Continuing our theme of delicious Italian delicacies, here are six more of our all-time favourites.
Veal is sliced thinly and topped with prosciutto ham and herbs before being carefully rolled and secured with a toothpick. The parcels are then gently sautéed to create a melt-in-your-mouth dish. Saltimbocca can also be made with chicken or mutton, and some chefs use parma ham in place of the prosciutto, but the principle is still the same and the end result is equally delicious.
Popular in a variety of recipes, prosciutto is ham that has been dry-cured but left uncooked. It is served in very thin slices and can be eaten on its own or wrapped around other meats, cheeses or melons for a delicious salty kick.
Originating in Tuscany, ribollita was known as food for paupers, or “cucina povera”. Leftovers from the master’s table were collected by servants and boiled with water to make a tasty dish; the word “ribollita” is Italian for “reboiled”. According to the Guardian, the dish is best eaten after steeping overnight in a fridge, which allows the flavours to develop more fully for a deeper taste.
A type of nougat, torrone is created from egg whites, sugar, honey and toasted almonds or other types of nuts. Candied peel or zest from citrus fruits can also be added to this delicious candy treat, which is usually served as a tablet or slab. For the ultimate decadent treat, the torrone can even be dipped in chocolate.
Tiramisu is a tempting, creamy dessert that has enjoyed many years of popularity. It is made by smothering sponge or biscuit with a delicious mixture of mascarpone cheese, cocoa powder, coffee, eggs and sugar and is a popular way of ending a meal. An Italian restaurant in the heart of Dublin Toscana has created a new spin on this confection by creating a Gelato Tiramisu, which is tiramisu ice cream topped with a glaze of sweet balsamic fig. Dishes like this have helped it become the most popular Italian restaurant in Dublin.
Gelato is Italian for ice cream, but there is actually quite a big difference between the Italian gelato and ice cream as we know it. Gelato is made using less fat and is churned more slowly, allowing the flavours to really shine through.