"Chicken fricassée." A light stew made with jointed chicken cooked in broth with aromatic vegetables like carrots, celery and onions with garlic, mushrooms and herbs.
A dish from Friuli-Venezia Giulia of fritters made with cheese, either fresh or matured, but usually hard, fried until crunchy. It is often made with a local cheese called Latteria and may include apple. It may also be mixed with eggs to make a sort of omelette.
Elaborate delicacies such as brains, sweetbreads, lamb cutlets, small fish, chicken breasts, eggplant, zucchini, mushrooms, frogs’ legs, sweet pastes etc, dipped in batter and fried.
The Neapolitan name for fritto misto. A dish of a mixture of fried foods served on festive occasions in Campania. May include, fish, meats, offal (US: organ meat), cheeses, vegetables and eggs.
Café specialising in fried foods. At these shops you will find the farinata, crêpes made with chickpeas (US: garbanzo beans), so popular in the mornings.
