"Eating The Italian Way"
Pages
Dishes
Page 2
| Pasta Asciutta | |
| Trenette al pesto | |
| Zuppa di datteri (Date "stew") | |
| Torta pasqualina | |
| Stoccafisso | |
| Pizza | |
| Various fruits | |
| Coronata Wine | |
| Cinque Terre Wine | |
| Rossese Wine | |
| Gnocchi | |
| Pappardelle | |
| Bistecca alla Fiorentina | |
| Arista | |
| Caciucco | |
| Sweet: Panforte | |
| Various fruits | |
| Wines: Chianti, Rufina, Montalbano, Montepulciano | |
| Fettuccine al burro e sugo | |
| Spaghetti alla amartriciana | |
| maccheroni con la ricotta | |
| Gnocchi | |
| Stracciatella | |
| Fritto Misto | |
| Abbacchio | |
| Saltimbocca | |
| Carciofi alla giudia | |
| Various fruits | |
| Wines: Est Est Est, Cesanese | |
| Wines of the Castelli Romani | |
| Maccheroni with lobsters | |
| Maccheroni with pilchards | |
| Cuscusu | |
| Fish: anchovies, sardines, sword-fish, tunny | |
| Fruits: oranges, mandarines, citrons, zibibbo, medlars, nuts, almonds, pistacchio | |
| Sweets: cannoli, cassate | |
| Wines: Marsala, Corvo, Zucco | |
| Fonduta | |
| Bagna cauda | |
| Boiled beef (Bollito di manza) | |
| Turkey (tacchino) | |
| Tartufi bianchi (white truffles) | |
| Various fruits | |
| Wines: Barolo, Barbaresco, Gattinara, Barbera, Dolcetto | |
| Spaghetti | |
| Porchetta | |
| Tartufi neri (black truffles) | |
| Fish from Trasimeno | |
| Various fruits: white figs stuffed wit almonds and nuts, Dried plums) | |
| Sweets: attorta, pinoccata | |
| Wines: Orvieto, Sacrantino Greco, Vin Santo | |
| Minestroni | |
| Maloreddus | |
| Succu tundu | |
| Taccula | |
| Cassola | |
| Lobster | |
| Game | |
| Various fruits | |
| Wines: Nasco, Ogliastra, Oliena, Giro | |
| Maccheroni al pomodoro | |
| Maccheroni alle vongole | |
| Fritto Misto | |
| Fish grill | |
| Mozzarella in Carrozza | |
| Pizza alla Napoletana | |
| Cheese, etc. | |
| Various fruits: Sorrento oranges | |
| Sweets: Zeppole, pastiera napoletana | |
| Wines: Capri, Lachrima Christi, Sorriso d'Ischia, Falerno, Gragnano | |
| Pasta Asciutta | |
| maccheroni con la ricotta | |
| Roasted kid | |
| Sila trout | |
| Cheese, etc. | |
| Salami | |
| Wines: Ciro, Greco, Altavilla | |
| Fruits: figs, prickly pear, orange | |
| Busecca | |
| Minestrone | |
| Risotto alla Milanese | |
| Risotto alla certosina | |
| Zuppa Pavese | |
| Cotoletta alla milanese | |
| Various fruits | |
| Wines: Sassella, Inferno, Grumello, Sangue di Giuda, Barbacarlo | |
| Sweet: Panettone | |
| Brodetto | |
| Calcioni | |
| Pasticciata | |
| Olivette di vitello | |
| Various fruits | |
| Prochetta | |
| Wines: Vernaccia | |
| Vini dei Castelli di Iesi | |
| Maccheroni | |
| Minestrone di legumi e verdura | |
| Bistecca di manzo | |
| Bistecca di maiale | |
| Carciofi | |
| Salame | |
| Various fruits | |
| Wines: Aglianico | |
| Brodetto | |
| Struffoli | |
| Luganighe | |
| Frittelle | |
| Various fruits | |
| Wines | |
| Gnocchi | |
| Risi e bisi | |
| Pasta e fasoi | |
| Broada | |
| Prosciutto di S. Daniele (Ham) | |
| Fruit: chestnuts, grapes, apples | |
| Wines: Torralba, Prosecco, Verdino, Bardolino, Valpolicella, Soave bianco, Riesling | |
| Gnocchi | |
| Ravioli | |
| Grill of meat and potatoes | |
| fruit tart | |
| Wines: Santa Giustina, Caldaro Lago, Termeno, Terolego, Riesling | |
| Tagliatelle | |
| Tortellini | |
| Brodetto | |
| Riso con l'anitra (Rice with duck) | |
| Zampone | |
| Parmigiano (Parmesan) | |
| Mortadella | |
| Various fruits | |
| Wines: Lambrusco Albano, Sangiovese | |
| Maccheroni alla chitarra | |
| Pincisgrassi | |
| Brodetto | |
| Porchetta | |
| Porchetta | |
| DAIRY DISHES | |
| Sweets: zeppole, torrone of dried figs | |
| Wines: various red and white | |
| Pasta Asciutta | |
| Maccheroni al forno | |
| Panzerotti | |
| Zuppa di pesce | |
| Cazone | |
| Agnello al forno (roast lamb) | |
| Melanzane ripiene | |
| Capitone | |
| Oysters | |
| Various fruits | |
| Wines: Locorotondo Primitivo, Verdeca |
Page 3
| BUCCELLATO - Cake in the shape of rings or rolls, made with pastry-flour and sugar, vanilla, aniseed and currants | |
