Recipes Index - page 2

How to Make a Piadina alla Romagnola
La Piadina, Romagna's flatbread, is extremely popular. Little wonder; it's tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. In other words, it's an excellent cookout bread. And it's easy to make!

Mildred's Pizza Rustica: A Rich Easter Treat
Aiana kindly writes: Are you ready? It's a tradition. It goes by many names but it's definitely an Easter Tradition. It's called Pizza Rustica,Pizza gain, Meat pie. It's contents differs from Family to Family . While it has spilled over into other Regions, It originated in Naples. This is my mother Mildred's Recipe.

Taralli
Taralli are snack food, a type of bread common throughout the southern half of the Peninsula: they're doughnut shaped, about 3 inches across, and are moderately crunchy; they can be either somewhat sweet or slightly salty, and some people sprinkle their surfaces with anise seed, pepper, or whatever.

Bread Pizza with Black Olives -- Pizza di Pane alle Olive Nere
Pizza di Pane alle Olive Nere: True pizza is a disk of dough topped with ingredients and baked in a hot oven. Pizza di pane is similar; you take a focaccia of the kind that's about 8 inches long, 3-4 wide, and at the most a half inch high, split lengthwise, and top the two halves with tomato, cheese, and whatever else suits you -- in this case olives. It's a perfect snack, and wonderful with a beer too.

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