Italian Desserts

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1. Tiramisu: A popular coffee-flavored dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese, topped with cocoa.
2. Cannoli: Crispy pastry tubes filled with a sweet and creamy ricotta cheese mixture, often flavored with chocolate chips or candied fruit.
3. Panna Cotta: A creamy and silky dessert made with sweetened cream, gelatin, and vanilla. It is typically served with fruit coulis or caramel sauce.
4. Gelato: Italian ice cream that is creamier and denser than regular ice cream. It comes in various flavors such as pistachio, hazelnut, and tiramisu.
5. Zeppole: Deep-fried dough balls, often served during festivals and celebrations, dusted with powdered sugar.
6. Biscotti: Twice-baked almond cookies that are crunchy and perfect for dipping into coffee or dessert wine.
7. Cassata: A traditional Sicilian dessert cake made with sponge cake layers, ricotta cheese, candied fruit, and a layer of marzipan or icing.
8. Sfogliatella: A pastry filled with sweet ricotta cheese and often flavored with orange or lemon zest. It has a flaky, layered crust.
9. Amaretti: Almond-flavored cookies, typically made with almond paste, sugar, and egg whites. They are often crunchy on the outside and soft on the inside.
10. Torta della Nonna: "Grandmother's cake" is a classic Italian dessert consisting of a pastry cream filling encased in a buttery crust, topped with pine nuts and powdered sugar.
11. Struffoli: Small, deep-fried dough balls coated in honey and sprinkled with colorful nonpareils. They are often shaped into a wreath or mound.
12. Zabaglione: A frothy custard made with egg yolks, sugar, and sweet wine. It can be served on its own or used as a topping for fruit or cake.
13. Affogato: A simple but delightful dessert where a scoop of vanilla gelato or ice cream is "drowned" in a shot of hot espresso.
14. ​Pizzelle: Thin, crisp waffle cookies often flavored with anise and can have various patterns imprinted on them.

Feast of the Seven Fishes

​

1. Baccalà (Salted Cod): Prepared in various ways, such as Baccalà alla Vicentina or Baccalà Mantecato (creamed salted cod).
2. Calamari (Squid): Often served fried, stuffed, or in a seafood salad.
3. Shrimp: Prepared in dishes like Shrimp Scampi, Shrimp Fra Diavolo, or simply grilled.
4. Clams: Used in dishes like Linguine with White Clam Sauce or Clams Oreganata.
5. Mussels: Commonly used in seafood stews or served in a tomato-based sauce.
6. Octopus: Prepared as Insalata di Polpo (Octopus Salad) or Grilled Octopus.
7. Anchovies: Used in various dishes, such as Bagna Cauda (anchovy and garlic dip) or as a topping on pizza.
8. Sardines: Often grilled or marinated and served on crostini.
9. Smelts: Fried smelts are a popular choice for this feast.
10. Lobster: Grilled, broiled, or served in a pasta dish, lobster is a luxurious addition to the feast.
11. Eel: Particularly popular in southern Italian traditions, often prepared in a sweet and sour sauce.
12. Tuna: Tuna steaks or tuna salad may be included in the celebration.
13. Swordfish: Grilled swordfish steaks are a delicious and hearty addition.
14. Caviar: Sometimes included for an extra touch of luxury.

