Italian Cuisine

Thin escalopes of veal topped with prosciutto and fresh sage, pan-fried quickly in butter and white wine. Literally translates to 'jumps in the mouth'.

Tender, slow-braised veal shanks cooked with white wine, broth, and vegetables, traditionally finished with a bright, zesty gremolata.

A sweet, soft, savory stew of red and yellow bell peppers, onions, and tomatoes cooked down slowly in olive oil. Often eaten with crusty bread for a light lunch.

A quick, versatile savory tart made with puff pastry, ricotta cheese, and vegetables. A highly popular, modern Italian work lunch.

Soft, tender Italian meatballs simmered slowly in a rich tomato sauce. Eaten as a main course with bread, NOT with spaghetti.

A hearty, rustic Tuscan side dish or vegetarian lunch of creamy cannellini beans stewed in tomato sauce, garlic, and fresh sage.

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

The ultimate pairing of sweet and salty. Ripe, juicy cantaloupe melon wrapped in paper-thin, savory Prosciutto di Parma. Requires zero cooking.

The ubiquitous side salad found in every Italian home and restaurant. Crisp, refreshing greens dressed simply with olive oil and vinegar.

A soul-warming, thick, starchy Roman classic. Part soup, part pasta dish, cooked entirely in one pot with rosemary and garlic.

A classic Neapolitan folded pizza, baked until the crust is blistered and puffed, filled with a molten core of ricotta, salami, and mozzarella.

A hearty, thick, comforting soup made with seasonal vegetables, beans, and small pasta, topped with a generous grating of Parmesan cheese.