| BUSECCA - Highly spiced veal tripe with beans | |
| CACIUCCO - Fish stew | |
| CALCIONI - Ravioli browned and baked in the oven | |
| CALZONE - Envelope of pasta containing anchovies, mackerel, and various kinds of vegetables | |
| CANNELONI - Pasties of flaky pastry containing minced meat or fish | |
| CAPONATA - Made of ship's biscuits soaked in water to soften them, with anchovies, onions, slices of fresh tomatoes, basil, garlic, chillis and olives, the whole flavoured with salt, pepper, oil and vinegar | |
| CAPPELLETTI - Pasties of pasta mad with eggs in the shape of a hat, and filled with raw meat | |
| CARCIOFI ALLA GIUDA - (Jerusalem Artichokes), fried in oil | |
| CASSATA ALLA SICILIANA - A sweet made of buttermilk, sugar, vanilla, chocolate, candied fruits and sweet liqueur | |
| CASSOLA - Fish soup | |
| CASTAGNACCIO - Sweet made of chestnut-flour with pine-seeds and currants | |
| COTECHINO - Highly spiced pork sausage | |
| COTOLETTA ALL MILANESE - Veal cutlets dipped in whipped eggs smothered with bread crumbs and fried | |
| CUSCUSU - Fish-stew with semolina a dish of Arab origin | |
| FEGATO ALL VENEZIANA - Veal-liver cut thin, and cooked in a frying-pan with large quantities of onion and pepper | |
| FETTUCCINE ALL PAPALINA - Pasta made with eggs, flavoured with ham and butter | |
| FETTUCCINE ALL ROMANA - Pasta made with eggs, and beef-stew | |
| Zampone - Pork, highly seasoned, made up into sausages in the skin of the forefeet. | |
| Zeppole - Sweet pasta fried or baked. | |
| Zuppa alla Payese - Hot broth poured over two eggs and two slices of toast. | |
| Mortadella - Spiced pork sausage-meat | |
| Mozzarella in carrozza - Sandwiches of slices of bread and mozzarella rubbed in flour and whisked egg, and fried | |
| Mostacciola - Small sweet cakes of almonds, chocolate and candied fruits | |
| Olivette di Vitello - Folded slices of veal cooked with white wine and spices | |
| Panettone - A cake of fine flour mixed with eggs, sugar, butter and candied peel | |
| Panforte - A cake of flour, nuts, almonds, walnuts, candied marrow or melon, candied citron and honey | |
| Panzarotti - Squares of pasta fried and stuffed with mozzarella, dices of ham and eggs, or sweetened buttermilk | |
| Pappardelle - Lasagne flavoured in various ways, particularly with game sauce, hare or duck | |
| Parmigiano - A granulous cheese spotted with "eyes" of light yellow, aromatic flavour | |
| Pizze - These are of various types. The best known is that alla napoletana, a disc of leavened pasta on which are placed diced mozzarella, pieces of tomato with origan and oil, the whole baked in the oven | |
| Pinccatoa - A sweet made of pine-kernels and sugar, baked in the oven | |
| Pecorino- Sheep-milk cheese, sultry and piquant | |
| Pesto - Typical Genovese flavouring of basil, pecorino cheese, garlic and pine kernels soaked in oil. It gives an unmistakeable flavour to minestra and to pasta asciutta | |
| Pastiera Napolitana - Sweet made of puff pastry, barley or wheat, buttermilk, sugar and peel | |
| Pasticciata - Strip of pasta made with eggs flavoured with ragout, mozzarella, flour-paste or cream and baked in the oven | |
| Pasta Beale - Small balls of pasta used in soups | |
| Pasta e Fasoi - Soup of short pastry, well-cooked beans, and pork rind | |
| Incasciata - Pasta in layers with alternate slices of meat and of hard-boiled eggs | |
| Involtini - slices of meat with a sliver of ham, sage and grated Parmesan, rolled and stewed in broth | |
| Lasagne - See Tagliatelle | |
| Luganiga - Spiced pork sausage | |
| Cotoletta alla milanese - Veal cutlets dipped in whipped eggs smothered with bread crumbs and fried | |
| CUSCUSU - Fish-stew with semolina a dish of Arab origin | |
| Frittelle - Rings of leavened pasta, fried and sprinkled with sugar, served hot | |
| Fritto Misto - Mixed grill of liver, heart, brains, veal steaks, "cocks-comb" pasta, chip potatoes, artichokes, marrow and cauliflower | |
| Gnocchi - Dumplings of potatoes and flour or of semolina cooked in milked or salted water, flavoured with ragout or with flour, milk, eggs and parmesan cheese | |
