THE POPULAR CUISINE

The Popular Cuisine will be the main feature of our menus. Taste and tradition, simplicity and well-being, seasonality and creativity come together on the Frecce trains to offer you a heritage made of extraordinary dishes and small gems.







IN DECEMBER, Itinere's Popular Cuisine celebrates the flavors of autumn.

ARTICHOKE AND RICOTTA CHEESE MINI QUICHE WITH SESAME SEEDS

What if we told you that ricotta is not a cheese? In fact, the law classifies it as a dairy by-product because it is not made from the curds, but from the whey that separates from the milk when heated. The whey from cow, sheep or goat milk is reheated (hence the name ri-cotta, which literally means “recooked” in Italian) until it forms a curd which is then passed through a fine cloth and placed in traditional baskets that give the ricotta its characteristic shape. Already known to the Sumerians and Egyptians, mentioned in the Odyssey (the Cyclops Polyphemus made it in his cave), ricotta was much appreciated by the Romans. It then mysteriously disappeared from the chronicles, and it is said that St Francis reintroduced it in the 12th twelfth century, teaching the shepherds how to make it. Since then, with the blessing of the Patron Saint of Italy, it has been a mainstay of Italian cuisine.

Try the Artichoke and ricotta cheese mini quiche with sesame seeds at Executive service.

EGG TAGLIATELLE WITH BOLOGNESE SAUCE

The name comes from the French ragout, but this is where the link with the cousins from beyond the Alps ends. Bolognese sauce is an all-Italian invention that first appeared on the tables of Bologna during the Renaissance. Its original recipe, based on minced beef and pork bacon, was registered in 1982 by the Accademia Italiana della Cucina (Italian Academy of Cuisine) to protect it from the “countless attempts at imitation.” Bolognese sauce is traditionally served with fresh egg tagliatelle pasta. However, it can also be used to make lasagne (“alla Bolognese”, of course) and to flavour polenta. 

 Try the Egg Tagliatelle with Bolognese sauce at Executive service.

LIGURIAN - STYLE RABBIT WITH TAGGIASCHE OLIVES

An Oscar-winning recipe! In fact, the cardinal in Paolo Sorrentino's film La Grande Bellezza (the Great Beauty) illustrates his recipe for making this stew during the now famous rooftop dinner. Typical of western Liguria, where the breeding of rabbits has been practised since ancient times, this dish is quick and easy to prepare. For this reason it is also known as rabbit “alla buona” (simple and without any fuss) or “alla carlona” in reference to Charlemagne, nicknamed “Carlone” and known for being a simple, good-natured man with no pretences). This recipe has as many variations as there are places that follow one another between Savona and Imperia. However, they all have the same four main ingredients: rabbit (of course), wine (usually dry white, but some also use red wine), Taggiasche olives in brine and pine nuts. 

Try the Ligurian-style rabbit with Taggiasche olives at the Restaurant at Executive service.

STEWED LENTILS

13,000 years ago or thereabouts, someone cooked lentils in a cave in Greece. Who knows what recipe that Stone Age chef used to prepare the oldest legume domesticated by man. Since prehistoric times, lentils have been a source of sustenance for our ancestors. Their slim round shape makes them resemble miniature coins, hence the association with luck and prosperity. The tradition to eat them on New Year's Eve to ensure a year of prosperity and good health goes back to Roman times. Apparently, there was an ancient Roman tradition of giving a scarsella, a small leather pouch filled with lentils, at the end of the year in the hope that they would turn into coins.

 Try the Stewed Lentils at the Restaurant at Executive service.

COCOA AND CINNAMON SHORTCRUST, ORANGE MARMALADE AND FRANGIPANI WITH CHOCOLATE CHIPS

Orange marmalade is said to date back to Maria De Medici, a Florentine noblewoman who became the Queen of France in 1610. One day she was diagnosed as being very weak due to a deficiency of vitamins. To revitalise her, the court chefs, originating from Tuscany, concocted a restorative tonic made of Sicilian oranges. The journey to bring these oranges to Paris, however, was very long and put at risk their preservation, so the cooks thickened the sugars in the oranges by boiling them and adding sugar. They then poured the delicious cream into containers marked with the French words Pour Marie malade, “For sick Maria.” Someone in France misread and called it Marmalade, and there you have it: orange marmalade was baptised. 

Try the Cocoa and cinnamon shortcrust pastry, orange marmalade and frangipani with chocolate at the Restaurant at Executive service.

