Italian cuisine. Top 50 dishes of Italian cuisine. Recipes of Italian cuisine. Italian cuisine recipes.

We prepare the best traditional regional recipes to explore the flavors of our land

Brasato al Barolo

• Time: 3h 40min

Ingredients

8 portions

1Kg priest’s hat tied like a roast

50g clarified butter

5pcs juniper berries

4pcs cloves

3pcs bay leaves

2pcs carrots

2pcs celery sticks

1pcs large blond onion

1pcs bottle of Barolo wine

1pcs cinnamon sticksaltpepper

Method

1. Step 1Cut the carrots, celery and onion into cubes and collect them in a large container with the meat, cloves, juniper berries, bay leaf and cinnamon, covering everything with the wine. Leave to marinate in the refrigerator for at least 12 hours, turning the meat two or three times.
2. Step 2Heat 40 g of clarified butter in a large pan, add the meat drained from the marinade, season with salt and pepper and brown it over high heat on all sides for about 10 minutes, until a golden-brown crust has formed.
3. Step 3Brown the vegetables drained from the marinade in an oval saucepan, preferably cast iron, with 1 tablespoon of clarified butter for a couple of minutes. Add the meat, 3⁄4 of the marinade and cook over low heat with the lid on for about 3 hours, turning the meat a couple of times; check that the cooking sauce does not dry out too much, otherwise add the remaining marinade or some meat broth.
4. Step 4Remove the meat from the pot and untie it. Reduce the cooking juices (add, if necessary, 1 teaspoon of corn starch dissolved in 2 tablespoons of water) and season with salt and pepper. Cut the meat into slices and serve it with the vegetables, basting everything with the sauce. Accompany as desired with mashed potatoes or polenta.

Aosta Valley: Aosta Valley cutlet

These cheese-and-prosciutto-filled veal cutlets take comfort food to alpine-level heights.

Veal cutlets sliced open and stuffed with proscuitto cotto and Fontina cheese before they’re breaded and pan-fried in sizzling butter – need way say more? This version of the veal cutlet, which differs from the Milanese version, hails from the Valle d’Aosta, the alpine region of Italy north of Piedmont that borders France and Switzerland. 

Don’t let the region’s reputation as a ski destination persuade you that these cutlets are just for winter – they’re comforting year-round. Once prepped, they cook quickly, and each bite packs an overload of crispy, gooey, flavorful bliss. 

Valle d’Aosta-Style Cutlets

Serves 6
Time: 40 minutes

Ingredients:

1⅓ lb. veal (600 g)
7 oz. Fontina Dop (200 g)
5 oz. prosciutto cotto (150 g)
5 oz. butter (140 g)
2 large eggs, lightly beaten
breadcrumbs
salt

Method:

Beat the veal slices and cut them into a rectangular shape.

Divide the fontina cheese into six even slices.

Place a slice of fontina cheese and a slice of ham on each slice of meat, then fold the meat closed like a wallet.

Dip the stuffed meat first in the lightly beaten eggs and then in the breadcrumbs, and repeat a second time to ensure the cutlets seal well. 

Heat half of the butter in a skillet until bubbly, and cook the first 3 cutlets in it, over medium heat for a couple of minutes on each side.

Discard the used butter and repeat with the other half of the butter to cook the remaining 3 cutlets.

Pat the cutlets dry on paper towels, season with salt, and serve piping hot.

Tiella of rice, potatoes and mussels, the Apulian recipe

• Time1h 45min

Ingredients

6 people portions

1Kg mussels

500g potatoes

500g date tomatoes

200g Carnaroli rice

2garlic cloves

1onionparsleycelery leavesGrated Parmigiano Reggiano Dopdry white wineextra virgin olive oilsaltpepper

Method

1. Step 1For the Apulian recipe of tiella of rice, potatoes and mussels, clean the mussels well and let them open in a saucepan with 2 tablespoons of oil. Leave the molluscs attached to one shell and remove the other. Collect them in a bowl and cover them so they don’t dry out. Filter the mussel cooking liquid and mix it with 300 g of water.
2. Step 2Peel the potatoes and cut them into slices; divide the cherry tomatoes into 4 wedges and slice the onion thinly.
3. Step 3Chop the parsley leaves, obtaining 2 tablespoons, and the celery leaves, obtaining 1 tablespoon; mix them with the garlic, also coarsely minced.
4. Step 4Prepare the tiella: grease a baking dish with 2 tablespoons of oil; distribute half of the potatoes, half of the cherry tomatoes, half of the onions, half of the minced meat, salt, pepper, 1 tablespoon of grated Parmesan, half of the mussels, arranged with the shellfish facing upwards, and half of the rice. Repeat the operation, forming another identical layer. Wet with ½ glass of wine and the cooking water from the mussels. Cover the tiella with a lid or aluminum foil, wrapping it completely, and bake at 200°C for 45-50 minutes. Uncover it and finish cooking in another 15 minutes. At the end, check that the rice is cooked, otherwise cook for another 5-10 minutes.

Sardines in saor

• Time1h

Ingredients

6-8 people portions

1Kg large sardines

1Kg blonde onions

120g white wine vinegar

40g pine nuts

40g raisins

20g sugar

4Bay leavesflour 00extra virgin olive oilpeanut oilsaltpepper

Method

1. Step 1 For the sardines in saor recipe, scale the sardines. Open them like a book, removing the head, the innards and the central bone, leaving the two fillets joined for the back. Rinse them quickly and pat them dry with kitchen paper.
2. Step 2 Heat plenty of peanut oil up to 175-180°C. Flour the sardines and fry them for 1 minute. Drain them on kitchen paper, salt them lightly and place them in a serving dish.
3. Step 3 Heat 4-5 tablespoons of olive oil in a large saucepan and sauté the sliced ​​onions over low heat, seasoning with salt and pepper. Continue cooking over very low heat for about 20 minutes: the onions should become very soft without taking on colour; blend with the vinegar, add the bay leaf, sugar, pine nuts and raisins, soaked in warm water for 10 minutes. Switch off and distribute this hot sauce over the sardines. Cover the dish and place in the fridge overnight.
4. Step 4Remove the sardines in saor from the refrigerator 30 minutes before serving, accompanying as desired with slices of toasted bread or white polenta.

Chickpea porridge

• Time 5h 30min

Chickpea farinata is one of those preparations that cross Italy transforming itself into the formulation according to the region. After all, dried chickpeas have often represented an important resource for the livelihood of fishermen , when they could not go fishing, especially in winter. 

In Liguria, farinata is typical in the form of a cake, it is often found in focaccia shops, together with the many variations of the famous focaccia , and is prepared with a batter which is then cooked in ovens in large trays. In a similar form, with the name of cecina or cake, it is also found in Tuscany , while in Sardinia it is called fainè. In Livorno, it is also eaten inside a sandwich, the “five five” just like in Sicily, with the typical bread and panelle: here the farinata is fried, a bit like – and we go back to Liguria – the sticks of “polentina” of fried chickpeas, called panissa, served as a snack 
or aperitif.  

Ingredients

4 portions

300g chickpea flourextra virgin olive oilsalt

Method

1. Step 1 For the chickpea flour recipe, dilute the chickpea flour with 900 g of water, pouring it in little by little and mixing with a whisk.
2. Step 2 Add 1 teaspoon of salt and 30 g of oil.
3. Step 3 Cover the mixture with plastic wrap and let it rest at room temperature for 5 hours.
4. Step 4 Finally, remove the foam and pour into 2 trays (ø 28 cm) well greased with oil.
5. Step 5 Bake at 250°C for 15-20 minutes.

Bucatini all’amatriciana

• Time 1h

Ingredients

4 people servings

400g tomatoes

350g bucatini

100g pillow

80g pecorino di Amatrice (alternatively, 50 g of pecorino romano, tastier)

1fresh red pepperextra virgin olive oilsalt

Method

1. Step 1 For the bucatini all’amatriciana recipe , cut the bacon into sticks. Fry it in a saucepan with a drizzle of oil, then remove it from the saucepan and set aside.
2. Step 2 Cut the tomatoes with two small cross cuts, blanch them in boiling salted water for 1 minute, transfer them to water and ice, peel them, remove the seeds and cut them into small pieces.
3. Step 3 Clean the pepper by removing the seeds and cut it into slices; add it to the casserole where you browned the bacon together with the tomatoes and cook the sauce for 30-40 minutes; at the end add the guanciale.
4. Step 4 Cook the bucatini in boiling salted water, drain them al dente and dress them with the sauce and grated pecorino.

Arrosticini

• Time 45min

Ingredients

4-6 servings

1Kg leg of lamb pulpextra virgin olive oilsaltpepper

Method

1. Step 1For the arrosticini recipe, cut the lamb meat into cubes of about 2 cm per side and thread them onto long skewers; you will have to get about 26 arrosticini.
2. Step 2Season the arrosticini with a drizzle of oil, salt and pepper and cook them on a very hot grill greased with a drizzle of oil for 2 minutes on each side; serve them as soon as they are done.

