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).

The Tagine recipe is available in English and in French.

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

The handwritten notes are in French.

From the crisp fried clams to the classic split-top bun, this illustration captures one of the most recognizable seafood sandwiches of the American Northeast.

Filled with sliced meats, cheese, and fresh vegetables, the hoagie showcases the generous style of American deli sandwiches.

Believed to have originated in the Philadelphia area, it became a popular lunch choice among shipyard and factory workers during the early 20th century.

Though remarkably simple, the tomato sandwich has earned a lasting place in Southern food culture and remains a favorite seasonal classic.