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Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, …

A uniquely rich Piedmontese dish that combines meat, vegetables, and fruit in a glorious mix of fried delights. Initially served as an appetizer, fritto misto alla …

Sardines in saor is a rustic Italian recipe from Jacob Kenedy, chef-patron of Bocca di Lupo, that makes a perfect starter or antipasti plate. Sarde …

Olive ascolane with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality in the region of Le Marche, but they …

Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Abruzzese cuisine. Arrosticini are typically made from mutton or lamb cut in …

Frico is a traditional dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes. Originally …

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, …

The bistecca alla fiorentina is an Italian steak made of young steer or heifer that, combined with the specific preparation, makes it one of the …

A panzerotto (Italian: [pantseˈrɔtto] ( listen); plural panzerotti [pantseˈrɔtti] ( listen), also known as panzarotto [pantsaˈrɔtto]), is a savory turnover that originated in Central and Southern …

Made by Caseificio Bertagni near Pieve Fosciana in the province of Lucca, Italy, Formaggio al Tartufo is a medium-aged sheep’s milk cheese, studded with pieces of …