Schiacciatina toscana, la versione dolce

• Time 1h 15min

Ingredients

4 piece portions

250g 00 flour

50g re-milled durum wheat semolina

8g fresh brewer’s yeastcaster sugar

5g salt

160g water

50g extra virgin olive oilhazelnut cream

Method

1. Step 1 For the sweet Tuscan Schiacciatina recipe, mix 250 g of 00 flour with 50 g of re-milled durum wheat semolina, then mix with 8 g of crumbled fresh brewer’s yeast, 1 teaspoon of granulated sugar and about 160 g of water. When the flour has absorbed the water, add 5 g of salt and start adding, little by little, 50 g of extra virgin olive oil.
2. Step 2 Knead the dough until it is well blended and smooth. Cover with a cloth and leave to rise in a bowl for about 1 hour. Then divide the dough into 4 loaves and spread them out on 4 trays (ø 18 cm) greased with oil. 
3. Step 3 Leave to rise again for 30 minutes, then lightly press the dough with your fingertips, placing it in the moulds; brush the surface with oil, then bake at 210°C for 15-18 minutes. Remove from the oven, cut in half and fill them with 2 tablespoons of hazelnut cream.

Cavatelli al sugo vedovo

• Time1h

Ingredients

6 portions

FOR PASTA

400g re-milled durum wheat semolinasalt

FOR THE SAUCE

1Kg ripe tomatoes

50g lardhalf a clove of garlicchopped parsleybasilpecorino cheeseextra virgin olive oilsaltpepper

Method

FOR PASTA

Step 1 For the recipe of cavatelli with widower sauce, mix the semolina with 200-250 g of water and a pinch of salt. Gather the dough into a ball, wrap it in cling film and let it rest covered for 30 minutes. Flour the work surface.

Step 2 Shape the dough into small cylinders of about half a cm in diameter, cut them into pieces about 2 cm long and drag them onto the work surface, squeezing them with two fingers, to give the classic cavatello shape. Cook the cavatelli in plenty of boiling salted water for 5-6 minutes, until they come to the surface.

FOR THE SAUCE

Step 3 Blanch the tomatoes, peel them, remove the seeds and cut them into pieces. Beat the lard and fry it in a pan with 2 tablespoons of oil, 2 tablespoons of parsley and the minced garlic. Add the chopped tomatoes, a few basil leaves, salt and pepper and cook for 25 minutes. Season the cavatelli with the sauce, complete with plenty of grated pecorino and serve.

«Steam» pork chops

• Time 40min

Ingredients

4 portions

4pork chops on the bone

80g dry white wineextra virgin olive oilsagerosemarygarlicsaltpepper

Method

1. For the recipe for «steamed» pork chops, prepare an aromatic trite with a few sage leaves, a sprig of rosemary and half a clove of garlic.Lightly beat the chops; salt and pepper them, then sprinkle them with the aromatic mixture on both sides. Put the chops in a pan with a drizzle of oil, wet them with the wine and a drop of water. Bake them at 190°C for about 25 minutes. Serve them immediately, accompanying them with mashed potatoes or boiled potatoes.

Lamon bean soup with barley

• Time12h 50min

Ingredients

4 portions

250g Lamon borlotti beans

100g pearl barley

100g pumpkin pulp

60g smoked bacon

2pcs peeled potatoes

2pcs cloves of garlic

1pc stalk of celery

1pc carrotpc onionrosemaryaged Piave cheesechopped parsleycinnamon powderclovesextra virgin olive oilsaltpepper

Method

1. For the Lamon bean soup recipe with barley, soak the beans in cold water overnight, then boil them for a couple of hours in a saucepan with plenty of water, flavored with the carrot, celery stalk and onion. At the end of cooking, set aside the cooking water and 1 large ladleful of beans. Cut the bacon, potatoes and pumpkin into chunks.Fry the bacon with 1 clove and a pinch of cinnamon for 2-3 minutes, add the pumpkin and continue cooking for 5 minutes; also add the potatoes and 1 clove of garlic crushed in their skins and cook for another 10-12 minutes; finally remove the garlic, add the beans and let them infuse for 5 minutes. Pour in 600 g of the beans’ cooking water, season with salt and cook for 20 minutes, then add another 200 g of the beans’ water, leave on the heat for another 15 minutes, then blend everything to obtain a cream. Boil the barley in plenty of salted water for 20 minutes and drain. Flavor 6 tablespoons of oil with a sprig of rosemary and 1 clove of garlic over the heat for 2-3 minutes. Mix the barley and the beans kept aside with the cream, season with the flavored oil,

«Lagane» and chickpeas, the Calabrian recipe

• Time50min

Ingredients

6 portions

FOR PASTA

200g flour 0

200g re-milled semolina plus a little

FOR THE DRESSING

250g boiled chickpeas

50g pillow

20g dried sweet pepper

4ripe tomatoeshalf a dry hot peppergarlicparsleyvegetable brothextra virgin olive oilsalt

Method

FOR PASTA

Step 1 For the «lagane» and chickpeas recipe, mix the flour with the semolina, then add 200 g of water, a little at a time, and mix until you get a homogeneous mixture. Sprinkle the work surface with a little semolina and knead the dough until it becomes smooth and homogeneous.

Step 2 Roll it out to obtain a 2 mm thick sheet and cut out strips 3 cm wide and 7 cm long («lagane»).

FOR THE DRESSING

Step 3 In a pan, fry 4 tablespoons of oil, 2 cloves of garlic crushed in their skins, the diced bacon, the chillies, the chopped tomatoes, a tablespoon of chopped parsley and a pinch of salt for 5 minutes. Add the chickpeas, cook for 2 minutes, stirring for 2 minutes, then add a couple of ladles of vegetable broth and continue cooking for another 3 minutes.

Step 4 Cook the «lagane» in plenty of salted water for 5-6 minutes, drain them, add them to the chickpea sauce, mix and serve, adding a drizzle of raw oil and a little chopped parsley if you like.

Lentil soup, the Umbrian recipe

Lentils, almost a symbol of the region, together with a myriad of wild plants, bloom between May and July, coloring the enchanting plain of Castelluccio

• Time 50min

Ingredients

4 people portions

300g Castelluccio di Norcia IGP lentils

150g tomato puree or 1 tablespoon of concentrate

30g a piece of slightly fatty raw ham

1onion

1carrot

1stalk of celery

1clove of garlic

1bay leafsageextra virgin olive oilsaltpepper

Method

1. Step 1 For the lentil soup recipe, boil the lentils in boiling water, flavored with bay leaf, for 20 minutes.
2. Step 2 Heat a couple of tablespoons of oil in a saucepan and fry the onion, carrot and celery cut into cubes, the peeled and crushed garlic and the ham for a couple of minutes; add the lentils with a part of the cooking water, the tomato sauce or concentrate and 2-3 sage leaves and continue cooking for 10-15 minutes over low heat, seasoning with salt and pepper and adding the remaining cooking of the lentils, if the soup dries out too much.
3. Step 3 Remove the garlic clove and serve the lentil soup with a drizzle of oil, accompanying it as desired with a slice of toasted bread.

Caciocavallo stuffed

• Time 45min

Ingredients

4 portions

400g chicory

8pcs rounds of semi-seasoned caciocavallo 1 cm thick

2pcs eggs

1pcs clove of garlicFlourbread crumbsfresh chilliextra virgin olive oilsalt

Method

1. Step 1 For the stuffed caciocavallo recipe, wash and chop the chicory; blanch it in salted water for 1 minute, drain and squeeze it gently. Brown it in a pan with 3-4 tablespoons of oil, the crushed garlic, with their peel, and a few pieces of chilli pepper for 4-5 minutes. Remove the garlic and coarsely chop the chicory.
2. Step 2 Distribute the chicory on 4 rounds of caciovallo, then close like a sandwich with the other 4 rounds and press gently to make them adhere.
3. Step 3 Dip the 4 caciocavallo «sandwiches» first in the flour, then in the beaten egg and finally in the breadcrumbs. Repeat the operation for a second time, then bake at 200°C for 15 minutes.

Zeppole di San Giuseppe

Ingredients

6 pieces

FOR THE CHOUX PASTA

250g water

150g 00 flour

100g butter

4small eggs

1pinch of fine salt

FOR THE CUSTARD CREAM

250g milk

70g granulated sugar

60g yolk

25g corn starch

2lemon peels

1edible gelatin sheet

1vanilla pod

TO COMPLETE

4 black cherries blacksmithspowdered sugar

Method

FOR THE CHOUX PASTA

Step 1 Heat the water with the butter in a pan. When it comes to a boil, add the sifted flour all together. Stir with a wooden spoon until the mixture is compact and homogeneous, detaching itself from the sides of the pan.

