A classic of Tuscan biscuit, and of Siena in particular, cantucci are a wonderful treat to finish off a meal. This is my personal version of these biscotti, with a handful of hazelnuts thrown in. For a more traditional take, swap the hazelnuts with equal amounts of almonds.
This no knead ciabatta belongs to the famous no-knead bread family, and it’s as simple to make following similar steps. The result is rustic, savoury bread is excellent for making Italian style crostini (small, open-faced sandwiches), bruschette (larger than crostini), and cicchetti (small bites, Venetian style) with cured meats like prosciutto di Parma or San Daniele, sopressa, pancetta, lardo di Colonnata, or even fresh cheeses like casatella or stracchino, topped with seasonal vegetables such as radicchio or carciofi (artichokes). Sliced, it makes a great carrier for baccalà mantecato or brandade (creamed cod). It also produces some excellent panini imbottiti (stuffed sandwiches). For a sweet take, try it with ricotta and honey for breakfast.
Ceasar salad is a recipe that is more famous outside of Italy than within it. It was invented in 1924 by Cesare Cardini, an Italian chef who emigrated to the US. This salad quickly gained fame around the States, and then came back to Europe. The idea was to mix the flavours of Italy (Romaine lettuce, olive oil, garlic and Parmesan) with flavours of the new world. Today, the recipe counts many variations – with chicken, bacon, eggs etc. This one below is the classic Ceasar salad recipe.