Chicken Cacciatora with Red Wine and Onion
Chicken browned with softened onion, finished with Sangiovese and a little tomato sauce.
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Chicken Cutlets with Tongue Balsamella
Six thin chicken breast cutlets covered in thick balsamella with finely chopped salted tongue, crumbed and gently fried.
Chicken Giblets with Celery
A delicate stew of chicken livers, gizzards and traditional poultry morsels, finished with tender celery in lightly thickened tomato-flavoured juices.
Chicken Liver Crostini
Soft small bread slices with a finely chopped chicken liver, mushroom and vegetable topping, finished with lemon.
Chicken Liver and Anchovy Crostini
Fresh soft bread with finely chopped chicken liver, anchovy and butter, gently warmed just before spreading.
Chicken Marengo
Chicken joints browned in butter and oil, braised with white wine and broth, and finished with a little parsley and lemon.
Chicken Roasted with Prosciutto, Garlic and Fennel
Chicken filled with broad strips of prosciutto, whole garlic cloves, fennel sprigs and peppercorns, then gently roasted in a buttered casserole.
Chicken Soufflé
Finely chopped cooked chicken and Parmesan folded into a thick white sauce with eggs, baked until lightly browned and risen.
Chicken alla Rudinì
Six pieces of young chicken coated in flour, egg and breadcrumbs, then cooked gently in butter and served with lemon.
Chicken and Potato Gnocchi in Brodo
Small tender gnocchi made with floury potato, finely minced cooked chicken and Parmesan, served in broth.
Chicken in Lemon and Egg Sauce
Chicken joints browned in butter and cooked in broth, then coated with a warm lemon and egg-yolk sauce made from their juices.
Chicken with Marsala
Large chicken joints browned with onion and butter, gently cooked in broth and finished briefly with Marsala in a strained jus.
Chilled Chocolate and Sponge Pudding
A small chilled moulded dessert of rosolio-moistened sponge slices layered with chocolate, butter and sugar.
Chilled Redcurrants in Light Syrup
Whole redcurrants briefly simmered in a simple sugar syrup and served cold as a fruit compote.
Chocolate Gelato
An egg-free milk chocolate gelato, with a complete richer two-yolk alternative.
Chocolate Glaze and White Icing
Artusi’s cooked chocolate glaze, with complete white, pink and butter-icing variations.
Chocolate Soufflé
A warm chocolate soufflé thickened with potato starch and lightened with whipped egg whites.
Chocolate and Savoiardi Custard Pudding
A cold chocolate custard pudding made with milk and sieved savoiardi, set over a thin caramel layer.
Chocolate-Covered Filled Choux Puffs
Small baked choux-style puffs filled with custard and piled on a platter, with hot chocolate sauce poured over each layer.
Ciarlotta with Lemon Custard
A chilled mould of sponge cake layered with fruit preserve, lemon custard and lemon syrup.
Cibreo
Chicken combs, livers and rooster testicles simmered in butter and broth, with a lightly thickened lemon and egg-yolk sauce.
Clam Soup with Toasted Bread
Shelled small clams in their strained cooking broth with an olive-oil vegetable soffritto and toasted bread.
Clams with Egg and Lemon Sauce
Small clams opened with garlic and parsley, finished with a warm egg-yolk sauce flavoured with lemon and their cooking juices.
Claret Cup Concentrate
A sweet red-wine and lemon concentrate to dilute with cold water and serve over ice.