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Fiadone (Corsican; pl.: fiadoni) is a Corsican cheesecake without a bottom layer, made of brocciu, sugar, lemon zest and eggs. [1] The fiadone can have a round or rectangular shape. It is baked in an oven and served cold.
Timballo abruzzese: lasagna-like dish with pasta sheets (scrippelle) layered with meat, vegetables and rice; often served for Christmas and Easter [23] Porchetta abruzzese: moist boneless-pork roast, slow-roasted with rosemary, garlic, and black pepper or chili pepper, sometimes along with other spices. [23]
Abruzzese Christmas pastry filled with almonds and chocolate Bombolone: Italian doughnut, filled with typically custard, chocolate, cream, or jam Bonèt: Piedmontese custard dessert with amaretti and cocoa Bossolà bresciano Lombard sweet bread Bracciatello Romagnol sweet made with flour, eggs and sugar Bracciatello cesenate
Get ready for winter baking with these recipes, featuring seasonal favorites like fruitcake and bûche de Noël, and classics like coffee cake and rum cake. Step Aside, Cookies—These 55 Cakes ...
Here, you’ll find some of the best recipes for festive family favorites, like cornbread casserole, caramelized Brussels sprouts, and a few different variations on mashed potatoes.
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The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
In Abruzzo, chitarra alla teramana, which is a traditional Abruzzo recipe, is a long thin squared spaghetti pasta served with tiny meatballs (polpettine). [3] [9] It is generally a first course meal (primo piatto). A dried variation, without egg, is often marketed as spaghetti or maccheroni alla chitarra both within and outside Italy. [10] [11]