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Aosta Valley |
bistecca alla Valdostana a breaded cutlet fried then topped with fontina and ham;
carbonade a stew made of lean meat cooked with minced onions and wine;
cheeses: the famous fontina, toma a ripe cheese, fromadzo and salignon a spicy robiola |
| Recipes: |
carbonade |
| Piedmont |
bagna cauda a hot sauce made with oil, garlic and anchovies used for dipping with raw vegetables;
fonduta cheese with eggs and truffles;
agnolotti stuffed pasta;
brasato al Barolo braised beef with Barolo;
toffees, chocolates and marrons glaces |
| Recipes: |
bagna cauda, brasato al Barolo |
| Lombardy |
risotto alla milanese rice with saffron;
minestrone a substantial soup with stock and vegetables;
ossobuco alla milanese knuckle of veal; cutlets;
cheeses: robiola, gorgonzola, stracchino, Bel Paese;
panettone a cake with candied peel in it |
| Recipes: |
risotto alla milanese |
| Veneto |
risi e bisi soup with rice and peas;
polenta a corn meal dish;
zuppa di pesce fish soup;
scampi prawns;
fegato alla veneziana calf’s liver with onions |
| Recipes: |
risi e bisi, fegato alla veneziana |
| Liguria |
minestrone, a substantial soup with stock and vegetables;
trenette al pesto flat pasta with Genovese sauce, very aromatic with garlic and basil;
farinata a thin layer of chick pea dough dressed with olive oil and cooked in a wood oven;
torta Pasqualina a pie with a filling of spinach, artichokes and cheese |
| Recipes: |
pesto sauce, farinata |
| Emilia-Romagna |
green lasagne made with spinach;
tortellini home-made pasta stuffed with ground meat;
scaloppe alla bolognese veal scallops;
prosciutto crudo di Parma raw ham, salami;
cheese: parmigiano reggiano |
| Recipes: |
tortellini |
| Tuscany |
bistecca alla Fiorentina huge T-bone steak grilled over aromatic charcoal;
arista roast pork;
cacciucco fish chowder;
triglie alla livornese red mullet cooked with tomatoes and oil |
| Recipes: |
bistecca alla Fiorentina, cacciucco |
| Latium |
fettuccine flat noodles;
gnocchi alla romana tiny cylinders of semolina flour or mashed potatoes with tomato sauce;
abbacchio roasted suckling lamb;
porchetta suckling pig roasted on a spit;
carciofi alla giudia artichokes fried in olive oil |
| Recipes: |
gnocchi alla romana, carciofi alla giudia |
| Campania |
spaghetti alle vongole pasta with tomatoes and clams;
cozze mussels;
triglie mullet and seppie cuttlefish;
the celebrated pizza;
cheeses: mozzarella, smoked provola, scamorza and caciocavallo |
| Recipes: |
spaghetti alle vongole |
| Sicily |
caponata di melanzane an eggplant dish;
pasta con le sarde pasta with sardines;
splendid fresh fruit: oranges, tangerines, grapefruit, grapes, and world famous pastries such as cannoli alla siciliana, cassata and pasta di mandorle |
| Recipes: |
caponata di melanzane |
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