Our food list :

Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.

Italy. Lazio.

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Spring vegetables : vegetables harvested before reaching full maturity.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.

Generally eaten hot.