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| Aranchini - crisp golden brown filled with rice, mozarella, peas, tomoto sauce |
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| Pasta |
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| lasagne - made by baking sheets of lasagne pasta layered with cheese, ground meat, vegetables and different varieties of sauces, such as the ragù, bechamel or tomato sauce |
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| Osso buco alla Milanese - Tender veal(meat of calf) shanks, braised slowly in white wine, is served with an array of vegetables |
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| Prosciutto- refers to dry-cured ham, served uncooked and cut in thin slices |
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| ribollita was created by servants who collected unfinished food, such as bread and vegetables, from their masters before boiling these items in water to make a meal. The origin of this dish gives rise to its name, which translates to mean ‘reboiled’ |
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| Torrone is made with ingredients such as honey, egg whites, toasted nuts and citrus zest |
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| Torrone |
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| Saltimbocca - The dish contains thin slices of veal, topped with salty prosciutto and herb leaves. These ingredients, joined together with a toothpick, are sautéed in a pan until the meat is done. |
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| tiramisu Ingredients such as ladyfingers, coffee, eggs, sugar, cocoa and mascarpone cheese required in the preparation of this sweet treat. |
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| Gelato |
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| Cannoli are Italian pastries of the Sicily region |
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