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Country Starter - Italy 1

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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
ColazioneBreakfast the Italian way — sweet, small and taken standingat the bar. Coffee is assumed rather than listed.CORNETTO E CAPPUCCINOA classic Italian breakfast: a flaky, buttery cornetto filledwith apricot jam, served alongside a velvety cappuccinowith perfectly frothed milk.recipeRICOTTA AND HONEY ONTOASTA sweet and creamy breakfast of fresh ricotta spread ontoasted bread, topped with a drizzle of honey.recipeBISCOTTI WITHCAPPUCCINOCrunchy almond biscotti dipped in a frothy cappuccino, adelightful Italian breakfast treat.recipePANCAKES ITALIANI CONRICOTTA E MIELEFluffy ricotta pancakes that are lighter than air, drizzledwith wildflower honey and scattered with fresh berries. Amodern Italian twist on the breakfast classic.recipeFETTE BISCOTTATE CONMARMELLATACrisp toasted fette biscottate spread with homemade figjam and a drizzle of honey, paired with a creamy caffelatte.The quintessential simple Italian morning.recipeMARITOZZO CON PANNAA pillowy, slightly sweet Roman brioche bun split open andgenerously stuffed with clouds of freshly whipped cream.The ultimate Roman breakfast indulgence.recipeYOGURT CON MIELE E NOCIThick Greek-style yogurt topped with golden Italian honeyand crunchy toasted walnuts. A light, protein-richbreakfast that Italians have adopted wholeheartedly.recipeUOVA STRAPAZZATE CONPANE TOSTATOSoft, creamy scrambled eggs made the Italian way —cooked low and slow with a knob of butter, served atopthick grilled bread rubbed with garlic and drizzled witholive oil.recipePANE, BURRO EMARMELLATAThick slices of fresh Italian bread spread with good butterand your favourite homemade jam. The simplest, mosthonest Italian breakfast — nothing more needed.recipeCROSTATA CONMARMELLATA E CAFFÈA buttery shortcrust tart filled with tangy homemadeorange marmalade, with a lattice top that shatters at firstbite. The classic Italian grandmother's breakfast.recipeCIAMBELLONE CON LATTEA simple ring-shaped sponge cake scented with lemon zest,perfect for dunking into a warm glass of milk. Every Italianfamily has their nonna's version of this humble, comfortingcake.recipeAntipastiSmall plates that open the table — cured meats, fried bitesand vegetables, shared before the pasta arrives.PANCETTA AND FIGCROSTINIA sweet-savory breakfast of toasted bread topped withcrispy pancetta and fresh figs, drizzled with honey.recipeFRITTATA WITH SPINACHAND RICOTTAA light and fluffy frittata made with fresh spinach andcreamy ricotta, perfect for a savory Italian breakfast.recipeTRECCIA DI MOZZARELLA EPOMODORINIFresh braided mozzarella torn by hand, served with sweetvine-ripened cherry tomatoes, a drizzle of olive oil, andcrusty bread. A Puglian breakfast that doubles as lunch.recipeFRITTATA DI ZUCCHINEA golden, fluffy egg frittata studded with sautéed zucchini,fresh mint, and Pecorino. Cut into wedges and eaten warmor at room temperature — the ultimate frugal Italianbreakfast or brunch.recipeTONNO E FAGIOLIA rustic Tuscan salad of creamy cannellini beans and oliveoil-packed tuna, dressed simply with red onion, lemon, andpeppery olive oil. Lunch in five minutes from the pantry.recipePROSCIUTTO E MELONEPaper-thin slices of aged prosciutto di Parma draped oversweet, ripe cantaloupe melon. The perfect balance of saltand sweet — the Italian summer lunch that never gets old.recipeVITELLO TONNATOSilky thin slices of poached veal draped with a luxuriouscreamy tuna-caper sauce. A Piemontese classic that is theultimate elegant summer lunch.recipeINSALATA CAPRESESun-ripened tomatoes layered with clouds of fresh buffalomozzarella, fragrant basil leaves, and a generous pour ofSicilian extra virgin olive oil. Simplicity at its most elegant.recipeFOCACCIA DI RECCO CONSTRACCHINOTwo impossibly thin layers of crispy dough filled withmolten, oozing stracchino cheese. A Ligurian masterpiece— crunchy, cheesy, and utterly addictive.recipeSUPPLÌ AL TELEFONOCrispy fried Roman rice croquettes with a heart of moltenmozzarella that stretches into long strings when you pullthem apart — like a telephone cord. The ultimate Romanstreet snack.recipePANZANELLATuscan bread salad featuring ripe tomatoes, crusty bread,and fresh herbsrecipeFOCACCIA WITHROSEMARYSoft, fluffy Italian flatbread with crispy olive oil crust andfragrant rosemaryrecipeANTIPASTO PLATTERTraditional Italian cold appetizer featuring cured meats,cheeses, and marinated vegetablesrecipeARANCINI DI RISOSicilian fried rice balls stuffed with creamy mozzarella andrich meat ragùrecipeBRUSCHETTA ALPOMODOROClassic Italian appetizer with fresh tomatoes, basil, andgarlic on crispy toasted breadrecipePanini eSpuntiniBar-counter food for a quick lunch: filled breads eaten inten minutes, standing up. Not a course.TRAMEZZINO AL TONNOA soft, crustless white bread sandwich filled with a creamytuna and artichoke filling. The tramezzino is Italy's answerto the tea sandwich — found in every bar from Torino toPalermo.recipePIADINA ROMAGNOLAA thin, unleavened flatbread from Romagna, griddled untilblistered and folded around prosciutto crudo, squacqueronecheese, and peppery rocket. Street food perfection.recipePANINO CON MORTADELLAA puffy rosetta roll stuffed with thick slices of silkyBologna mortadella