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Beefsteak Café de Paris

Café de paris sauce is a butter-based sauce served with grilled beef. when it is served with the sliced portion of an entrecôte (in american english: a rib eye steak) or a faux-filet (in english: a sirloin steak) the resulting dish is known as "entrecôte café de paris".

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Braised rabbit in almond sauce

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Campanelle

Campanelle [kampaˈnɛlle] (italian for "bellflowers" or "little bells"), is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. it is also sometimes referred to as gigli. it is intended to be served with a thick sauce, or in a casserole. in italian, campanelle can also refer to "handbells."

Side, Snack, Appetizer

Canederli

Large bread dumplings, made with stale bread, flour, milk, eggs, cheese, herbs, speck, served in broth, stews, with roasts- friuli vg, trentino aast

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Carbonara

Carbonara (italian: [karboˈnaːra]) is an italian pasta dish from rome made with eggs, hard cheese, cured pork, and black pepper. the dish arrived at its modern form, with its current name, in the middle of the 20th century.the cheese is usually pecorino romano, parmigiano-reggiano, or a combination of the two. spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside italy.

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Chicken arrabbiata

Chicken in a sauce made with tomatoes, garlic, olive oil, chili peppers, parsley, pecorino romano cheese, serve with pasta

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Cod fish borgo pio

Cod fillets sauteed with rosemary, thyme, coriander, fennel, serve with crispy potatoes, hot pepper puree and asparagus

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Conchiglioni al forno

Baked conchiglioni pasta with sausage and cheese

Dessert, Sweet

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

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Crespelle

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

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Eggplant mozzarella

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Farfalle albano

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Fettuccine trastevere

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Fusilli alla califfa

Corkscrew-shaped pasta in cream sauce with bacon, mushrooms, pachino tomatoes, basil and parsley

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Gnocchi al Vaticano

Gnocchi dumplings with basil pesto and sauce with mushrooms, tomatoes, garlic, onion and white wine

Side, Snack, Appetizer

Grittibänz

Christmas bread men, sweet bread in the shape of a person

Side, Snack, Appetizer

Insalata di gamberi

Shrimp salad

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Lamb with Mediterranean vegetables

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Lasagna alla Mamma

Side, Snack, Appetizer

Lenticchie brasate

Braised lentils

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Martinsgans

Roasted goose. the goose became a symbol of the saint due to a legend that, when trying to avoid being ordained bishop he hid in a pen of geese whose cackling gave him away. once a key medieval autumn feast, a custom of eating goose on the day spread to sweden from france. it was primarily observed by the craftsmen and noblemen of the towns. in the peasant community, not everyone could afford this, so many ate duck or hen instead.

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Minestrone

Minestrone (; italian: [mineˈstroːne]) is a thick soup of italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes. there is no set recipe for minestrone, since it can usually be made out of whatever vegetables are at one's disposal. it can be vegetarian, contain meat, or contain an animal bone-based stock (such as chicken stock). food author angelo pellegrini claimed that the base of minestrone is bean broth, and that borlotti beans (also called roman beans) "are the beans to use for genuine minestrone".

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Monkfish

Members of the genus lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the atlantic and indian oceans. lophius is known as the "monk" or "monkfish" to the north sea and north atlantic fishermen, a name which also belongs to squatina squatina, the angelshark, a type of shark. the north european species is lophius piscatorius, and the mediterranean species is lophius budegassa.

Dessert, Sweet

Mostaccioli

Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from naples, usually served at christmas time. mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. in recent years, they are many variations of mostaccioli sold in naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. mustacciolis are often sold alongside other neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at christmas time.

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Papet vaudois

Stewed leeks and potatoes with saucisse au chou (cabbage sausage)

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Pappa al pomodoro

Pappa al pomodoro (italian: [ˈpappa al pomoˈdɔːro]; translating to "tomato mush") is a thick tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. it is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. the dish has ancient origins, although it was largely popularized by the 1911 publication of il giornalino di gian burrasca and by its television version, in which rita pavone sang the well-known song "viva la pappa col pomodoro".

