A Fresh Taste of Italy: 250 Authentic Recipes, Undiscovered Dishes, and New Flavors for Every Day

Zucchini with Onion and Parsley (Zucchini in Padella)

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Zucchini with Garlic and Herbs (Zucchini all'Aglio)

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Zucchini and Rice Soup (Minestra di Riso e Zucchini)

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Whole Wheat Orecchiette with Cauliflower and Bacon (Orecchiette con Caolfiore e Pancetta Affumicata)

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White Risotto (Risotto in Bianco)

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White Grape Granita (Granita di Uva)

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Warm Bean Salad with Grilled Shrimp (Insalata di Fagioli e Gamberi)

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Vermicelli with Walnuts and Garlic (Vermicelli con le Noci)

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Veal Stew with Tomatoes and Olives (Spezzatino di Vitello)

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Veal Rolls with Prosciutto and Mozzarella (Spiedini di Vitello)

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Veal Chops with Sauteed Sweet Peppers (Costolette di Vitello con Peperoni)

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Tuscan Bean and Spelt Soup (Gran Farro)

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Turkey Cutlets with Mixed Salad

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Turbot with Fennel and Dried Tomatoes (Filetti di Pesce Bianco con Finocchio e Pumate)

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Tuna Stew with Beans (Tonno in Umido con Fagioli)

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Tuna Steaks with Mixed Mushrooms (Bistecche di Tonno al Funghi)

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Tubetti with Sweet Onions and Tomato Sauce (Tubetti con Salsa di Cipolle)

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Trout in Rose Wine Sauce (Trota in Salsa Picedo)

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Tripe Soup (Minestrone di Trippa)

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Triangular Ravioli with Walnut Sauce (Pansoti con Salsa di Noci)

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Tomato Puree (Salsa di Pomodoro)

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Tomato Focaccia (Focaccia di Pomodori)

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Tiella of Rice and Mussels (Tiella di Riso e Cozze)

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Three Mushroom Risotto (Risotto al Tre Funghi)

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Thousand Herb Omelet (Frittata con Mille Erbe)

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The Soup of the Grain Threshing (Minestra da Bate'l Gran

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The Flag (La Bandiera)

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The Elephant's Crostata (La Crostata del'Elefante)

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The Duke's Rustic Brioche (Brioche Rustica)

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The Count's Strawberries and Ice Cream (Fragole con Gelato)

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The Butcher's Sauce (Ragu del Macellaio)

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Swordfish with Orange Sauce (Pesce Spada all'Arancia)

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Swordfish Rolls (Spiedini di Pesce Spada)

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Swordfish in a Spicy Sauce (Pesce Spada in Salsa Piccante)

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Sweet Ricotta Puffs (Zeppole)

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Sweet Polenta Cake (Polenta Dolce)

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Sweet Peppers with Capers and Anchovies (Peperoni con Capperi)

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Sweet and Sour Eggplant (Melanzane in Agrodolce)

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Summer-Style Fettuccine (Fettuccine dell"Estate)

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Stuffed Beef Roll Neapolitan Style (Braciola alla Naploetana)

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Stuffed Artichokes with Porcini and Proscuitto (Carciofi Ripieni di Funghi e Prosciutto)

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Strozzapreti with Herb Sauce (Strozzapreti alle Erbe)

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Strawberries in Red Wine (Fragole al Vino Rosso)

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Stewed Baby Octopus (Polpetti Affogati)

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Spring Vegetable Salad (Insalata Primavera)

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Spring Potato and Watercress Salad with Horseradish (Insalata di Patate, Crescione e Cren)

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Spinach, Apple and Pine Nut Salad (Insalata di Spinaci, Mela e Pinoli)

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Spinach and Ricotta Gnocchi (Gnocchi Verdi)

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Spinach and Potato Strudel (Struccolo di Spinaci)

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Spicy Lamb and Pepper Ragu (Ragu al Agnello)

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Spiced Venison or Beef Stew (Stufato di Cervo)

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Spiced Eggplant ( Melanzane con le Spezie)

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Spiced Chocolate Cookies (Biscotti con le Spezie)

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Spareribs and Tomato Sauce with Polenta (Polenta con Spuntature)

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Spaghetti with Scallops, Tomato and Basil (Spaghetti con Canestrelli, Pomodoro e Baisilico)

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Spaghetti with Rubies (Spaghetti con Rubini)

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Smothered Cauliflower (Cavolfiore Stufato)

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Smoked Salmon with Oranges and Fennel (Insalata di Salmone Affumicato)

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Skillet Asparagus Parmesan (Asparagi in Padella alla Parmigiana)

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Skewered Pork and Chicken Livers (Spiedini di Maiale e Fegatini)

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Signora Agnesi's Ragu (Il Ragu di Signora Agnesi)

