Appetizers
- Acciughe alla povera – Marinated anchovies
- Brandacujun, salted cod and potato appetizer
- Fennel puree, salted cod fish and crunchy bread crumbs flavoured with anchovies
- Focaccia bread with puntarelle with anchovy sauce, stracchino cheese and olives of Gaeta
- Friggitelli stuffed with feta, taggiasca olives and mint
- Impepata di cozze, Peppery mussels
- Octopus, Potato Soup with lemon zest and Sichuan pepper
- Pea, Broad Bean, ricotta and mint Dip
- Phyllo pies with peas, feta and mint
- Quinoa crackers with seeds, and a spicy kabocha dip
- Sarde a beccafico, a Sicilian starter
- Stuffed fried olives
- Squid skewers au gratin with corn flour and yoghurt dip with lime and dill
- Tomato Tarte Tatin
Pasta, Rice & More
- Basil and ricotta Gnudi
- Bulghur with seafood and artichokes
- Farinata with Tuscan kale and “olio nuovo”
- Fava bean purée with chard
- Gnocchi with turmeric, broccoli rabe, lemon zest and toasted almonds
- Gnocchi with tomato sauce
- Linguine with squids, chickpeas puree with lemon and tahini
- Maccheroncini di Campofilone with mussels and roasted tomatoes
- Paccheri with leeks, ginger and toasted Brussels sprouts
- Pappa al pomodoro with seafood
- Pappardelle with stewed leeks and porcini breadcrumbs
- Pasta al forno di magro with ricotta and chicory
- Pesto trapanese, tomato basil and almond pesto
- Ricotta and chestnut ravioli, beurre noisette, sage and Madagascar wild pepper
- Risotto with peas, asparagus and balsamic vinegar
- Risotto with cuttlefish and chard from Viareggio’s Carnival
- Tordelli, the meat raviolis from Versilia
- Whole-wheat spaghetti, roasted peppers water, anchovies and stracciatella
Secondi/ Main course
- Chicken thighs with potatoes, artichokes and Ogliarola Extra Vergin Olive Oil
- Chicken Satay
- Grilled Prawns with Schiaccioni beans
- Meatballs with leeks and lemon juice
- Oven-cooked Pulled Pork
- Roasted Mackerel, provençale vegetables and aïoli sauce
- Toasted bread with asparagus and fried eggs
- Zucchini and Feta Fritters
- Uova con il pomodoro – Eggs with tomato sauce
Side dishes
- Blood oranges, fennel and pomegranate salad
- Kabocha squash agrodolce, the Sicilian way
- Roasted Peppers with garlic and chili
Sweet tooth
- Annurca Apple Crumble
- Apple and Cinnamon Cake
- Befanini biscuits from Viareggio
- Bali Banana Pancakes
- Banana Bread
- Blueberry, spelt and almond Galette
- Bomboloni and Ciambelle from Viareggio
- Brownie by Ruth Reichl
- Cantucci biscuits
- Cherry Clafoutis
- Cherry and almond cake
- Coconut Rochers
- Chestnut cake
- Chestnut spread, or confettura di marroni
- Gelo di Mellone – Watermelon Jelly
- Hazelnut shortcrust, vanilla custard and raspberries
- Hazelnut Macarons with dark chocolate ganache
- Lemon poundcake
- Necci, the Tuscan Chestnut Pancakes with Ricotta
- Paciarella, stale bread, milk and cocoa cake
- Pan d’arancio, the Sicilian orange cake
- Pan Meino, a Lombard corn meal treat
- Ricciarelli, the Senese almond cookies
- Rice and Chocolate pie (Tuscan torta coi becchi)
- Ricotta and Blueberry no-bake cheesecake
- Scarpaccia, the zucchini flat cake from Viareggio
- Sweet Rice Fritters from Viareggio
- Torrone morbido, soft nougat
- Tortelli dolci with plum jam
- Tarte au Citron meringuée, or Lemon Meringue Pie
- Valentini, my buttery biscuits flavoured with lemon zest
Basics
Bread & Co.
- Cecina, the chickpea flatbread
- Focaccia genovese
- Focaccia with toma cheese, zucchini flowers and pepper
- Schiacciata con l’Uva
Ice-cream & Semifreddo
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