MINI QUICHE WITH PUMPKIN AND FETA CHEESE

The queen of autumn gardens, the diva of Halloween whose colour instantly makes you feel happy. What's more, it has very few calories (about 18 per 100 grams) and is delicious! Basically, pumpkin is an essential vegetable on this season's table, in fact our peasant cuisine is full of recipes dedicated to it, including Tortelli Mantovani with amaretto, Neapolitan-style Pasta and pumpkin, Sfince, Sicilian fried pastry puffs, Nusät, Pavia-style pumpkin pie, and even Fried Pumpkin from Lombardy. 

 
Try the Mini quiche with pumpkin and feta cheese at Executive service.

SARDINIAN GNOCCHETTI WITH SAUSAGE MEAT SAUCE

These are small ribbed shells, but you won't find them in the sea. We, on the mainland call them “Sardinian gnocchetti”, but in Sardinia, where they originated hundreds of years ago, their name differs depending on the area: in the south they are called malloreddus, in Nuoro cravaos, and in Sassari ciciones or cigiones. Their typical shape comes from the processing and from the ciuliri, the straw basket against which the skilled hands of housewives would knead the dough made of semolina flour and water. Traditionally, they are seasoned with a sausage meat sauce, like the famous Malloreddus alla Campidanese, but they are perfect for embracing all sauces. 

 Try the Sardinian gnocchetti with sausage meat sauce at Executive service.

BEEF GOULASH

What if we told you that goulash is a traditional Italian dish? The blame (or credit) should go to the culinary heritage left by the Austro-Hungarian Empire in the regions of the north-east. First and foremost, Friuli Venezia Giulia, where many dishes have been contaminated by this tasty Central European speciality. Like Beef Goulash or Triestina Goulash which have the same name as their more famous Hungarian cousin - which comes from the word gulya meaning “herd of cattle” because it was invented by herdsmen – and are also prepared with paprika and cooked in the same slow manner (for many hours), however, they do not contain potatoes. The Triestina version of goulash in fact does not use potatoes and is only prepared with onions, although the original recipe has undergone many changes over the years, starting with the addition of tomatoes. 

Try the Beef Goulash at the Restaurant and at Executive service.

POTATOES AND SPECK

“A little salt, a little smoke and a lot of fresh air.” This is the recipe that has been handed down from generation to generation to make speck, one of the undisputed symbols of South Tyrol. Originating in the 13th century from the need of farmers to preserve the meat of the pig, speck is the main ingredient in many South Tyrolean recipes due to its unmistakable spicy and aromatic taste. With brown bread, cheese and wine is it the key ingredient of Brettljause, the typical South Tyrolean snack. But it really hits its peak when combined with potatoes. Potatoes and speck is a traditional South Tyrolean dish that can be enjoyed as a side dish or as a main dish with the addition of cheese and eggs.   

 Try Potatoes and speck at the Restaurant and at Executive service.

DARK CHOCOLATE AND SALTED CARAMEL TARTLET

When we think of caramel, the first thing that comes to mind is its crunchiness, where  almonds, hazelnuts and other nuts are imprisoned inside an amber cage of caramelised sugar. This very ancient recipe is said to date back to the Spanish domination, or even further back to the Arabs. Salted caramel sauce is a more modern variation that plays on the contrast between the extreme sweetness of caramelised sugar and the saltiness of....salt. The combination with chocolate is love at first bite!

Try the Dark chocolate and salted caramel tartlet at Executive service.

QUICHE WITH RADICCHIO AND SMOKED PROVOLA CHEESE

A vegetable with a distinctive red colouring – already known during the era of Pliny the Elder who called it “Venetian lettuce”, thus revealing its origin – and a pasta filata (stretched curd) cow's cheese typical of Campania, whose brownish colour comes from the smoke produced by wet straw. The pleasantly bitter flavour of Radicchio and the sweet flavour of smoked Provola come together to create a North-south combination abounding with delicious nuances.

Try the Quiche with Radicchio and smoked provola at Executive service.

MEZZE PENNE PASTA WITH PUTTANESCA SAUCE

The Neapolitans have been preparing this sauce for at least a couple of centuries, they simply call it aulive e chiapparielle (olives and capers). It began to be referred to as “puttanesca” at the beginning of the 20th century because...well, the subject matter is rather delicate. According to some, it was invented by the owner of a brothel in the Spanish Quarter of Naples, who regularly served this tasty dish to customers as it was fast and simple to prepare. According to others, the name refers to the undergarments of the girls, all lace and satin, flashy and enticing, just like the sauce. Others say a prostitute called Yvette la Francese created the sauce, inspired by her Provençal origins and also by her profession. 

Try the Mezze penne pasta with Puttanesca sauce at Executive service.

