Get the latest recipes from Moltobuono http://www.grouprecipes.com/people/moltobuono There was a time In Italy when wheat flour was scarce and expensive for many. This was certainly true during the middle ages, but also during the 19th century and again during WW2. Since the discovery of the Americas a new, cheeper ingredient was available: maize flour (or corn meal, or polenta flour). A little wheat flour could be added to polenta flour and this would make the softest, most delicious bread. Adding a little sugar and raisins would produce a cake that was simply irresistible. With strawberries and a rhum sauce, this 'poor cuisine' classic from Lazio, Tuscany and Umbria can today become a refined, well presented and well balanced dessert. http://www.grouprecipes.com/53006/tortino-di-polenta-con-fragole---italian-corn-meal-cakes-with-strawberries.html These classic Italian biscotti or wine biscuits have a doughnut shape (ciambelle) and use extra virgin olive oil instead of butter and red wine for flavouring. You can make the savoury version, just skip sugar and add a little more salt. The ciambelle al vino are popular in Tuscany, Umbria and Lazio (Rome). http://www.grouprecipes.com/44846/tuscan-wine-biscotti-ciambelle-al-vino.html Artichokes are a favourite ingredient in Roman cuisine. They are now in season and available at farmer's markets around our region. There is a specific variety of artichokes that is grown in the Roman countryside. These artichokes are so tender they can be eaten raw with salt, olive oil and lemon juice, if picked when they small. A very traditional way to cook artichokes is 'alla Romana'. Roman style. You need a type of wild mint called mentuccia, which only grows in central Italy. It has small, light green leaves with lighter spots on them and a very strong smell and flavour. It is collected from the fields, although the best one grows out of old walls. If you can't find any mentuccia (that is if you don't live in Italy!) regular mint will do. http://www.grouprecipes.com/40259/roman-style-artichokes---carciofi-alla-romana.html Cassata is a traditional Sicilian dessert which also exist in ice-cream form. It is essentially a heart of ricotta cheese mixed with sugar, chocolate chips, candied citrus peels inside a sponge-cake 'container'. Much better if you make your own sponge. If you can't find fresh ricotta (here in Italy it's mainly made from sheep milk) you could probably use cream cheese. http://www.grouprecipes.com/36071/cassata-siciliana-sicilian-cheesecake.html This is another Tuscan classic. The name 'Arista' apparently originated in 15th century Florence, when the Patriarch of Costantinopole was invited at the Medici palace for lunch. He liked this dish so much that he shouted 'Aristos!', which in Greek means "Excellent!' There is only a tiny amount of garlic, as usual in true Italian cuisine (contrary to what many believe). http://www.grouprecipes.com/35269/arista-al-forno---tuscan-roasted-loin-of-pork.html This is the perfect time for comforting soups, such us Ribollita ('boiled again'), so called because it's even nicer if you have it heated up the day after. It's a very traditional dish in Central Italy and it's sometimes called Acqua Cotta ('cooked water'). Delicious! Here is the recipe. You'll need a big pot. http://www.grouprecipes.com/34804/ribollita---tuscan-vegetable-soup.html A classic, smooth and comforting Italian risotto for winter, when pumpkins are at their best. Fresh, chopped rosemary has a strong, refreshing flavour which goes perfectly with pumpkin. http://www.grouprecipes.com/34422/risotto-with-pumpkin-and-rosemary.html Rome’s most famous pasta recipe is named after Carbonari, a secret society formed in the 19th century with the intention of overthrowing the Pope! http://www.grouprecipes.com/34411/spaghetti-alla-carbonara.html