A filled pasta traditionally prepared in Parma and other neighboring cities. The filling isgenerally made with bread crumbs soaked in a very dense meat gravy, to which egg and gratedcheese are added. They are cooked and served in a strong beef broth or consommé. In Italy, thisancient dish has many variations. Parma and Piacenza are the principal cities where anolini aremade, and are sometimes called "anvein."
orange drink, orange soda
Deep-fried rice ballsfromSicily, also popular in Naples and Rome. These "little oranges"
(the literal translation of their name) are made of boiled rice mixed with eggs and grated cheese,and filled with a spoonful of ragù or a piece of melting cheese. Each ball is covered with flour, beaten eggs, and bread crumbs. Finally it is deep-fried in olive oil until golden.
, all' Arezzo-style; typically contains duck, ham, vegetables, and nutmeg.
(pl.) Literally "Hail Marys"; a small pasta for soup, named after and resembling the beads in a rosary.
babà al rhum
This yeasted sweet is baked and soaked in a rum syrup until it is entirely imbuedwith the rum's aroma and flavor. The most famous are from Naples, where it was prepared for thearistocracy.
This is dried codfish, either salted or sundried, often present in the menus fromVeneto. Alegacy of the Norwegians, and found in the cuisine of any Mediterranean countries, it can be prepared in a variety of ways beginning with a long soak in cold water (24 to 48 hours). The water should be frequently changed during the softening process. Though baccalá can be fried in strips or even eaten raw, the most familiar version involves cooking the cod very, very slowly in milk.
A common dish native to Venice, consisting of salted cod cooked very slowlywith milk, onion, olive oil, garlic, anchovy filets and parsley for at least four hours.
bistecca alla Fiorentina
The epitome of steak, Florentine steak is a hefty T-bone cut of Chianina beef, named after the Val di Chiana where these cows are raised. The meat is not fatty and moreflavorful than other types of meat. To prepare the steak, the meat is grilled quickly over charcoaland seasoned with extra-virgin olive oil, salt, and pepper. For best results, it should be 2" thick.
Literally translated, "hot bath", this is a typical sauce of Piedmont. Flavor fromcrushed, sliced or minced garlic is underscored by a generous amount of minced anchovies; theseare skillfully incorporated into olive oil and unsalted butter, which are melted and kept hot at thetable in a fondue pot. Raw vegetables like radishes, peppers, cabbage, carrots and cardoons areused for dipping in this sauce, and cooked vegetables like turnips and potatoes are often served aswell.
seafood soup thickened with bread
In a dialect of Piedmont, this means sauce. A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats. Thered bagnèt features tomatoes, carrots, celery, onion, and garlic that are cooked for hald an hour, towhich wine vinegar and sugar are added; the sauce is simmered for two more hours. The green bagnèt is a piquant blend of anchovies, hard-boiled egg yolks, parsley, galric, capers, bread thathas been soaked in milk and squeezed dry, extra-virgin olive oil, salt and pepper.