The handwritten notes of the Love Cake recipe are in French.

Pan bagnat is a traditional sandwich from the city of Nice on the French Riviera. Its name comes from the Provençal dialect and means “bathed bread,” referring to the olive oil that soaks the crusty round loaf. Inspired by the famous Niçoise salad, pan bagnat is typically filled with tuna, tomatoes, hard-boiled eggs, olives, anchovies, and fresh vegetables. Originally created by fishermen and workers in the late 19th century as an inexpensive and nourishing meal, it has since become one of southern France’s most beloved culinary specialties.

The handwritten notes in the Pan Bagnat recipe are in French.

Unlike lighter Brussels waffles, Liège waffles are dense, rich, and chewy, often enjoyed warm without toppings.

They are traditional Belgian waffles originating from the city of Liège in the 18th century. According to legend, it was created by the cook of the Prince-Bishop of Liège, who enriched a brioche-style dough with pearl sugar. When cooked, the sugar caramelized, giving the waffle its famous crispy, golden coating and sweet buttery flavor.

Panna cotta is a traditional Italian dessert originating from the region of Piedmont in northern Italy. Its name means “cooked cream,” reflecting its simple preparation of sweetened cream gently set with gelatin. 

The handwritten notes in this print are in Italian.

Maritozzi con la Panna, filled with whipped cream became especially popular in Roman pastry shops in the 19th and 20th centuries.

Traditionally, maritozzi were sometimes given by young men to their fiancées, sometimes even hiding a ring inside, earning them the name “maritozzi,” linked to "marito" (husband).

A seafood recipe from the French island " L'Ile d'Yeu"

The handwritten notes are in French.