Italian Dinners

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1. Pasta al Ragu: A slow-cooked meat sauce, often made with a combination of ground beef, pork, and veal, served over pasta like tagliatelle or pappardelle.
2. Lasagna: Layers of pasta sheets, ricotta cheese, bolognese sauce, and bechamel, baked to perfection.
3. Osso Buco: Braised veal shanks cooked with white wine, broth, onions, carrots, celery, and tomatoes, usually served with gremolata.
4. Risotto: Creamy rice dish cooked with various ingredients such as saffron, mushrooms, seafood, or seasonal vegetables.
5. Braciole: Thin slices of beef or pork rolled with breadcrumbs, garlic, parsley, and cheese, simmered in tomato sauce.
6. Involtini: Thin slices of meat (often beef or veal) rolled with fillings like prosciutto, cheese, and herbs, cooked in a tomato sauce.
7. Roast Chicken or Rabbit: Oven-roasted with herbs, garlic, and olive oil, served with roasted vegetables.
8. Eggplant Parmesan (Melanzane alla Parmigiana): Slices of eggplant layered with tomato sauce and cheese, then baked until bubbly.
9. Frittata: An Italian omelette made with eggs, cheese, and various ingredients like vegetables, herbs, or cured meats.
10. Minestrone Soup: A hearty vegetable soup with pasta or rice, often featuring seasonal vegetables.
11. Tiramisu: A classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese, dusted with cocoa.
12. Cannoli: Crispy pastry tubes filled with sweet ricotta cheese and often studded with chocolate chips or candied fruit.
13. Panna Cotta: A creamy and silky dessert made with sweetened cream and gelatin, served with fruit compote or caramel sauce.
14. Torta della Nonna: "Grandmother's cake," a dessert with a pastry cream filling encased in a buttery crust, often topped with pine nuts and powdered sugar.
15. Limoncello: A traditional lemon-flavored liqueur served as a digestif after the meal.

Carne

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• Chicken: Pollo
• Beef: Manzo
• Pork: Maiale
• Veal: Vitello
• Lamb: Agnello
• Duck: Anatra
• Turkey: Tacchino
• Rabbit: Coniglio
• Sausage: Salsiccia
• Prosciutto: Prosciutto
• Salami: Salame
• Pancetta: Pancetta
• Guanciale: Guanciale
• Bresaola: Bresaola
• Capon: Cappone
• Quail: Quaglia
• Venison: Cervo (for deer venison)
• Goat: Capretto
• Octopus: Polpo
• Calamari (Squid): Calamari

Pesce

​

1. Fish: Pesce
2. Shrimp: Gamberi
3. Mussels: Cozze
4. Clams: Vongole
5. Squid: Calamari
6. Octopus: Polpo
7. Anchovies: Acciughe
8. Sardines: Sardine
9. Tuna: Tonno
10. Swordfish: Pesce Spada
11. Scallops: Capesante
12. Sea Bass: Branzino
13. Sea Bream: Orata
14. Red Snapper: Dentice
15. Cuttlefish: Seppia
16. Lobster: Aragosta
17. Crab: Granchio
18. Sea Urchin: Riccio di Mare
19. Caviar: Caviale
20. Mackerel: Sgombro

Pasta

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1. Spaghetti: Long, thin cylindrical pasta, versatile and commonly served with various sauces.
2. Penne: Short, tube-shaped pasta with angled ends, great for holding sauces.
3. Fettuccine: Flat, wide ribbons of pasta, often used in creamy Alfredo sauce.
4. Linguine: Long, flat pasta similar to spaghetti, ideal for seafood dishes.
5. Farfalle: Butterfly or bow-tie-shaped pasta, suitable for both light and hearty sauces.
6. Rigatoni: Short, ridged tubes, perfect for capturing thicker sauces.
7. Orecchiette: Small, ear-shaped pasta, commonly used in Southern Italian dishes.
8. Tagliatelle: Long, flat ribbons similar to fettuccine, often paired with Bolognese sauce.
9. Cavatelli: Small pasta shells with a rolled edge, versatile for various sauces.
10. Conchiglie: Large, shell-shaped pasta, great for holding chunky sauces.
11. Gnocchi: Soft potato dumplings, often served with tomato or butter sauces.
12. Tortellini: Small, ring-shaped pasta filled with meat, cheese, or vegetables.
13. Pappardelle: Wide, flat pasta, perfect for hearty meat or mushroom sauces.
14. Ravioli: Square or round pasta pockets filled with various ingredients.
15. Orzo: Small, rice-shaped pasta often used in soups and salads.
16. Cannelloni: Large pasta tubes, typically filled with ricotta and spinach, baked in sauce.
17. Ziti: Long, narrow tubes of pasta, often used in baked dishes.
18. Trenette: Flat, thin pasta, similar to linguine, popular in Ligurian cuisine.
19. Fusilli: Corkscrew-shaped pasta, great for holding chunky sauces.
20. Rotini: Spiral-shaped pasta, versatile and used in salads or with sauces.

