A classic zucchini and tomato gratin is a perfect vegetarian dish to celebrate the end of summer and to welcome fall.
This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.
Homemade licorice gelato recipe using milk and cream infused with pure licorice, a unique and very intense flavor.
This cute zucchini and ricotta sformato (Italian flan) is delicious, gorgeous, and quite easy to make as an appetizer or vegetarian main.
A traditional recipe belonging to the Jewish Roman cuisine, artichokes alla Romana are slowly braised in olive oil with garlic, parsley, and mint.