Regional desserts include pan forte (prepared with honey, fruits and nuts,) ricciarelli (biscuits made using an almond based with sugar, honey and egg white,) and cavallucci (cookies made with almonds, candied fruits, coriander, flour and honey.)

Here’s an easy Ribollita Recipe.

Ingredients:

3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup olive oil
1 – 15 ounce can whole peeled tomatoes
3 – 15 ounce cans cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary, roughly chopped
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
Grated parmesan

Directions:

In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. 
Add the tomatoes and their juices, along with the beans, broth and rosemary.
Simmer, covered, until the beans break apart, which takes about an hour.
Add the kale and cook for 5 to 7 minutes more.
Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkle with the cheese.

Ribollita Recipe is a post from: TasteForCooking

This recipe is VERY close in taste to the cheddar cheese soup found at Le Cellier Steahouse in Canada, Epcot, Orlando.

1/2 pound bacon
5 tablespoons butter
5 cloves minced garlic
1 red onion finely chopped
1 cup diced celery
1 1/2 cups all-purpose flour
5 cups whole milk
1 quart chicken stock
2 pound shredded cheddar cheese (I like to blend white & yellow)
2 teaspoons Worcestershire sauce
3/4 cup Ale or your favorite beer at room temperature
Tabasco (1 tsp.), salt, and pepper to taste
Chopped parsley or chives

Directions:

Cook the bacon about half way.  Add onions, celery and cook for 3 to 4 minutes.
Add in butter and melt. 
Sprinkle in flour and stir to form a roux.
Stir in milk and stock, stirring constantly as you pour in to ensure there are no lumps. If you have an immersion blender then use that.
Bring to a boil.
Cover and simmer for 15 minutes.
Remove from heat and whisk in cheese, Worcestershire, tobacco sauce and beer.
Season with salt and pepper to taste.
Top with bacon bits.
Serve with your favorite bread, croutons and chopped chives or parsley.

Beer Cheese Soup Recipe is a post from: TasteForCooking

Minestrone Soup Recipe – Healthy recipes is a post from: TasteForCooking

Prep Time: 20 minutes       Cook Time: 2 hours

Ingredients:

* 1 lb dry lentils (you can soak 1 hour before cooking or rinse them off and let the cook longer)
* 1 onion
* 2 carrots
* 2 celery stalks
* 2 garlic cloves
* 2 Tbsp Spanish virgin olive oil
* 1 packet of Sazon Goya Con Azafran (found in the spice section of most stores, comes in a box)
* 1 Tbsp ground cumin
* salt and pepper to taste

Variations: you can also add potatoes to this while it is cooking. If you don’t want to make this vegetarian version you can always add cubes of ham or a ham bone (this will increase the saltiness)

Preparation:
Note: Preparation time does not include 1 hour for soaking the lentils before cooking (which is optional)

• Rinse lentils in a strainer. Place lentils into a medium sauce pan and cover with water. Soak for 1 hour if you can.

• Peel the carrots and cut into slices about 1/2-inch thick. Cut the celery stalks into slices. Peel and mince garlic cloves. Chop the onion. Peel the potatoes and cut into 1-inch cubes (if you are using them).

• Pour the oil into a large pot and heat on medium. When oil is hot, add the vegetables and sauté for 5 minutes.

• Add lentils, Goya Sazon, and Cumin to pot and add enough water to the pot to cover everything. Bring the water to a boil. Then reduce to a simmer or low for about 2 hours. Check the pot every 20 minutes or so. Add water if/when needed.
• Once it is done add salt and pepper to taste. And we sometimes serve it with white rice and banana chips.

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Lentil Soup Recipe – Lentejas Recipe is a post from: TasteForCooking

Fish Stock:

2 tbsp olive oil
1 celery stock
1 onion
1 fennel bulb, cored & chopped
4 garlic cloves, cut in half
2 bay leaves
2 cloves
1 cup whie wine
3 lbs. fish bones
20 cups of water

Broth:

2 tbsp olive oil
2 1/2 lbs lobster  shells chopped
1 onion, chopped
1 celery stalk, chopped
1 leek, chopped
4 large fresh tomatoes, chopped
1/4 blub fennel
4 garlic cloves
2 tbsp tomato puree
1 cup white wine
8 cups fish stock
4 cups chicken stock
2 sprigs thyme
1 sprig lemongrass
2 bay leaves
2 cloves
20 fennel seeds
1 pinch saffron

Seafood:1 tbs. olive oil
1 shallot, finely chopped
1 lobster tail, cut into pieces
1/2 lb Chilean Sea Bass cut into pieces
1/2 lb mussels
8 medium shrimp
12 clams
4 tbsp Pernod

Rouille:

6 garlic cloves
2 pinches salt
1 pinch saffron
4 new potatoes, cooked thoroughly
1 tbsp Dijon mustard
1 tbls tarragon vinegar
1 tbsp water
2 tbsp extra virgin olive oil
1 pinch white pepper
1 pinch cayenne pepper

Preparation:

Fish Stock:  Heat the olive oil in a stock pot.  Seat all of the vegetables along with garlic, bay leaves and cloves slightly in the oil.  Add the white wine and fish bones and sauté until vegetables are cooked, yet firm.  Add water. Simmer for 20 minutes and strain through a sieve. Set aside.

Broth:  Heat the olive oil in a sauté pan.  Add the chopped lobster shells and roast them slightly.  Add all vegetables to the lobster shells and sweat until golden brown.  Add tomato puree and mix well. Deglaze with white wine. Add fish and chicken stock.  Add remaining ingredients and simmer the broth for 25 minutes, then strain.

Seafood:  Sauté all seafood in a pot with olive oil and finely chopped shallots and sweat for 2 minutes.  Deglaze with Period, add the broth and then simmer gently for one minute.  Remove from the heat and serve with the rouille.

Rouille:  Crush the garlic with the salt and saffron into a puree. In a blender, add the cooked new potatoes.  Dion mustard, vinegar and water.  Blend while adding the olive oil little by little.  Season with white and cayenne pepper.

More cruise line recipes

Seafood Bouillabaisse Recipe :: Cunard Cruise Line is a post from: TasteForCooking