dotted with pistachios. The iconicstreet food of Bologna, elevated by the quality of its twohumble ingredients.recipePrimiThe first course — pasta, risotto and soup. In Italy thesestand as a course of their own, never as a side to the meat.PASTA E FAGIOLIA hearty Neapolitan soup of creamy borlotti beans andditalini pasta simmered in a rich tomato broth withpancetta, rosemary, and Parmigiano. Pure comfort in abowl.recipeSPAGHETTI ALLE VONGOLESpaghetti tossed with fresh clams, garlic, white wine, and ahint of peperoncino. The briny juices of the clams create anatural sauce that clings to every strand of pasta.recipeMINESTRONE ALLAGENOVESEA thick, verdant vegetable soup loaded with seasonalvegetables, beans, and small pasta, finished with a generousswirl of fragrant basil pesto. Liguria in a bowl.recipeORECCHIETTE CON CIME DIRAPAEar-shaped pasta from Puglia tossed with bitter broccolirabe, garlic, anchovy, and peperoncino. A dish of beautifulcontrasts — bitter greens, salty anchovy, and the satisfyingchew of handmade orecchiette.recipeRAGÙ ALLA BOLOGNESECON TAGLIATELLEA slow-simmered ragù of pork and beef mince withsoffritto, tomato, wine, and a touch of milk, coating freshegg tagliatelle. The real Bolognese — nothing like theimpostor the world thinks it knows.recipeCARBONARARigatoni enveloped in a silky, golden sauce of egg yolks,Pecorino Romano, and crispy guanciale with an aggressivecrack of black pepper. Rome's most iconic pasta, doneright.recipeAMATRICIANARigatoni draped in a bold, slightly spicy tomato saucerendered with crispy guanciale and finished with a snowfallof sharp Pecorino Romano. Rome's beloved contribution topasta perfection.recipeCACIO E PEPEJust three ingredients — tonnarelli, Pecorino Romano, andblack pepper — transformed through technique into themost addictive, creamy, peppery Roman pasta. Deceptivelysimple, endlessly satisfying.recipeRISOTTO ALLA MILANESECreamy Carnaroli rice infused with precious saffronthreads, slowly stirred with warm broth and finished withbutter and Parmigiano. A golden, luxurious dish from theheart of Milano.recipeSecondiThe second course — meat or fish, plated on its own.Vegetables are ordered separately from the Contorni.INVOLTINI DI PESCE SPADAThin swordfish slices rolled around a Sicilian filling ofbreadcrumbs, pine nuts, currants, and capers, then bakedwith bay leaves and orange juice. The flavors of theMediterranean in every bite.recipePOLPO ALLA GRIGLIA CONPATATETender octopus, slow-simmered then charred on a blazinggrill, served over crushed potatoes with capers, olives, and azingy lemon-olive oil dressing. A southern Italian seafoodcelebration.recipeBISTECCA ALLAFIORENTINAA towering T-bone steak from Chianina cattle, charredover blazing hot coals, left pink and juicy inside, seasonedonly with salt, pepper, and the best olive oil. The pride ofTuscany.recipeBRANZINO AL FORNOWhole sea bass roasted with lemon, olives, cherry tomatoes,and fresh herbs. The fish steams gently inside its own juices,emerging with crispy skin and impossibly tender flesh.recipePOLLO ALLA CACCIATORARustic hunter-style chicken braised with tomatoes, olives,capers, bell peppers, and herbs. A robust one-pot dish thatfills the kitchen with the aromas of the Italian countryside.recipeSALTIMBOCCA ALLAROMANAThin veal scaloppine wrapped with prosciutto crudo andsage, pan-fried in butter until golden, then finished with awhite wine pan sauce. The name means 'jumps in themouth' — and it will.recipeOSSOBUCO ALLA MILANESETender cross-cut veal shanks braised slowly in white wine,broth, and aromatics until the marrow melts into a luscioussauce. Finished with a bright gremolata of lemon zest,garlic, and parsley.recipeSARDE IN SAORSweet and sour fried sardines layered with caramelizedonions, pine nuts, raisins, and vinegar. A centuries-oldVenetian dish that tastes even better after marinatingovernight.recipeContorniVegetable dishes ordered alongside the secondo andbrought out on their own plate.CAPONATASicilian eggplant appetizer with sweet and sour flavorprofilerecipeMELANZANE ALLAPARMIGIANALayers of fried eggplant, rich tomato sauce, freshmozzarella, and Parmigiano-Reggiano baked until bubblingand golden. A southern Italian masterpiece of simplicityand depth.recipeDolciSweets to close the meal, taken with coffee — but never acappuccino after noon.SEMIFREDDOA semi-frozen Italian dessert that's lighter than ice creambut just as luxurious - a creamy, airy delight that meltsbeautifully on the tongue, perfect for warm summerevenings.recipeTORTA DELLA NONNAA classic Tuscan 'Grandmother's Cake' - a tender pastrycrust filled with smooth, vanilla-scented custard andtopped with pine nuts, embodying the comfort ofhome-style Italian baking.recipeCANNOLITraditional Sicilian pastry tubes filled with a rich, sweetricotta cream, studded with chocolate chips and dustedwith powdered sugar - a true taste of Italian pastrycraftsmanship.recipePANNA COTTAA silky smooth, delicate Italian dessert that melts in yourmouth - a perfect balance of cream, vanilla, and subtlesweetness, served chilled with a berry compote.recipeTIRAMISUA classic Italian dessert featuring layers of coffee-soakedladyfingers and rich mascarpone cream, dusted with cocoapowder for an irresistible treat that embodies the essenceof Italian sweet indulgence.recipemedalmenu.com
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