MEDITERRANEAN - STYLE SWORDFISH CHUNKS

Like many other recipes, this tart could have originated in one of those cultural and gastronomic centres called the Medieval Monasteries. The idea was to preserve the fruit for as long as possible by cooking it and adding a dough. Since there was no sugar, everything was sweetened with honey....and onions. Over time, the recipe
was enhanced and there are now as many variations as there are Italian grandmothers in the kitchen. Apples are the essential ingredient: the most widely used varieties are Golden and Renette apples, which have a particularly sweet flavour.

 Try the Mediterranean - style swordfish chunks at the Restaurant and at Executive service.

SAUTÉED ARTICHOKES

Originally from the Middle East, the wild artichoke was already present on the tables of Egyptians, Greeks and Romans, while the domestic artichoke was probably selected and grown in Sicily from the first century AD. This Italian vegetable has many varieties which can be divided into two groups: with or without thorns. The first group includes the green artichokes of Liguria and Palermo and the purple artichokes of Chioggia, Venice, Sardinia and Tuscany. The second group includes the Roman artichoke, also called mammola and those of Paestum and Catania. This vegetable also became popular due to its reputation as an aphrodisiac. In the 16th century, the naturalist Costanzo Felici claimed that artichokes “serve the throat and willingly those who delight in serving the Goddess Venus.”

 Try the Sautèed artichokes at the Restaurant and at Executive service.

PEAR AND CHOCOLATE TART

Pear and dark chocolate, one of the most refined combinations in the art of pastry-making. It has to be said that the first person to bring this dessert to the table in the mid-nineteenth century was a Frenchman, the great chef Auguste Escoffier. He created the classic French dessert Poires Belle Hélène: whole pears poached in a syrup of sugar and spices and then covered with melted chocolate. Then came the cakes, which have now also become a classic in Italy. Our pear and chocolate tart is enriched by another noble and very Italian ingredient: almond flour.

 Try the Pear and chocolate tart at the Restaurant and at Executive service.

CASARECCE PASTA WITH YELLOW AND RED PEPPER SAUCE

Creamy texture, pleasant scent and delicate taste.  Sauce with peppers is a version of the Italian tomato sauce and can be used for a variety of different pasta dishes just like the traditional sauce. Perfect for pasta and pizzaiola-style meat dishes, excellent to accompany boiled meat, roasts and meatballs. When used to flavour croutons and brushetta, it becomes a protagonist in the simplest and most genuine popular cuisine.

Try the Casarecce pasta with yellow and red pepper sauce at the Executive service.

MEATBALLS IN TOMATO SAUCE

Everyone agrees on the goodness of meatballs, but not so much on their origins. 
No one really knows who invented the first meatball: the ancient Romans (Apicius mentions it in his collection of cookery recipes entitled “L’Arte Culinaria compiled in 30 AD) or the Persians (the ancestors of the Italian meatball would be the kofta, whose name comes from koofteh which means “pounded meat”). This dish has certainly been around since the 15th century as we know it today (Martino da Como speaks of it for the first time in his Libro de Arte Coquinaria). Although every region and every mother has their own version, they are generally made with meat (the leftovers of boiled meat was once used) or vegetables with the addition of eggs, breadcrumbs and cheese. 

 Try Meatballs in tomato sauce at the Restaurant and at Executive service.

STEAMED BROCCOLI

There is nothing more local than this recipe. Broccoli has graced the tables of central and southern Italy since Roman times, so much so that their scientific name is Brassica oleracea, variety Italica. There are many ways to prepare them: pan-fried, au gratin, creamed or made into a pasta sauce. But the best way to taste all their genuineness is to steam or boil them until they are tender and crispy.

 

 Try the Steamed broccoli at the Restaurant.

SOFT ALMOND, APPLE AND YOGURT CAKE

This is a “home-made” cake in the noblest sense of the word: simple and tasty ingredients, brimming with authenticity and creativity. In this case, the base is the almond cake, typical of southern Italy, which is made softer and lighter with the addition of yogurt and apples, whose slightly acidic taste contrasts with the sweeter notes of the almonds.  

 Try the Soft almond, apple and yogurt cake at the Restaurant and at Executive service.

SHORTCRUST PASTRY BASKETS WITH ZUCCHINI AND POTATOES

A close relative of the cutlet since they share the same etymology and recipes, the escalope differs from the latter due to its slightly larger size.  It consists of a thin slice of veal, beef or pork suitable for cooking quickly and evenly in a pan. Italian cuisine interprets this dish with creativity using local products, flavouring it with wine or balsamic vinegar, accompanying it with mushrooms or cheese, or giving it the scent of aromatic herbs such as rosemary and thyme.  

Try the Shortcrust pastry baskets with zucchini and potatoes at Executive service.