Southern Italian Comfort Food

1. Pasta e Fagioli: A pasta and bean soup made with tomatoes, vegetables, and often flavored with garlic and herbs.
   
2. Eggplant Parmesan (Melanzane alla Parmigiana): Slices of eggplant are breaded, fried, and layered with tomato sauce and melted cheese, then baked until bubbly.
   
3. Risotto alla Pescatora: A seafood risotto made with a variety of shellfish like clams, mussels, and shrimp, cooked in a flavorful broth.
   
4. Orecchiette with Broccoli Rabe (Orecchiette con Cime di Rapa): Orecchiette pasta is combined with sautéed broccoli rabe, garlic, and chili flakes, creating a simple and tasty dish.
   
5. Caprese Salad: A refreshing salad made with fresh tomatoes, mozzarella cheese, basil, and olive oil.
   
6. Minestrone: A hearty vegetable soup with a variety of seasonal vegetables, beans, and pasta.
   
7. Calzone: A folded pizza turnover filled with ricotta cheese, mozzarella, and various toppings, then baked until golden brown.
   
8. Linguine with Clam Sauce (Linguine alle Vongole): Linguine pasta is tossed with fresh clams, garlic, white wine, and parsley for a delicious seafood pasta dish.
   
9. Caponata: A Sicilian eggplant dish made with eggplant, tomatoes, olives, and capers, cooked in a sweet and sour sauce.
   
10. Polpette (Meatballs): Seasoned ground meat, often a mixture of beef and pork, formed into balls and cooked in tomato sauce.
    
11. Cacciucco: A fisherman's stew originating from Tuscany, made with a variety of fish, shellfish, tomatoes, and garlic.
    
12. Sartù di Riso: A Neapolitan dish consisting of a molded rice casserole filled with meat, peas, and cheese, often served for special occasions.
    
13. Frittata di Pasta: A frittata made with leftover pasta, typically spaghetti, mixed with eggs and sometimes cheese, then cooked until set.
    
14. Arancini: Deep-fried rice balls stuffed with ragu (meat sauce), peas, and cheese.
    

Colazione

1. Caffè (Coffee): Italians often start their day with a shot of espresso or a cappuccino. Coffee is a fundamental part of breakfast.
2. Cornetto: Similar to a croissant, the cornetto is a sweet, buttery pastry often filled with jam, cream, or chocolate.
3. Pane (Bread): A variety of bread, including ciabatta, filone, or grissini, is commonly eaten with butter, jam, or honey.
4. Marmellata (Jam): Fruit jams, such as apricot, strawberry, or orange marmalade, are spread on bread or eaten with pastries.
5. Burro (Butter): Butter is often spread on bread or used in baking for breakfast items.
6. Yogurt: A bowl of yogurt, either plain or flavored, is a common addition to breakfast, sometimes topped with granola or fresh fruit.
7. Frutta (Fruit): Fresh fruit is a popular choice for breakfast. Common fruits include oranges, apples, bananas, and berries.
8. Formaggio (Cheese): Some Italians enjoy cheese with bread or crackers for breakfast. Mozzarella, ricotta, and spreadable cheeses are common choices.
9. Prosciutto e Pane (Ham and Bread): A simple combination of thinly sliced cured ham served with bread.
10. Latte (Milk): A glass of milk, either plain or with coffee, is a classic morning beverage.
11. Uova (Eggs): Eggs can be prepared in various ways, such as scrambled, fried, or boiled, and are sometimes served with bread.
12. Cereali (Cereal): While not as common as in some other cultures, cereal with milk is still a breakfast option, especially for those with busier mornings.
13. Crostata: A type of Italian tart or pie, often filled with jam or fruit compote.
14. Panettone: Particularly during the holiday season, panettone, a sweet bread filled with candied fruit and raisins, is enjoyed.
15. Girella: A sweet breakfast pastry roll filled with cream or chocolate.