Dessert, Sweet

Parrozzo

Parrozzo (italian pronunciation: [parˈrɔttso]) or panrozzo [pan ˈroddzo] is a traditional cake from the abruzzo region of italy. it is traditionally served as a christmas dessert, but it's also enjoyed year round. parrozzo is officially designated as a traditional food product of abruzzo.

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Pasta alla papalina

Pasta in a creamy sauce with prosciutto and parmigiano reggiano, a dish said to be created for pope pius xii in the 1930s

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Penne pasta alla grappa

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Piccata di vitello

Thinly sliced and pan-fried veal with a sauce made with butter, lemon juice and capers

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Polenta towers and chicken

Side, Snack, Appetizer

Potato

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Räucheraal

Smoked eel, used in soups, salads, sandwiches

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Risotto al vino rosso

Red wine risotto

Side, Snack, Appetizer

Risotto coi carciofi

Artichoke risotto

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Saltimbocca alla romana

Saltimbocca, also spelled saltinbocca (uk: , us: , italian: [ˌsaltimˈbokka]; italian for ''[it] jump[s] in the mouth''), is an italian dish (also popular in southern switzerland). it consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or saltwater, depending on the region or one's own taste. the original version of this dish is saltimbocca alla romana ("saltimbocca roman-style"), which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. marsala is sometimes used. also, sometimes the veal and prosciutto are not rolled up but left flat. an american variation replaces the veal with chicken or pork.

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Scaloppine di vitello

Thin veal cutlets in a sauce with lemon and capers

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Schweinebraten

Roast pork, serve with gravy, sauerkraut, bread dumplings

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Spaghetti ai frutti di mare

Pasta with seafood and tomato sauce

Side, Snack, Appetizer

Supplì

Supplì (pronounced [supˈpli]; italianization of the french word surprise) are italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of roman cuisine. originally, they were filled with chicken giblets, mincemeat or provatura (a kind of cheese from lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). they are closely related to sicilian arancini and croquettes. supplì can be also prepared without tomato sauce (supplì in bianco "white-style supplì"). they are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. this has led to these dishes being known as supplì al telefono ("telephone-style supplì", in reference to cables).supplì were originally sold at friggitorie, typical roman shops where fried food was sold. now they are commonly served in most pizzerias all around italy as an antipasto.

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Swiss omelet with herbs

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Tagliata di manzo

Grilled steak sliced prior to serving, serve with sautéed chantarelles, potatoes au gratin and arugula salad dressed with olive oil and balsamic vinegar

Dessert, Sweet

Tiramisu

Tiramisu (italian: tiramisù [ˌtiramiˈsu], from tirami su, "pick me up" or "cheer me up") is a coffee-flavoured italian dessert. it is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. the recipe has been adapted into many varieties of cakes and other desserts. its origins are often disputed among italian regions veneto and friuli venezia giulia.

Dessert, Sweet

Torrone

Nougat (us: noo-gət, uk: noo-gah; french: [nuɡa]; azerbaijani: nuqa; persian: نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. the consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. the word nougat comes from occitan pan nogat (pronounced [ˈpaⁿ nuˈɣat]), seemingly from latin panis nucatus 'nut bread' (the late colloquial latin adjective nucatum means 'nutted' or 'nutty'). two basic kinds of nougat exist. the first, and most common, is white nougat or persian nougat (gaz in iran; turrón in spain), made with beaten egg whites and honey; it appeared in the early 7th century in spain with arabs. in alicante, spain there are several published recipes in the 16th century, for instance ”la generosa paliza” by lope de rueda and other novels written by cervantes and in montélimar, france, in the 18th century (nougat of montélimar). the second is brown nougat (nougat noir in french, literally 'black nougat'; croccante in italian, meaning 'crunchy'), which is made without egg whites and has a firmer, often crunchy texture.

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Torta di formaggio

Quiche made with gorgonzola, fontina and sun-dried tomatoes

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Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.

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Zürcher geschnetzeltes

Zürcher geschnetzeltes (german for "sliced meat zürich style", züri-gschnätzlets in zürich german, émincé de veau zürichoise in french) is a swiss dish from zürich. the first mention of zürcher geschnetzeltes is in a cookbook from 1947. that recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. some contemporary recipes may also call for mushrooms and sliced veal kidney.