FUSILLI PASTA WITH TOMATO AND TUNA SAUCE

What if pasta with tuna actually originated in the heart of the Po Valley? This is the theory of the Italian Cooking Academy, which has found traces of this dish in Bologna, the home of the ragù (meat sauce). It seems that between the late 19th century and early 20th century, it was customary on “maigre” days for the people of Bologna to prepare a tomato sauce with canned tuna instead of meat because it was cheaper and more readily available than fresh fish. An ingenious recipe was born to satisfy the palate, without committing a sin. 

Try the Fusilli pasta with tomato and tuna sauce at the Restaurant and at Executive service.

ROMAN STYLE CHICKEN

Dulcis in fundo. When you taste Roman-style Chicken the grand finale is irresistible, the moment when you dip the bread into the juicy sauce of peppers, tomato and onions. This dish is typical of Rome but especially the Roman hills, where it is traditionally eaten in summer and in particular on the 15th of August (Feast of the Assumption). It is the quintessence of popular cuisine: simple, tasty and prepared with ingredients strictly in season. 

Try the Roman Style Chicken at the Restaurant and at Executive service.

PARSLEYED CARROTS

Colourful, fresh and light, parsleyed Carrots are a typical dish of Italian “cucina povera,” the simple but tasty cuisine born from the ingenuity of peasants. Cultivated more than 5000 years ago in Persia, carrots only came to Europe in the 1100s and were....purple! It was the Dutch farmers who started growing orange carrots as a tribute to the royal family of Orange  But it was Catherine De Medici, the mother of the three Kings of France, who was responsible for bringing them to the court of Versailles.

Try the Parsleyed Carrots at the Restaurant and at Executive service.

PEACH TART

The yellow and white varieties are tender, sweet and juicy. The nectarine peach is recognised by its smooth skin and crispy flesh. The percoca peach has a compact and resistant pulp that sticks to the pit. The saturnine peach has a flattened shape and an intense aroma. These are the most common varieties of peaches in Italy. There are so many varieties to choose from to make a tart, and when fresh varieties are not available, canned peaches in syrup and jams are always a good option. Sweetness guaranteed 365 days a year.

Try the Peach Tart at the Restaurant and at Executive service.

MINI QUICHE WITH BITTER CHICORY 

A French-style casing with an all-Italian filling: this quiche is the creative version of a savoury cake typical of peasant cuisine from central-southern Italy. In this area, chicory grows spontaneously in the meadows and near the banks of cultivated land during the summer months, and has always been easily available and widely used in traditional dishes. This herb comes in many varieties which differ in their appearance and organoleptic properties. They all share a slightly bitter taste and active ingredients that have a beneficial detoxing action on the body.

 Try the Casarecce pasta with San Marzano tomato sauce, aubergines and basil at Executive service.

CASARECCE PASTA WITH SAN MARZANO TOMATO SAUCE, AUBERGINES AND BASIL

A country-style pasta with all the flavours of the Italian summer. What makes it so special is the tomato sauce made of prized DOP San Marzano tomatoes grown in the fertile volcanic soils of Agro Nocerino-Sarnese, halfway between Naples and Salerno. The typically sweet-and-sour flavour, juicy and firm pulp, low seed count and thin, easy-to-remove skin makes it the “peeled tomato” par excellence, famous throughout the world.

 Try the Casarecce pasta with San Marzano tomato sauce, aubergines and basil at Executive service.

SEA BASS WITH MARJORAM

Sea bass is known as “branzino” in Northern Italy and “spigola” in central and southern Italy and the islands. Whatever the name, this fish is common in Italian seas and much appreciated for its white, lean and firm meat with few bones, and delicate, yet rich flavour. It can be cooked in different ways: baked (also in salt crust), grilled, steamed, pan-fried. In the latter case, it should be filleted and cooked for a few minutes, being careful not to overpower it with strong flavours. A touch of a Mediterranean herb like marjoram, a close relative of oregano but with a more delicate fragrance, is enough.

Try the Sea bass with marjoram at the Restaurant and at Executive service.

SWEET AND SOUR VEGETABLES

The technique of combining sweet and sour ingredients is as old as the art of cooking itself. The Persians used fermented pomegranate juice, which had both a sweet and sour taste, the Romans used vinegar and honey, dates or raisins, while the Arabs used orange and cane sugar. This legacy is very present in Italy’s traditional cuisine, which brings many sweet-and-sour dishes to the table: not only sauces and mixed vegetables with sugar and vinegar, such as the Sicilian Caponata, but also the Venetian sarde in saor, the Mostarda of Cremona and Pumpkin tortelli of Mantova.

