Italy Food Tips

Pastin is made with pork and beef seasoned with various spices, shaped into patties, and cooked on a grill or in a pan.

Casunziei all'ampezzana are crescent-shaped ravioli filled with red beets, potatoes, and ricotta, topped with browned butter and poppy seeds.

Schiz con polenta is a dish featuring schiz, a fresh cheese pan-fried until golden, served over creamy polenta with a sprinkle of salt and olive oil.

Riso alla Canarola is a simple rice dish cooked with broth, onions, and olio d'oliva, sometimes enriched with saffron for extra color and flavor.

Bigoli al ragù d'anatra is a dish made with thick, long pasta called bigoli, served with a rich duck ragù sauce, slow-cooked with wine and herbs.

Anguilla in umido is a stewed eel dish, slow-cooked with tomatoes, garlic, and herbs, often served with polenta.

Bigoli in salsa is made with thick bigoli pasta, tossed in a savory sauce of salted anchovies and onions.

Torresano al forno/arrosto is a roasted young pigeon, typically seasoned with herbs and olive oil resulting in tender meat with a crispy skin.

Anguilla in umido is a stewed eel dish, slow-cooked with tomatoes, garlic, and herbs, often served with polenta.

Bigoli in salsa is made with thick bigoli pasta, tossed in a savory sauce of salted anchovies and onions.

Baccalà mantecato is a creamy spread made from stockfish, combined with sunflower seed oil, garlic, and lemon, traditionally served on crostini.

Fegato alla veneziana is Venetian-style liver, thinly sliced and sautéed with onions until tender, often served with polenta for a sweet and savory combination.

Risotto di gò is a seafood risotto made with goby fish, which imparts a delicate, briny flavor to the creamy rice, often enriched with a touch of lemon zest.

Pearà is a creamy sauce made from breadcrumbs, beef broth, bone marrow, black pepper, and butter, typically served with boiled meats.

Pandoro is a traditional Italian sweet bread, characterized by its soft, golden crumb, dusted generously with powdered sugar, often enjoyed during the Christmas season.

Bigoli al ragù d'anatra is a dish made with thick, long pasta called bigoli, served with a rich duck ragù sauce, slow-cooked with wine and herbs.

Baccalà alla vicentina is a dish made with dried cod cooked slowly with onions, whole milk, and extra virgin olive oil, served over polenta.

Tiramisù is a dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and dusted with cocoa powder.

Risotto al radicchio rosso di Treviso features creamy risotto combined with slightly bitter radicchio, balanced with vino bianco and grated Parmigiano-Reggiano.