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Shrimp and Peas Risotto (Risotto con Gamberi e Piselli)

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Seafood Couscous (Cuscusu di Pesce)

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Sea Bass in Crazy Water (Spigola all'Acqua Pazza)

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Salmon with Cabbage and Pancetta (Salmone al Cavolo Stufato)

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Salmon Carpaccio

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Roman-Style Oxtail Stew (Coda alla Vaccinara)

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Roman Artichoke Stew (La Vignarola)

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Roasted Winter Vegetables (Verdure al Forno)

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Roasted Veal Shanks (Stinco di Vitello al Forno)

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Roasted Tomato Sauce (Salsa di Pomodori al Forno)

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Roasted Summer Vegetables (Cianfotta al Forno)

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Roasted Red Snapper with Green Olives (Pesce al Forno con Olive Verde)

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Roasted Pepper Rolls with Melted Mozzarella (Involtini di Peperoni)

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Roasted Pepper and Wilted Onion Salad (Insalata di Peperoni)

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Roasted Olives with Fennel and Lemon (Olive al Forno)

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Roasted Cod with Potatoes and Mushrooms (Merluzzo Forno con Patate e Funghi)

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Roasted Chestnuts (Castagne al Forno)

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Roast Potatoes with Onion and Rosemary (Patate al Forno)

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Roast Loin of Pork (Arista di Maiale alla Mia Maniera)

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Roast Leg of Kid or Lamb with Red Wine (Arrosto di Capra al Vino Rosso)

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Roast Chicken with Bean Sauce (Pollo Arrosto con Salsa di Fagioli)

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Risotto with Fava Beans and Fennel (Risotto con Fave e Finocchio)

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Risotto with Apples (Risotto alle Mele Verde)

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Ricotta Gnocchi

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Rice Timbale from the Kingdom of the Two Sicilies (Sartu di Riso)

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Rice Salad with Tuna and Roasted Peppers (Insalata di Riso al Tonno)

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Regaleali Wheat Berry Soup (Zuppa di Grand Duro)

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Ragged Pasta with a Thousand Herbs (Stracci di Pasta con Mille Erbe)

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Radicchio in White Wine (Radicchio in Saor)

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Rabbit with Herbs and Olives (Coniglio alla Sanremese)

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Quick Tomato Sauce (Salsa Presto)

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Quail with Tomatoes and Peas (Quaglie in Tegame)

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Quail with Rosemary and Garlic (Quaglie al Rosmarino)

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Prosciutto Stuffed Prunes and Almonds (Involtini di Prosciutto, Prugne e Mandorle)

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Potato, Cheese and Prosciutto Casserole (Sformato di Patate)

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Potato-Stuffed Vegetables, Ligurian Style (Verdure Ripiene di Patate)

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Potato Gnocchi (Gnocchi di Patate)

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Potato and Tomato Salad (Insalata di Pomodori e Patate)

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Potato and Herb Soup (Zuppa di Patate alle Erbe)

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Pork Chops with Pickled Peppers ((Braciole di Maiale con Peperoni)

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Pork Chops in Red Wine and JuniperBraciole di Maiale al Vino Rosso e Ginepro)

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Polenta Crostini with Watercress and Goat Cheese (Crostini di Polenta con Crescione e Caprino)

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Polenta Crostini

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Polenta Baked with Mushrooms and Cream(Pasticcio di Polenta)

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Polenta and Vegetable Porridge (L'Infarinata)

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Polenta and Olive Focaccia (Focaccia di Granoturco)

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Polenta

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Poached Salmon in Green Sauce (Salmone in Salsa Verde)

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Pheasant Hill Artichoke Crostini (Crostini di Carciofi)

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Pear, Watercress and Pecorino Salad (Insalata di Pere, Crescione e Pecorino)

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Peach and Red Wine Granita (Granita di Pesche e Vino Rosso)

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Pasta with Tomato, Sage and Parmigiano (Penne con Salsa di Pomodoro e Salvia)

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Pasta Ribbons with Pebbles (Fettuccine con le Lenticchie)

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Pasta Dough (Pasta Fatta in Casa)

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Pasta and Potatoes (Pasta e Patate)

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Parsley and Cheese Crepes in Broth (Scrippele 'Mbusse)

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Parmesan Focaccia (Focaccia di Parmigiano Reggiano)

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Parmesan Custards with Mushrooms (Tartra)

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Pappardelle with Rabbit and Sausage (Pappardelle con Salsa di Coniglio e Salsiccia)

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Panforte

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Neapolitan Boiled Dinner (Manzo Bollito alla Napoletana)

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Mozzarella Stuffed Cabbage (Involtini di Cavalo)

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Mixed Simmered Meats with Green Sauce (Bollito Misto)

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Minted Beet Salad (Bietole alla Menta)

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Meat Broth (Brodo di Carne)