Step 2 Transfer it to a bowl and let it cool. Then add the eggs, incorporating them well into the pasta, one at a time, mixing with a whisk. In the end you will get a fairly fluid but consistent paste.

Step 3 Collect it in a pastry bag with a starry nozzle (a little trick: before filling the pocket, to prevent the mixture from coming out of the nozzle, tuck the pocket inside the nozzle “plugging” it; when you have finished filling it, just pull the pocket to remove the crease).

Step 4 Form the donuts on a baking sheet lined with parchment paper, create small donuts of about 8 cm in diameter, with a hole in the center of about 2 cm. Make two turns for each ring.Step 5Cut the baking paper into small squares, under each donut. Fry the donuts in peanut oil at 170°C, initially dipping them with the paper, upside down. After 1 minute, remove the paper with pliers and turn the zeppole over, drain them after another minute and let them dry on kitchen paper.

FOR THE CUSTARD CREAM

Step 6 Soak the gelatin in cold water. Heat the milk in a saucepan with the vanilla opened lengthwise and two lemon zests, heat the milk slowly, to give the vanilla and lemon time to release their aromas, and bring it almost to the boil, at about 90° c.

Step 7 Meanwhile, beat the egg yolks with the sugar and cornstarch in a bowl until the mixture is frothy and smooth. Pour the hot milk, filtering it, over the yolks, a little at a time and mix.

Step 8 Return the mixture to the heat and cook over low heat, stirring for 2-3 minutes until the cream thickens. Add the squeezed gelatine and dissolve it in the cream, then pour it into a bowl and let it cool covered with plastic wrap.

TO COMPLETE

Step 9 Collect the cream in a pastry bag with a slightly smaller starry nozzle, and stuff the zeppole in the centre. Make small holes on the edges and stuff them inside as well. 
Finally, place a sour cherry in syrup on the cream and sprinkle with icing sugar.

Spaghetti carbonara

Spaghetti alla carbonara finds its territorial roots in the pasta “cacio e ova” from Lazio, prepared by both shepherds and woodcutters who went to the mountains to make charcoal: the “carbonari” (hence the name of the dish), brought with this pasta, to be eaten even cold, while they watched over the coal pits. 

The recipe, however, has a  particular story : events that took it out of its area of ​​origin crossed paths with this pasta. It is said, for example, that the addition of bacon to the original formula is due to American soldiers. Carbonara, in fact, became famous earlier in America than in Italy. Returning later to local ingredients, the  bacon gave way to a more typical guanciale, and the carbonara has been stripped of all the additions that have modified its basic formula over the years, such as cream, which was intended to make the egg-based sauce creamier, or the onion added to the sautéed sauce. Smoked pancetta, the Italian “version” of bacon, should not be used either, although many prefer it to the more rustic guanciale. 

The “pure” recipe of the dish therefore includes only 5 ingredients: pasta, pecorino cheese, eggs, bacon and pepper.

Ingredients

4 people

350g spaghetti

120g pillow

4yolks

30g pecorino

20g grated parmesanextra virgin olive oil

sale

pepe

Procedure

Step 1 Cut the bacon into sticks.

Step 2

Collect the yolks in a bowl. Pepper them, add a mix of grated pecorino and parmesan, a pinch of salt and mix with a whisk. Dilute the mixture with 40-50 g of cold water.

Step 3
Cook the spaghetti. Then brown the bacon in a pan over low heat with 3 tablespoons of extra virgin olive oil, making sure that it is ready together with the pasta (calculate 7-8 minutes for the bacon).

Step 4
Drain the spaghetti al dente without dripping too much and put them back in the hot casserole. Season them with the freshly browned bacon and its fat. Mix well.

Step 5
Immediately after, pour the yolk mixture over the pasta, mix quickly and serve immediately.

Step 6
Complete with grated pecorino and a grind of pepper.

Carfogn, the typical sweets of Belluno

• Time 2h 15min

Ingredients

35 piece portions

For the dough

500g flour

100g granulated sugar

90g butter

60g dry white wine

35g apple brandy

1pcs eggs

1pc yolksaltpowdered sugarpeanut oil

For the stuffing

75g poppy seeds

40g dark chocolate

40g dry biscuits

40g sugar

35g milk

20g apple brandy

Method

1. Step 1 For the carfogn recipe, mix the flour, granulated sugar, butter and a pinch of salt; then mix with the egg, the yolk, the wine and the brandy. Cover the dough and place it in the refrigerator for 1 hour.
2. Step 2For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate in a bain-marie. Coarsely chop the biscuits. Blend the poppy seeds with the sugar, then mix in the biscuits first, then the chocolate, finally the milk and brandy. Leave to rest for 10 minutes, then transfer the filling to a piping bag. Roll out the dough to obtain 2 rectangular sheets of 2-3 mm thick. Distribute small knobs of filling on a pastry at a distance of 5-6 cm from each other.
3. Step 3Cover with the second sheet, pressing along the edges to eliminate the excess air, then cut out the rectangular carfogn with the help of a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they begin to brown. Drain them on kitchen paper, sprinkle them with icing sugar and serve immediately.

Sardinian culurgiones

Let’s travel to Sardinia with the traditional recipe of this first course full of history of our cuisine

Time 2h
Culurgiones are pasta ravioli filled with potatoes, cheeses and typical aromas from Ogliastra, the central-eastern area of ​​Sardinia . Similar in shape to oriental ravioli, characteristic for the ear-shaped closure, they are a typical format of the Sardinian agro-pastoral tradition, and were born as a poor dish: thanks to the skill of the housewives in rolling out thin sheets of pasta and working them, they spread throughout various areas of the island, where the filling gradually adapted to the availability offered by the territory. This is why they are found in various variations , for example filled with chard and ricotta instead of potatoes. They are generally served with a tomato sauceand Pecorino. These ravioli are found throughout the island and are often homemade, but in Ogliastra the “Culurgionis d’Ogliastra Igp” are produced which, since 2020, have been protected by a dedicated protection consortium.

Ingredients
8 portions
800g peeled tomatoes
500g yellow-fleshed potatoes
150g 00 flour
100g aged Sardinian pecorino
100g fresh Sardinian pecorino
100g re-milled durum wheat semolina
15mint leaves
2garlic cloves
1bay leaf
extra virgin olive oil
salt
pepper

Method

Step 1
For the culurgiones recipe, mix flour and semolina, 2 tablespoons of oil and a pinch of salt and mix them with 150 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest for 1 hour.

Step 2
Boil the potatoes, peel and mash them. Chop 1 clove of garlic, brown it in a pan with 2 tablespoons of oil for 30 seconds and add it to the potatoes with the chopped mint leaves, the 2 grated pecorino cheeses and 2 tablespoons of oil, seasoning with salt and pepper.

Step 3
Roll out the dough into a sheet of 1 mm thickness. Cut out about fifty discs (ø 7 cm). Distribute 1 tablespoon of filling in the center of each disc, then close it again, pinching the edges alternately and overlapping a little to give the classic «ear» shape.

Step 4
Cook the culurgiones in salted water until they float to the surface.

Step 5
For the sauce, brown 1 clove of garlic with its peel and 1 bay leaf with 4 tablespoons of oil; add the peeled tomatoes cut into pieces and cook for 15 minutes; season with salt and pepper. Eliminate the garlic. Season the culurgiones with the tomato sauce and serve with basil to taste.

Lazio ricotta tart

The Lazio ricotta tart is an enveloping and delicate regional dessert, thanks to the filling of fresh ricotta, candied fruit, dark chocolate and a citrus aroma

1h 30min
Ingredients
8-10 people portions
500g fresh ricotta
300g farina
240g sugar
150g butter
60g candied fruit
50g dark chocolate
6yolks
1egg
lemon
orange
latte
sale
Procedure

FOR THE SHORTCRUST PASTRY

Step 1
Mix the flour with the butter, 100 g of sugar and a pinch of salt, until you get a set of crumbs. Incorporate 2 egg yolks and 1 egg and the grated rind of 1/2 lemon and mix to obtain a homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.

FOR THE STUFFING

Step 2
Blend the ricotta with 3 egg yolks, the grated rind of 1/2 lemon and 1/2 orange, 140 g of sugar in a blender. Then add the candied fruit and the chocolate, both cut into small pieces.

Step 3
Roll out the shortcrust pastry to a thickness of 3 mm and completely line a tart mold (ø 26 cm) with it. Re-knead the scraps of dough, roll them out again and cut out the strips for the topping, using a notched wheel.

Step 4
Pour the filling into the mould, cover it with the strips, arranging them in a grid. Brush the strips of shortcrust pastry and the edge with 1 egg yolk beaten with a drop of milk. Bake at 180°C for about 35 minutes. Let the tart cool before cutting it.

