Dishes, ingredients, and specialties from Tuscany, Sicily, Emilia-Romagna, Lombardy, Naples, and Rome.
About this set
39 basic cards for General Food and Drink. It opens with "Thick grilled steak from Tuscany, typically cut from the rib section" and "Tuscan vegetable and bread soup, traditionally made with leftover bread". More Hobbies and Everyday Life decks are listed below.
39 cards · basic cards · AI-written, checked twice. Edit anything.
- Thick grilled steak from Tuscany, typically cut from the rib section
Show answer
Bistecca alla fiorentina- Tuscan vegetable and bread soup, traditionally made with leftover bread
Show answer
Ribollita- Tuscan cold soup combining tomatoes, bread, basil, and garlic
Show answer
Pappa al pomodoro- Thick hand-rolled Tuscan pasta, thicker than spaghetti
Show answer
Pici- Tuscan almond biscuits traditionally dipped in sweet wine
Show answer
Cantuccini- Tuscan tripe stew often sold as street food in Florence
Show answer
Trippa alla fiorentina- Hearty Tuscan vegetable soup with beans and seasonal produce
Show answer
Minestrone toscana- Sicilian fried rice balls, often filled with ragù and peas
Show answer
Arancini- Sicilian appetizer of eggplant with tomatoes, olives, and capers
Show answer
Caponata- Sicilian pasta with eggplant, tomatoes, basil, and sometimes ricotta salata
Show answer
Pasta alla Norma- Sicilian pastry tubes filled with sweet ricotta cream and candied fruit
Show answer
Cannoli- Sicilian pizza with thick crust, tomato sauce, onions, and anchovies
Show answer
Sfincione- Sicilian fritters made from chickpea flour, often served between bread
Show answer
Panelle- Hard aged cheese from Emilia-Romagna with granular texture and sharp flavor
Show answer
Parmigiano-Reggiano- Dry-cured ham from Parma, aged for at least 12 months
Show answer
Prosciutto di Parma
FlashKeepers