Cheese Buns

Ciambella is a typical Italian dessert. This savory version of has a captivating aroma of pecorino cheese.

Mussels in Mustard Sauce

Anchovies in vinegar marinate (Scapece de licette)

Scapece (from the Arabic “iskebegh”) is a way to prepare, and even preserve, fried foods. This style of preparation of Arab origin generally consists in soaking the fried ingredient in vinegar, garlic and herbs. During the Middle Ages, it was a technique used throughout a large part of southern Italy and even became a favorite dish of Holy Roman Emperor, Frederick II

Mozzarella and Pepper Croutons with Oregano

Fennels with pink sauce

Savoy cabbage rolls

Pastuccia (Pork Flan)

Pastry Pockets of Shrimp

Asparagus and Shrimp Quiche

Croutons with Eggs and Truffle

Layered Eggplant

Mozzarella and Dried Tomato Croutons

Crostini with pork stew

This recipe is a lighter, simplified version of morzello, one of the most traditional recipes of Calabria and usually prepared with veal tripe.

Artichokes Roman Jewish-style

The flavor of the artichokes is exalted by this simple, traditional recipe from the Jewish quarter of Rome.

Fried Cauliflower

Winter Crudite with Celery Sauce

Stuffed Zucchini

Tri-Color Rolled Vegetables

Sausage Puff Pastries

Puff Pastry with Artichokes and Provolone