Try the Sweet-and-sour vegetables at the Restaurant and at Executive service.

PISTACHIO AND LEMON TART

The origins of this tart lead straight to Sicily where pistachios have been grown since the days of Arab rule. The most prized are the green Bronte pistachios that grow on the rugged volcanic rocks on the slopes of Etna. They are called “green gold” because, even though they represent only 1% of the world's production, they are highly sought after for their sweet, delicate and fragrant taste. A traditional ingredient for ice creams and desserts, pistachios are also used in Sicily to flavour meats and to prepare the famous Pistachio Pesto. Our tart is made with pistachio flour to which is added lemon juice and zest. This creates an extremely fragrant, soft and.....delicious combination

Try the Pistachio and lemon tart at the Restaurant and at Executive service.

SHORTCRUST PASTRY BASKETS WILL EGGPLANT PARMESAN

“Eggplant Parmesan” or “Eggplant Parmigiana”? Emilia Romagna, Sicily or Campania? It is one of Italy’s most famous dishes, yet its origins remain a mystery. Putting emphasis on the cheese that is frequently used to flavour this eggplant dish suggests that it comes from Parma. What’s more, since the 15th century “cooking in the Parma style” indicated the custom of cooking vegetables in layers. However, if we focus on the word “Parmigiana” then we definitely go to Sicily, where “parmiciana” refers to the wooden slats of a shutter which are arranged in a slightly overlapping manner just like the slices of fried eggplant in this recipe. But there is also a third hypothesis, namely, that the dish was invented in the 18th century by Vincenzo Corrado, an Apulian chef who lived in Naples. He tells us this himself in the cooking book Cuoco Galante, even though his Parmigiana in actual fact was not made with eggplant but zucchini...

Try the Shortcrust pastry baskets with eggplant parmesan at Executive service.

ZITI PASTA WITH NEAPOLITAN-STYLE MEAT SAUCE

Those who think the “single course” was a recent invention do not know the history of Ziti pasta with meat sauce that was once a key feature of a Neapolitan Sunday lunch. The preparation of the tomato and meat sauce began early in the morning, which was left to simmer for hours in a terracotta pot until thickened and rich in flavour. The long cooking time on low heat is the real secret of the Neapolitan meat sauce, which otherwise would only be “carne c’ ’a pummarola” (meat and tomato) as the great Edoardo de Filippo wrote in his poem 'O rraù. The tomato sauce prepared in this way is used to flavour the ziti, a tube-shaped pasta that was broken up by hand and thrown into boiling water, while the meat was served as a second course. 

Try the Ziti pasta with Neapolitan-style meat sauce at Executive service.

PORK ESCALOPE WITH ROSEMARY AND THYME

A close relative of the cutlet since they share the same etymology and recipes, the escalope differs from the latter due to its slightly larger size.  It consists of a thin slice of veal, beef or pork suitable for cooking quickly and evenly in a pan. Italian cuisine interprets this dish with creativity using local products, flavouring it with wine or balsamic vinegar, accompanying it with mushrooms or cheese, or giving it the scent of aromatic herbs such as rosemary and thyme.  

Try the Pork Escalope with rosemary and thyme at the Restaurant and at Executive service.

BROAD BEAN PURÉE

Husked dried broad beans, water, salt and extra virgin olive oil. These are the essential ingredients of this traditional Apulian peasant dish. Once upon a time, broad beans were cooked over a low heat in tall, narrow terracotta containers, called u pignatidd until a thick, fragrant cream was formed, which was mixed continuously with a wooden spoon to prevent it from sticking. The broad bean purée, the basis of the whole family’s diet, is accompanied by bitter herbs and a slice of fragrant bread. The most common variations of the basic recipe were the addition of garlic or bay leaves to make the cream more flavoursome, or sliced potato to increase its creaminess.

Try the Broad bean purée at the Restaurant and at Executive service.

TRADITIONAL MANTOVANA CAKE WITH FIGS AND RICOTTA

To taste the original recipe of this cake you need to travel not to Lombardy, but to Tuscany. In fact, it is a speciality of Prato, even though its name suggests a relationship with the city ruled by the Gonzaga family. It is said that Isabella d’Este, the elegant and refined Duchess of Mantova who lived between the 15th and 16th centuries, was a guest of the Medici family in Florence and, to thank them for their impeccable hospitality, gave the hosts the recipe for the cake as a gift. It became popular throughout Tuscany and in particular Prato, where it was named Mantovana in honour of Isabella. According to another story, two nuns from Mantova on a pilgrimage to Rome for the Jubilee of 1875 were hosted by a pastry chef from Prato and told him of the secrets of this soft and fragrant cake. 