Married pignato of Campania

A lesser known Easter recipe is the pignato maritato, a typical Campanian second course that combines a marriage of flavors in a hot broth, between meat and leafy vegetables 

4h
Ingredients
10 portions
1 kg hen
1Kg broccoli
800g beef muscle
600g Neapolitan sausage
500g escarole
500g cabbage
500g friarielli
400g cost
400g dandelion
300g borage
3pcs celery sticks
2pcs carrots
1pc onion
parsley
timo
laurel
cloves
pane casareccio
sale
pepper in grains

Procedure

Step 1
For the Campania pignato maritato recipe, pour 5 liters of water into a very large saucepan and cook the hen divided in half, the beef muscle cut into large pieces, the celery, carrots and onion for 2 hours and 30 minutes , whole with the peel, flavoring with 2 stalks of parsley, 3 sprigs of thyme, 3 bay leaves, 1 clove, 10 peppercorns and a pinch of salt. At the end add the Neapolitan sausage and continue cooking for another 30 minutes.

Step 2
Leave the broth to cool for 1 night, degrease it and filter it, keeping the meat aside.

Step 3
Bone the hen, remove the skin and fray the meat. Cut the beef pulp into small pieces, removing fat, nerves and connective tissue. Remove the casing from the sausage and cut it into slices.

Step 4
Clean the escarole, the ribs, the dandelion, the borage, the cabbage and the broccoli; divide the broccoli into florets. Bring the filtered broth to the boil and boil the vegetables for 10 minutes; add the meat and cook for another 5 minutes.

Step 5
Toast a few slices of bread in a pan. Divide the soup into plates and serve with toasted bread, seasoning with grated cheese to taste.

Sciara rabbit with olives and pears

The sciara is an accumulation of solidified lava, the natural habitat of the wild rabbit typical of the Etna area. Much loved in Sicilian cuisine, it is prepared in many ways, from simple skewers to sweet and sour versions more similar to the one proposed here

Time 1h 20min
Ingredients
6 portions
1Kg a rabbit
350g vegetable broth
100g olives
4small pears
1carrot
1onion
sugar
1stalk of celery
garlic
Flour
lemon
dry white wine
extra virgin olive oil
salt
pepper
Method
Step 1
For the recipe of rabbit from sciara with olives and pears, gut the rabbit, wash it and cut it into pieces. Flour them and brown them in a pan with 3 tablespoons of oil, turning them, for about 7-8′. Shade with half a glass of wine, salt and pepper.

Step 2
Brown the chopped carrot, celery and onion in a pan with a drizzle of oil, together with a peeled and minced garlic clove. Add the vegetables to the rabbit, cover with the broth and cook for about 45′.

Step 3
Peel the pears, cut them into quarters and blanch them in boiling water with half a lemon and 2 tablespoons of sugar, then drain.

Step 4
Add the olives to the rabbit which is cooking 10′ before the end; 5 minutes before finally add the pears. Turn off and serve.

Sardinian pàrdulas

Do you know them? These are Sardinian pàrdulas, small baskets that enclose a radiant sun of sheep ricotta and saffron

Time 2h 30min
Ingredients
8 portions
400g drained ricotta
320g re-milled durum wheat semolina
100g grated fresh cow’s cheese
100g granulated sugar
25g butter
2yolks
1egg
1orange
1lemon
1saffron sachet
salt
Method
Step 1
For the Sardinian pàrdulas recipe, mix 250 g of semolina with 100 g of warm water, 1 teaspoon of lemon juice and a pinch of salt, working the mixture for about 15 minutes, then add the butter, a little at a time. Shape the dough into a ball, wrap it in plastic wrap and place it in the refrigerator to rest for about 1 hour.

Step 2
Prepare the filling: mix the ricotta, the grated cheese, the sugar, a pinch of salt, the saffron and the grated rind of 1 lemon and 1 orange. Mix the yolks and beaten egg together, finally adding 70 g of semolina.

Step 3
Roll out the dough into a thin sheet and cut out about 16-18 discs (ø 10 cm). Distribute a good spoonful of filling in the center of each disc, then lift the edge and pinch it, to create a notched decoration.

Step 4
Bake the pàrdulas at 150 °C for 30 minutes, let them cool and serve.

Spaghettoni alla gricia

Gricia pasta is a typical first course of Lazio cuisine, sister of the famous carbonara, amatriciana and cacio e pepe, but “lighter”, no eggs or tomato, but bacon and pecorino cannot be missing.

Time 25min
Ingredients
6 people portions
500g spaghettoni
200g pillow
150g pecorino
salt
pepper

Method

Step 1
To prepare the saghettoni alla gricia, boil plenty of water in a saucepan.

Step 2
In the meantime, cut the guanciale into strips; brown it in a large frying pan for about 2 minutes, so that it releases its fat and becomes a little crunchy.

Step 3
Lightly salt the water and boil the spaghetti for the time indicated on the package.

Step 4
Drain them al dente with a slotted spoon, transferring them directly into the pan with the guanciale.

Step 5
Toss them quickly, sprinkle with about 100 g of pecorino and let it melt in order to cream the pasta.

Step 6
Finally, pour it into a bowl, add the remaining pecorino cheese, plenty of pepper and serve immediately.

Scammaro omelettes

An omelette that could not even be called that, since there are no eggs as in the more classic Neapolitan preparation with spaghetti.

Time 1h 10min
Ingredients
6 people
200g spaghettini
15g pine nuts
10g raisins
3anchovy fillets in oil
parsley
bread crumbs
salted capers
extra virgin olive oil
salt
pepper
Method
Step 1
For the recipe for Scammaro frittatine, the modern version of the typical Neapolitan dish, boil the spaghettini, draining them al dente.

Step 2
Soak 2 teaspoons of capers to remove excess salt.

Step 3
Season the spaghettini with 2 tablespoons of oil, salt, pepper and chopped parsley. Distribute them in small pans (ø 10 cm) with a drizzle of oil and 1 teaspoon of breadcrumbs, forming 6 «frittatas». Cook them for 5 minutes on each side, until they become crispy.

Step 4
Blend about fifteen parsley leaves with the desalted capers, pine nuts, anchovies, raisins and about 70 g of oil, a pinch of salt and pepper. You will get a consistent sauce. Serve it together with the spaghetti omelettes.

Italian green scrippelle with ham

Scrippelle are a typical dish from Abruzzo, specifically from Teramo, today we dyed them green, stuffed, breaded and fried

Time 1h 20min + 30min rest
Ingredients
8 people
FOR THE SCRIPELLES
150g flour
50g cleaned spinach
6egg
peanut oil
salt
FOR FILLING AND FRYING
250g caciocavallo
200g sliced ​​cooked ham
4lettuce hearts
3egg
bread crumbs
peanut oil
salt
Method

FOR THE SCRIPELLES
Step 1
Blanch the spinach in boiling salted water for 1 minute, cool it in cold water, drain and squeeze it.

Step 2
Mix the eggs in a bowl and beat them with a whisk. Collect the flour in another bowl, pour in the beaten eggs, incorporating them a little at a time, then dilute with 200 g of water. Mix until you get a smooth batter.

Step 3
Take a ladle, blend it together with the squeezed spinach, then add it to the rest of the batter, which will turn light green. Let it rest for 30 minutes.

Step 4
Cook the crepes (about 16) in a small pan (ø 18-20 cm) lightly greased with a drizzle of oil, turning them when the edges start to detach from the pan, and cook them on the other side for another 1 minute.

FOR FILLING AND FRYING
Step 5
Distribute the slices of ham on the crepes, add the grated caciocavallo and close them in a roll.

Step 6
Beat 3 eggs and dip the rolls in them, then roll them in the breadcrumbs and let them rest for 15 minutes.

Step 7
Finally, fry them in peanut oil at 190 °C for 30 seconds, until they are golden brown. Serve them accompanied with lettuce hearts, salting only at the end.

Mussels au gratin, the Apulian recipe

In Puglia the appetizer smells of the sea, let’s prepare together the easy and appetizing recipe of mussels au gratin Puglia style

Time 40 min
Ingredients
4 people
1Kg mussels
100g breadcrumbs
100g grated pecorino cheese
2garlic cloves
dried oregano
chopped parsley
salt
extra virgin olive oil
Method
Step 1
For the mussels au gratin recipe, clean the mussels and let them open in a saucepan with 1 clove of garlic; remove the empty shells and filter the cooking liquid through a strainer lined with kitchen paper.

Step 2
Mix the breadcrumbs, the pecorino cheese, 1 clove of minced garlic, a handful of dried oregano and a nice spoonful of minced parsley, obtaining the filling. Season with salt, if needed.

Step 3
Place the mussels on a baking sheet, sprinkle them with the filling, season them with a drizzle of oil and a few tablespoons of their cooking liquid and bake them at 200°C in grill mode for 4-5 minutes.