Elementi essenziali per la cucina

Pantry Essentials:

1. Extra Virgin Olive Oil: Used for cooking, dressing salads, and finishing dishes.
2. Tomato Sauce and Paste: Essential for pasta dishes, pizzas, and many Italian sauces.
3. Dried Pasta: Varieties such as spaghetti, penne, and rigatoni are versatile and have long shelf lives.
4. Rice: Arborio rice is commonly used for risotto, while Carnaroli is another excellent choice.
5. Canned Tomatoes: Whole, crushed, or diced tomatoes are handy for sauces, stews, and soups.
6. Balsamic Vinegar: A high-quality balsamic adds depth to dressings, marinades, and glazes.
7. Canned Beans: Cannellini beans and chickpeas are frequently used in soups and salads.
8. Polenta: A versatile cornmeal dish that can be served soft, creamy, or cooled and sliced.
9. Flour: All-purpose flour is essential for making pasta, pizza dough, and various baked goods.
10. Risotto Rice (Arborio or Carnaroli): Necessary for creamy risottos.
11. Panko Breadcrumbs: Used for breading and adding a crispy texture.
12. Italian Herbs and Spices: Oregano, basil, thyme, rosemary, and bay leaves are common in Italian cooking.
13. Garlic: Fresh garlic and garlic powder are staples for flavoring many dishes.
14. Onions: Red, yellow, or white onions are fundamental for building flavor.
15. Capers and Olives: Add briny flavors to salads, sauces, and pasta dishes.

Refrigerator Essentials:

1. Parmesan Cheese: Grated or shaved, it's a crucial topping for pasta and salads.
2. Pecorino Cheese: A sheep's milk cheese used in many Italian dishes.
3. Mozzarella Cheese: Fresh or shredded, perfect for pizzas and pasta.
4. Eggs: Used in pasta dough, batters, and various recipes.
5. Butter: Essential for baking and enriching sauces.
6. Prosciutto or Pancetta: Adds depth to pasta dishes and salads.
7. Heavy Cream: Used for creamy sauces and desserts.
8. Yogurt or Ricotta Cheese: Versatile ingredients in both savory and sweet dishes.

Fresh Produce:

1. Tomatoes: Fresh tomatoes are essential for salads, bruschetta, and many sauces.
2. Basil: A fragrant herb used in pesto and as a garnish.
3. Italian Parsley: Adds freshness to dishes and garnishes.
4. Zucchini and Eggplant: Common vegetables used in various dishes, especially in the summer.
5. Bell Peppers: Red, yellow, and green peppers add sweetness and color to many recipes.
6. Lemons: Used for both savory and sweet dishes, and to add brightness to many recipes.
7. Mushrooms: A versatile ingredient for pasta dishes and risottos.
8. Arugula and Spinach: Ideal for salads and adding a peppery or mild flavor to dishes.

