List Of Italian Recipes:

CROSTATA is a delicious pastry tart filled with jam, custard or ricotta is is found in all bakeries here in Umbria and prepared frequently at home.

The term friccò is an Umbrian dialect form of the French fricandeau, which indicates a type of stew, which to be honest has very little in common with this local recipe.

This is a delicious, not-too-sweet way to complete an Italian meal. It is a dense cake that should be served in small slices.

This is a semi-sweet ravioli recipe that compliments a table of more savory holiday dishes by offering a mild blend of Ricotta , parmessan and cinnamon flavors to excite the senses with a Christmas blend of tastes and smells.

A good, light and fast tomato sauce that can be used in many dishes besides pasta.  "Always have a pan of tomato sauce ready on your stove" is Maria’s motto so it can be used in many different dishes...for eggplant Parmesan, for chicken cacciatore or any other dish that calls for a tomato seasoning.

Orange marmelade is  typically  Sicilian, though appreciated in many other parts of the world too. In Sicily it is used on fresh bread, on a thin layer of butter, or as a dessert mixed with ricotta cheese after dinner.

This is a very ancient dish from Naples that my mother was used to make sometime on Sunday. It’s delicious!! Elena Nappa

This is a typical, simple, countryside dish. In Sicily, broccolo (pl. broccoli) often refers to cauliflower, not broccoli, which is called sparacelli. Tegame refers to the two-handled pan used for cooking.

A simple but delicious fusion of fresh pears and almonds in a short crust pastry.

Piadina romagnola in Romagna means a flat mixture of wheat flour, water and salt and, in some places, other ingredients, too. The classical piadina romagnola is large circular disk, speckled brown by the heat, which is crumbly, tender with a very delicate flavour, and is best eaten with good local cured meat, fresh, soft cheese like Squaquerone, caramelized figs, wild herbs and a generous glass of Sangiovese di Romagna.

A fast recipe, we make it very often in these months, it’s fast, delicate and perfect as a starter or side dish! CALORIES – 80 cals for every 100 grams of peas – 661 cals for 100 grams of pancetta GLUTEN FREE - do not add pancetta