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Mashed Potatoes, Devil's Style (Patate Schiacciate al Diavola)

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Little Rice Puddings (Budini di Riso)

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Little Golden Hearts (Cuoricini di Mais)

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Little Devil Cookies (Diavolacci)

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Linguini with Shrimp Sauce (Linguini al Gamberi)

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Linguine with Tuna Pesto (Linguini alla Villa Igiea)

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Lime Granita (Granita di Limone Verde)

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Lentil and Escarole Soup (Minestra di Lenticchie e Scarola)

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Lemon-Pine Nut Meringues (Meringhe di Limone)

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Lemon Chicken Salad (Insalata di Pollo al Limone)

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Lamb Stew with Potatoes and Tomatoes (Agnello con Patate e Pomodori)

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La Greppia's Old-Style Pasta with Fresh Tomato Sauce (Pasta Antica)

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Jumping Risotto (Risotto al Salto)

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Honeydew Granita (Granita di Melone)

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Homemade Fusilli with Arugula and Tomato Sauce (Frusiudatti con Arugula e Pomodori)

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Home Style Country Bread (Pane Casalinga)

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Hazelnut-Anise Biscotti (Anicini)

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Grilled Stuffed Calamari (Calamari Ripieni)

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Grilled Quail with Sausages (Quaglie e Salsiccia alla Griglia)

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Grilled Pork Tenderloin with Horseradish Sauce (Filetto di Maiale con Salsa di Cren

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Grilled Mushrooms with Melter Fontina and Prosciutto (Funghi Ripieni alla Griglia)

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Grilled Lamb, Marches Style (Agnello alla Griglio)

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Grilled Jumbo Shrimp with Sage and Pancetta (Gamberoni alla Griglia)

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Grilled Corn on the Cob, Neapolitan Style (Panocche di Mais alla Brace)

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Green Sauce (Salsa Verde)

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Green Risotto (Risotto Verde)

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Green Onion Pizza (Pizza di Cipolline)

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Green Beans with Garlic and Anchovies (Fagiolini al Aglio e Acciughe)

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Green Beans for the Feast of Saint Anna (Fagiolini di Sant'Anna)

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Green Bean, Cucumber and Tomato Salad (Insalata di Fagiolini)

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Grape Pickers' Salad (Insalata di Vendemmiatore)

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Grandmother's Rice and Sausage Stuffing (Riso e Salsiccia alla Nova)

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Grandmother's Pot Roast with Pasta and Onion Sauce (La Genovese)

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Gossips (Chiacchiere)

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Gorgonzola Risotto

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Golden Risotto (Risotto d'Oro)

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Glazed Mushrooms and Onions (Stufato di Funghi e Cipolline)

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Gardener's Risotto (Risotto al Ortolano)

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Friulian Wild Mushroom Soup (Minestra di Funghi)

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Fried Potatoes with Garlic and Hot Pepper)

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Fresh Fall or Winter Fruit Salad (Macedonia di Frutta Fresca)

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Fresh Egg Pasta (Pasta all'Uovo)

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Florentine Fried Chicken (Pollo Fritto alla Fiorentina)

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Fisherman's Bread (Pane del Pescatore)

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Fish Salad in the Manner of the Farnese Dukes (Insalata di Pesce in Salsa Farnese)

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Figs with Honey and Mascarpone (Fichi al Miele e Mascarpone)

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Fettuccine with Artichokes

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Fennel Mashed Potatoes (Pure di Patate e Finocchio)

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Fennel and Leek Soup (Zuppa di Finocchio e Porri)

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Fava Beans with Seven Salads (Fave con Sette Insalate)

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Escarole, Egg and Cheese Soup (Minestra di Scarola, Uova e Cacio)

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Escarole with Raisins and Garlic (Scarola con l'Uva e Aglio)

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Endive with Tuna Dip (Indivia con Salsa di Tonno)

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Eggplant, Zucchini and Potato Stew (Cianfotta)

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Eggplant, Tomato and Basil Soup( Minestra di Melanzana)

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Eggplant and Tomato Crostini (Crostini alla Melanzana)

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Duck Ragu (Ragu di Anatra)

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Dora's Spring Lamb Casserole (Agnello alla Dora)

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Delfina's Rabbit with Olives and Pine Nuts (Coniglio con Olive e Pinoli)

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Dante and Beatrice's Pasta Cake (Torta di Pasta alla Dante e Beatrice)

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Crusty Potatoes with Tomatoes and Onions (Patate Gratinate)

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Crostini with Broccoli Rabe and Melted Cheese (Crostini di Broccoletti di Rape e Formaggio)

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Crispy Pasta with Chick Peas (Ceci e Tria)

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Crisp Almond and Black Pepper Rings (Taralli con le Mandorle)

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Creamy Lemon and Herb Risotto (Risotto all'Erbe)