Capunsei, the traditional recipe

These tapered gnocchi, known in the Mantua area since the time of the Gonzagas, are one of the many examples of the reuse of leftover bread in our home kitchen

Time 45min + 2h rest
Ingredients
8 people
500g dry wholemeal bread
400g vegetable broth
100g butter
60g Grated Grana Padano Dop
2egg
nutmeg
sage
salt
Method
Step 1
For the traditional capunsei recipe, blend the dry bread very finely, obtaining a coarse flour. Salt it and perfume it with a pinch of nutmeg.

Step 2
Melt 50 g of butter without letting it brown, then pour it on the blended bread; work with your fingers so that the bread absorbs the butter.

Step 3
Bring 400 g of broth to the boil, pour it immediately over the bread and mix. Spread the dough out on the work surface to let it cool, then add the grated parmesan and the eggs.

Step 4
Shape the dough into a ball and let it rest, covered, for 2 hours. Then divide it into loaves and then into 3-4 cm long dumplings; smooth them out by rolling them between your hands.

Step 5
Cook them in boiling salted water, draining them when they come to the surface.

Step 6
Melt the remaining butter in a pan with a dozen sage leaves until it turns hazelnut. Season the capunsei with the melted butter with sage and grated parmesan.

Schlutzkrapfen

Delicious crescents of fresh filled pasta typical of South Tyrol. Depending on the area, you will also find them stuffed with wild herbs or beetroot, to be seasoned with butter, chives and lots of love

1h
Ingredients
4 portions
150g rye flour
150g boiled spinach
100g ricotta
100g wheat flour
an onion
a clove of garlic
an egg
grated nutmeg
chives
grated Parmesan
pepe
burro
extra virgin olive oil
sale
Procedure
Step 1
For the schlutzkrapfen recipe, emulsify 60 g of warm water with the egg, 1 tablespoon of oil and a pinch of salt in a bowl. Arrange the two flours on a pastry board, create a hole in the centre, pour in the mixture of water and egg and incorporate it until you obtain a smooth and homogeneous mixture. Wrap the dough in plastic wrap and let it rest in the fridge for 30′.

Step 2
Thinly slice the spinach. Chop the garlic and onion and brown them in a pan with a knob of butter and 1 tablespoon of oil. Add the spinach, season with salt, cook over low heat for 5′ and switch off. Add the ricotta, 1 tablespoon of parmesan and a pinch of nutmeg and pepper to the spinach mixture. Work the dough quickly so that it does not dry out, rolling it out into 1-2 mm thick sheets.

Step 3
Cut out discs with a pastry cutter (ø 7 cm) and place a teaspoon of spinach mixture in the centre. Fold the discs of pasta in half over the filling, obtaining crescent-shaped ravioli. Melt 20 g of butter. Cook the ravioli in boiling salted water for 1-2′. Drain and season with plenty of grated parmesan cheese, melted butter and chives.

Neapolitan Pagniuttielli, the step-by-step recipe

They are usually stuffed with cracklings, hard-boiled eggs, salami and cheese. But also in Campania they are found in many other versions. Prepare the dough and try them with all three of the suggested fillings.

1h 30min + 3h rest
Ingredients
6-8 pieces
FOR THE BABY PANS
450g farina 00
50g re-milled durum wheat semolina
50g lard
25g fresh brewer’s yeast
10g sale
1egg
FOR THE FIRST FILLING
400g desalted cod
80g latte
50g panna
3spring onions
fennel
citron peel
extra virgin olive oil
pepe
FOR THE SECOND FILLING
150g sugar
2lemon peels
2pere
300g Provolone
olio
pepe
FOR THE THIRD FILLING
300g dandelion
100g parmesan
100g dried tomatoes in oil
60g capers
sesame oil
sale
Procedure
FOR THE FIRST FILLING
Step 1
Cod, spring onion and fennel (by Joëlle Néderlants). Cook 400 g of desalted cod in slices in a saucepan with 6 tablespoons of extra virgin olive oil, 80 g of milk, a tuft of fennel, for 10-12 minutes from the boil, with the lid on. Remove the fennel, peel the cod and blend it with its liquid and 50 g of cream. Slice the white part of 3 spring onions and sauté them in a pan with oil for 3-4 minutes; chop the green part with a tuft of fennel. Spread the cod on the dough, add the spring onions, fennel, chopped citron peel and pepper. Sprinkle the buns with fennel seeds before baking.

FOR THE SECOND FILLING
Step 2
Candied pears and Provolone del Monaco Dop (from an idea by Rosanna Marziale, chef of the Le Colonne restaurant). Dissolve 150 g of sugar in 200 g of water, with 2 lemon zests. When boiling, add 2 diced peeled pears and cook for 20 minutes. Grate 300 g of Provolone on the oiled dough, add the drained pears and pepper.

FOR THE THIRD FILLING
Step 3
Dandelion, cherry tomatoes and capers (from an idea by Matteo Aloe, chef and co-founder of the Berberè pizzeria). Wither 300 g of chopped dandelion in a pan with sesame oil and salt. Brush the dough with sesame oil, distribute the dandelion, 100 g of Parmesan cheese, 100 g of dried tomatoes in oil, 60 g of capers. Sprinkle the buns with sesame seeds before baking.

FOR THE BABY PANS
Step 4
Dissolve the yeast in 280 g of warm water.

Step 5
Mix the flour with the semolina and arrange them in a fountain.

Step 6
Pour the water with the yeast into the centre.

Step 7
Start kneading, then add the cold lard, cut into small pieces. Mix the ingredients and, at the end, add the salt.

Step 8
Continue to knead the dough for 8-10 minutes, until it takes on consistency, becoming smooth and homogeneous.

Step 9
Gather it into a ball, place it in a greased bowl, cover with plastic wrap and let it rise for about 2 hours.

Step 10
Finally, roll out the dough on a floured surface, first with your hands.

Step 11
Then continue with the rolling pin, up to a thickness of 5 mm.

Step 12
Brush one edge with beaten egg.

Step 13
Distribute the chosen filling on top, leaving the strip with the egg free.

Step 14
Roll the dough up on itself, sealing the roll with the brushed strip. Wrap it in plastic wrap and put it in the freezer for 15 minutes.

Step 15
Then cut it into 6-8 slices.

Step 16
Place them on a baking tray lined with baking paper, well spaced; let them rise for 1 hour covered with a cloth (try not to put it too much in contact by creating supports on the sides of the pan). Once risen, brush them with beaten egg and bake at 180°C for 35-40 minutes.

Step 17
Remove from the oven, leave to cool and enjoy.

Fish omelette

Time 50min
Ingredients
8 portions
300g fry fish
12pcs eggs
Flour
chopped parsley
milk
peanut oil
extra virgin olive oil
salt
pepper
Method
For the fish omelette recipe, clean the fish and remove the heads; rinse and dry them very well, then flour them and fry them in peanut oil until they are golden brown. Drain them on kitchen paper and salt them. Let them cool. Beat the eggs in a bowl and add 1 spoonful of parsley, salt, pepper and 2-3 spoonfuls of milk, then the fish cut into small pieces, keeping 1/4 of them aside. Cook the omelette in a pan with a drizzle of extra virgin olive oil: let it thicken for 4-5 minutes, then add the remaining fish. After 10 minutes, turn the omelette and finish cooking it on the heat or, without turning it, put it in the oven under the grill for another 5 minutes: it should remain soft in the centre.

Scapici

Let’s take a journey of taste in Basilicata, with a generous cuisine, a synthesis of strength and simplicity, and we present the recipe for anchovies a scapece.

Time 25min + 12h of marinade
Ingredients
6-8 servings
1Kg clean anchovies open like a book
200g white vinegar
3-4 fresh hot peppers
2-3 garlic cloves
whole wheat flour
mint
olive or peanut oil
salt
Method
Step 1
For the scapici anchovies recipe, flour the anchovies and fry them (a few at a time so as not to lower the temperature) in abundant oil at 175 °C for 2-3 minutes.

Step 2
Drain them on kitchen paper, then place them in a large baking dish.

Step 3
Boil the vinegar and 100 g of water with the garlic, 6-8 mint leaves, the chillies and a little salt for 2 minutes.

Step 4
Pour the hot marinade over the anchovies, let everything cool down, then put in the fridge to marinate for 12 hours.

Step 5
Good to know: scapece anchovies can be kept in the refrigerator for a couple of days.

Strascinati with watercress with baby squid

Strascinati are a durum wheat semolina pasta format typical of Puglia and Basilicata, similar to Puglia’s orecchiette or Molise’s cavatelli, but larger and more elongated, they welcome the most varied toppings, including those from the sea

Time 1h 30min
Ingredients
4 people
350g squid to clean
350g re-milled durum wheat semolina
120g watercress
garlic
parsley
fresh oregano
dry white wine
extra virgin olive oil
salt
Method
Step 1
For the recipe of watercress strascinati with baby squid, peel the watercress, boil it in boiling water for 5 minutes, drain it and squeeze it well; you will get about 60 g. Blend it with 100 g of water.

