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Dishes and traditions — Page 4

Documented Italian dishes, connected to the places and practices that shape them. Page 4.

5 / 77 results
Editorial illustration of ragù simmering slowly in a casserole
Dish · Bologna

Ragù bolognese

A 1931 guide does not fuss over a modern plate so much as it sets a scene: ragù poured over tagliatelle that have been cooked to the proper point.

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Editorial illustration of egg tagliatelle with prosciutto
Dish · Bologna

Tagliatelle al prosciutto

A 1931 gastronomic guide places tagliatelle al prosciutto among the dishes it treats as typically Bolognese.

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Editorial illustration of Canavese soup with cabbage, bread and broth
Dish · Canavese

Zuppa alla canavesana

Call it what the old kitchen lists called it: zuppa alla canavesana, a cabbage soup. The name already does half the work.

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Fish and vegetable stall in a Palermo market
Dish · Palermo

Pasta con le sarde: the aromatic meeting

Some dishes arrive already carrying a sense of place. In the account that frames it, pasta con le sarde is presented as a particularly characteristic Sicilian pasta—not a timid extra, but a…

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Close-up of purple aubergines with green calyxes
Dish · Palermo

Pasta ’ncasciata: layers held together

Appetite starts where the pasta is stacked. One documented account builds pasta ’ncasciata as successive layers of macaroni and richly varied additions, each turn of the pasta given company…

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