crispelli (crêpes)

I crispelli: Crêpes are popular in Italy, particularly in Tuscany, and are used similarly to their French counterpart. The filling may be sweet or savory and they may be rolled or folded. The folded variety are sometimes known as fazzoletti (handkerchiefs). In Piedmont a dish similar to canneloni is made with crispelle rather than pasta. Crispelli might be served as a primo (first course) or for a light lunch.

il crispelle Singular:

Milanese (in the Milan style)

Alla Milanese: A dish done in the style of Milan (Milano), capital city of Lombardy. While this does not refer to a specific technique or recipe a common theme is the use of butter as a cooking fat rather than olive oil.

salvia (sage)

La salvia: Sage is a popular herb in Italian cooking, especially in Tuscany. It is often used with white meats like pork and veal and in butter sauces. Veal saltimbocca, a Roman dish, uses fresh sage, and sage with butter is often served with ravioli. Salviata, a Tuscan sage pudding, highlights sage as the main flavoring ingredient.

salvia fresca (fresh sage)
fogle di salvia (sage leaves)
foglioline di salvia (small leaves of sage)

spinaci (spinach)

Gli spinaci: Spinach is used in a variety of Italian dishes, as a contorno (side dish) or in the filling for ravioli, other filled pastas or crespelli. In French and subsequently American cooking, pseudo-Italian dishes that employ spinach are often called “Florentine” or some variation thereon (“a la Florentine”, “alla Fiorentina” etc.), after the city of Florence, probably as a result of Catherine de Medici, 16th century Florence resident, who married the king of France and took her Tuscan cooks with her to the French court.

Chopped spinach may be incorporated into pasta dough for color and flavor.

lo spinacio Singular

zuccotto (a Florentine cake)

Il zuccotto: A sponge cake filled with custard and whipped cream and studded with nuts. The decoration of icing and cocoa loosely resembles the dome of the Duomo in Florence. It is served chilled.