| Gorgonzola - Cheese of two qualities: green, soft and translucent, piquant with a green veining due to the cultivation of a special mould; and white, with characteristics similar to the foregoing, but sweeter and without the mould | |
| Macceroni - These are in great variety: zitoni, mezzani, bucatini, vermicelli, spaghetti, rigatoni, matagliati, etc. They are flavoured with ragout, buttermilk, tomato, mussels, aubergines, pilchards, alla marinara (with garlic, oil, parsley); maccheroni | |
| Maloreddus - Small semolina dumplings coloured with saffron and flavoured with piquant sauce and sheeps' milk cheese | |
| Minestrone - Vegetable soups with pasta or rice. The most characteristic are: alla genovese (with pesto, described below); alla milanese (vegetables with bacon and rice), served hot or cold. alla fiortina with soffrito, (described below) | |
| Pincisgrassi - Cooked slices of pasta made with eggs, placed on a buttered pan, and separated one from another by layers of ragout, pastry-mixture and cheese. The whole baked in the oven | |
| Polenta e Osei - Polenta in which small birds are immersed, flavoured with the gravy of the latter | |
| Porchetta - Suckling pig cooked whole in the oven after having been well salted and spiced | |
| Ravioli - Pasta made with eggs stuffed with meat or with vegetables and buttermilk curd | |
| Recchietta - A type of pasta asciutta | |
| Risi e bisi - Minestra of rice, peas, onion, bacon and ham. Some varieties contain giblets, mutton, turkey, etc. | |
| Risotto alla Certosina - Minestra of rice with ragout of crayfish mushrooms and peas | |
| Risotto alla Milanese - Rice cooked in broth, sprinkled with saffron, flavoured with white wine and enriched with entrails of chicken and minced meat balls | |
| Salcicce - Highly spiced pork sausages | |
| Saltimbocca alla Romana - Slices of veal with sage and ham, cooked in butter, and sprinkled with marsala | |
| Scampi - Shrimp-like crustaceans, fried, used in soups, cooked in the oven or boiled and rolled in slices of ham and flavoured with sauce, etc. | |
| Soffrito - Flavouring made of pork, red chillis, entrails of chicken and tomato sauce | |
| Spaghettie alla Amatriciana - Pasta asciutta flavoured with a sauce made from pig's cheek | |
| Stoccafisso - Dried cod, prepared in Liguria with milk and oil, anchovies, chopped walnuts and black olives | |
| Stracciatella - Broth, in which is dissolved a mixture of eggs, semolina and grated cheese | |
| Strascinati - A kind of ravioli with gravy, cooked in the oven | |
| Struffoli - Balls of sweet pasta rolled in honey, fried, and served on laurel-leaves | |
| Succu Tundu - Soup made of balls of semolina in broth with saffron | |
| Suppli' al Telefono - Spherical or cylindrical shapes of rice, filled with giblets, morzarella or mushrooms and tomato sauce. the mozzazella forms long threads when the "suppli" in eaten, hence the name "telephone' | |
| Taccula - A dish of blackbirds or thrushes cooked with their entrails and wrapped in myrtle-leaves from which they absorb the aroma | |
| Taggliatelle - Thin slices of pasta made with eggs, and flavoured with ragout | |
| Torrone - Sweet made of honey, almonds and nuts | |
| Torta Pasualina - A stuffing of green vegetables, (spinach, artichokes, etc), highly seasoned with curdled milk and eggs, between numerous layers of paper-thin pasta | |
| Tortellini - Light envelopes of pasta filled with pork, turkey, ham, eggs, cheese and spices. Served in broth or "dry". | |
| Trenette - Lasagne flavoured with pesto | |
| Triglie alla Livornese - Rock-mullet with chopped garlic, parsley and celery, cooked in oil with pepper and slices of tomato. | |
| Trippa alla Romana - Ox-tripe with sauce and cheese | |
| FONDUTA - Cream made by melting "fontina" cheese from the Val d'Aosta with butter, egg-yolks, milk and white truffles | |
| Aperol | |
| Aglianico | |
| Albana | |
| Bitter | |
| Cynar | |
| Martini Dry | |
| Punt et Mes | |
| Select | |
| Rabarbaro | |
| Vermouth | |
| italy |