Braciole: Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce (gravy), or in a small amount of light olive oil. What are known as braciole in the United States are named involtini in Italian cuisine outside of braciole’s traditional areas of origin in Southern Italy because braciole just means “slices
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Baked Sardines: Owing to a close proximity with Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient. Sardine al forno Print Recipe Baked Sardines CuisineItalian Servings Prep Time 4 People 15 Minutes Cook Time 20 Minutes Servings Prep Time 4 People 15 Minutes
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Rice Balls:  Arancini are stuffed rice balls which are coated with breadcrumbs and fried. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the
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Pizza: What can you say, there are many versions. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world. Calzone: Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of
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