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braised and gratinéed, with Parmesan cheese

braised with onion, pancetta, and tomatoes

and potatoes braised in olive oil and lemon juice

risotto with

champignon mushrooms

chanterelles

cheese

-filled pasta fritters

fiore sardo, 1.1, 4.1

fontina

frittata with

gorgonzola

mozzarella

parmigiano-reggiano, itr.1, 1.1

and pork pie, Abruzzi style

ricotta

sauce

gorgonzola

Parmesan and butter

chestnut(s)

boiled in red wine, Romagna style

how to choose

how to prepare

kinds of

puréed chestnut and chocolate mound

roasted

chiacchiere della nonna

chicken

boning a whole, and illus.

breast

cutlets Milanese style

filleting and illus.

rolled fillets of, with pork and rosemary filling

sautéed fillets of, with lemon and parsley, Siena style

cacciatora

new version

cutlets, Milanese style

fricassee

cacciatora style

with egg and lemon, Marches style

with porcini mushrooms, white wine, and tomatoes

with red cabbage

with rosemary and lemon juice

grilled, alla Diavola, Roman style

pan-roasted

whole boned, with beef and Parmesan stuffing

with rosemary, garlic, and white wine

roasted

with garlic and rosemary

with lemons

salad, with rice

chicken liver

sauce

for risotto

sauteed, with sage and white wine

chick pea(s)

dried, cooking

soup

with pasta

with rice

Chimney Sweep’s gelato

chocolate

-filled rum/coffee pound cake

mousse, Italian

and pureed chestnut mound

ciambella

cilantro

ciuppin (zuppa di pesce)

clam(s)

in all-shellfish and mollusks soup

in fish soup

grilled, on the half shell

risotto with, 5.1, 21.1

sauce

with tomatoes

white

in seafood salad

in shellfish-stuffed baked fish

soup

with peas

coffee ice with whipped cream

conchiglie

sauces for, list

consum

cookies

almond

with lemon

Piedmontese

salt and pepper biscuits

coriander

cotechino

cotolette

cranberry bean(s), 3.1, 4.1

dried, cooking

honeycomb tripe with Parmesan cheese and

and pasta soup

sauce, with sage and rosemary

and sauerkraut soup

and vegetable soup

warm salad, with radicchio

cream and butter sauce

crema

fritta

pasticcera

cremini mushrooms, 17.1, 17.2

fried breaded, Tuscan style

with porcini, rosemary, and tomatoes

sautéed with olive oil, garlic, and paisley

with porcini

timballo

crêpes, see crespelle

crescentina

crespelle

baked

with Bolognese meat sauce

with spinach, prosciutto, and Parmesan filling

layered, with tomato, prosciutto, and cheese

croccante

croquettes

potato

with crisp-fried noodles

with ham, Romagna style

crostini

bianchi

cucumber

in bread salad

and orange salad

custard cream, Italian

fried

cutlets Milanese style (veal, beef, chicken or turkey breast)

cuttlefish

Dalla Rosa, Lodovico

desserts

baked apples with amaretti cookies

cake

almond

Bolognese rice

diplomatico

Ferrara’s crumbly

olive oil

polenta shortcake with raisins, dried figs, and pine nuts

walnut

chestnuts

boiled in red wine, Romagna style

pureed chestnut and chocolate mound

roasted

chocolate

-filled rum/coffee pound cake

mousse, Italian

and pureed chestnut mound

coffee ice with whipped cream

cookies

almond, Piedmontese

almond and lemon

custard cream

fried

fritters

apple

ricotta, 1.1, 19.1

sweet pastry

fruit

macerated black and white grapes

macerated mixed fresh

macerated orange slices

mangoes and strawberries in sweet white wine

whips (frullati)

Grandmother’s pastry ring

ice cream (gelato)

banana and rum

black grape

the Chimney Sweep’s

egg custard

lemon

prune

strawberry

Italian praline

in menu planning

pear tart, farm wife’s

pudding

chilled black grape

glazed bread

glazed semolina

ricotta and coffee cream

salt and pepper biscuits

tangerine shells filled with tangerine sorbet

Venetian lemon and strawberry “Slush” with sparkling wine

zabaglione

cold, with red wine

zuccotto

variation with ice cream

zuppa inglese

Sandro Fioriti’s variation

diplomatico

dips

bagna caôda, 1.1, 2.1

pinzimonio

duck,