Step 2
Mix the semolina with the blended watercress and a pinch of salt, adding a few spoonfuls of water if the dough is too hard. Collect it in a ball, wrap it in plastic wrap and let it rest for 30 minutes.

Step 3
Clean the squids, cut them into pieces and cook them in a large saucepan with 1 clove of garlic, 20 g of white wine and 50 g of oil for 10 minutes, with the lid on; finally remove the garlic.

Step 4
Flour the work surface; divide the dough into small pieces and work it on the surface, obtaining loaves with a diameter of about 3 mm; cut them with a knife, obtaining cylinders about 4 cm long; Flour them lightly and drag them onto the work surface by pressing with three fingers: you will thus obtain the typical shape of strascinati (or long cavatelli).

Step 5
Cook the strascinati in plenty of boiling salted water, calculating a couple of minutes from when they come to the surface.

Step 6
Prepare an aromatic trite with a handful of parsley leaves and a sprig of fresh oregano leaves.

Step 7
Drain the strascinati in the squid casserole, add the aromatic mince and cook for a couple of minutes before serving.

Sicilian cunzato bread

Pane cunzato is a typical Sicilian recipe of humble origins. Poor ingredients that combined with care guaranteed, in times of misfortune, a dignified meal and a full stomach. Today we offer it to you in an aperitif format, in fact the sandwich is not stuffed but simply seasoned and garnished, to be served cut into easy pieces, to be enjoyed in company

Time 25min
Ingredients
6-8 people portions
400g 1 loaf of durum wheat bread with sesame
350g ready pulp of yellow cherry tomatoes
300g cherry tomatoes
60g fresh almonds
50g anchovy fillets in oil
extra virgin olive oil
basil
salt
pepper
Method
Step 1
For the Sicilian cunzato bread recipe, cut the loaf of bread in half lengthwise and season the breadcrumbs with a couple of tablespoons of oil; toast it in a pan only on the crumb side until it turns golden.

Step 2
Season the tomato pulp with 1 tablespoon of oil and salt and spread it on the bread. Divide the two half loaves into slices.

Step 3
Cut the cherry tomatoes and season them too with salt, oil, pepper and basil.

Step 4
Distribute them on the slices of bread and complete with the anchovy fillets in oil and the chopped almonds.

Montanarine

The Neapolitan montanarine or fried pizzas are a street food appetizer of the Campania tradition. It’s impossible to resist him, one bite is enough to lose your mind

Time 2h+ 2h 45min of leavening
Ingredients
20 pieces
600g 00 flour
500g tomato puree
400g milk
30g lard (alternatively 30 g of extra virgin olive oil)
10g fresh brewer’s yeast
1yolk
garlic
basil
Parmigiano Reggiano Dop
peanut oil
salt
extra virgin olive oil
Method
Step 1
For the montanarine recipe, dissolve the yeast in the milk and mix it with the flour (if the mass is too hard, add a few tablespoons of water); add the yolk, then the lard, mix well, add 12 g of salt and continue to knead for another 10 minutes, until you get a smooth and homogeneous dough. Flour it lightly, knead it a little more by hand, then roll it into a ball, wrap it in plastic wrap and let it rise outside the refrigerator for about 2 hours. The dough will grow inside the film, until it almost triples in volume.

Step 2
Heat 3 tablespoons of extra virgin olive oil in a saucepan with ½ clove of poached garlic and, when the oil is very hot, add the tomato purée, flavor with a handful of basil leaves and cook in a covered saucepan until boiling; remove the lid and continue cooking, over low heat, for 1 hour, adding salt to taste.

Step 3
Flour the work surface and divide the dough into balls of about 40 g each. Arrange them on a previously floured baking tray, cover with cling film and let them rise again for about 45 minutes.

Step 4
Finally, flatten the balls obtaining discs about 5 millimeters thick; fry them in very hot peanut oil, a few at a time, until they are puffy and golden. Drain them on kitchen paper.

Step 5
Season the montanare with 1 tablespoon of the sauce, a generous grating of Parmesan and a basil leaf. Serve them immediately.

Trieste-style cod, the traditional recipe

Among the emblems of poor cooking, it was the dish of Lent, when the religious rule forbade meat. Stockfish (in the Veneto area called cod), particularly cheap, has always been one of the most popular ingredients in the region’s cookbooks

Time 1h 30min
Ingredients
4 people servings
650g potatoes
500g wet stockfish
80g anchovy fillets
parsley
extra virgin olive oil
salt
Method
Step 1
For the recipe of Trieste-style cod, the traditional recipe, chop the anchovies with a sprig of parsley. Rinse the stockfish and cut it into bite-size pieces. Peel the potatoes and slice them very finely, preferably with a mandolin.

Step 2
Grease a baking dish with a drizzle of oil and arrange a layer of potatoes. Salt them, drizzle them with oil, then arrange a few pieces of stockfish and a little chopped anchovies on top and continue in this order until all the ingredients are used up, ending with a layer of potatoes.

Step 3
Season with salt, another drizzle of oil and wet with 1/2 glass of water. Bake at 170°C for about 1 hour, until the potatoes are golden and tender. Serve immediately.

Step 4
Good to know: throughout the Venetian tradition, cod means stockfish, therefore dried cod, and not salted cod.

Sicilian cannelloni

Stuffed cannidduni are a festive dish, with their rich beef and caciocavallo filling and the egg protein supplement used for the gratin making them dazzling, as they should be for special occasions.

Time 1h
Ingredients
4 people servings
800g beef stew in red wine
500g sheets of egg pasta
200g caciocavallo
2egg
extra virgin olive oil
salt
pepper
Method
Step 1
For the Sicilian cannelloni recipe, cut the dough into rectangles of about 8×12 cm. Immerse them for a few moments in boiling salted water, drain and spread them out, without overlapping them, on some tea towels; let cool.

Step 2
Chop the stew quite finely with a knife, flavor it with 100 g of grated caciocavallo, mix and season with salt and pepper.

Step 3
Distribute the meat on the rectangles of pasta and wrap starting from the short side so as to obtain the cannelloni.

Step 4
Place them in an oiled baking dish, sprinkle with the rest of the grated caciocavallo and cook in the oven at 180°C for 15-20 minutes.

Step 5
Remove from the oven and sprinkle with the beaten eggs, bake again under the grill for 7-8 minutes, remove from the oven and serve.

Tigelle montanare

Tigelle owe their name to the red-hot terracotta discs with which they were once cooked, stacked one on top of the other, in the typical round shape. Inserted among the Traditional Agri-Food Products (Pat) of Emilia, they are typical of the province of Modena

Time 1h
Ingredients
6-8 people portions
500g flour
60g lard
50g lard
40g brewer’s yeast
garlic
rosemary
salt
Method
FOR THE TIGELLE
Step 1
Mix the flour with a pinch of salt, the lard and the yeast, dissolved in 250 g of warm water.

Step 2
Mix the ingredients until you get a homogeneous dough. Let it rise covered for about 1 hour in a warm place.

Step 3
Then roll it out to a thickness of 4-5 mm; cut the dough with a round cutter of about 8 cm in diameter.

Step 4
Cook the discs on waffle irons greased with a little lard (alternatively, on a plate, also greased with a little lard, turning the tigelle over).

TO COMPLETE
Step 5
Chop the lard together with a small piece of garlic and the needles of a sprig of rosemary.

Step 6
Cut the tigelle in half and serve them with the lard mixture inside.

Step 7
To enrich you can complete with a mixture of porcini mushrooms, typical of the area, in salads and sautéed with chopped lard, and flavoring the tigelle in the pan with mushrooms (12 will be needed).

Pizzoccheri, the traditional recipe

It is buckwheat that links this dish to Valtellina, where it is a historical cereal, the protagonist of many typical preparations. From the outset, these tagliatelle included a sauce of butter, garlic and cheese, to which boiled vegetables were then added.

Tempo 1h 30min
Ingredients
4 people servings
THE PIZZOCCHERI
400g buckwheat flour
100g farina 00
sale
THE CONDIMENT
250g potatoes
200g cabbage leaves
120g butter
100g casera cheese
100g Grana Padano Dop
80g bitto cheese
2garlic cloves
sale
Procedure
FOR PIZZOCCHERI
Step 1
Mix the buckwheat flour and the 00 flour with about 250 g of water and a pinch of salt until you get a firm and smooth dough. Let it rest covered for 30 minutes.

Step 2
Then roll it out into a 2-3 mm thick sheet and cut out the pizzoccheri: strips about 5 mm wide and 7-8 cm long.

FOR THE DRESSING
Step 3
Cut the casera and bitto into thin slices. Peel the potatoes and cut them into chunks. Clean the cabbage, removing the central rib, and cut the leaves into small pieces.