Spice Rack

1. Oregano: A key herb in Italian cuisine, oregano is often used in tomato sauces, pizza, and various pasta dishes.
2. Basil: Fresh basil leaves are widely used in Italian cooking, especially in dishes like pesto, caprese salad, and tomato-based sauces.
3. Thyme: Thyme adds a subtle earthy flavor and is often used in meat dishes, stews, and roasted vegetables.
4. Rosemary: A fragrant herb that pairs well with roasted meats, potatoes, and focaccia.
5. Sage: Commonly used in butter-based sauces and stuffings, sage imparts a warm and savory flavor.
6. Parsley: Flat-leaf parsley is a versatile herb used as a garnish, in salads, and to enhance the flavor of various dishes.
7. Garlic Powder: While fresh garlic is widely used, garlic powder is convenient for adding flavor to sauces, dressings, and marinades.
8. Onion Powder: Provides a sweet and savory onion flavor to dishes, especially when fresh onions are not available.
9. Crushed Red Pepper Flakes: Adds a touch of heat to pasta dishes, pizza, and various sauces.
10. Black Pepper: Freshly ground black pepper is a staple in Italian kitchens, used to season a wide range of dishes.
11. Fennel Seeds: Commonly used in sausages and bread, fennel seeds offer a hint of licorice flavor.
12. Bay Leaves: Used to flavor soups, stews, and sauces, bay leaves add depth to slow-cooked dishes.
13. Nutmeg: Grated nutmeg is used in creamy sauces, such as bechamel, and in some baked goods.
14. Cayenne Pepper: A spice that adds heat to dishes, cayenne pepper is used sparingly to enhance flavor.
15. Italian Seasoning: A blend of dried herbs such as oregano, thyme, basil, rosemary, and marjoram, providing a convenient way to season dishes.
16. Salt: Essential for enhancing the overall flavor of dishes. Sea salt or kosher salt is often preferred.
17. Paprika: While not native to Italy, paprika can be used in some Italian recipes to add color and a mild, sweet flavor.
18. Cinnamon: Used in certain Italian desserts like biscotti and sweet breads.

Italian Feast News Archive

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The Italians of Waterbury will celebrate the feast of Saint John to-morrow evening by a parade and exhibition, the celebration will be held on the lot opposite the New- - England depot on Bank street and will include a great display of fireworks.

Waterbury Evening Democrat, Thursday, June 23rd, 1898

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The Italians of ' Waterbury are making great preparations for the observance of the feast of Saint John which they propose celebrating to-night by a parade and a display of fireworks on the lot opposite the New England hotel on Bank street.  Nicola Rissrardi of Brooklyn, N. Y., is preparing the fireworks and has some fine specimens of his work ready to shoot into the air.

There are pinwheels as large as anything you ever saw under Blakeslee's biggest wagon, "cannons" stout enough to knock Pine hill off Its base and a lot of other things in that line, all of which will be touched off to-night commencing at 10 o'clock.

This is a national custom with the Italians, not only on this occasion, but on the feasts of other saints.  For instance, the feast of Saint Rocco, which occurs In August, is another big day among a the Italians and we are likely to see the day observed on a large scale in Waterbury this year. 

Charles Flore and John. J. McAullffe, two prominent members xt the Italian colony, are active in the management and propose giving their friends a wonderful display this evening.  Referring to the program, Mr Fiore said this morning that one of the features of the exercises would be the blowing up of a real Spaniard, which had been captured in Cuba and brought here for this purpose.

Waterbury Evening Democrat, Friday, June 24th, 1898

Connecticut Italian
Feasts, Fests, Festivals,
Food, Fun, Frolic, Fundraisers, Family, Friends

Once, upon a time, Waterbury hosted 5 Italian festivals per year. Those days are gone. Many of the Italians from Waterbury moved to surrounding towns, and so now we honor their Italian events. A tiny few out-of-state Italian events are listed at the end only as a result of being accidently discovered during research for Greater Waterbury Italian Events. 

To provide more or corrected data, please email: GreaterWaterburyItalianEvents@WaterburyLife.com

​Efforts are made for this data to be accurate, but always verify with the actual event source before relying on data here.

