A Tuscan codfish recipe. The codfish is cooked in extra-virgin olive oil with vegetables.
Livorno fish stew made with tomato broth and five kinds of seafood (squid, cod, shrimp, red mullet and scallops), to correspond to the five “c’s” in the word; it is… [Read More]
Sardinian semolina bread typically made into very large round loafs.
Calabrian eggplant, pepper, zucchini and squash stew.
Aged ricotta, produced in early spring.
Abruzzese dish of many parts of a pig cut into chunks and stewed with chili peppers, herbs, vinegar and spices.
Apulian dish made with arugula and basil, potatoes and pasta, and tomato — symbolizing the three colors of the Italian flag (green, white, red) also knows as il tricolore.
Calabrian honey fritters.
Emilian savory pie of Swiss chard or spinach, with eggs, pancetta and grana.
Alto Adige goulash of stewed meat and peppers.