Arugula

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada... READ MORE

Tagliata is a traditional meat dish that's most commonly made with beef. The dish is usually made with a combination of sirloin steak, rocket (arugula), extra-virgin olive oil, salt, black pepper, and cherry tomatoes, if desired. The meat should b... READ MORE

Pizzetta is a small version of pizza that varies in size and shape, so some pizzettas can even be prepared in the shape of a heart. It is made in the same way as a regular, large pizza, consisting of a dough base (or puff pastry) topped w... READ MORE

This Italian pizza variety is prepared with a base of classic pizza dough that is topped with mozzarella and then shortly baked. The fresh ingredients added on top typically include cherry tomatoes, arugula, prosciutto, and parmesan cheese shaving... READ MORE

This Spanish sandwich is a variety of fish-based bocadillo sandwiches, consisting of Spanish bread and a filling of salmon. The sandwich’s filling usually consists of pieces of smoked salmon that are layered inside a Spanish-style b... READ MORE

Crostini are a group of Italian appetizers consisting of small pieces of toasted or grilled bread topped with a variety of flavorful toppings. Crostini are believed to have originated during the Middle Ages, when poor Italian peasants used to eat ... READ MORE

Pesto di rucola, or arugula pesto, is a vibrant Italian sauce made with fresh arugula (rocket), offering a peppery and slightly bitter alternative to traditional pesto. The sauce is prepared by blending arugula with nuts (typically almonds, walnut... READ MORE

Panuozzo di Gragnano is an Italian sandwich, a sort of large oval-shaped bread or panino that can be filled with various ingredients. It was in 1983, in a small town near Naples called Gragnano, that this specialty was created by Giuseppe... READ MORE

Bocadillo de pollo is a Spanish chicken sandwich that can be prepared in many different ways. As with other bocadillo varieties, the Spanish-style baguette called barra de pan is the most common choice for bread, although other t... READ MORE

This simple Spanish sandwich is an egg-based bocadillo sandwich variety that’s made with Spanish bread and fried eggs. A crusty bread roll or barra de pan (Spanish-style baguette) is cut along the middle and filled with egg... READ MORE

Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garli... READ MORE

Bocadillo de salami is a variety of the Spanish bocadillo sandwich, consisting of a Spanish-style baguette (barra de pan) that's generously layered with thin slices of salami. After it’s been cut lengthwise, the bread can (... READ MORE

At its simplest, bocadillo de mejillones is a type of seafood bocadillo sandwich consisting of Spanish bread that’s filled with mussels. The mussels used for the filling are usually pickled (mejillones en escabeche), while ... READ MORE

Pesto di rucola e basilico is a vibrant Italian sauce that combines the peppery, slightly bitter taste of arugula (rucola) with the sweet, herbal flavor of basil. Made with fresh arugula, basil, garlic, pine nuts (or walnuts/almonds), Parmesan or ... READ MORE

Risotto con la rucola is a traditional type of risotto made with rocket (arugula) as the star ingredient. Other ingredients usually include onions, risotto rice, butter, white wine, stock, grated Parmigiano-Reggiano, salt, and pepper. The onions a... READ MORE

Insalata di pere e Pecorino is a traditional salad that's often served after a meal in Rome. The salad is usually made with a combination of thinly sliced ripe pears, Pecorino Romano cheese, salt, pepper, olive oil, lemon juice, and arugula (rocke... READ MORE

Pasta saltata is a traditional dish that originated as a result of a brief Italian occupation of the country in the 1930s. The dish is made with a combination of potatoes, oil, garlic, onions, lemon juice, penne pasta, arugula, basil, and harissa ... READ MORE

Risotto con panna e rucola is a traditional rice dish originating from Italy. It’s usually made with a combination of risotto rice, stock, onions, butter, grated cheese, rocket, cream, salt, pepper, and dry white wine. The onions are saut&ea... READ MORE

Frittata pasquale umbra is a traditional type of frittata originating from Umbria. This frittata is usually prepared for Easter lunch and it’s made with a combination of eggs, artichokes, lemon juice, aromatic herbs, olive oil, sausage, panc... READ MORE

Tagliata od boškarina na posteljici od rikule is a traditional dish originating from Istria. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved d... READ MORE

Minestra spersa is a traditional soup originating from Basilicata. The soup is usually made with a combination of escarole, potatoes, onions, pork, guanciale, pork rinds, garlic, olive oil, and wild herbs such as fennel, rocket, and chicory. The e... READ MORE