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Dishes and traditions — Page 2

Documented Italian dishes, connected to the places and practices that shape them. Page 2.

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Editorial illustration of Patane e cicc'
Dish · Dishes

Patane e cicc'

Patane e cicc' is entered among Campania’s registered PAT dishes, which is why a plate from Monte San Giacomo deserves a second look.

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Editorial illustration of Zucchini alla scapece
Dish · Campania

Zucchini alla scapece

Zucchini alla scapece is a Neapolitan way with courgettes that earns a place in Campania’s PAT gastronomy listing: rounds are fried, then left to rest with vinegar, garlic and fresh mint.

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Editorial illustration of Zuppa di soffritto
Dish · Dishes

Zuppa di soffritto

Zuppa di soffritto is one of Campania’s PAT gastronomic preparations, and it earns a place at the table for a very particular winter hunger: pork offal simmered until it yields a dense…

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Editorial illustration of Tortellini di Bologna
Dish · Bologna

Tortellini di Bologna

A tortellino takes up very little space, yet it holds an entire gesture. The pasta sheet is gathered into a small parcel, closed into a shape that a gastronomic description from 1931 found…

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Editorial illustration of Agnello alla piacentina
Dish · Dishes

Agnello alla piacentina

Agnello alla piacentina is lamb cooked the Piacenza way: the meat is browned with onion, then left to cook with herbs, wine and a little tomato.

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Editorial illustration of Agnello con piselli alla romagnola
Dish · Dishes

Agnello con piselli alla romagnola

Agnello con piselli alla romagnola is lamb cooked with peas, a dish the regional PAT list records under both its Italian and Romagnol names.

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Editorial illustration of Anguilla in umido
Dish · Dishes

Anguilla in umido

Anguilla in umido is eel cooked in a moist sauce: pieces of fish simmered with aromatic vegetables, wine and tomato.

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Editorial illustration of Arrosto ripieno
Dish · Dishes

Arrosto ripieno

Arrosto ripieno is recorded on Emilia-Romagna’s PAT gastronomy register, which is why this stuffed roast earns a closer look than a nameless joint of meat.

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Editorial illustration of Baccalà alla romagnola
Dish · Dishes

Baccalà alla romagnola

Baccalà alla romagnola is Romagna’s way with soaked salt cod: a named dish the regional PAT listing records together with its Romagnol title, and a plate worth pausing over because the…

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Editorial illustration of Baccalà con i porri, E’ bacalà con i por
Dish · Dishes

Baccalà con i porri, E’ bacalà con i por

Baccalà con i porri belongs on Emilia-Romagna’s PAT gastronomy register, where the same dish is also entered as E’ bacalà con i por.

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Editorial illustration of Baccalà in umido
Dish · Dishes

Baccalà in umido

Baccalà in umido is salt cod treated as a stew after a brief, dry heat. On the regional PAT register the same dish is paired with the dialect form Bacalà in òmid, a reminder that the name…

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Editorial illustration of Cardi in umido, Gobbo in umido
Dish · Dishes

Cardi in umido, Gobbo in umido

Cardi in umido sits among Emilia-Romagna’s recognised PAT gastronomic preparations, yet what draws the appetite is a very local pot.

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Editorial illustration of Cavoli ripieni, Cavul ripein
Dish · Dishes

Cavoli ripieni, Cavul ripein

Cavoli ripieni, known as Cavul ripein as well, sits on Emilia-Romagna’s PAT register: not shredded leaves in a pan, but cabbage treated as a complete dish.

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Editorial illustration of Cipolle ripiene di magro
Dish · Dishes

Cipolle ripiene di magro

Cipolle ripiene di magro is a named dish on Emilia-Romagna’s PAT gastronomy register: onions treated as a vessel rather than a mere garnish.

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Editorial illustration of Coniglio in umido, Coniglio alla cacciatora
Dish · Dishes

Coniglio in umido, Coniglio alla cacciatora

Two names travel together on the regional PAT list: Coniglio in umido and Coniglio alla cacciatora.

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Editorial illustration of Fagioli in giubalunga, Fasul in zobalonga
Dish · Dishes

Fagioli in giubalunga, Fasul in zobalonga

Fagioli in giubalunga is recorded among Emilia-Romagna’s PAT gastronomic preparations.

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Editorial illustration of Faraona alla creta, Faraona al creda
Dish · Dishes

Faraona alla creta, Faraona al creda

Faraona alla creta, also recorded as Faraona al creda, is a recognised PAT dish of Emilia-Romagna.

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Editorial illustration of Fegatelli di maiale, Figadèt
Dish · Dishes

Fegatelli di maiale, Figadèt

Fegatelli di maiale, Figadèt in the local name, is listed among Emilia-Romagna’s PAT dishes.

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Editorial illustration of Funghi fritti, Fonz fritt
Dish · Dishes

Funghi fritti, Fonz fritt

Funghi fritti, the plate Emilia-Romagna lists among its PAT dishes and that locals also name Fonz fritt, is worth attention because it is so plainly a mountain fry: porcini, cut thick, given…

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Editorial illustration of Lumache fritte
Dish · Dishes

Lumache fritte

Lumache fritte belongs on Emilia-Romagna’s PAT list of gastronomic preparations: not a tourist slogan, but a named dish with a recognised place in the region’s food register.

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Editorial illustration of Lumache in umido
Dish · Dishes

Lumache in umido

Lumache in umido is a snail stew recorded among Emilia-Romagna’s traditional agri-food products.

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Editorial illustration of Pancetta e piselli, Panzëtta e riviott
Dish · Dishes

Pancetta e piselli, Panzëtta e riviott

Pancetta e piselli is not a vague country stew with a pretty name. In Emilia-Romagna it is registered as a PAT preparation, and around Piacenza it still answers to the local title Panzëtta e…

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Editorial illustration of Polenta di farina di castagne, Puleinta ad fareina ad castagne
Dish · Dishes

Polenta di farina di castagne, Puleinta ad fareina ad castagne

Polenta di farina di castagne, registered as well under the dialect name Puleinta ad fareina ad castagne, is a traditional-product listing for Emilia-Romagna.

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Editorial illustration of Polenta e patate, Puleinta e pomdaterra
Dish · Dishes

Polenta e patate, Puleinta e pomdaterra

Polenta e patate, known locally as Puleinta e pomdaterra, sits on Emilia-Romagna’s PAT list as a highland plate rather than a restaurant flourish.

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