 Try the Mantonava with figs and ricotta at Executive service.

SHORTCRUST PASTRY BASKETS FILLED WITH CREAMED SALT COD

In 1432 the ship of the Venetian merchant Piero Querini sank off the coast of the Lofoten islands, an archipelago that forms part of the Arctic Polar Circle. After being rescued, Querini noticed that the people of Lofoten consumed large quantities of salted or dried cod (stock-fish) and he decided to bring a load back to his homeland, where it was renamed baccalà (from the Portuguese word bacalhau). The intense flavour of the fish from the Great North was not a hit with the Venetians, but it’s popularity began to spread a century later when the Council of Trent established the rule of eating lean and prohibited the consumption of meat for almost 200 days a year. The Venetians invented the “baccala mantecato” or creamed cod with milk and garlic, and this time it was a success.

Try the Shortcrust pastry baskets filled with creamed salt cod at Executive service.

VITELLO TONNATO (Veal in creamy tuna sauce)

This dish most likely originated in the Duchy of Savoy in the 18th century, more precisely in the territory of Cuneo. Despite its name, it did not originally contain tuna: the veal was simply tanné, in other words, it was boiled for a long time to soften it. The sauce made of anchovies, tuna in oil, lemon, capers and oil was introduced at the end of the 19th century and was made official by the gastronomic guide “Science in the Kitchen and the Art of Eating Well” by the great Pellegrino Artusi who proposed two versions of “vitello tonnato”: a cold one for summer and a hot one for winter. The most recent ingredient to be added to the recipe was mayonnaise, which appeared in the last century. 

Try the Veal in creamy tuna sauce at the Restaurant and at Executive service.

CASARECCE PASTA WITH SWORDFISH, RED ORANGES AND CHERRY TOMATOES

This dish is one of the signature dishes of Sicily. It encompasses the colour of red oranges, which are used in many savoury dishes on the island, especially ancient traditional fish dishes and salads with olives and red onions. Then there is the strong and delicate flavour of swordfish, which Sicilian fisherman have been hunting since the time of Homer using special boats known as feluche.

 Try the Casarecce pasta with swordfish, red oranges and cherry tomatoes at the Restaurant and at Executive service.

PARSLEYED POTATOES

A classic Italian side dish of peasant origin, irresistible in its simplicity. The origins of this recipe are hard to pin down. Parsleyed potatoes are a typical Sardinian dish, but they are also found in Sicily and different versions of this delicate dish can be found in all regions of Italy. Some people love it only with oil and vinegar, some people like to add a finely chopped clove of garlic, some people add thin slices of onion and some people like it with chilli pepper.  

Try the Parsleyed Potatoes at the Restaurant and at Executive service.

DARK CHOCOLATE AND SALTED CARAMEL TARTLET

When we think of caramel, the first thing that comes to mind is its crunchiness, where  almonds, hazelnuts and other nuts are imprisoned inside an amber cage of caramelised sugar. This very ancient recipe is said to date back to the Spanish domination, or even further back to the Arabs. Salted caramel sauce is a more modern variation that plays on the contrast between the extreme sweetness of caramelised sugar and the saltiness of....salt. The combination with chocolate is love at first bite!

Try the Dark chocolate and salted caramel tartlet at Executive service.

SAUSAGE AND BROCCOLI RABE SAVOURY PIE

An indissoluble pair that defies both time and fashions. In Naples, sausage and broccoli rabe or friarielli are an authentically popular dish and a perfect filling for cuzzetiello (the crunchy rounded ends of a panino), pizza and savoury pie. But what are broccoli rabe? In Campania, this is the name given to the newly developed flowerbeds of turnip greens, known in Rome as broccoletti, in Tuscany as rapini and in Puglia, of course, as turnip greens. These vegetables have a different taste depending on the weather and soil conditions, but all equally delicious.

 Try the Sausage and Broccoli rabe savoury pie at Executive service.

RISOTTO WITH MUSHROOMS

A first course typical of Northern Italy which has become an Italian classic, particularly suitable for the autumn and winter months. It can be prepared with fresh or dried mushrooms, with only one type of mushroom - the most prized are porcini mushrooms - together with various types of wild mushrooms or champignons. The choice of rice is very important: it must be able to hold its shape during cooking, absorb the flavours and release the right amount of starch. The most suitable? Carnaroli, Vialone nano, Roma and Baldo.

 Try the Risotto with mushrooms at the Restaurant and at Executive service.

