Vitello Tonnato is a kind of ‘surf and turf’ from the north-eastern region of Piemonte.
Traditionally served cold as an antipasto, it consists of aromatic veal – thinly sliced – served in a tuna fish sauce with hints of caper and anchovy. Nowadays, the sauce often includes mayonnaise but this version is the traditional one adapted from Science in the Kitchen and the Art of Good Eating by Pellegrino Artusi. First published in 1891, this book is considered to be the definitive text on classical Italian cookery.

This recipe originated in Tuscany, but is enjoyed throughout Italy and made with local ingredients. It can be served as an informal appetizer. Bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with pure Italian extra-virgin olive oil, tomatoes and salt, basil or origanum.

Some people simplify and call it "quiche" or "savory pie", but in Italy torta rustica is both a seasonal staple and an art form. Versatile torta rustica can in fact act as an appetizer, as a side dish, or sometimes be the main entree. With boundless recipes and fillings, these savory rustic piese is made by adding bits of fresh vegetables to a mix of cheese, cream and an egg to bind it all together in a flaky shell. Torta rustica is an furthermore effective way to serve vegetables to children.

These may look like crêpes, but they are not exactly crêpes. In Italy, they're called crespelle, and those who know the story won't forget to tell you that they are the predecessor to the more famous French crêpes. Their story starts with Florence's own Catherine de' Medici, who was known for her good taste in food. She insisted on bringing her Florentine cooks amongst her entourage when she moved to Paris to marry the future King of France, Henry II, in 1533. She, with her Florentine ways, introduced cooking techniques and ingredients to her French guests that had never been seen before—things like these crespelle, which may have been no more than simple wafer-thin omelettes, artichokes, onion soup, forks at the table, and her most favorite vegetable, spinach. (This is why dishes that feature spinach are still known to the French as “Florentine,” but that's another story.) They are rolled like cannelloni, filled with cheeses and ham (or seasonal vegs) , then smothered in bechamel sauce. It's baked in the oven with Parmesan cheese sprinkled over, which gives the dish a gratin-like finish.

Pizza al taglio or al trancio is prepared in many areas of Italy and takes on different regional characteristics. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy. The simplest varieties include pizza Margherita (tomato sauce, mozzarella and origanum or basil) and focaccia (olive oil, rosemary and cooking salt).

Cheesecake is a beloved dessert around the world. While many assume that it has its origins in New York, it actually dates back much further. Let's go back over 4,000 years to ancient Greece! Sit back, grab a creamy slice of cheesecake and learn all about this dessert’s rich history. As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! Our cheesecake is made with OLIVES!

Pepper, an exotic plant which arrived in Europe from Peru in the first half of the sixteenth century, was introduced in the province of Turin (Italy) only at the beginning of the twentieth century. Roasted pepper-and-anchovy antipasto is so deservedly popular with Italian cooks! They are savory, a little salty, even a bit sweet from the roasted peppers themselves. Give them a try and enjoy the flavors of Italy right at home.

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