Step 4
Boil the potatoes into chunks in a large pot of boiling salted water for about 5 minutes, add the cabbage cut into strips and the pizzoccheri and cook for about ten minutes.

Step 5
Meanwhile, heat the butter in a small saucepan with the garlic cloves until it begins to brown.

Step 6
Drain the pizzoccheri, cabbage and potatoes with a slotted spoon and arrange a first layer of them in a baking dish; sprinkle them with the sliced ​​cheeses and the grated parmesan, then drain the other pizzoccheri and proceed in layers until you finish the ingredients.

Step 7
Pour the golden butter onto the pizzoccheri and serve immediately.

Step 8
The alternative, instead of casera and bitto, semi-hard cow cheeses from Valtellina, you can also use Asiago or mezzano dairy.

Chicken in potacchio Ancona style

The term potacchio indicates a preparation cooked in a small sauce. It seems to derive from the French potage, to drink, or from the Germanic pott, pan: the chicken in potacchio cooks slowly until the meat becomes soft and the sauce takes on the consistency of a sauce

Time 1h 10min
Ingredients
4 people servings
1chicken
150g tomato puree
1onion
1clove of garlic
rosemary
dry white wine
extra virgin olive oil
salt
pepper
Method
Step 1
For the Ancona-style chicken in potacchio recipe, cut the chicken into 8 pieces.

Step 2
Heat 3 tablespoons of oil in a pan, preferably earthenware, and let the onion cut into thin slices wither. When it becomes transparent, add the garlic and let it brown.

Step 3
Add the chicken, salt, pepper and flavor over high heat for 3-4 minutes.

Step 4
Deglaze with 1/2 glass of wine, add the tomato puree, a little rosemary, lower the heat, cover with the lid and cook for 45 minutes, checking that the cooking liquid does not dry out too much: if necessary, sprinkle the meat with a little hot water.

Fresh fish burrida, the Ligurian recipe

As in many rustic soups, the fish are cooked all together, cut into slices (the word buridda, of Arab origin, really means «in small pieces») for about 1 hour and 30 minutes, eventually obtaining a tasty soup, in which the flavors mix in a single taste of the sea

Time 2h 15min
Ingredients
8 servings people
850g 1 tub gurnard or 1 redfish
700g croaker
680g 8 slices of monkfish
600g tomatoes
300g squid
250g baby octopus
150g onion
16 small red prawns
8 scampi
8 cuttlefish
extra virgin olive oil
dry white wine
dried oregano
salt
pepper
Method
Step 1
For the Ligurian recipe of fresh fish burrida, clean and fillet the gurnard and croaker, then peel the fillets and cut them into chunks. Cut the monkfish into slices. Clean the baby octopus, squid and cuttlefish.

Step 2
Blanch the tomatoes in boiling water, remove the peel and seeds and cut the fillets into cubes. Slice the onion.

Step 3
Assemble the casserole: distribute half of the onion and tomatoes on the bottom, greased with a drizzle of oil; add the fish slices, then the crustaceans and molluscs; cover the fish with the remaining onion and tomato.

Step 4
Wet with 2 glasses of wine, flavor with oil, dried oregano, salt and pepper and cook for about 1 hour and 30 minutes.

Cauliflower in batter, the recipe from Lazio

The best cauliflowers of Lazio come from the Castelli Romani; Among them stands out the big head broccoli of Albano Laziale which, with its compact inflorescences and beautiful green colour, is perfect for this frying in batter (which the sparkling water makes more airy)

Tempo 30min
Ingredients
6 people portions
400g cauliflower
200g farina
200g sparkling water
1egg
peanut oil
sale
pepe
Procedure
Step 1
For the Lazio recipe of cauliflower in batter, wash and trim the cauliflower; divide it into florets of the same size.

Step 2
Blanch them in salted water for 3 minutes; drain and dry them.

Step 3
Prepare the batter: mix the flour with the egg, salt and pepper in a bowl, adding the sparkling water a little at a time to avoid the formation of lumps.

Step 4
Dip the florets in the batter and dip them in the oil at 170°C until they are golden brown. Drain them on kitchen paper and serve immediately.

Fileja tropeani

Admiring Immacolata Naccari known as Imma as she prepares the fileja, Calabrian macaroni twisted around an underwire, is one of the memorable experiences that can be had in Tropea, and she explains: «the shape of the pasta is obtained by twisting the loaves around a thin stick, once obtained from the stem of a Mediterranean bush called disa or saracchio»

Tempo 1h
Ingredients
8 people
600g farina 00
400g durum wheat flour
fresh tomato sauce
extra virgin olive oil
basil
sale
Procedure
Step 1
For the Tropean fileja recipe, mix the two flours and sift them on the work surface. Form a crater in the center and start pouring 500 g of room temperature water a little at a time.

Step 2
Knead first with the prongs of a fork, then with your hands. Work vigorously with the palms for about 20 minutes, until the dough is smooth and elastic.

Step 3
Take some pieces and shape them into cords of about 5 cm; then slide them along a metal wire (fileja), until you get an 8-10 cm macaroni.

Step 4
Gradually place the fileja on a floured surface; cook in salted water for 6-8 minutes. Dress them with tomato sauce and basil leaves.

Sweet and sour rabbit

Sicily offers a very varied gastronomic tradition, thanks to the many influences of the dominations that have followed one another on the island over the centuries. Among the various heritages, the particular taste for sweet and sour is owed to the Arabs. In this dish, typical of the Agrigento area, the sweet and sour note is obtained by mixing the vinegar with the honey

Time 1h
Ingredients
4 people
1,5 kg 1 rabbit
300g eggplant
60g honey
2celery stalks
1onion
green olives
salted capers
parsley
white almonds
vinegar
extra virgin olive oil
salt
pepper
Method
Step 1
For the sweet and sour rabbit recipe, clean the rabbit, remove the innards and cut it into chunks. Brown them in a large rondo with 4 tablespoons of oil, roasting them on all sides for about 10 minutes, adding salt and pepper.

Step 2
Pit about 20 olives. Clean the celery stalks and cut them into small pieces; peel the onion and slice it. Rinse 1 tablespoon of capers from the salt. Mix olives, celery, onion and capers and season with salt and pepper.

Step 3
Shade the rabbit while cooking with 130 g of vinegar and add the honey. Cook for 2 minutes, then add the mixed vegetables. Cover, lower the heat and cook for about 10 minutes.

Step 4
Peel the aubergine and cut it into small pieces. Cook it in a pan with 4-5 spoons of oil, for about 10 minutes, making it brown. Finally add the aubergines to the rabbit and cook for another 10 minutes, turning the pieces of meat from time to time. Turn off and leave to cool.

Step 5
Serve the rabbit with the vegetables, completing with the chopped parsley and the chopped almonds.

Linguini alla puttanesca

Let’s dive into the Neapolitan flavors of this appetizing puttanesca pasta, “aulive ‘e chiapparielli”

Time 35min
Ingredients
4 portions
400g peeled tomatoes
350g linguini
80g Gaeta olives
40g desalted capers
2pcs anchovy fillets in oil
garlic
chili
parsley
extra virgin olive oil
salt
Method
Step 1
For the recipe of linguine alla puttanesca, fry 1 clove of garlic, a piece of chilli pepper and the anchovies in plenty of oil until they have melted.

Step 2
Remove the garlic and add the tomatoes, crushing them with a spoon; add the olives, pitted and cut into small pieces, and the capers. Cook for 10-15 minutes.

Step 3
Meanwhile, boil the linguine in boiling salted water. Drain them al dente and pour them into the pan with the sauce. Complete the pasta with a handful of chopped parsley and serve.

Bean and chestnut soup

From Basilicata come the Sarconi IGP bean and the «marroncini» of Melfi, in a rustic combination to be enjoyed in a warm and comforting soup

Time 2h + 12h soaking
Ingredients
4 people
250g dried borlotti beans
250g boiled chestnuts
100g 1 slice of stretched bacon
garlic
pepper powder (alternatively paprika)
homemade bread
extra virgin olive oil
salt
Method
Step 1
For the bean and chestnut soup recipe, soak the beans in room temperature water for 12 hours. Drain them, collect them in a saucepan with plenty of water.

Step 2
Boil them for about 1 hour and 40 minutes, turn off the heat and add salt. Let them rest for 5 minutes.

Step 3
Brown 1 whole, peeled clove of garlic in a pan with a drizzle of extra virgin olive oil. Add the diced bacon with a little pepper powder (or paprika) and roast for 3 minutes.

Step 4
Add the boiled chestnuts to the bean casserole, heat and cook together for 10 minutes, then add the browned bacon.

Step 5
Serve the soup accompanying it with toasted croutons. You can garnish, if you like, with aromatic herbs such as sage or bay leaf.