MEATBALLS IN TOMATO SAUCE

Everyone agrees on the goodness of meatballs, but not so much on their origins. 
No one really knows who invented the first meatball: the ancient Romans (Apicius mentions it in his collection of cookery recipes entitled “L’Arte Culinaria compiled in 30 AD) or the Persians (the ancestors of the Italian meatball would be the kofta, whose name comes from koofteh which means “pounded meat”). This dish has certainly been around since the 15th century as we know it today (Martino da Como speaks of it for the first time in his Libro de Arte Coquinaria). Although every region and every mother has their own version, they are generally made with meat (the leftovers of boiled meat was once used) or vegetables with the addition of eggs, breadcrumbs and cheese. 

 Try Meatballs in tomato sauce at the Restaurant and at Executive service.

SAUTÉED ARTICHOKES

Originally from the Middle East, the wild artichoke was already present on the tables of Egyptians, Greeks and Romans, while the domestic artichoke was probably selected and grown in Sicily from the first century AD. This Italian vegetable has many varieties which can be divided into two groups: with or without thorns. The first group includes the green artichokes of Liguria and Palermo and the purple artichokes of Chioggia, Venice, Sardinia and Tuscany. The second group includes the Roman artichoke, also called mammola and those of Paestum and Catania. This vegetable also became popular due to its reputation as an aphrodisiac. In the 16th century, the naturalist Costanzo Felici claimed that artichokes “serve the throat and willingly those who delight in serving the Goddess Venus.”

Try the Sautéed artichokes at the Restaurant and at Executive service.

TORTA CAPRESE (CHOCOLATE AND ALMOND FLOURLESS CAKE)

1920. Island of Capri. Carmine Di Fiore was behind the counter of his pastry shop when two shady characters walked in, Al Capone's henchmen, who had come to the island for some important business: to buy some gaiters for the Gangster Boss. When asked to prepare a chocolate cake, the pastry chef was so nervous that he forgot to add one of the most important ingredients: flour. Luckily for us (and also for the chef), the finely chopped almonds inside the cake gave it consistency. This delicious “mistake” turned this cake into one of the most well-loved desserts in the world, worthy of the beautiful island that gave birth to it. Crispy on the outside and soft on the inside, with lots of chocolate and almonds, it is irresistibly delicious.

 Try the Torta Caprese at the Restaurant and at Executive service.

PASTIERA NAPOLETANA (traditional Neapolitan tart with ricotta filling)

Such a delicious cake can only come from a divine source. The mermaid-goddess called Parthenope, who lived in the Gulf of Naples, would sing to the inhabitants to celebrate the arrival of spring each year. To thank her for the sweet songs they offered her gifts of flour, eggs, ricotta, wheat cooked in milk, orange blossoms, spices and sugar. With the skill and class of a master chef, Parthenope mixed these ingredients together to create the Pastiera Napoletana. Those who do not believe this legend, instead, believe that this delicious sweet was invented by an unknown nun in the 16th century in the Convent of San Gregorio Armeno, using ingredients symbolic to the Christian faith and scents from the convent's garden. The Neapolitan nobles loved it and it became one of their most-loved desserts.

Try the Pastiera Napoletana at the Restaurant, at the FRECCIABistrò  at  Executive service.

FORNACINA-STYLE STEWED BEEF WITH PEPPER

Legend has it that this dish was created by the architect, Filippo Brunelleschi. One day, while visiting the furnaces in Impruneta and Greve to supervise the production of the tiles for the cupola of the Santa Maria del Fiore cathedral, the great architect noticed large pots placed at the opening of the kilns. The pots were filled with pieces of beef cooking slowly in a wine broth. He tasted the dish and found it to be a bit bland, so he gave the workers a bag of pepper and other spices to enhance the flavour. That “peppered” beef was a hit with the “fornacini” (i.e. kiln workers) and became a classic of Tuscan cuisine.

 Try the Fornacina - style stewed beef with pepper at the Restaurant and at Executive service.

ORECCHIETTE PASTA WITH TURNIP GREENS

Originating from Puglia and Basilicata, they are now found on tables all over the Italy, yet some experts say they have a French accent. In fact, the Orecchiette are said to have originated from Provence in the Middle Ages, when durum wheat was used to make small concave-shaped pasta with a hollow in the centre just like the orecchietta, making it easier to dry and store. According to this theory, orecchiette came to Puglia in the 13th century with the Angevins. Others believe they came from the Jewish Community, which had settled in the region at the same time, because they closely resembled the so-called “Hamantah” (Haman's ears), hollowed cookies or pastry prepared during special Jewish holidays. Whatever the origin, the perfect combination with turnip greens and cacioricotta cheese have made the orecchiette a symbol of Puglia.

Try the Orecchiette pasta with turnip greens at the Restaurant and at Executive service.