• May
  • East Haven
  • Italian-American Heritage Parade
  • Beachside Restaurant, Silver Sands Beach Club, 640 Silver Sands Road
• June
  • Bridgeport
    • The “Original” Feast of Saint Anthony
    • Saint Margaret Shrine, 2523 Park Avenue
  • Norwalk
    • Saint Ann’s Italian Festival
    • 16 Hendricks Avenue
  • New Haven
    • Annual Italian Festa
    • Saint Andrew Society's club grounds, 515 Chapel Street
  • Oakville
    • Festa della Madonna della Libera Italian Feast
    • The Grand Oak Villa, 550 Sylvan Lake Road
  • New Haven
    • 123rd Annual Feast of Patron Saint Andrew
    • Saint Andrew Church, 515 Chapel Street
• July
  • Waterbury
    • Our Lady of Mount Carmel Italian Feast
    • Our Lady of Mount Carmel Church, Highland Avenue
  • Norwalk
    • Saint Ann Feast
    • Saint Ann Club, 16 Hendricks Avenue
  • Southington
    • Italian-American Festival
    • Sons of Italy, 139 Center Street
• August
  • Litchfield
    • 118 Hemlock Hill Road
  • Danbury
    • Amerigo Vespucci Italian Festival
    • Amerigo Vespucci Lodge, 10 Christopher Columbus Avenue
  • Enfield
    • 98th Annual Italian Feast
    • Our Lady of Mount Carmel Society, 93 Park Avenue
  • Waterbury
    • Festa di San Donato
    • Pontelandolfo Community Club • 380 Farmwood Road
  • Ansonia
    • Holy Rosary Italian Festival
    • Holy Rosary Parish, 10 Father Salemi Drive
• September
  • New Britain
    • Festa Italiana
      • • Generale Amelgio Society Inc, 13 Beaver Street
  • New Haven
    • Apizza Fest
    • 1000 Chapel Street
• October
  • Stamford
    • That's Amore Italian Fest
    • Mill River Park

Pane

1. Ciabatta: Rustic Italian bread with an open crumb and chewy texture, perfect for sandwiches.
   
2. Focaccia: Flatbread from Italy, often topped with olive oil, herbs, and salt, suitable for various toppings or on its own.
   
3. Pane Pugliese: Traditional Apulian bread, known for its round shape, thick crust, and soft interior.
   
4. Pane Siciliano: Sicilian bread, typically oval-shaped, with a golden-brown crust and soft crumb.
   
5. Grissini: Italian breadsticks, long and thin, often served as an appetizer or with antipasti.
   
6. Panettone: A festive Italian bread, studded with candied fruits and raisins, commonly enjoyed during Christmas.
   
7. Taralli: Ring-shaped bread snacks, often flavored with fennel, black pepper, or other seasonings.
   
8. Casareccio: "Homemade" bread, often with a rustic appearance, reflecting traditional home-baked styles.
   
9. Michetta: Milanese bread roll with a distinctive round shape and a slightly crispy crust.
   
10. Schiacciata: Tuscan flatbread, similar to focaccia, often seasoned with olive oil, salt, and sometimes rosemary.
    
11. Altamura Bread: Traditional bread from Altamura in Southern Italy, known for its durum wheat flour and chewy texture.
    
