ITALY

BISCOTTI POVERI (the poor man’s biscuits)

CAPPELLETTI ROMAGNOLI (hat-shaped ravioli filled with cheese)

CIAMBELLA ROMAGNOLA (traditional granparents’ cake from Romagna region)

CRESCIONE ALLE ERBETTE (flat pie filled with herbs)

GNOCCHI AL FORMAGGIO (potato dumplings in cheese sauce)

PARMIGIANA DI MELANZANE (eggplant pie with mozzarella cheese and tomato sauce)

PASSATELLI ASCIUTTI AI FUNGHI (homemade pasta prepared with bread crumbs and served with mushroom sauce)

PEPERONATA (baked peppers mix)

PESCHE ROMAGNOLE ALLA CREMA (dessert prepared with rosolio liqueur and cream)

RISOTTO AL TEROLDEGO (rice with teroldego wine)

RISOTTO AL VINO BIANCO ED ASPARAGI (rice with asparagus and white wine)

USELETI SCAPE’ (beef escalope rolls)

ZEPPOLE (Saint Joseph donuts, a typical dessert from south Italy)

ZUCCHINE ALLA BESCIAMELLA (baked zucchini with bechamel sauce)