MONDEGHILI (Milanese style - meatballs)

Balls of mince meat, eggs, bread soaked in milk and spices breaded and fried in butter: these are Mondeghili. During the Spanish domination of the Duchy of Milan, someone drew inspiration from a dish introduced by the new occupants, called the albondiga, and invented this speciality, which has become a classic of Milanese cuisine. The anonymous cook did not know that the Spanish copied this  dish from the Arabs, who made fried meatballs called al-bunduq. History repeats itself, but with new ingredients.

 Try the Mondeghili at the Executive service.

ERBAZZONE REGGIANO

Humble ingredients and peasant creativity. Erbazzone Reggiano is a savoury pie filled with beet and lots of Parmigiano Reggiano cheese. It is also called Scarpazzone, from the local dialect scarpasòun because it is also prepared with the white stem, i.e. the shoe of the beet.
It most likely originated from the Roman dish called moretum, a mixture of edible herbs, cheese, garlic, olive oil and salt that was eaten with bread. It is certainly a close relative of the Ligurian “pasqualina” pie, which despite its name belongs to the Jewish culinary tradition. Perhaps it was the Jews who brought it to Emilia, where it was combined with Parmigiano cheese to create Erbazzone.

Try the Mini Erbazzone Reggiano at the Executive service.

TORTELLINI WITH CREAM AND PROSCIUTTO HAM

Legend has it that the particular shape of this pasta was inspired by the navel of Venus. Turtlén, the most famous filled pasta in the world, most definitely dates back to the Medieval times, though its origin is disputed, with Bologna, Modena and Castelfranco Emilia claiming to be its birthplace. Its name derives from torta or tortula which referred to ring-shaped filled pasta. The pastry is prepared with flour and eggs and must be rolled out thin enough so that when you hold it up to the light you can see the Madonna of San Luca (the basilica that stands on the Hill of the Guardia above Bologna) through it. The filling varies from family to family, but the “official” recipe registered by the Confraternita del Tortellino includes pork loin, prosciutto ham, Mortadella of Bologna, Parmiggiano Reggiano cheese, eggs and nutmeg.

Try the Tortellini with Cream and Prosciutto at the Restaurant, at the FRECCIABistrò  at  Executive service.

SCALOPPINI WITH MUSHROOMS

The word scaloppina comes from the French escalope and refers to a slice of meat - which can be veal, pork or chicken - cut thinly and flattened with a meat tenderiser. The dish originates from Northern Italy but has now become a national heritage, with many different variations. In the north, butter and white wine are traditionally used to cook the meat and the mushrooms, served as a side dish, while in the south, the scaloppini are often cooked in the pizzaiola way, namely, with oil, tomatoes and oregano or simmered with a sweet wine like Marsala.

 Try the Scaloppini with mushrooms at the Restaurant, at the FRECCIABistrò  at Executive service.

SAUTÉED HERBS

This simple and tasty recipe evokes the gestures and traditions of our countryside. Herbs that grow spontaneously in the meadows are collected, cleaned, boiled and then “sautéed” briefly in a pan with oil and garlic. The secret of the dish lies in the balance between the different flavours of the herbs: sweet, bitter, and slightly spicy. And since we are talking about a typical speciality of Southern Italy, don’t forget to add a sprinkling of chilli pepper..

 Try the Sautèed Herbs at the Restaurant, at the FRECCIABistrò  at Executive service.

APPLE TART

Like many other recipes, this tart could have originated in one of those cultural and gastronomic centres called the Medieval Monasteries. The idea was to preserve the fruit for as long as possible by cooking it and adding a dough. Since there was no sugar, everything was sweetened with honey....and onions. Over time, the recipe
was enhanced and there are now as many variations as there are Italian grandmothers in the kitchen. Apples are the essential ingredient: the most widely used varieties are Golden and Renette apples, which have a particularly sweet flavour.

 Try the Apple Tart at the Restaurant, at the FRECCIABistrò  at Executive service.

ERBAZZONE REGGIANO

Humble ingredients and peasant creativity. Erbazzone Reggiano is a savoury pie filled with beet and lots of Parmigiano Reggiano cheese. It is also called Scarpazzone, from the local dialect scarpasòun because it is also prepared with the white stem, i.e. the shoe of the beet.
It most likely originated from the Roman dish called moretum, a mixture of edible herbs, cheese, garlic, olive oil and salt that was eaten with bread. It is certainly a close relative of the Ligurian “pasqualina” pie, which despite its name belongs to the Jewish culinary tradition. Perhaps it was the Jews who brought it to Emilia, where it was combined with Parmigiano cheese to create Erbazzone.

Try the Mini Erbazzone Reggiano at the Executive service.