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Country-Style Roast Chicken with Lemon, Sage and Rosemary (Pollo alla Paesana)

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Cold Pasta with Vegetable Confetti and Seafood (Pasta Fredda con Verdure e Frutti di Mare)

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Clam and Lentil Soup (Zuppa di Vongole e Lenticchie)

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Christmas Roast Capon with Pomegranate Glaze (Capone al Melograno)

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Chocolate-Almond Truffle Cake (Torta al Cioccolato e Mandorle)

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Chocolate Pudding with Pine Nuts and Citron (Sanguinaccio)

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Chocolate Chestnut Truffles (Tartufi di Castagne)

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Chocolate Cherry Biscotti (Biscotti di Cioccolato e Ciliege)

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Chocolate Cheese Tart (Crostata di Ricotta e Cioccolato)

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Chicken with Vinegar and Hot Pepper (Pollo al'Aceto)

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Chicken with Tomatoes and Crostini (Polla alla Romana)

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Chicken with Fennel-Sausage Stuffing (Pollo con Ripieno di Salsiccia)

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Chicken with a Brown Crust (Pollo Rosolato)

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Chicken in the Pot with Red Wine (Pollo al Tegame)

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Chicken Breasts with Gorgonzola (Petti di Pollo con Salsa di Gorgonzola)

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Chestnut Tart (Crostata di Castagna)

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Cherry-Almond Tartlets (Boconoti)

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Cheese-Stuffed Roast Breast of Veal (Petto di Vitello Alla Parmigiana)

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Cheese Wafers (Frico)

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Celeriac, Gruyere and Celery Salad (Insalata di Sedano, Groviera e Sedanino)

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Cavatelli with Swordfish and Eggplant (Cavatelli con Pesce Spada e Melanzana)

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Cavatelli with Mussels, Beans and Tomatoes (Cavatelli con le Cozze)

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Caramel Ricotta Pudding (Budino di Ricotta)

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Capri Lemon Tart (Crostata di Limone)

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Cantaloupe and Basil Fritters ( Melone e Basilico Fritti)

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Calamari and Tomato Salad (Insalata di Calamari e Pomodorini)

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Caffe Shakerato

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Cabbage and Caper Salad (Insalata di Cavolo e Capperi)

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Butternut Squash with Parmigiano Reggiano (Zucca al Parmigiano)

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Buttered Beets with Pine Nuts (Bietole al Burro con Pinoli)

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Browned Cabbage with Hot Pepper (Cavolo al'Aglio e Peperoncino)

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Broken Pasta with Peas and Onions (Pasta con Piselli)

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Brodetto Grado Style (Fish Stew) (Brodetto Gradese)

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Broccoli, Pancetta and Garlic (Broccoli, Pancetta e Aglio)

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Broccoli Rabe with Garlic and Hot Pepper (Cima di Rape col :Peperoncino)

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Braised Spareribs (Spuntature di Maiale)

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Braised Rabbit with Sweet Peppers and Garlic (Coniglio in Peperonata)

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Braised Quails with Onions and Liver Crostini (Quaglia con Crostini di Fegato)

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Braised Pork Loin with Grapes and Tiny Onions (Brasato di Maiale con l'Uva)

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Braised Lamb Shanks with Carrots, Celery and Prosciutto (Brasato di Stinco di Agnello)

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Bowties with Leeks, Fontina and Ham (Farfalle con Porre e Fontina)

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Bowties with Fresh Fava Beans (Pasta e Fave)

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Bluefish with Lemon, Garlic and Mint (Pesce Azurro al Limone, Aglio e Menta)

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Biscotti Stuffed Baked Pears (Pere Ripiene al Forno)

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Berry Bowls with Sparkling Wine (Melone e Frutti di Bosco allo Spumante)

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Beans with Onion Spoons (Fagioli con Cucchiai di Cipolla)

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Bean and Escarole Soup (Minestra di Fagioli e Scarola)

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Basil and Garlic Roast Chicken (Pollo al Basilico e Aglio)

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Barley Risotto (Risotto di Orzo)

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Barley and Bean Soup (Zuppa di Orzo e Fagioli)

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Baked Beans with Garlic and Sage (Fagioli al Forno)

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Baccala Salad

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Baby Lettuce Salad with Goat Cheese and Black Olive Torta ( Insalata Verde con Torta di Formaggio di Capra)

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Asparagus with Egg Sauce (Asparagi alle Uove)

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Apples in White Wine with Rum Cream (Mele al Vino con Crema)

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Apple Torte (Torta Ripiene di Mele)

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Apple Lattice Tart (Crostata di Mele al Marzapane)

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Apple Cake (Torta di Mele)

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Anna's Tomato Sauce (Salsa di Pomodoro alla Anna)

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Anna's Almond Cookies (Amaretti di Anna)

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