Cavatelli with pork sauce

The Molise recipe of homemade cavatelli, a pleasure-loving dish rich in history, reminiscent of the vast Italian tradition of fresh handmade pasta

Time 2h 30min
Ingredients
4 people
FOR PASTA
125g re-milled durum wheat flour
125g 00 flour
extra virgin olive oil
FOR THE SAUCE
800g peeled
400g pork shoulder or neck pulp
300g pork ribs
100g sausage
50g grated pecorino
2 garlic cloves
1 onion
dry white wine
parsley
extra virgin olive oil
salt
pepper
Method
FOR THE SAUCE
Step 1
Heat 2-3 tablespoons of oil in a large saucepan, add the whole peeled garlic cloves and the peeled onion, also whole; cook for a couple of minutes, then add the meat cut into pieces and the ribs; brown the meat on all sides for 6-8 minutes over high heat, blend with ½ glass of wine; let it evaporate, add the peeled tomatoes, ½ ladle of water, cover and cook over low heat for about 1 hour and 30 minutes, stirring occasionally and adding water if the sauce becomes too narrow.

Step 2
Remove the casing from the sausage, cut it into pieces and add it to the sauce, cooking for another 30 minutes; season with salt and pepper.

Step 3
Keep the meat aside (you can serve it as a second course or use it to prepare meatballs).

FOR PASTA
Step 4
Mix the two flours with 130-140 g of water and 1 tablespoon of oil. Knead the dough well, gather it into a ball and let it rest for 30 minutes.

Step 5
Divide the dough into cylindrical strips (ø 1 cm); cut each strip into 1 cm long chunks; drag each piece of dough onto the work surface with a fingertip to give the classic shape of the cavatello.

Step 6
Cook the cavatelli in plenty of boiling salted water and drain them when they float to the surface. Dress them with the pork sauce and serve them with 1 tablespoon of chopped parsley and the pecorino cheese.

Ciambella di San Biagio

In the past it was blessed in church to ask for protection against sore throats. Familiar, fragrant, it is good with vin santo or caffellatte

Time 1h 15min
It is always fascinating to discover the rituals that concern the preparation of food in Italy, that of bread and desserts in particular. This donut is widespread throughout Abruzzo , large or small, and is prepared for San Biagio day, February 3. Tradition has it that this saint helps protect against throat ailments, as well as being the protector of the lanai. During his imprisonment (he was locked up by the Romans because he didn’t want to renounce his Christian faith) he miraculously saved a young man who had a bone stuck in his throat. He was tortured with the iron combs then used to card the wool, before being beheaded on February 3, 313 AD The donuts, therefore, recall the miracle performed by San Biagio and are cooked on February 2, blessed in church and then eaten February 3, to ward off throat diseases, once very dangerous especially for children. In the city of L’Aquila, the anniversary, and therefore also the dessert, has an extra value: in fact, on 2 February 1703, an earthquake destroyed the city. Since, the donut also became a sign of thanks to San Biagio from all the inhabitants of L’Aquila who had survived. The original recipe, a common bread scented with anise seeds, was gradually enriched with sugar and other ingredients, until it became the homemade dessert we enjoy today. The common trait of all the variants is the scent of anise and the characteristic donut shape, whose hole symbolically recalls the throat. It is prepared in large formats (once it was cooked in common ovens) but also in small ones such as taralli, which are also blessed in the church and then distributed to relatives and friends, to receive the protection of the saint. it was gradually enriched with sugar and other ingredients, until it became the homemade dessert we enjoy today. The common trait of all the variants is the scent of anise and the characteristic donut shape, whose hole symbolically recalls the throat. It is prepared in large formats (once it was cooked in common ovens) but also in small ones such as taralli, which are also blessed in the church and then distributed to relatives and friends, to receive the protection of the saint. it was gradually enriched with sugar and other ingredients, until it became the homemade dessert we enjoy today. The common trait of all the variants is the scent of anise and the characteristic donut shape, whose hole symbolically recalls the throat. It is prepared in large formats (once it was cooked in common ovens) but also in small ones such as taralli, which are also blessed in the church and then distributed to relatives and friends, to receive the protection of the saint.

Ingredients
10-12 people
FOR THE DONUT
550g flour 1
220g granulated sugar
110g butter
50g milk
30g anise liqueur
16g baking powder for desserts
3egg
1lemon
1vanilla pod
salt
FOR COVERAGE
12candied cherries
1yolk
honey
milk
sugar grain
Method
Step 1
For the San Biagio donut recipe, whip the butter with the sugar, then add 1 egg at a time and the milk, stirring constantly. Also add the liqueur, the grated lemon zest, the seeds of the vanilla pod and a pinch of salt.

Step 2
Separately mix the baking powder with the sifted flour, then add it to the mixture being processed and mix everything until you get a fairly thick dough. Transfer it to a floured surface and shape it into a salami shape, trim the ends to make the seal homogeneous, then seal it into a donut.

Step 3
You can place it directly on a baking sheet lined with parchment paper or place it in a greased mold, so that it rises without settling during cooking.

Step 4

Mix the egg yolk with 1 tablespoon of honey and 1 tablespoon of milk and brush the surface of the cake with this mixture . Complete with granulated sugar and candied cherries.

Step 5
Bake the donut at 170°C for 45-50 minutes. Check doneness by inserting a toothpick in the centre, which should come out clean. Serve it with milky coffee, accompanying it with jams as desired.

Tuscan milkman

This dessert, albeit creamy, is usually served unmold from the mold in which it was cooked, like a sort of “solid pudding” to be savored cut into squares and sprinkled with icing sugar

Time 1h 40min
Ingredients
4 people servings
1The milk
150g granulated sugar
50g 00 flour
4egg
1vanilla pod
lemon
cinnamon powder
powdered sugar
butter and flour for the mould
salt
Method
Step 1
For the Tuscan milkman’s recipe, put the milk on the heat with 50 g of granulated sugar, the zest of 1/2 lemon cut into strips, the vanilla pod split lengthwise and a pinch of cinnamon.

Step 2
Bring to a boil, then lower the heat and cook for 15 minutes. Turn off and leave to cool.

Step 3
In the meantime, whisk the egg yolks with the remaining granulated sugar, for a long time, until you get a frothy and very clear mixture.

Step 4
Add the flour and mix. Then pour the cooled milk over this mixture, filtering it.

Step 5
Whisk the egg whites with a pinch of salt and add them to the mixture, gently.

Step 6
Line a baking dish (about 30×18 cm) with baking paper, butter and flour it, then pour in the mixture. Bake at 170°C for about 45 minutes.

Step 7
Remove the cake from the oven, let it cool, then place it in the refrigerator for at least 3 hours, then remove it from the mold and cut it into squares. Serve them by sprinkling them on the surface with icing sugar.

Pumpkin ravioli

Time 1h 30min
Ingredients
4-6 servings
1Kg clean pumpkin, with peel
350g flour
150g Parmigiano Reggiano Dop
4egg
nutmeg
butter
sage
salt
extra virgin olive oil
Method
For the pumpkin cappellacci recipe, mix the flour with 3 eggs, a pinch of salt and knead the dough until it is well homogeneous. Cover it and let it rest for 30 minutes.

For the filling: cut the pumpkin into pieces without peeling it; put it on a tray lined with baking paper, season it with a drizzle of oil and salt and bake it at 180°C for about 30 minutes. Remove the peel. Mash the pulp and mix it with the grated Parmesan, an egg and a pinch of nutmeg.

For the ravioli: roll out the pasta into sheets that are not too thin and cut them into 6 cm side squares. Arrange the filling on the squares of pasta and close them like tortellini. Cook them in boiling salted water for 2 minutes and season them with melted (but not toasted) butter, sage and grated Parmesan.

Sauteed risotto, classic recipe

A recovery dish of Lombard home cooking. The good thing about this rice is its crunchiness: roll it out very thin and cook almost without butter

Time 9h 30min
Ingredients
4 portions
350g Carnaroli rice
80g butter
60g Grated Grana Padano Dop
half onion
beef broth
dry white wine
saffron
Method
For the risotto al sauté recipe, prepare the risotto alla Milanese: chop the onion and sauté it in 30 g of butter for 3-4 minutes: it must become translucent without taking on colour; add the rice and toast it for 2 minutes, then wet it with white wine; when it has evaporated, pour a ladleful of broth and cook it for 18-20 minutes, gradually adding the broth and, after 10 minutes, 1 sachet of saffron diluted with a drop of water. Finally, stir it away from the heat with the grated parmesan and the rest of the butter. Once cold, let it rest in the fridge for 8 hours.

Put a non-stick pan on the heat with a knob of butter and, when it is hot, distribute a portion of risotto, spreading it in a thin layer.

Toast the risotto for about ten minutes over medium heat; turn it over with the help of a plate or a lid, and let it brown on the other side as well. Serve it immediately, completing to taste with a light cheese fondue.