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Dishes and traditions — Page 3

Documented Italian dishes, connected to the places and practices that shape them. Page 3.

24 / 77 results

Polenta pasticciata

Polenta pasticciata begins after the porridge has cooled and set. Firm slabs are cut, stacked with sauce and cheese, and sent into the oven so the layers heat through and the cheese softens…

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Dish · Dishes

Pollo alla cacciatora, Pol ala cazadôra

Pollo alla cacciatora, also recorded as Pol ala cazadôra, sits among Emilia-Romagna’s PAT gastronomic preparations.

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Dish · Dishes

Salsa di prezzemolo, Sälsa ad savur

Salsa di prezzemolo is a parsley sauce listed among Emilia-Romagna’s traditional agri-food products, and the same entry also records it as Sälsa ad savur.

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Dish · Dishes

Spaghetti con le poveracce

Spaghetti con le poveracce appears among Emilia-Romagna’s PAT dishes: a named plate of spaghetti dressed with poveracce, the local clams of that Adriatic shore.

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Dish · Dishes

Torta di patate, Turta d’patat

Torta di patate, known locally as Turta d’patat, sits on Emilia-Romagna’s PAT register: a named traditional dish rather than a generic potato pie.

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Dish · Dishes

Zucchini ripieni, Zücchein ripein

Zucchini ripieni, listed as well under the name Zücchein ripein, sits among Emilia-Romagna’s PAT dishes: a stuffed courgette that turns a summer vegetable into a complete, savoury course.

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Dish · Dishes

Frico

Frico is cheese, grated or cut into thin slices, cooked in a pan until a crisp surface forms.

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Dish · Dishes

Cappon magro

Cappon magro is a Genoese dish whose reputation rests on unusually elaborate construction.

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Dish · Dishes

Castagnaccio

Castagnaccio is a shallow, oven-set cake built on chestnut flour and oil: dense rather than risen, more slab than sponge.

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Dish · Dishes

Cima alla genovese

Cima alla genovese is a Genoese way of treating veal breast by stuffing it. The name already points to the city and the cut: a pocket of meat meant to hold a filling, then cooked as a…

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Dish · Dishes

Lattughe ripiene

Lattughe ripiene are inner lettuce leaves wrapped around a savoury stuffing, then tied into small bundles, cooked gently in meat stock and served with that same liquor.

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Dish · Dishes

Torta pasqualina

Torta pasqualina is the Easter pie recorded for Liguria: not a heavy crust, but dough divided and stretched until the pastry sheets are exceptionally thin.

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Dish · Lombardy

Zuppa alla pavese

The soup belongs to Pavia in Lombardy, and that is where the bowl begins. Heat is already in the liquid when a whole egg is asked to do the rest of the work.

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Meat-filled arancina from Alcamo cut open to show its filling

Dish · Sicily

Arancini di riso

The first fact is forming: arancini are made from rice and shaped as compact balls, rice packed until it holds a round outline instead of falling loose.

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Dish · Sicily

Panelle

Panelle begin with chickpea flour. From that single given base they are shaped into small flat pieces and fried.

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Dish · Sicily

Parmigiana di melanzane

Begin with the aubergine itself. Cookery with this vegetable has especially deep roots in southern Italy and Sicily—a historical depth of attention, not a claim that the plant belongs to one…

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Editorial illustration of pasta chi vruoccoli arriminata with cauliflower, raisins and pine nuts

Dish · Palermo

Pasta che vruoccoli arriminàti

The tomato sauce carries anchovy; the broccoli arrives braised. A gastronomic account from 1931 introduces pasta chi vruoccoli arriminata through that combination of vegetable and fish.

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Skewers of stuffed, rolled sarde a beccafico

Dish · Sicily

Sarde a beccaficu

Begin with the name on the plate. Sarde a beccaficu is treated as a distinct named sardine preparation, not a catch-all for every Sicilian fish course, and it sits inside Sicily’s varied…

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Dish · Dishes

Fegato alla veneziana

Fegato alla veneziana is a Venetian plate: calf’s liver sliced thin, then cooked with onions.

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Dish · Dishes

Risi e bisi

Risi e bisi is how the Venetian kitchen sets rice beside young peas in one bowl. What makes the dish linger in the mind is not a rigid risotto, nor a thin broth, but a loose, spoonable body…

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Seasoned pumpkin gnocchi arranged on a dark plate

Dish · Lombardy

Gnocchi di zucca

The documented preparation belongs to the Lombard areas of Brescia and Mantua, where pumpkin is not a garnish but the body of the dough.

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Dish · Lombardy

Marubini

Marubini are identified with Cremona in southeastern Lombardy, and the first thing they offer is a modest, close-up geometry: small filled pasta rounds finished with scalloped edges.

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