12. Puccia: Round, flatbread from the Salento region, often used for sandwiches with various fillings.
    
13. Rosetta: A small, round bread roll with a star-like shape on top, commonly used for sandwiches.
    
14. Ciriola Romana: Roman bread, often round with a scored cross on top, commonly used for sandwiches.
    
15. Pane di Matera: Bread from Matera, characterized by a crunchy crust and an airy crumb.
    
16. Ciriola Laziale: Traditional bread from Lazio, often round with a soft interior and a thin crust.
    
17. Filone: An Italian loaf with a golden crust and a soft, chewy crumb.
    
18. Ciriola Marchigiana: Bread from the Marche region, usually round and flat, with a slightly crunchy crust.
    
19. Ciriola Napoletana: Neapolitan bread, often round and scored on top, with a soft and airy crumb.
    
20. Pane Cafone: Traditional bread from Campania, known for its rustic appearance and versatile uses.
    

Cookware

​

1. Pentola (Pot):
   • Used for boiling, simmering, and preparing soups.
2. Padella (Pan):
   • Commonly used for sautéing, frying, and cooking a variety of dishes.
3. Casseruola (Casserole Dish):
   • Oven-safe dish used for baking and serving casseroles.
4. Teglia (Baking Pan):
   • Pan used for baking, roasting, or grilling in the oven.
5. Mestolo (Ladle):
   • Large spoon with a long handle, used for serving soups and stews.
6. Mestolino (Skimmer):
   • Slotted spoon used for removing foam or skimming from liquids.
7. Colapasta (Colander):
   • Used for draining pasta and washing vegetables.
8. Frullatore (Blender):
   • Appliance used for blending and pureeing ingredients.
9. Spremiagrumi (Citrus Juicer):
   • Device for juicing citrus fruits like oranges and lemons.
10. Setaccio (Sifter):
    • Used for sifting flour or other dry ingredients.
11. Tagliere (Cutting Board):
    • Surface for chopping and preparing ingredients.
12. Tegame (Sauté Pan):
    • Wide, shallow pan with straight sides, used for sautéing and frying.
13. Pirofila (Baking Dish):
    • Dish used for baking savory or sweet dishes in the oven.
14. Pelapatate (Vegetable Peeler):
    • Tool for peeling the skin off fruits and vegetables.
15. Set di Pentole (Cookware Set):
    • A collection of various pots and pans for different cooking purposes.
16. Bicchiere di Misura (Measuring Cup):
    • Used for accurately measuring liquids or dry ingredients.
17. Teglia da Forno (Baking Sheet):
    • Flat pan used for baking cookies, pastries, or roasting.
18. Grattugia (Grater):
    • Tool used for grating cheese, vegetables, or other foods.
19. Tostapane (Toaster):
    • Appliance used for toasting bread slices.
20. Saliera e Pepiera (Salt and Pepper Shakers):
    • Containers for dispensing salt and pepper.

Melanzane alla Parmigiana (​Eggplant Parmesan)

​Ingredients:

• 2 large eggplants, sliced
• Salt
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 4 cups tomato sauce
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

​Instructions:

1. Sprinkle eggplant slices with salt and let them sit for 30 minutes to release excess moisture. Pat dry with paper towels.
2. Preheat the oven to 375°F (190°C).
3. Mix breadcrumbs and Parmesan cheese in a bowl. Dip each eggplant slice into the mixture, coating both sides.
4. Heat olive oil in a pan and fry the eggplant slices until golden brown.
5. In a baking dish, layer tomato sauce, fried eggplant, and mozzarella cheese. Repeat until ingredients are used, finishing with a layer of mozzarella on top.
6. Bake in the oven for 25-30 minutes or until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

Spaghetti Bolognese
​(that's Italian for Spaghetti Bolognese)

Ingredients:

• 400g spaghetti
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1 can (400g) crushed tomatoes
• 1/2 cup red wine
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Olive oil for cooking
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pan. Add onions, garlic, carrot, and celery. Cook until vegetables are softened.
2. Add ground beef, breaking it up with a spoon, and cook until browned.
3. Pour in the red wine, allowing it to simmer and reduce slightly.
4. Stir in crushed tomatoes and tomato paste. Season with salt and pepper. Simmer for at least 30 minutes.
5. Cook spaghetti according to package instructions. Drain and toss with the Bolognese sauce.
6. Serve with a generous sprinkle of Parmesan cheese.

​Pollo arrosto all'aglio e limone
​(Lemon Garlic Roasted Chicken)

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 1 lemon, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• Olive oil for drizzling

​Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse and pat dry the chicken. Season inside and outside with salt, pepper, and minced garlic.
3. Place lemon slices and rosemary inside the chicken cavity.
4. Tie the legs together with kitchen twine and place the chicken in a roasting pan.
5. Drizzle olive oil over the chicken and rub it to coat evenly.
6. Roast in the oven for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C).
7. Allow the chicken to rest for 10 minutes before carving.