the table. However, he appreciated good food and regional cooking, especially sweets. When an enterprising pastry chef from Abruzzo began to produce parrozzi in large quantities, D’Annunzio would recieved packages of the them from the baker. In return, D’Annunzio commemorated the pastry chef in his poems.

Bucatini Caruso-style

The recipe was created by the great tenor, who was loved more than everything else the pasta typical of his native Naples: the story has it that, since he was given a cold reception by his fellow-citizens, Caruso swore he would never sing in Naples again but he would return there only to enjoy his favourite maccheroni.

Spaghetti Gennaro

This recipe comes from a cookbook De Curtis daughter, Liliana, dedicated to him. It is a simple dish of the common folk, and captures the Neapolitan spirit that Totò portrayed many times on the big screen and theater stages.